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BRINE:
- 2 cups water
- 2 cups white vinegar
- 2 cups sugar
- 1 teaspoon salt
BEETS:
- 3 1/2 pounds dark red beets (or any variety you enjoy)
- 1-2 large yellow or white onions (depending on your preference, the amount of onion can be optional)
CANNING SUPPLIES:
- 6-7 sterilized pint-size canning jars
- lids and rings
Start by washing your beets. If you are using home grown, make sure to leave the root on and cut the leaves to within an inch of the beet. Place in a large kettle and cover with water. Bring to a boil and let cook until tender. You'll know they're ready when a knife is easily inserted with just slight resistance.
Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool and remove skins using knife and gloves to prevent staining.
At this point, combine all the brine ingredients and let it simmer on the stove. Also start a large kettle filled with water on high heat, fitted with a rack in the bottom. This will be used for a water-bath.
Using sterilized jars, slice onion to taste and place in each jar. Then fill with sliced beets; I slice directly into the jars. If this is difficult, slice on a cutting board and pack jars. Top sliced beets with additional onion, leaving about a half inch of headspace in the jar.
Bring brine to a hard boil and fill each jar with the brine, leaving a half inch of headspace. Clean the top of the jars with hot water to remove any debris and drips. Following the manufacturer's directions, place lids and rings on jars being careful not to over tighten (this can cause lids to buckle).
Place prepared jars in boiling water-bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 10 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.
Soon you will be hearing the music to a canners ears - the ping of the lids sealing! If one does not seal, don't worry. Just place it in the refrigerator and eat it!
These are delicious after only a week of sitting in the brine. However, the sealed jars will last at least a year in a cool, dark environment.
John from http://www.growingyourgreens.com/ shares with you how he makes no-cook dill pickles fresh from the garden with just a handful of ingredients that are done less than a week!
In this episode, John shows you his recommended way of fermenting your garden-fresh summer vegetables including cucumbers, peppers, okra, onions and more. You will learn with just a few ingredients you can preserve your summer harvest thru the winter for later consumption without cooking.
John will teach you how you can make raw lacto fermented vegetables that have beneficial bacteria that are good for your digestion and immune system.
You will learn how John prevents mold and other contaminants from getting into his pickles by making an air-lock lid using items available online and at a local beer making shop.
After watching this episode, you will now know how you can make raw pickles that have more nutrition than canning, and are full of life!
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Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well!
Have any questions for P. Allen Smith? Leave your comments and questions below!
Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level.
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P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com.
Some More P. Allen Smith Videos You Might Like:
http://www.youtube.com/watch?v=JHPSSdoUACk
http://www.youtube.com/watch?v=9OivmnM3usk
http://www.youtube.com/watch?v=THHhYjKYhW4
Learn how to make a Homemade Dill Pickles recipe! Go to http://foodwishes.blogspot.com/2015/08/homemade-dill-pickles-naturally.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!
Pickling jalapenos tutorial, canning jalapenos. Ingredients needed, jalapenos, apple cider vinegar, kosher salt optional.
Crisp and crunchy, these GARLIC DILL PICKLES are perfect with a favourite sandwich, served with a flavourful roasted meat or simply on their own.
This recipe, in particular, has made the rounds amongst friends and loved ones and been the subject of many a conversation. The pickles deliver such memorable flavours while holding their shape and stellar appearance. Prepare to feel really proud of the accomplishment of making something so delicious!
Why is this GARLIC DILL PICKLES recipe so perfect? We think it’s how they walk the proverbial fine line of being crisp yet crunchy, with a uniform texture through the entire pickled cuke - no one’s a fan of mushy-centred pickles. We also love the big finish where the pickles release that perfect balance of vinegary tang that brings out the best flavours of the cucumbers slightly scented with garlic and pepper. The objective: a joy-inducing moment when you take your first bite.
Here’s what to expect and consider when preparing them:
CANNING – The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES.
CUCUMBERS – We’ve said it before - every great pickle recipe begins with great cucumbers. We used #2 Kirby’s for this recipe and they’re perfect. Kirby cucumbers are known for their crunchiness and the number 2 refers to their size, about 2-inches in length. Since this pickle recipe yields whole pickles as opposed to slices or spears, we think this the ideal size.
Look for #2 Kirby’s at a local farmstand or farmer’s market, but you may even find them occasionally in a larger supermarket during the late summer pickling season.
Regarding quantity, we purchased a half-bushel of cucumbers and ended up with 15, 1-quart jars. That represents some serious good eats for a bit of hard work.
SIZING – This was the first time that Carol and I made DILL PICKLES together. She was busy working on preparing the dill weed and garlic while I washed the cucumbers (BTW, it’s essential that your cucumbers are thoroughly washed before you begin the recipe). She was particularly interested in why I took the extra time to organize the cucumbers by size.
Although I’d purchased #2s, the cucumbers still varied a bit in size. Sorting them into tiny, medium and full size helps when you go to stuff them into the sterilized jars. Stuffing the jars is kind of like a pickling puzzle where you need the perfect sized cucumber to fit somewhere. Having them sized in advance helps.
THE BRINE – We always suggest using pickling vinegar instead of white vinegar for canning recipes; the higher percentage of acetic acid is essential for shelf-stable canning. We also used pickling salt for this recipe and I did take my sister Dana’s advice and added just a smidge of sugar – old family secret, apparently! The sugar doesn’t make the brine sweet, but I do think it takes some of the edge off the vinegar.
DILL, GARLIC AND PEPPERCORNS – Using conventionally grown fresh dill found in the herb section of a supermarket won’t cut it. Look for dill weed at the market when you purchase your cucumbers. It’s important to work with the head of the dill plant, and also add in a few bits of the dill stalk for an added flavour boost.
I’ve learned not to be bashful when adding the sliced garlic to the jars, they are garlic dills after all. The peppercorns also add a subtle spiciness to the pickles.
BIRD’S EYE CHILI PEPPERS – On a whim, I decided to add whole bird’s eye chili peppers to some of the jars, and in retrospect, I’m glad I did. It’s always fascinating to experiment and try new things whenever we’re testing a recipe.
I was thinking the added heat of the peppers may create an entirely new taste sensation and was I ever right. The pickles made with the peppers are awesome and I suggest you follow my lead and add a pepper into a few of your jars. Let us know what you think in the comment section at the bottom of this post.
THE WAIT – Here’s the tough part - as all expert home canners will tell you, wait three weeks before you open a jar and try the fruits of your pickling labour. It gives the pickles a chance to mature in their salty brine but also gives you a chance to work on your list of who’ll you’ll be giving a jar of your very own GARLIC DILL PICKLES too.
Enjoy these pickles alongside our PEACHES AND CREAM PANINI, our CLASSIC DAGWOOD SANDWICH or our SIRLOIN ROAST. They’ll be perfect with each and all.
GARLIC DILL PICKLES – it’s crunch time for this beloved condiment!
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