07-27-2014 Journal Entry – Harvest Time Begins!   Leave a comment

I know it’s a little early in the year but with the garden filling up with cucumbers it was time to get busy.  Last night I gathered all of the equipment together in preparation for canning.  I cleaned jars, gathered lids and rings, pots and pans, and updated my experimental pickle recipe. We normally make hot Bread & Butter pickles and a lot of them.  I’ve made dill pickles in the past but never was really happy with the results. My approach to things has always been to identify a problem and then fix it and this new recipe for Hot Mustard Dill Pickles is the fix.

DSC_0052

I took my normal kosher dill recipe and jacked it up with a number of additional ingredients and spices. The end result will be pickles that are extremely hot, canned in a liquid containing dry mustard, curry, habanero powder, and a handful of other minor ingredients.  I soaked the cukes in canning Lime overnight which should help keep them crispy once their canned.

DSC_0049

Yesterday afternoon we picked the cucumbers, zucchini’s, and jalapeño’s from the garden along with some herbs.  I’d be making my mustard pickles and my better-half would be making her new experimental recipe for hot pickled zucchini or as she calls it Hot Zucchini Pickles. She’s trying to come up with a few solutions for processing and storing of the large number of zucchini’s we’re expecting.  She’s always made a lot of zucchini breads but we can only eat so much of that.

DSC_0053

We work well as a team and set up an assembly line in the kitchen.  I sliced the cukes, the habaneros, and a few jalapeños and set them aside. She prepared her zucchini,  and jalapeños, and we were ready to rock and roll.  She was responsible for packing the jars and I then added the brine, capped the jars and placed them into the water bath.  It took a couple of hours of work but we rolled along like a well oiled machine.

DSC_0055

After all was said and done we had ten pint jars of the mustard pickles and six additional pints of pickled zucchini.  The jars sealed properly and will be ready for labeling tomorrow. Unfortunately we have to wait a month or so before we can taste the finished product.  The veggies need time to absorb the flavor from the brine and the heat from the hot peppers.  We can’t wait to try them and will keep our fingers crossed for the anticipated good results.

DSC_0058

“The Finished Product”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: