Mixed Dill Peppers

This is a recipe that I did last year. It was a big hit. The garlic is wonderful and the peppers add the perfect amount of heat.

Our pepper plants are all full of peppers right now. We need to can a bunch of them soon before the frost comes.

Ingredients
8 cups of mixed peppers, sliced (I used Hungarian wax, cayenne, and jalepeno)
15 pearl onions cut in halves (about 2 cups)
4 heads of garlic, cloves peeled and cut in half
6 heads of dill
3 cups of distilled vinegar
3 cups water
1 1/2 tsp pickling salt

Yields 6 pints

Directions
1. Wash peppers.

2. Slice vegetables.
 

3. Bring vinegar, water and salt to a boil.

4. Divide vegetables and pack into sterilized pint jars.

5. Process in a hot water bath for 11 minutes. 

Hot Dill Pickles

 

Well, I had some time today to try out Mama’s dill pickle recipe (see earlier post today). My wife’s been craving dill pickles lately, now that she’s expecting. We’ll have to wait a couple of weeks for the flavors to develop with these to see if they are what she was looking for.

Update: WAY TOO SALTY. Next time I will try 1 teaspoon. I think there was a typo in the full recipe that I reduced.

Ingredients
4 medium cucumbers (cut into spears)
2 Hungarian wax peppers (pierced)
1 cayenne pepper (pierced)
2 pearl onions
2 heads of dill
1 cup vinegar
2 cups water
1/4 cup salt

Yields 1 quart

Directions
1. Bring vinegar, water and salt to a boil

2. Stuff sterilized quart jar with vegetables and dill

3. Pour liquid over vegetables

4. Process in a hot water bath for 11 minutes.

  

Old recipes found

It seems everyone has forgotten how to pickle and can things. Our generation is missing out on outstanding food.

I’ve been trying to find recipes that I loved as a kid. Here are two my Mom sent me that are from my Dad’s mother Dessie Johnson.

Today’s project is going to be making these recipes to see if I can make them taste like I remember.

I think the salt should be a tablespoon or even a teaspoon but NOT a cup

Hot Dill Pickles                     Dessie Johnson

Pinky size cucumbers (a lot)

1 quart vinegar

2 quarts water

1 cup coarse salt

Bring to a boil.

Pack tightly in jars:

cucumbers

1 whole banana

1 small (Pearl) onion

1 head fresh dill (or 1 teaspoon dried)

Pour biling mixture in packed jars to fill, seal jars.

Boil sealed jars 5 minutes

Lime Pickles                         Dessie Johnson

Prepare in crock, enamel or plastic Only.

7 pounds medium size cucumbers

2 cups slated lime (hydrated)

2 gallons water.

Pour salted water over cucumbers and let set 24 hours.

Rinse thouroughly in several changes of water.Let set in water 3 hours.

Drain.

Mix together;

1 Tablespoon coarse salt

1 teaspoon mixed pickling spices

1 teaspoon celery salt

1 teaspoon whole cloves

2 quarts + 1 cup vinegar

5 pounds sugar

Pour over pickles and let stand over night.

Next day bring entire mixture to a boil

Simmer 40 minutes

Pack in hot jar and seal.

You need them set at least a week