I have been truly enjoying canning this summer. I have found this amazing farmers market on every Wednesday. It is at a fair grounds and has at least 100 vender's selling amazing food. Because of this I buy a lot of fruit and veggies. I have made jam four times in the last couple months. I have blueberry, strawberry, peach and peach cinnamon. The peach cinnamon was by far my favorite. Now, I tried my hand at making pickles. My one year old baby loves pickles and my husband loves spicy pickles. I made them both. I used the spicy pickles in the Cuban recipe below. These are fresh, simple and enjoyable.
4 cps. white vinegar
2 cps. sugar
20-25 fresh dill stems, pulled away from the stem
1-2 tsp. salt
For the Spicy:
Add sliced jalapeno and 1/2 tsp. of crushed red pepper
1. I washed, dried, and boiled the jars. I then put the in a hot bath (Water was lightly boiling). Boil the lids. While the jars are boiling add the cucumbers to an ice bath for at least 2 hrs.
2. I boiled the water, vinegar, sugar, fresh dill, and salt.
3. Put the cucumbers in each jar, add the brine, and for the spicy add the jalapeno and crushed red pepper.
4. Top with the lid and screw. Add back to the bath for awhile. Remove. Let cool.