Recipe Post!!

Hey everyone! With the plethora of wonderful vegetables in season right now, I have decided I wanted to try some canning! I have only made pickles once a long time ago and they were not canned. My cucumbers are not doing so well right now, I am not sure if it is because they were planted on a day where we got freak hail, (remember that post?! crazy!) or if it is because they are not getting enough sun. Either way it is a bummer, I hope they find their groove! Luckily for us, my neighbor/husbands cousin has a beautiful and large garden and gives us all sorts of veggies. They are gone this week to the family house on Martha s Vineyard and while they are away they asked if we could pick to keep things growing. Umm, heck yes!!! So I found a yummy looking recipe on pinterest for pickles, which I will share. I also bought some organic green beans from a Facebook "friend" and did a couple jars of Dilly Beans! It is going to be such a long 10 days until we can eat them!! Anyways, here are the recipes and their sources, plus some photos I took while I went to it.

HERE IS THE PIN for Garlic and Spice Refrigerator Pickles Original Recipe

 What you need: (My Tweaked Version)


*6 Cups cucumbers, sliced ¼" thick
*1 Large Vidalia onion, chopped (or sliced)
* 2 Cups water, warm
* 1¾ Cups apple cider vinegar
* 1 Cup fresh dill, chopped
*  ½ Cup Sugar 
*  12 cloves of garlic, chopped fine
*  2 Tablespoons pickling salt (used evaporated sea)
*  1½ teaspoon dill seed
* 1 Tablespoon pickling spice 
*  1 teaspoon red pepper flakes(if you don't want the spice you can leave them out...

To make the Brine, you mix all ingredients except the onions and cucumbers. Stir well and let sit for 5-10 minutes to get a good soak. Stir again.

Combine sliced cukes and onions, pour brine over them.

Brine all good and stirred

Combined with the veggies. Now let them sit in the bowl like this for a good hour and a half to two hours. After it has set, its time to can. What I did was use a slotted spoon and scoop the cucumbers and onions out to put in the jars first. Then I used a ladle and added the brine over them. I left about a 1/2 inch from the lid.

Secure the lid good an tight and now they sit. Directions said ten days so that is what I am going with. I hope they taste as good as they look!!!

HERE IS THE PIN for the original Spicy Pickled Green Beans


So, I apologize for not taking many photos here. I will explain it, it was a very simple and similar recipe to do...

What you need: (Tweaked a few things here)

* 2 Cups water
* 2 Cups apple cider vinegar
* 3 TB Salt ( I used evaporated sea salt)
* 1 1/2 TB sugar
* 8 Cloves thin sliced garlic
* 8 Fresh Dill sprigs
* Red pepper flakes to taste
* 1 1/2 LB green beans rinsed and trimmed

Directions: 

Combine first 4 ingreidents in a large soup pan and bring to a boil. 

Remove from heat and add garlic, red pepper and dill. Give it a minute to stand.

Now the original directions do this part differently. refer to link if you want that recipe. What I did, was pour a little brine into the jars, then added my beans. Once I couldn't fit any more I added the rest of my brine to the jars.

Seal the lids and give these babies a minimum of a week.




I cannot wait to try canning something new!! I need to purchase a ton more jars and organic veggies. Once our tomatoes start turning red I will post some recipes with those. I created a whole board dedicated to canning on my pinterest page, so if you want to follow a long head on over!!! Repin!!

I will let you all know in 10 days how these came out and if I would change anything for a future batch:)

Have a great night!!!

xo