Garlic Pickle Spears

Makes 2 (1 quart) Jars

• 3 large pickling cucumbers
• 4 1/2 cups Apple Cider vinegar
• 2 tablespoons finely milled sea salt
• 12 cloves  fresh garlic
• 2 tablespoons favorite pickling spice blend
• Two Large Mouth Quart Jars

First, wash and dry your cucumbers. Cut off the ends and slice into spears. Combine vinegar and salt in a saucepan and bring to a boil. Place 1/2 of the garlic and pickling spice blend into  your sterilized still hot jars; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/4 inch (1 cm) of rim (head space).

At this point, you can let cool on the counter and put in the fridge and wait 48  hours before digging in. You also can process 15 minutes in a canner.  I opted for the fridge.

*NOTE*  Next time I think I'll try it with some added a little sugar, for a sweet spicy flavor.

Spicey-Sweet Pickle Relish

Ingredients

• 1 cup grated Green Bell Pepper Pepper
• 1 cup graded Red Bell Pepper 
• 1/2 cup graded Yellow Bell Pepper
• 1/2 cup graded Orange Bell Pepper
• 3 cups grated pickling cucumber (6 to 8 pickles)
• 1 cup minced or grated sweet onion (about 1 medium)
• 2 cups apple cider vinegar, divided
• 1 cup granulated sugar
• 1/2 teaspoon sea salt
• 1 tablespoon mustard seed
• 1/2 teaspoon celery seed
• 1/2 teaspoon red chili flakes (use more if you want more spice then sweet) 

 

1. Combine graded bell peppers, cucumbers, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid.
2. Add remaining one cup vinegar, sugar and the spices and give  a good stir, desolving the  sugar before  returning the vegetables to the pot. Mix together and bring back to to a simmer and cook for five minutes. Remove pot from heat.
   
3. Fill jars, wipe rims, apply lids and rings. Process as normal;  in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.