5:38 pm by Unknown
From : seriouseats
Ingredients1 pound fresh garlic, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon pickling salt
Procedures1 Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.
2 Combine vinegar, water and salt in a saucepan and bring to a boil.
3 Pack garlic cloves into prepared jars.
4 Pour hot brine over the garlic cloves.
5 Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
6 Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
7 When time is up, remove jars from canner and let cool on a folded kitchen towel.
8 When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
9 Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.
11:25 am by Unknown
From : seriouseats
Ingredients2 quart kirby cucumbers (approximately 3 pounds)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
8 garlic cloves, peeled
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flakes
Procedures1 Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2 Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3 Combine vinegar, water and salt in sauce pan and bring to a boil.
4 Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5 Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6 Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7 Wipe rims and apply lids and bands (don't screw them on too tightly).
8 If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9 When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10 If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11 Let pickles rest for at least one week before eating.
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