Pickles!

Here are my Dill (or other flavour) and Sweet Pickle recipes, good for pickling a variety of veggies.

Pickles

Solution (enough for 4 pint jars or 2 quart jars)

2 cup white vinegar (for canning, I like to use a mix of 5% and 7% acidity)

2 cup water

1/4 cup canning salt

1 TBS sugar

optional in jars:

1/4-1/2 tsp dill seed

1/4 tsp coriander seed

1/4 tsp mustard seed

1/4 tsp celery seed

1+ clove garlic

or

1 bay leaf

1+ clove garlic

1/4 tsp whole cloves

1/4 tsp mustard seed

or

Whatever flavour combo you'd like!

Cucumbers, Beans, Peas, Carrots, Celery, Radishes, Beets, Green Tomatoes, Hot and Sweet Peppers - I pickle everything!

Directions

-Wash veggies well, trim ends and cut into spears if desired. Pack into jars or other heatproof containers.

-Combine other ingredients and heat, simmering for 5-10 min (boiling vinegar will make you cough and your eyes water, so don't breathe in steam if you can help it!).

-Pour vinegar solution over sliced veggies. For peppers or anything that may hold air bubbles, use a knife to gently let any air bubbles out and top up with pickle solution.

-Cover, let cool, refrigerate 2+ days. (Or process for canning)

Sweet Pickles

Solution (enough for 4-6 pint jars or 2-4 quart jars)

3/4 cup Apple Cider Vinegar

1/4 cup white vinegar

1/2 cup water

1/4 cup sugar (adjust to taste)

2 tsp mustard seeds

2 tsp coriander seeds

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp celery seed

Radishes, Cucumbers, Zucchini, or any other veggies that you'd like to eat pickled!

coarse salt (about 1 TBS per 2 cup processed veggies)

Directions

-Wash veggies well, trim ends and slice thinly or slice with food processor. Toss sliced veggies with salt. Let sit at least 30 min, until veggies start to loose their water.

-Combine other ingredients and heat, simmering for 5-10 min (boiling vinegar will make you cough and your eyes water, so don't breathe in steam if you can help it!).

-Drain and squeeze water out of veggies, pack into a jar or other heat proof container.

-Pour vinegar solution over sliced veggies. Slide a knife gently up and down around the edge of the container to let out any air bubbles, and add more liquid as needed.

-Cover, let cool, refrigerate 2+ days. (Or process for canning)

Enjoy on sandwiches or as a side! Feel free to omit or change the spices listed, depending on what you have available.