Living in Florida has its perks.
One is the fact that our planting and gardening season runs from February through November. Yes, you read that correctly. That means that canning and preserving isn't a necessity but something that some of us enjoy. Also, it means we can share our seasonal goods with friends up North more readily than most.
Now, I don't know about you but I'm a big fan of pickles. Unfortunately, I'm also allergic to garlic. (I know, it's one crazy allergy.) And you know what the main ingredient is in pickled anything you find at the store? GARLIC. So you can see my dilemma. Love pickles, can't eat store-bought ones.
[Canning & Preserving enters Stage Right.]
This year I received a Shaker Cook Book for Christmas and I'm going to make pickle recipes out of that book instead of any I'll find on blogs. Here it is if you want to give it a go.
Shaker Cut Pickles
- 4 quarts medium sized cucumbers cut in chunks
- 1/2 cup salt
- boiling water
- 3 cups vinegar
- 1 cup water
- 2 cups sugar
- 1 tsp Dry Mustard
- 1 tsp Allspice
- 1 tsp Celery seed
- 1 tsp Mustard seed
- 1 tsp Tumeric
Wash and cut cucumbers, add salt and cover with boiling water; let stand overnight. Make a syrup of vinegar, water, sugar, and spices. When syrup boils, drain pickles and add to hot mixture. Let come to a boil, pack into jars at once and seal.
I think I'll make them refrigerator pickles instead of hot water bath canning. I'll let you know how they turn out when I make them.