|Hot dill pickles|
So, if I have readers here who have gardens or have access to fresh cucumbers, you might consider making these and selling them. One thing for sure, this is something not only Filipinos would love, but also Americans who miss the pickles "just like how grandma made them." The market is definitely there.
INGREDIENTS, EQUIPMENT & PROCEDURE:
Note: I used photos from my old dill pickle post here to illustrate the steps.
On the day of harvesting the cucumbers, wash thoroughly with cold water, remove stems and any part of the peel that looks bad/browned.
Wash jars, lids, and bands with warm soapy water. Rinse well and sterilize in boiling water or steam at least 180 deg F for 30 minutes. Boil water and pour onto the lids and bands until needed.
Start boiling water in the boiling water canner half-filled with water.
In each quart jar, place 8-10 cucumbers (each should be 4- to 6-inches long), 4 garlic cloves and 2 teaspoons dill seeds, 1 tsp (for mild) to 1 tbsp (for medium) crushed red pepper flakes.
|Place cukes and spices in jars|
To prepare brine, mix 2 qts water and 1 qt vinegar . Boil. Add 1/2 cup canning salt, mix to dissolve. (Increase the proportion according to the number of quarts that you have filled with cucumbers. ) Pour into the jars immediately.
|Pour hot brine|
|Leave 1/2 inch headspace; wipe rims|
|Load into rack|
|Lower to BWCanner|
|Process for 15 mins|
|Cover with towel|