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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Saturday, February 21, 2015

Home Canning - Southern Style Pickles + Recipe

After visiting the famous Katz Deli in NYC and devouring one of their pricy pickles, Chef Shane also known as the “ Southeast’s Julia Child with Tattoos” came home to nail down a even better recipe. Below please find a pickle recipe you will relish from Ocean Catering's Chef Shane.


**The below recipe will fill up 12 quart mason jars**

Approx. 40 Pickling Cucumbers cut in spears and soaked in water over night
1 Gallon water
6 cups cider vinegar
6 cups white vinegar
1 cup pickling salt
1/2 cup sugar
3 yellow onions chunked
36 cloves fresh garlic
12 bay leaves
1/4 cup mustard seed
1/2 cup black peppercorns
24 south Indian round chili
1 lb. fresh dill

Bring water, vinegar's, salt and sugar to a boil to dissolve. Let cool. Wash Mason jars in dish washer (or by hand) and let dry. Layer spices and garnish in mason jars. Strain water from cucumbers and place in bucket. Pour hot liquid over cucumbers leaving an 1/4 inch of space at top of jar. Cover with lid and tighten band.

Line large stock pot with mason jars. Fill with water until over the top of jars and bring to a boil. Let boil for 8-10 minutes and turn off heat. The jars should come down to room temperature naturally. Remove jars from water and let cool. Wait for 2-3 weeks and enjoy. Pickles can be stored unrefrigerated on pantry shelf until opened.

1 comment:

jopb said...

I keep in saying I want to try pickling, so perhaps this is the recipe thatI shall try first. I love the pound of dill I. It and would probably add fewer chilis.