BLOOMINGTONGIRL DID SOME CANNING!
Yep, it's true. BloomingtonGirl made pickles the other day using farm fresh cucumbers I got at the stellar Bloomington Farmers Market. I saw what looked like a nice recipe in Food and Wine Magazine and decided to go for it. Below are the pictures of
Every canning kitchen needs a big pot with a thermometer. This pot is actually a Lobster Pot, which after getting precious little use in the heartland, has found a new job.
Here is the pickling solution with the onions added. The solution is a mixture of cider vinegar, sugar, mustard seeds, celery seeds, coarsely ground black pepper and tumeric.
Here are the six pounds of uniformly sliced cucumbers added in. I sliced them on my mandoline (thoughtfully given to me by my friend Val for my wedding shower.) These cucumbers were first brined in a salt solution overnight to impart flavor and crispness.
Here is an exciting picture of a jar of delicious pickles going into the processing bath. Note the fancy canning tongs purchased earlier in the day at Bloomington Hardware. Boy, did I feel like a real woman using those babies!
And, last but not least, here is a picture of the final product! They are much more gorgeous in real life, truly.
I know you are wondering how they tasted. I had about a quarter of a pint of pickles left over after canning six pints so I refrigerated them and tried them later in the day. They were crisp and tasty but I plan to modify the recipe on the next batch to give them more of a punch. Still, for a first effort, they weren't bad at all.