Easy Dill Pickles with Garlic; Pickling 101 — 6 Comments

  1. I used to make and bottle applesauce and tomato juice when I lived in WNY. Now, I occasionally do the applesauce but I’ve grown lazy and just buy tomato juice when I want it. One of the nice things about living in CA is the easy availability of jams, applesauce and such that are local, organic and picked at the peak of flavor – and bottled by someone else.

  2. Wow! I love pickling but all I manage are a couple of bottles of refrigerator pickles not for long-term storage! 🙂

  3. I have never done any canning or preserving with the lids and rubber rings though I recall my mother always did it with fruit. I would love to one day – its on my bucket list.

  4. Zoomie, tomato juice is the one thing I really miss – I always added a bit of pepper, onion, garlic and celery to it….. But it’s not easy to make without getting a bushel of tomatoes at once – which my garden (thankfully ) doesn’t do and there’s no place to buy like that,
    Joey, the refrigerator pickles are all I’m doing lately, too – everything else in the freezer! – Pickles don’t freeze – I tried LOL
    manningroad, the glass lids and rubber rings are fussier than the US ‘lids and bands’ system. They look pretty, tho….

  5. Pickles… I love dill pickles! I planted dill in several spots in our tiny garden this year just so we would have plenty for pickling. ALL of it died and/or was eaten by larvae.
    Luckily, we have several vegetable stores nearby that sell mini-cucumbers when they’re in season. And when the dill starts flowering, they always put out big buckets full of whole dill stalks.
    I like your idea of a adding hot pepper or two to dill pickles.

  6. Elizabeth, as you know, I don’t do hot – but adding the little bird’s eye peppers just adds a very subtle… zing.