Lately we have been preserving God’s bounty. I love fresh produce the best, but I also have such fun saving some of that deliciousness for a cold winter’s night (or day)! So that is part of what has been happening here.
These are jars and jars of pineapple syrup, the left overs of dried candied pineapple. I figured it would be perfect for mixed drinks and punches. The jars of nuts are Walnuts in Vanilla Syrup. They are great over ice cream or pancakes.
There are now a ton of jars of peach raspberry jam and not quite enough pickles. We love pickles! So no matter how many jars were put up they will never be enough! Here’s my recipe for pickles.
for each quart
Prep the jars for canning
clean and cut the cucumbers
make the brine by bringing 2 1/2 cups distilled water, 3/4 cups vinegar, and 1 tbsp. pickling salt to a boil.
In the jar before adding the cucumber slices, add 1 smashed garlic clove, 2 to 3 tbsp.. dill seed or fresh dill if you have it, 1 tsp. mustard seeds, 1/4 tsp. crushed red peppers. Then fill with the cucumber slices and then the brine.
You can put them in a water bath for 15 minutes or just put the lid on them and stick it in the refrigerator.