Thursday, August 5, 2010

Pregnancy Pickles: Round 2

After opening the previous batch of pickles Joe and I realized that maybe we had gone a bit overboard in the spice department (the horseradish pickles could cure a toothache). So I went easy on these ones and made a very simple pickling spice mix. I also lowered the amount of salt, as the previous pickles were just a little salty for our taste, though the vinegar was perfect. So here is my revised version of pregnancy pickles, which, as you can see, may be used for more than just cucumbers.

Plain Ol' Pregnancy Pickles
4 cups vinegar
3 cups water
3 Tbsp canning salt
3 tsp sugar

4 cloves garlic, thinly sliced
1 Tbsp black peppercorns
1 Tbsp mustard seed
1 tsp red pepper flakes
1 tsp dried dill leaf

Sanitize jars, lids and rings. Divide spice mix among jars and fill with product and brine. Wipe rims, attach lids and rings and process small jars for 5 minutes, large jars for 10 minutes.

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