Category: Preserves

Serves: 2 – 16 ounce jars

Source: Love & Lemons Every Day

Ingredients

Brine

• 2 cups white vinegar
• 2 cups of water
• 1/3 cup white sugar
• 2 tablespoons of sea salt

Instructions

1. Heat ingredients in a medium saucepan over medium heat. Stir until the sugar dissolves.
2. Let cool and pour over vegetables. Chill overnight.
3. Brine yields enough for 2 jars.
4. Make 2 of the same pickles or mix and match vegetables and spices using the same brine for all.

Cucumber Dill

• 2 small cucumbers
• 1 small dill sprig
• 2 cloves of garlic halved
• 1 teaspoon of mixed peppercorns

Red Onions

• 2 small red onions, thinly sliced
• 2 garlic cloves, halved
• 1 teaspoon of mixed peppercorns

Cauliflower

• 1 1/2 cups of small cauliflower florets
• 1 small red Chile pepper
• 1 teaspoon of whole cumin seeds
• 1 teaspoon of mixed peppercorns
• 1/4 teaspoon ground tumeric

Yellow Squash

• 2 small yellow squash
• 1 cilantro sprig
• 2 cloves of garlic, smashed
• 1 teaspoon coriander seeds
• 1 teaspoon mixed peppercorns

Serves: 2 cups

Source: Oh She Glows

Ingredients:

• • 2 cups frozen or fresh cranberries
  • 1 ripe pear, peeled and finely chopped
  • 1/2 cup pure maple syrup
  • small pinch fine grain sea salt

Instructions:

1. Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

Serves: 2 – 3 Pints (Recipe can be doubled)

Source: Lesa Marsh

Ingredients:

• 3 cups corn
• 1 cup onion
• 1 cup celery
• ½ cup chopped green pepper
• ¼ cup chopped sweet red pepper
• 2 tsps salt
• 2 tablespoons flour
• 1 tablespoon mustard
• ½ tsp turmeric
• 2 cups white vinegar
• 1 cup granulated sugar
• 1 tsp celery seed

Instructions:

1. Combine all ingredients: simmer uncovered about 30 minutes until thickened.
2.  Pack into hot sterilized jars and seal.

Serves: 3 Cups

Source: Elizabeth Baird

Ingredients:

• 3 cups fresh or frozen cranberries
• 2 oranges, peeled, sectioned and chopped
• 1 1/2 cups white sugar
• 1/2 cup water
• 1 tablespoon grated
• 1/2 cup orange juice
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Combine ingredients in a large pan and bring to a boil over high heat, stirring constantly.
2. Boil gently, stirring frequently for about 25 minutes until mixture thickens enough to mound on a wooden spoon.
3. To freeze, remove from heat and let cool.
4. Spoon into plastic containers leaving 1 inch headspace.

Serves: 4  Litres to 47 Litres

Source: Greg

Ingredients: (For Every 4 Pounds of Cucumbers)

• 4 pounds of small cucumbers
• Sprays of fresh dill (the spray is the flower portion on the stalk)
• garlic cloves, pealed
• 6 cups of water
• 2 cups of pickling vinegar
• 1/4 cup pickling salt

Instructions:

1. Wash cucumbers and clean dill and peal garlic.
2. 20 minutes before processing, place jars in canner and add hot water and begin heating over medium heat.Keep jars hot until you are ready to fill them.
3. In a large saucepan, combine water, vinegar and salt and heat until boiling.
4. 5 minutes before processing, place lids in hot water and keep lids hot until you are ready to use them.
5. Place a spray of dill and garlic clove in each jar. Pack cucumbers into jars.
6. Pour hot brine over cucumbers, leaving an 1/8 inch headroom. Seal immediately and place jars in canner. Adjust water level to cover jars by 1 inch. Cover canner and bring to a boil over high heat.
7. Once a full boil has been reached, begin counting processing time. For 1 litre jars, process for 15 minutes and for 1/2 litre jars, process for 10 minutes.  At the end of processing time, tun off heat and leave jars in canner for 5 minutes. Then carefully remove the jars and place on a heat safe surface.
8. Do not move the jars for 12 to 24 hours. Store in a cool dark place for 4 to 6 weeks before using.

July 28, 2012 – 47 Litres of Dill Pickles

1. 1 Bushel of Cucumbers
2. 3 bunches of Dill
3. 1 and 1/2 gallons of pickling vinegar
4. 1 one litre basket of garlic
5. pickling salt

August 17, 2013 – 42 1/2 Litres

1. 1 Bushel of cucumbers
2. 1 1/2 gallons of vinegar
3. 1 one litre basket of garlic
4. 3 bunches of dill
5. pickling salt

August 2014 – 24 Jars

1/2 Bushel cucumbers

August 8, 2015

1. 1/2 Bushel of cucumbers
2. 1 1/4 gallons of pickling vinegar
3. 1 – 2 bunches of dill
4. pickling salt

August 10, 2021 – 23 quarts of pickles

August 6, 2022 – 26 quarts of pickles

1. 1/2 bushel of cucumbers
2. 1 gallon of pickling vinegar
3. dill and garlic cloves
4. pickling salt

August 3, 2023 – 21 1/2 quarts of pickles

Pickling crew – Greg, Nora, Zach, Mira, Darcy, Johanna, Marcel, Solveig, Grandma Anne Marie and Grandpa Larry

1. 1/2 bushel of cucumbers
2. 1 gall of pickling vinegar
3. dill and garlic cloves
4. pickling vinegar

Serves: 1/2 cup
Source: Bonnie Stern

Ingredients:

• 2 tablespoons toasted pine nuts
• 2 cloves of garlic
• 1 1/2 cups fresh packed basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil

Instructions:

1. In a food processor, chop2 peeled cloves of garlic and 2 tablespoons toasted pine nuts.
2. Add basil, salt, and pepper and chop finely.
3. Blend in olive oil and puree.