Designers Sweet Spot: Gifts Wrapped in Glass Day 11

I spent the day outside today, pulling out what was left of the garden. Hard to believe the season is over. I did find quite a bit of left over produce though, including a couple of cucumbers that were hidden under the leaves.

One last chance to make a batch of pickles. These are the easiest pickles, I love them for their simplicity and zippy flavor.

I prefer to remove most of the skins because they get rather rubbery when they are older. I left a bit on the cukes in a stripped pattern for fun.

I also pulled out some dried hot chili peppers, fresh garlic and dill.

I canned these in both clear and blue pint and quart jars. I guess I like the clear ones the best, they show the beautiful color of the chili peppers inside.

Here's what to do:

6 pint size mason jars

12 peeled garlic cloves

fresh or dried dill

6 dried red chilies

4 cups white vinegar

1/2 cup pickling salt

4 cups water

In a medium sauce pan combine vinegar, water and canning salt. Bring to a boil.

Sterilize the jars in boiling water for 10 minutes. Remove one jar at a time for canning, then immediately return it to the water bath. Remove a jar, add 2 cloves fresh garlic, 1 head of dill, and 1 teaspoon red chili pepper. Stuff the jar loosely with cucumbers. Use a plastic utensil to remove any trapped air bubbles by sliding it down along the sides of the jar.

Wipe the threads clean with a paper towel and add a hot Mason jar lid. Finger tighten a band on the jar and return to the boiling water bath for 5 minutes.