The cucumbers are producing like mad and I was able to put up four quarts of refrigerator pickles this last weekend. Long time readers may remember that I used to can our pickles, but now I only make fridge pickles because we like the texture so much better. But I also really like how quick and easy they are – it makes it so easy to be able to put a quart – or four – up at a time as the cucumbers are ripening.
Putting up pickles this way is as simple as filling the jars with dill, garlic, and dried hot peppers (we like ours spicy).
And then shoving as many cleaned, scrubbed, and blossom-end-cut-off cucumbers as you can into each jar.
I have a bit of a strategy for filling the jars: I put the bigger cucumbers that my family likes and we slice for burgers in vertically, then I add a couple medium sized cucumbers horizontally, placing a few of my favorite tiny cucumbers all around and on top of the medium cukes.
That way, when I open a jar, I get to eat all the little guys on top to get to the bigger pickles.
Yep, I plan things like that.
While you’re packing the cucumbers, heat vinegar, water, salt and spices on the stove to boiling and let it simmer for a few minutes (read how to make Garlic Dill Pickles for the full recipe). After filling the jars with the pickling liquid, attach canning lids with screw bands (this is the time to reuse the last year’s canning lids, as the jars are not going to be processed). Oh, and just for good measure I like to add another dill head to the top of the jars.
Aren’t they pretty? I love our pickles. I can’t remember the last time I bought pickles. And why would I when these are so simple and I can adjust them to our tastes (like adding hot peppers)?
The other preserving we did over the weekend (and I can say “we” because I taught my daughter to make it-woot!) was making and freezing our first batches of “Frugal” Pesto (do you remember what secret ingredient makes this frugal?). We put up eight little jars, and the basil is looking lovely, so I know we’ll get quite a bit more before the season ends.
We like to have 20-25 little jars to see us through the winter, ’cause homemade pesto on artisan bread in February is like a little burst of summer for your senses.
What have you been “putting up” from your garden (or CSA, or farmer’s market) produce?
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The Pickles and Pesto both look yummy!
Very cool pickles and pesto!!! I have tried making pickles in the past and they were horrible. Maybe I can try again with this recipe and make less to be sure we like it first. Hehehe…
I am still trying to figure out what to do with all my basil. May make a bit of pesto to try. I’m sure we would like it. Hmmm….
Take care!!
Dee
Is it really that easy? I think this will be the first canning recipe I try! The pesto looks yummy too! Thanks!
Your pickles look very similar to mine! I linked up the tutorial I wrote a couple weeks ago on making pickles, too! And also a post on planning the fall garden. It’s finally cooling down out here in Eastern Iowa – weird for August – but this whole summer has been weird…
Off to make more pickles! Have a great week. Thanks for hosting.
Your blog is beautiful! Thanks for hosting the link-up.
YUM your pickles sound and LOOK so good!
Made a big pot of tomatoe sauce this weekend from garden tomatoes ( Though they did not all come from MY garden. I had some and then a friend gave me more…:)
Pickles! They look yummy- haven’t made any in years as cucumbers don’t like to grow for me for some reason!
I did pick a punch of elderberries for some jam making!
Hi Jami: Thanks again for hosting the garden party today! Fantastic tips for pickles and pesto–I am going to try the olive oil on top, and will definitely experiment with sunflower seeds–great idea! I’ve got a bunch of apricots in the refrigerator that I need to turn into preserves rather soon.
Boo hoo — no cukes in my garden — it’s been too hot, too dry, and I’ve been too busy this month to do much more than give my garden life support and too busy to take pictures (of what little there is to see), blog, and join Tuesday Garden Party
. We’ll get #3 daughter settled at college this weekend, so maybe next week . . . .
Thank you for the reminder about refrigerator pickles. I have made them and love them. I also do turnips mixed with a few beets in brine with lots of garlic. Naturally spicy and yummy.
Yael from Home Garden Diggers