Some of you may not know, my mom own's a small canning company that offers gourmet mustards, pie filling, jam, jelly, and other various delicious items. You can find her products sold at stores across New Hampshire, and even online!
Growing up my Mom and my Nana canned everything. Our summers were spent foraging for wild berries for batches of jams and jelly, and watching my mom as she canned the veggies from our gardens.
As I got older, the idea of canning things never appealed to me. Why learn, when my Mom and Nana did it so well?
Then, about 5 years ago, right around the time I started this blog. My mom came over and taught me how to make candied jalapeños using a recipe she found on the internet.... fast forward a couple of years, and I realized that that recipe was from my sweet friend Rebecca's blog, Foodie with Family.
Small world this internet can be!
Rebecca recently published her first book, all about canning and it also teaches us how to use the canned goods in everyday cooking. When I got my advanced copy for review, I was bitten by the canning bug. I instantly wanted to can EVERYTHING. So I have spent the last month or so, doing just that. It really is an amazing book, and I'll talk more about that at another time.... When I do a formal review for my blog.
One of the first things I plopped into the canner this summer was a batch of these Sweet and Zesty Pickles. When I started this recipe, I was really hoping for a sweet and spicy pickle, with heat from horseradish. My batch came out sweet and zesty.... but not really spicy. Which turned out to be a blessing, since my 9 year old son loves them as is! He and I have polished off many jars of these pickles.
Sweet and Zesty Pickles
Recipe inspired by Allrecipes.com
40 small pickling cucumbers
10 1/4 inch thick slices of fresh, peeled horseradish root
20 cloves of garlic
1 purple onion, sliced into 10 slices
Handfull of fresh dill
5 tbs pickling salt
2 tbs pickling spice
1 1/4 cups granulated sugar
2 1/2 cups white vinegar
5 cups water
(optional: 1/8 tsp of Ball Pickle Crisp granules, per canning jar)
10 sterilized pint jars, with lids (I use wide mouth jars)
1 water bath canner
Large pot for boiling brine
Canning rack for your canner
Jar grabber (optional)
Fill canner with water, and bring to a boil.
Meanwhile, in each canning jar, place 1/2 tbs pickling salt, 1 horseradish slice, 2 cloves of garlic, slice of onion, some dill, sprinkle 1/8 tsp pickle crisp granules, and pack cucumbers into jars, leaving at least 1/2 inch of headroom. I sliced the cucumbers into chips and spears, you can leave them whole or slice as desired.
In a large pot, bring water, vinegar, sugar, and pickling spices to a boil. Pour liquid over packed cucumbers and seal with lids.
Once the canner has come to a full boil, place jars in small batches into the canner. Be sure to leave room between jars so they are evenly heated. Leave jars in the canner for 10 minutes.
Carefully remove jars from the water bath, and process the remaining jars.
Allow pickles to ferment for about 2 weeks before opening jars.
Can be stored at room temperature in unopened jars, for up to a year.