Bizz & BooBoo

A hippie mama doing her best!

My 2nd Pickle Adventure! September 5, 2011

Filed under: Canning,Food,Preserving,Recipes — bizzandbooboo @ 11:33 am
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Once of my very first posts on this blog was about my first time making pickles. I only made a few jars worth and they were a big hit, but there was some constructive criticism given by the family about how they could be better – so began my second pickle adventure!!

I heard that the local farm I often visit had organic pickling cukes for $1/pound – couldn’t pass this up! We went out and picked up several pounds!

BooBoo at the farm!

This time I decided to use the Garlic Dill Pickle recipe from a blog that I love – Food in Jars. I know my hubby loves strong flavors in his pickles and I liked this recipe because it uses cider vinegar instead of white distilled. I have heard that you can interchange the vinegar no matter what the recipe calls for – does anyone know if this is true? I am still too new at this to know!

As Bizz was washing all the cukes for me I worked on getting the water heated up, all the ingredients together and the jars prepped…


Here is the actual recipe that I followed from Food in Jars:

Garlic Dill Pickles
Makes approximately 8 pints (varies depending on size of cucumbers)
2 overflowing quarts of pickling cucumbers, sliced into fat coins
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)
¼ teaspoon crushed red pepper per jar (2 teaspoons total)
1 teaspoon dill seed per jar (8 teaspoons total)
½ teaspoon black peppercorns per jar (4 teaspoons total)

Wash and slice the cucumbers.
In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving ½ inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
Pickles can be stored in a cool, dry place for up to a year.
If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.

Once the jars were cleaned and sterilized I filled each one with the dill, peppercorns, garlic and red pepper flakes!

Then I packed the cukes in each one. I wanted to try a variety to see how they each turned out, so I did a few in coins, a few whole and a few spears!

Once all the jars were packed I poured the hot brine into each one leaving 1/2″ headspace!

Then I used the new jar lifter I won in the Canning Across America giveaway to process them (Yes, they spelled my name wrong…)!!  Thank you Canning Across America!

And I ended up with beautiful jars of Garlic Dill Pickles…. once again we haven’t tried them yet. Letting them sit  for a while to get really flavorful – I will post an update once they have been taste-tested 🙂

Similar Posts:

My First Pickle Adventure

Hope you have a wonderful Labor Day! I am busy putting up some orange marmalade, plum jam…. and we’ll see what else 🙂


*This post was shared on Real Food Whole Health Fresh Bite Friday 9/9/2011!

*Shared on The Nourishing Gourmet Pennywise Platter 11/3/2011!

Oh – I also wanted to share — I recently joined swagbucks. And I think it is pretty cool that I can earn points to redeem for amazon gift cards and stuff here by doing surveys or watching tv clips and other stuff. If you are interested check it out here:

And if you do sign up please do it by going to ** so that I can get referral credit – if you have any questions about it – Please ASK! I am usually pretty leery of these things, but I am pretty happy with this so far 🙂


My first pickle adventure! July 26, 2011

Filed under: Canning,Food,Preserving — bizzandbooboo @ 8:15 am
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I made pickles – dill spears to be exact.

I attended a food preservation class in town a couple of weeks ago and it was full of wonderful information and it motivated me to get some food preserved! This is the first time I have ever canned pickles so I was excited and nervous to make these for my husband and son who really enjoy pickles!

I don’t eat pickles, so I won’t be able to taste and let you know how delicious (or grotesque) they end up – but here goes!

I picked up a beautiful batch of cukes from the local Saturday morning Farmer’s Market!

First I washed and cut all the cukes into spears and then started to get the brine ready –

1st OOPS – have to let the cukes sit in salt and ice bath for 2 hours, it is already 8pm, hmmmm.. I guess I will be canning late tonight!

Put the cut cukes into a salt and ice bath!

Okay, time to start getting the brine ready – cutting up fresh garlic cloves from my GRUB CSA share…. mmmm, I love the smell of garlic!

Filled my big pots full of water – one for sterilizing, one for the waterbath, tea kettle going in case I need more boiling water, and one saucepan for the brine. (I think I might need a bigger stove for this)


During the time I was waiting for the cukes to sit and water and brine to boil I made a batch of perogi dough – more to come on perogi’s in a future post if you’ve never heard of them. (They are one of my FAVE foods!)


Okay, brine being stirred to a boil, jars in one pot sterlizing…

2nd OOPS – dropped jar lid into brine….

Fished jar lid out…. thinking where is Mom when I need her – she would be having a giggling fit with me right now. Though, when she planted her first garden back in the 70’s just after her and my Dad were married she asked my Dad if she could plant pickles….. hehe! But now she is the most amazing cook and do-everything Mom in the whole world!!

Okay, jar lid out – brine boiling…….

Rinsed cukes and packed in hot jars. Dropped a few garlic heads in each jar and then poured the hot brine over the top!

This is so exciting — I am making pickles!

Okay – putting the jars into the water bath…..

3rd OOPS – hot boiling water about to OVERFLOW out of huge stockpot on stove – ahhhhh…..

Not sure if you can tell – but the water is literally to the very top-most edge of this pot! Now I am hearing my Mom and my sister giggling in the kitchen.

Ladled some hot water out – put lid on and let pot come to rolling boil!

Whew…….. Now I just have to set timer and get ready to take jars out.

Reading over recipe and all the steps again…..

4th OOPS – Oh S—, I forgot to get air bubbles out and wipe the rim before putting lids on. Guess it is too late for that one!

Timer goes off – Pickles have boiled for 10 minutes and then sat for 5. Carefully take each jar out and set on the counter on top of a dishtowel. Before I even have the 2nd jar out I hear *ping* and I do a little whoop of joy and happy dance! It worked, it worked.

All the jars went on to *ping* and now in a few days I will have my hubby test out the spears and get back to you on the verdict!

In the meantime I am enjoying just looking at the beautiful jars of pickles on the kitchen counter and knowing that I canned them. Even with a few oopsies and no experience – it can be done 🙂

*This post was also shared on my Gather page – Check it out here!

** 8/17/11 Update – The dill spears have been tested by my hubby, Bizz and my mother-in law at this point.

The consensus is that they are very vinegary (next recipe I am going to use one with apple cider vinegar which is supposed to give it a more mellow vinegary taste). But – that they are still yummy and will be gobbled up 🙂