Salt Free Dills With Horseradish Canning Recipes

MAKING SALT FREE DILL PICKLES

Steps:

• Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water.
• Cut the dill stems to a length where they will fit into your jars
• Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.
• While brine is heating,Divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, and cucumbers.
• Layering so spices are on the bottom and top of the cucumbers.
• Add one teaspoon of mixed pickling spice to each jar and 4 grape leafs for crispiness.
• Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.
• This will yield about three quarts/jars of pickles.
• Allow the jars to cool then place into the refrigerator for 1 week to "pickle"
• The longer the time in the refrigerator the more the flavors soak in.
• The pickles should be good in the refrigerator for up to 8 weeks.

BLUE RIBBON HORSERADISH PICKLES

Steps:

• Soak the cucumbers in ice cold water for 2 to 3 hours.
• Sterilize 5 (1 quart) jars with lids and rings and keep hot.
• In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.
• While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.
• Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.

HORSERADISH (CANNED)

Steps:

• grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
• I usually process in a hot water bath for 10 min for pints.
• It is best to still store in the fridge, I think for colouring.
• If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
• The heat all depends on the growing season and sometimes it gets hotter after stored.

SALT-FREE DILLS WITH HORSERADISH (CANNING)

Steps:

• Cut a thin slice from the blossom end of each cucumber. Cut horseradish into 4 lengthwise pieces and reserve.
• Combine vinegar and water in a saucepan and bring to a boil over high heat.
• Place 1 piece horseradish, 1 grape leaf, i garlic clove, 1 head dill, and 1/2 teaspoons mustard seed in each clean jar. Pack cucumbers in jars.
• Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts.

SNAPPY HORSERADISH DILL PICKLES

Steps:

• Drain and discard juice from pickles. Slice pickles into spears and return to jar. Add horseradish. In a saucepan, bring the sugar, water and vinegar to a boil. Remove from heat; cool slightly. Pour over pickles. Cool completely. Cover jar and shake. Refrigerate for at least 8 hours or overnight.