SASKATCHEWAN - Many consumers are responding to recent food inflation by preserving their own food, according to a recent Western Producer story featured on SASKTODAY.
We are featuring some preserve recipes, that just might get added to your repertoire.
Garlic Dill Pickles/ Carrots
Fresh picked cucumbers and/or carrots fresh dill seed heads
Fresh ferny dill leaves 2-3 garlic cloves per quart jar (peeled)
8 ¾ cups water 4 ¼ cups vinegar
1 cup pickling salt 1 tsp alum (opt) (I leave out
- Wash and clean cucumber, carrot and peel garlic cloves.
- Into the bottom of each sterilized quart, place one garlic clove and a dill head.
- Add medium cucumbers, vertically (about 5-6).
- Add some dill leaves and 1 or 2 more garlic clove, then finish filling with smaller cucumbers.
- Measure water, salt and vinegar into heavy pot and bring to a boil.
- Fill jars almost to the brim, and seal with sterile lids and rings.
Notes: You can mix cucumber and carrot together or do them separately.
Advise: use the small (finger size and smaller) carrots, for best results.
You can steralise the sealers in a 225F oven for 10-15 min.
1 batch of brine will usually be enough for 8 quarts of carrots