Hi Rebecca! I tried to find this recipe on Kim's blog, and cannot. I tried the link in your blog, but it goes to comments about it. I really would love to try them. We like spicy things here, too! :)
Danielle-you don't need a pressure canner to can pickles because anything 'pickled' has a high acidity to be water-bath canned. You don't even need a water bath canner. I use a stockpot and (I have never done this before but my grandmother does..) you can put a towel on the bottom on the pan full of water to get the jars off of a direct heat source.
Michelle-I cut and pasted the recipe for you.
Volcano Pickles These are my husbands favorite pickle! Pretty much the only one's he will eat.
Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars. Then place into each jar: 1 head of dill 1 clove of garlic (chopped) 1 TBS pickling salt 1 tsp pickling spice 1 TBS of dried red hot pepper.
Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars). Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.
She says that they must cure for (at least) six weeks. Here is the link again-hoepfully it works this time...she has lots of other yummy recipes for cooking and canning to peruse also. http://www.homesteadblogger.com/homesteadacres/In+My+Kitchen
Yum! Do you have to have a pressure canner to can pickles??
ReplyDeleteHi Rebecca! I tried to find this recipe on Kim's blog, and cannot. I tried the link in your blog, but it goes to comments about it. I really would love to try them. We like spicy things here, too! :)
ReplyDeleteDanielle-you don't need a pressure canner to can pickles because anything 'pickled' has a high acidity to be water-bath canned. You don't even need a water bath canner. I use a stockpot and (I have never done this before but my grandmother does..) you can put a towel on the bottom on the pan full of water to get the jars off of a direct heat source.
ReplyDeleteMichelle-I cut and pasted the recipe for you.
Volcano Pickles
These are my husbands favorite pickle! Pretty much the only one's he will eat.
Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.
Then place into each jar:
1 head of dill
1 clove of garlic (chopped)
1 TBS pickling salt
1 tsp pickling spice
1 TBS of dried red hot pepper.
Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars). Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.
She says that they must cure for (at least) six weeks. Here is the link again-hoepfully it works this time...she has lots of other yummy recipes for cooking and canning to peruse also. http://www.homesteadblogger.com/homesteadacres/In+My+Kitchen
Thanks so much, Rebecca! :D
ReplyDeleteI'm so glad you like the recipes! Here's a link to the post with the pickle recipe.
ReplyDeleteHope this helps:
http://www.homesteadblogger.com/HomesteadAcres/21943/Canning+Recipes.html
Kim
www.homesteadblogger.com/homesteadacres
Thank you, Kim! I made 6 qts. of them yesterday. It is all we can do to stay out of them for 6 wks!! I had to hide them in the pantry, LOL! :D
ReplyDelete