Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



New Pickle Cucumber Canned Version

July 16th, 2010 · 22 Comments

Jars of the New Pickle Cucumbers

Jars of the Spicy New Pickle Cucumbers

Adapted from a salad recipe which I posted on September 22, 2009, the New Pickle Cucumber Salad has now been adapted for canning.

With the addition of some chili pepper flakes, I spiced up half a batch of the cucumbers for some extra kick.

Ingredients
12 Large Cucumbers, peeled and thinly sliced
3 Cup Sugar
1 ½ Cup Water
3 Cup White vinegar
1 ½ Tbsp Dry dill weed
1 ½ Tsp Pickling salt
12 Cloves Garlic, slivered lengthwise
3 Medium Onion, thinly sliced or julienne
½ Tbsp Chili pepper flakes (optional)
Preparation Steps
1. Place the peeled and thinly sliced cucumber into a large bowl. If you want to make a half batch of spicy cucumbers, separate the cucumbers into two separate but evenly distributed bowls.
2. In a medium saucepan combine the sugar, water, white vinegar, dry dill weed, and salt, and stir to dissolve the sugar. Add the garlic and onions and then bring to a boil then turn off the heat.
3. Pour the liquid over the cucumbers and onions, stir well and chill for 4 to 6 hours, or overnight. If you are making half of the batch spicy, evenly pour half of the liquid ingredients into each of the two bowls of cucumbers and stir well, then into one of the batches add the chili pepper flakes and stir well. Cover and refrigerate for 4 to 6 hours, or overnight.
4. In a large saucepan, bring the cucumber mixture to a temperature of 180° F and turn off the heat, keep covered. Have eight (8) 1-pint jars heated and then pack them with a ¼-inch head space with the cucumbers, onions, garlic, and liquid. If you are making a ½ batch of the spicy cucumbers, then 4 jars will be for them and the other 4 for the regular cucumbers. Use a rubber spatula to remove any trapped air bubbles by scraping the inside edge of the jar and the food mixture. Wipe the jars well and seal with the lids and screw bands, tighten the bands an extra ¼ turn after they start to seal well. Process in a water-bath covered with at least 1 to 2 inches of water for 10 minutes at 212° F. Turn off the heat and allow the jars to sit for 5 minutes, then remove the jars from the canner and allow the jars to cool on a kitchen towel for 12 to 24 hours. Label, date, and store them in a cool, dry, dark location for 6 weeks before serving. Refrigerate any open jars and consume them within two weeks of opening.

More snaps…

Jars of the Regular New Pickle Cucumbers

Jars of the Regular New Pickle Cucumbers

Both the regular and spicy cucumbers

Both the regular and spicy cucumbers

Now I just need to label them and store for 6 weeks so the flavors develop.

Bon appetit!

CCR

=:~)

©2010 CCR

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Tags: Canning · Recipes · Vegetarian

22 responses so far ↓

  • 1 Gina StanleyNo Gravatar // Jul 16, 2010 at 11:00 am

    I want to try pickles this summer, I’ve never made them! The canning temp and time, is it the same for all canning? I was just wondering, because I want to do some tomato sauce too! Thanks for all the helpful information!

  • 2 pegasuslegendNo Gravatar // Jul 16, 2010 at 11:02 am

    wow what great shots you have, drooling pictures!

  • 3 Rochelle (Acquired Taste)No Gravatar // Jul 16, 2010 at 11:41 am

    I love pickled cucumbers! I have yet to do them myself, but these look like a great recipe to try 😀

  • 4 Lori LynnNo Gravatar // Jul 16, 2010 at 12:28 pm

    Sounds great CCR!
    Love these photos, so homey.
    LL

  • 5 JillyannNo Gravatar // Jul 16, 2010 at 1:49 pm

    These look awesome Chef! I love canning my own pickles, okra, tomatoes, jams. Will definately be giving this a try!

  • 6 TorviewtorontoNo Gravatar // Jul 16, 2010 at 3:51 pm

    Looks delicious

  • 7 MarisaNo Gravatar // Jul 16, 2010 at 3:58 pm

    Yum! I love cucumber salad pickles! I bet I would really like the spicy ones too.

  • 8 HoneyBNo Gravatar // Jul 16, 2010 at 4:21 pm

    Nice Ryan! You are more than welcome to send a jar my way! 🙂

  • 9 Tanantha @ I Just Love My ApronNo Gravatar // Jul 16, 2010 at 4:22 pm

    Looks good! I like that you have two type of the pickle. I just made vinegar pickled cucumber too^^

  • 10 Nancy/SpicieFoodieNo Gravatar // Jul 17, 2010 at 12:16 pm

    I am loving your recipes! I can’t wait to try spicy cucumbers , a first for me – yum! Thanks for sharing.

  • 11 DrickNo Gravatar // Jul 17, 2010 at 3:52 pm

    goodness, nice recipe – not a whole lot different that one of mine, maybe a little more sugar, definely the chili pepper … the feeling of having to wait for them to develop, like waiting for Christmas morning….

  • 12 Lisa { AuthenticSuburbanGourmet }No Gravatar // Jul 18, 2010 at 4:36 pm

    Anything pickled is wonderful and the fact that you pickled cucumbers is brilliant! This is a must try!

  • 13 The Mom ChefNo Gravatar // Jul 18, 2010 at 4:58 pm

    These are outstanding. I love the garlic and chili pepper additions. Thanks for sharing.

  • 14 Cook in a BarNo Gravatar // Jul 19, 2010 at 6:13 pm

    Thanks for sharing your recipe! I can’t wait to try it out.

  • 15 Magic of SpiceNo Gravatar // Jul 19, 2010 at 7:40 pm

    Oh I bet these are going to be delicious:)

  • 16 Jason PhelpsNo Gravatar // Jul 19, 2010 at 10:19 pm

    We just pickled for the first time last year and can’t wait to do it again!

    Jason

  • 17 Jason PhelpsNo Gravatar // Jul 19, 2010 at 10:19 pm

    We just pickled for the first time last year and can’t wait to do it again!

    Jason

  • 18 Emily @CleanlinessNo Gravatar // Jul 20, 2010 at 9:14 am

    I really like this recipe! My mom has begun a lot of cucumber pickling lately, I’ll have to pass this one on :o)

  • 19 Carol EgbertNo Gravatar // Jul 20, 2010 at 3:29 pm

    Making pickles in the summer as a way of having sunshine on the plate in the winter. These pickles look tasty and chrisp thanks.

  • 20 Daniel@CocinaSavantNo Gravatar // Jul 22, 2010 at 9:11 am

    These look delicious. Most people can small kirby cucumbers but I can still remember my great grandma’s pickles that she made with large cucumbers. I forget the variety, but they were amazing. Yours look like a summer smash that just sucks you have to wait 6 weeks to eat them. Let me know how that turns out?

  • 21 Daniel@CocinaSavantNo Gravatar // Jul 22, 2010 at 9:12 am

    These look delicious. Most people can small kirby cucumbers but I can still remember my great grandma’s pickles that she made with large cucumbers. I forget the variety, but they were amazing. Yours look like a summer smash that just sucks you have to wait 6 weeks to eat them. Let me know how that turns out? You will probably be nibbling away at those babies in no time.

  • 22 Vegan Thyme (Kelly)No Gravatar // Jul 22, 2010 at 12:47 pm

    Chef! Wow! Honestly, this recipe is just what I’ve been looking for! I love your canning posts–look forward to them so much! Now, next question–how about opening an online store for ordering?!