Peter Pipers Pickling Party {Dill Relish & Bread and Butter Slices}

I need to figure out Peter Piper’s method for was growing veggies he could pick a peck of  that were already pickled. Until then, August is pickling season. Once again our garden has inundated us with mass quantities of cucumbers, within the last week. So I spent this past rainy Sunday in the kitchen processing about 14+ pounds of cucumbers. First up was 8 pounds of relish, and then about a gallon of bread and butter pickles. This is the first year I made relish, and it was a great way to use up the cucumbers that weren’t up to par for pickles.

My most favorite addition to this years harvest has hands down been my mandolin. It’s really important keep your pickles uniform so they heat evenly, and the mandolin allowed me to get slices of the same thickness.

For the recipes on this post I used the Ball Complete Book of Home Preserving. This post is in no way paid for/sponsored by Ball, I just think they are a really great source. If you’re unfamiliar with home preservation techniques, I suggest you read the book and do some research. It’s extremely important your fruit is washed and unblemished, your jars are sterilized and your kitchen is clean before you start with everything laid out as you need it. The last thing you want is any sort of bacterial introduction, and/or to be running around grabbing things when you’re ladling hot liquids.

Dill Pickle Relish (taken from Ball Complete Book of Home Preserving)

  • 8 pounds cucumbers
  • 1/2 cup picking/sea salt (do not use table salt for canning, ever)
  • 2 tsp ground tumeric
  • 4 cups water
  • 2 1/2 cups finely chopped onions (I found a mandolin worked great for this)
  • 1/3 cup granulated sugar
  • 2 tbsp dill seeds (I had no dill seeds, so I used a hefty portion of dried dill. I really wanted super dill relish though. Remember whatever you use will get stronger over time).
  • 4 cups white vinegar (about 5% acidity)

Directions (abbreviated from Ball Complete Book of Home Preserving, with notes from myself added in)

1. Finely chop cucumbers in small batches, transferring to a glass or stainless bowl as you finish. A food processor works great for this. Sprinkle with pickling salt and tumeric. Cover with water and place in fridge for about 2 hours.

2. Drain cucumbers and rinse thoroughly. Press extra water out with your hands in small batches. I initially use a couple books to press the water out.

3. Prepare canner, jars and lids.
4. Combine vinegar, dill, sugar and onions in large saucepan. Add in drained cucumbers. Bring to boil over medium-high heat. Reduce and boil gently, stirring to prevent sticking. Do this until slightly thickened and vegetables are heated through. This will take about 10 minutes to reduce.

5. Ladle hot relish into jars leaving 1/2 inch of headspace. Wipe rim, and seal handtight. My advice is to only fill one jar at a time and seal. Don’t leave the jar uncovered once filled.
6. Place jars back in the canner, until completely covered with water. Once the water is at a full rolling boil again, time for 15 minutes (this will depending on your altitude, research proper processing times for your area). Wait 5 minutes, remove jars and cool. Do not tilt jars to dump water off the top when you pull them out. This water will quickly evaporate.
Store in a cool dry place and give a few months for optimal taste, though it can be eaten within a few days.

Bread and Butter Pickles (adapted from Ball Complete Book of Home Preserving)

  • 10 cups sliced pickling cucumbers
  • 5 small onions, thinly sliced
  • 1/2 cup Kosher salt
  • 3 cups white vinegar
  • 2 cups sugar
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 2 tablespoons mustard seeds
 Directions (seriously abbreviated from Ball Complete Book of Home Preserving, with notes from myself added in)
1. Slide onions thinly and cucumbers into rounds of the similar size – this is where a mandoline comes in super handy! Combine cucumbers, onions, salt in a glass or ceramic bowl. Cover with water and let sit at room temperature for 2 hours. I cover with plastic wrap to keep anything out of the mix.
2. Rinse the cucumbers then drain thoroughly.
3. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot until sugar is dissolved. Bring to a boil over medium heat.
4.  Turn to low, add the cucumbers and heat through, about 10 minutes. Do not boil. Turn heat off if using gas, or remove from burner if using electric heat. At this point they will already taste pretty much awesome.
5. Add cucumber first to the jars and then fill with pickling liquid to cover pickles. Leave a generous 1/2 inch headspace.  Clean rims, add hot lids and rings. Process about 15 minutes in a hot water bath at a full boil. Remember “processing time” doesn’t start until it hits full boil.

After a long day in the kitchen over boiling water and vinegar, in the middle of August, I was ready for nothing except to take a shower. So tomorrow’s lunch will be almond butter and jelly. {If you lost me – I normally make lunch for the next day at night, and I was done with the kitchen}.

I’m shuddering looking at all of the equally green tomato’s in the garden.  I may need to nip this in the butt and make some green tomato salsa.

Ok, in all reality – I love it. I love not having to buy this stuff. I love having on the go gifts. I love putting up produce we grow and harvest right in our back yard. A garden is a great thing to have.

Happy Pickling,
Heather