I did a lot of relaxing today. Not the lay on the couch kind, rather the kind that you get when you don’t have anything you have to do, just things you want or should do. I spent a lazy hour at the Mt Vernon farmer’s market, then I went to the co-op for ingredients for tomorrow night’s dinner (we’ve got company coming, then I wandered through town and did a little shopping (I rarely do that), then I hit the farm store looking for something they didn’t have. Then I came home, had some lunch and decided to do some pickling.
That is 12 pints of dilly beans, 5 half pints and 4 twelve-ounce jelly glasses of pickled onion rings and 5 quarts of dill pickles. It was a bit hectic and not the wisest decision on a day that went past 90 degrees, but oh well, it needed to be done. It caught us up on bush beans, used up the cukes squatting in the fridge and helped put a dent in the red onions. Let me know if anyone wants recipes for the onions or dilly beans, they’re from the Joy of Canning book but I’d be happy to repost.
These smell and look good enough that I may make a few more jars to give as gifts later. Our red onions are only red on the outer layer and are white in the middle. That made the rings and brine turn pink which is kind of cool.
The dilly beans got a bit over processed because I was multi tasking and the water bath wasn’t boiling when I poured in the brine. Whoops. Hopefully they’ll crisp up anyway. They sure look good.
The pickles got just a bit of added sugar for this round as Mike likes them a bit less puckery than I do. There are 3 quarts of slicers for sandwiches and 2 quarts of spears. Mmmmm.
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Recipes added here.
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Hey Laura, Thought I’d let you know I was able to pick up a copy of the Joy of Pickling yesterday at our local library. (they are a great resource aren’t they?) We’re planning some pickling for tomorrow as well. Beans will be coming in the next couple of weeks, we’re having a slow year. Those onions look awesome too, which recipe is it? Have you made them before? How do you like to eat them? questions questions… LOL everything looks super.
P~
Oh yes!!!! recipe’s please(:
I’ll get recipes up here in comments tomorrow.
P~ It’s the red onion pickles recipe, but in Joy of Canning so I’m not sure if it’s in the book you have. I think we’ll be using then on salads, burgers and brats mostly. But it kind of remains to be seen since I’ve never made then before. We had a bunch of red onions that had bolted before harvest and this was my way of using them up…
Michelle - check back tomorrow!
Yay! I recently ate breakfast at this great restaurant in Redmond called “Pomegranate”. They served pickled red onions along side sandwiches and this amazing Mexican inspired lasagna(think corn tortillas instead of pasta….it was amazing). So excited to make my own…..thanks for posting the recipes.(:
I would *love* the Dilly Beans recipe - I’ve got a bunch of beans that I’ve been wanting to try some new ideas with them. Yours look amazing!