Spicy Dill Pickles

Our dad calls these "Delayed Atomic Reaction" pickles.  I swear they aren't THAT spicy.  And yes, this is coming from someone who loves ghost pepper flakes.  But I think the jars he got had extra potent peppers.  Either that or he ate the pepper thinking it was a pickle.  LOL  We've laughed about these pickles for years now.

Don't let that scare you away.  The level of spice can be adjusted to your taste.

In the summer of 2011, my dear friend Sandy Hanson shared a jar of her spicy pickles.  I am NOT kidding... they were the best tasting pickles I have ever had.  I just had to learn how to make them.  That fall, she taught me how to can with this recipe.  I didn't even know I wanted to learn how to can  And now I've canned a LOT.  It's a precious gift, Sandy, and I will be forever grateful!

Spicy Dill Pickles

This recipe yields 14 quart jars.

In pot #1, boil the lids and rings for your jars.

In pot #2, (a large stock pot), boil water- this is for the canning process.

In pot # 3, boil the following ingredients:

3 qt water
3 qt white vinegar
1.5 c pickling salt

In each clean, sterilized quart jar add the following ingredients.  You'll need to multiply the following amounts by 14.  Add the spices first, then dill weed, then peppers, and cucumbers last:

2 tsp mustard seeds
2 tsp minced garlic
1/8 tsp celery seed
1/8 tsp dill seed
1/8 tsp red pepper flakes
1/8 tsp black pepper corns
1/4 tsp pickle crisp granules
1 sprig fresh dill weed
1 Habanero pepper, sliced in half (omit for medium and mild spiced pickles)
1 Serrano pepper, sliced in half (omit for mild flavored pickles)
5-7 small cucumbers

Pour liquid into jar over cucumbers until just below the neck.  Put lid on and then the ring (just finger tight, leave the rings kind of loose).  Boil jars completely submerged in water for 10 minutes.  Remove from the water, set aside and cool (and the best part...listen for the POP!)  Once boiled and sealed, you can tighten rings. If they don't seal, you can turn them upside down.  If they still don't seal, keep in the refrigerator.  They will keep for a few weeks.  When Sandy and I made these, we made 6 dozen, and only one didn't seal.

And this is the worst step.  These pickles will be ready after a month.  The waiting is a killer.  After that, they will keep for years.  Though I doubt they will last that long.

Laura & Sandy

POP! Canned Cherries

That is one of the greatest sounds to me.  When a jar seals:  POP!

I canned for the first time since college in Sept 2011 when my friend Sandy and I canned spicy pickles.  I have been hooked ever since!

So when it's cherry season in your world, you can some.

Here is the recipe I got from my mom - who got it from my Grandma Lena.

Right.

Better than some I have, I must say.  But, I used my Google skills and researched "canning cherries" before tackling.  I found some of the greatest resources and combined my new found knowledge, my learned canning knowledge from Sandy and VOILA!  

Canned Cherries

3 pounds* cherries, washed, stems removed and pitted**
2 c sugar
4 c water
10 1/2 pint jars, lids and rings
Canning supplies (large stock pot, oven mits, Canning Tongs, Canning Funnel, Canning Lid Lifter - or whatever gadgets you like.  I got mine from Williams Sonoma.)

Three ingredients and supplies.  Can you believe it?

1. Put a large stock pot onto boil (for the water bath is step #7).
2. Wash and pit** your cherries. You can use a cherry pitter (I used the one from Pampered Chef) or simply cut the cherries in half to remove the pit. Do this over a large bowl to capture any juices. 
3. In another large pot, boil the lids and rings. Keep in pot until ready to seal jars.
4. Combine the water and sugar in a large saucepan. Stir constantly and bring to a boil to dissolve the sugar. Keep hot (but not boiling) while you prep your jars.
5. Ensure your jars are clean, sterilized, and warm. (Adding hot syrup to a cold jar may cause the jar to shatter!) With clean hands, stuff as many cherries as you can into each jar. How many you get in each jar will depend on the size of the jar and cherry. I put 15 Flathead cherries in each 1/2 pint jar. Fill to 2 cm below the rim.
6. Using a funnel, fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and then place the sealers and lids on top. Tighten with your hands...just until they are sealed...not too tight.  [Side note:  From the tragic hand burn of 2000 - lesson learned from making suckers - PLEASE be careful with the hot syrup.  I used a huge ladle, the funnel is a must, and worked focused and patiently but swiftly to ensure I don't burn myself again and the syrup didn't become suckers!  LOL] 
7. Process in a boiling water bath for 20 minutes.
8. Remove from the water bath, let cool, and listen for the pops. To let the full flavors develop let the jars rest a few weeks before digging in. If they all don't seal (when you press on the middle of the jar lid, it won't give) then refrigerate any jars that do not seal and enjoy immediately.  

I grew up on these little gems being a constant on the pantry shelf.   I only did a small batch to try them out, but since they look and smell exactly how I remember, I see a larger batch in my future.

And even though it's a little time consuming, it's SUPER easy.

Best, Laura

*After stems removed and pitted, this will yield 2 pounds.  If you don't pit them, just get 2 pounds.

** My grandma didn't pit the cherries.  I thought it would be a nice touch and I had the pitter.  But you don't have to if you don't want to.