Ball Pickling Spice Directions Recipes

PICKLED JALAPEñOS

Steps:

• Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
• Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don't need to boil the jars.)
• Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
• Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
• Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
• Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
• Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
• Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn't seal, place into the refrigerator and enjoy within a week or so.
• Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.

HOMEMADE PICKLING SPICE

Steps:

• Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

GUEST CONTRIBUTOR

Steps:

• 1 Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so that they'll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water, and drain. 2 Combine remaining 1 quart water, vinegar, next 2 ingredients, and remaining 1⁄4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve. 3 Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1⁄2-inch headspace. Add 1⁄8 teaspoon Ball® Pickle Crisp® Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. 4 Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

MIXED PICKLING SPICES

Steps:

• Mix all spices in a dark glass jar.
• Seal tightly and store in a cool, dark place.

HOMEMADE PICKLING SPICE

Steps:

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.

EASY REFRIGERATOR DILL PICKLES (5 STEPS)

Steps:

• Make sure the jar and lid you plan to use is clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe . Wash pickles under cold water the make sure to cut of about a 1/2 inch of each end of the pickles. This is an important step because if you leave the stem the pickled will be bitter. Cut your pickles as desired, you can slice them in rounds, or make spears or leave them whole. Cut Garlic in halves lengthwise.
• Mix together the remaining ingredients except dill in another container and shake until the sugar and salt are completely mixed in and dissolved with the vinegar mixture.
• Pack the cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 2 days at least before trying. These pickles will last for up to one month if kept refrigerated. You can reuse the brine a few times after pickles are gone.

OKRA PICKLES

Steps:

• Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil.
• Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar.
• Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel.
• Add hot lids and rings. Process for 15-minutes in a water bath canner once the water has returned to a boil.
• Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
• about 4 pints

HOMEMADE PICKLING SPICE

Steps:

• Mix all ingredients in a small bowl until well blended. Store in an airtight jar in a cool dry place. (Makes about 1/3 cup.)
• Test Kitchen Tip: For best results, use 2 tablespoons Pickling Spice per 2 quarts of water.