Monday, 26 May 2014
Michelle makes pickles
I tried making pickles last fall. I followed the recipe in the Ball book for brined dill pickles. I left them brining in the basement for a few weeks and when I pulled them out, the girls and Greg loved them. Then I canned them. It completely changed the flavor and texture of the pickles. We were all sad. The girls (and Greg) both love pickles, so I had to try again. Today I made 3 kinds of pickles (brined dill, kosher dill and bread and butter), but only one jar each. I tried the brined dill pickles again, but rather than the 10 pounds of cucumbers the recipe called for, I tried it with about 1 pound. I tried dividing out the recipe to add a tenth of each item. I used 2X about 3/4 tablespoon of the Ball Mixed Pickling Spice (one for the top and one for the bottom). I added 6 cloves of garlic, which is what the original recipe called for. What? We love garlic. The jar only held about a cup and a quarter of liquid after adding the cucumbers, so I mixed a cup of water with a hearty splash of vinegar and 2.5 tablespoons of salt. I also used some wilted dill. I bought it last weekend to make pickles, but didn't get around to making them for a couple days (seriously, only 2 days) and my cucumbers went off. The dill wilted, but otherwise looked OK, so I used it anyway.