Archive for the ‘dill’ Tag

07-27-2015 Journal–Dill Pickle Day!   Leave a comment

Every summer about this time I donate one day of my time to the making of dill pickles.  I’ve loved dill pickles for most of my life and if I do say so myself, I make one helluva pickle.  Mine are a bit different from the store-bought variety since I pickle the cucumbers in a dill brine accompanied by a selection of sliced habanero’s and jalapeno’s.  The results have the best dill flavor I can supply with enough heat to make your head sweat. 

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My better-half isn’t a big fan of the dill flavor so I’m relegated to making one small batch each summer that will usually last me most of the winter.  I have a couple of other people in the area who are also big fans of dill and I make enough to keep them supplied as well.

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The process begins with a 48 hour bath for the cucumbers in lime water.  This will help keep the pickle slices crisp after the canning process has been completed.  While the cukes are soaking I slice up a sufficient amount of habaneros and jalapenos to add to the mix.  I was able to pick up a package of fresh dill yesterday and I’ll place a small sprig in the top of each jar. It’s mostly for decoration purposes but in addition to that I also add dried dill to the brine.

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After the cucumber  slicing, dicing, and jar  packing, the final product is covered with dill brine and capped. Then into a boiling water bath to help seal the jars and to precook the pickles.  Then it’s on to the cooling rack for a few hours and here’s the finished product.

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Thirteen pints of some truly hot and tasty dill pickles.  Good for any occasion or you can just sit and eat a jar while watching a movie.  If possible and if we have a good supply of cucumbers I may make a second batch of Kosher Dill pickles later this fall. It’s a totally different flavor of dill and I love it as much as these.

* * *  NEWS FLASH * * *

Today is a big day for us.  Today is our Independence Day from cable TV.  All of the companies equipment has been removed and will be shipped back in a few days.  The account was closed after the typical games these companies insist on playing.  They offered me a 50% reduction in my monthly rate if I would reconsider and stay with them.  I asked only one question. If they could afford to do that so easily now it must mean they’ve been overcharging me for years.  We agreed to disagree and that was that.  Good-bye, Good Luck, and get the hell out Dish Network.

* * * HOORAY FOR US * * *

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.

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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.

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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.

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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.

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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.

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“The Finished Product”

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