For those of us who can’t jetset to San Francisco to eat the famed Wise Son pickles, this easy-to-do recipe will not only provide tasty results BUT will also make you feel like a DIY superstar. The Heathens have offered a couple different variations of pickling, but I would like to add my favorite from the Ball Complete Book of Preserving. These make a fun gift (perhaps for the Purim mishloach manot you’re making in a couple weeks??)
For those of you who have not ‘canned’ or ‘preserved’ in glass mason jars, here are a few basic tips.
6 cups white vinegar
1/2 cup picling or canning salt (kosher salt will do the trick!)
4 cloves of garlic
14 heads of dill
3 1/2 tsp. hot pepper flakes (optional)
5 lbs carrots (ends removed, peeled and cut into sticks that match the height of your jars) –> you can also use cucumbers or beets!!
- Prepare your canner, jars, and lids.
- In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve the salt.
- Place 1/ glove of garlic, 1 head of dill, and 1/3 tsp of hot pepper flakes (if you’re usin’ them) in each hot jar. Pack carrot sticks into the hot jars to within 1/2 inch from the top. Add some more dill.
- Ladle the hot vinegar liquid into the jar to cover the carrots, leaving 1/2 inch of head space. Wipe the rim, center the lid on the jar and screw on the band.
- Place jars in the canner and make sure they are completely covered with water. Bring to a boil and process for 10 min. Remove and store!