Well guess what? I am on vacation in Michigan visiting my lovely family, AND I am blogging! There are some fabulous food experiences happening this week. Today, a friend brought us a bag of fresh….JUST off the vine tomatoes and eggplants. I was so fascinated by the color of the tomatoes, I had to make a lovely tart…..stay tuned for that delicious treat!
After several years of saying I want to make pickles…..I FINALLY made dill pickles, YAY!!! I decided to take it slow in the canning world, it is all new to me. So with this recipe, it is a a simple refrigerator recipes. No boiling the cans after filling them needed. It was about three weeks that I let them sit in the refrigerator, and then decided to bring them to Michigan to share with my family. The important taste tester was my Sissy, she LOVES dill pickles. AND she LOVED my pickles, WOO HOO!!!! First time is a charm for sure!
Now this recipe was one that my friend found and shared with me, and then I just played off the recipe. From what I gathered from other lovely foodies, the recipe itself is pretty fluid, and really all about how you want to make them for your palette.
Since I had only a few small pickling cucumbers, I decided to add in garlic, carrots, and vidalia onions in the jars too. In Tucson, I loved enjoying the pickled carrots and jalapenos at some of my favorite Mexican restaurants.
Perfect homemade dill pickle, without all the extra sodium!
Wash pickle cucumbers, cut up carrots and onions to size you want them to be. Pack the cucumbers, carrots, onions, and whole garlic cloves in the jars.
In large pot, mix together vinegar, water, salt, Ball pickling spice, and dried dill together, and heat up mixture until comes to a boil, then take off heat, and pour mixture into each jar. Let cool for about 15 minutes before you tighten lid on and place in refrigerator.
The heat from the mixture in the jars will seal the lid on beautifully.
Enjoy about 2-4 weeks later. Letting them sit in the brine longer is better!
They last for about 12 months.
The recipe my friend gave me was very vague, BUT did share that the vinegar to water ration is 1:1. Also, you usually add 1/2 Tbsp of salt for every cup of liquid. Since I am not wild about lots of salt in my food, I only added about 2/3 of the amount of salt. For example – I should have added (16) 1/2 Tbsps of salt, but only added 10. So again, use the basic ratios, and then create a recipe that works for your palette!
Do you enjoy canning food? What is your favorite food to can every year?
Have you ever made refrigerator canned pickles?