I’m growing dill this year in the garden and am planning on trying my hand at some pickles! I’ve got cucumbers too. But I also like other pickled things and just bought a set of Pickl-It jars. Has anyone else tried these out? Right now I’ve got a Euell Gibbons “dill crock” like thing going in the larger jar, with green cherry tomatoes (from the garden), onions (from the garden) , carrots, celery (from the garden), cauliflower (from the farmer’s market), garlic (farmer’s market) and nasturtium buds (garden), red pepper. I did this years ago but somehow have given up the old crock I had so am using the new larger jar with the fancy top.
I’m also trying their dilly carrots too. I had leftover carrots after buying the big bag of organic carrots at Costco to make my favorite carrot and cilantro salad for my mom’s 85th birthday party, which was combined with a 2/3 almost family reunion. (Most of one branch of cousins managed to join us!)
I love pickled anything, via salt or vinegar. Would love some shared recipes here in the comments. I will offer up my Harvard Beets, quick cucumber salad, pickled daikon and carrot (great on sandwiches!), and zucchini refrigerator pickles, a nice zesty recipe!
Note: This is NOT a sponsored post nor did I get a free sample of anything. Just mentioning the Pickl-It jars because they seem very cool, but I’ve not yet eaten anything out of them. Would love to hear if any of you have experience with them, or other containers for pickling. I want to make sauerkraut at least once!
You’re welcome! 🙂
Thank CJ!
Zucchini Bread and Butter Pickles
Makes 2 pints or 1 quart (Use wide mouth jars for easy filling)
1-1/2 pounds zucchini (about 6, 1-inch thick)
4 small white onions, peeled and quatered
3 Tbs. coarse kosher salt
2-1/2 cups water
1-1/4 cup distilled white vinegar
1/2 tsp. celery seed
1-1/4 tsp. mustard seed
3/8 tsp. ground tumeric
3/8 tsp. dry mustard
1-1/4 c. sugar
Wash and trim zucchini into 1/4-to-3/8 inch thick slices. In a non-reactive bowl, combine the zucchini slices, onion, salt and water. Mix well and let sit for 2 hours. Transfer to a colander and rinse under cold running water. Drain and set aside.
In a large kettle, sterilize the jars. Boil for 6-7 minutes, adding lids after 3-4 minutes. Keep at a boil.
Combine the vinegar, sugar and spices in a small, non-reactive saucepan. Bring to a boil over high heat. Add well drained zucchini mixture and remove from heat. Let stand for 10 minutes. Return to heat; bring back to a boil over high heat.
Remove sterilized jar from boiling water with tongs. Ladle the zucchini mixture carefully into the sterilized jars, filling within 1/4 inch of top.
Wipe jar lip clean. Using tongs, remove lids from boiling water and place firmly atop the jar. Screw lids on and set aside.
Procees in a hot water bath for 15 minutes if you intend them for long storage. (shelf life- 1 year)
Turn jars upside down and let sit overnight on a dish towel on the counter (out of direct sunlight and away from heat). Then refrigerate. Pickles should be ready in 3 days.
This is a nice small batch recipe for someone who is just starting out or doesn’t have time to pickle in volume.
Kosher Dills
Makes 1 quart
2 dill flowers
1 cup vinegar
1 cup water
2 cloves garlic, peeled and cut in half lengthwise
1 small dried hot chili
1-1/4 lb. (8-10) pickling cucumbers, washed very well (scrub if needed)
6 long sprigs fresh dill
1 Tbs. coarse kosher salt
Put the dill flower, 2 halves of garlic and dried chili pepper on the bottom of a sterilized 1 quart mason jar. Add the cucumbers upright, leaving a small hole in the center. Fill the hole with the sprigs of dill. If using shorter cucumbers (3-4 inches long) add a few more on top to fill the jar to the shoulder. Add remaining dill flower and garlic. Top with the salt.
Fill the jar with cold water to within 1/8 inch of the top. Place the sterilized seal firmly on top and screw on the ring. Shake the jar to dissolve the salt.
Place the jar, upside down, on a counter, out of direct sunlight and away from heat. Leave the jar for 4 to 5 days, alternately flipping it right side up one day, down the next untilt the liquid becomes murky. Let sit right side up for 2 more days; then refrigerate.
The pickles should be ready to eat as soon as chilled, with a refrigerator shelf life of about 6 months. If you don’t like hot pickles, remove the pepper after a month.
*For any cucumber recipe, add a grape leaf or two if extra crispiness is desired.
**Variation:
For “Half-Sour” Dills, which are milder and crunchier, refrigerate the pickles after the first 4 to 5 days. Do not let them sit for the additional 2 days.
Pickled Dill Beans (Variation- Pickled Dill Sugar Peas)
Makes 1 pint
2/3 cup distilled white vinegar
2/3 cup water
1 Tbs. coarse kosher salt
1 dill flower
2 cloves garlic, peeled and halved lengthwise
1 fresh serrano pepper, washed
1/2 tsp. celery seed
1/4 tsp. mustard seed
1/4 tsp. whole white or black peppercorns
1 lb. mixed green and wax beans, washed well and trimmed
Bring a pot of water to boil in a pot deep enough to submerge the top of a pint jar by an inch or two. Using tongs, submerge the jar into the water and boil for 6-7 minutes, adding the seal toward the end. Keep the water at a boil.
Meanwhile, combine the vinegar, water, and salt in a non-reactive saucepan or microwave safe dish. Bring to a boil over high heat or full power in microwave.
Carefully remove the jar from the boiling water. Put the dill flower, garlic and pepper and spices on the bottom of the jar. Wipe the mouth of the jar clean. Remove the seal from the boiling water and place firmly on top to the jar. Screw the ring on.
Put the jar in a 15 minute hot water bath (need hot water bath directions)
Remove the jar from the hot water bath and let sit overnight. Check the seal.
The beans should be ready in 3 to 4 days. Processed shelf life- 1 year stored in a cool, dry place.
Variation: Substitute sugar peas for beans (6 oz. for a pint jar) Add extra serrano if desired. Leave stems on peas. Otherwise, follow same directions.