Something I really love is being in the kitchen. Today I decided to try my hand at Pickles. I decided to make a spicy Habanero pickle. My son in California loves spicy pickles and is known to have his favorite spicy pickles shipped to him (the shipping cost more than the case of pickles…YIKES!). So why not try to make my own and bring them to him when I visit.
I made an early visit to the Parker Farmer’s Market this morning and picked up my cukes, dill, onion and garlic. Then headed to my local market for the spices I’d need – whole white and black peppercorns, whole mustard seed, dill seed, coriander seed, bay leaf and fresh habaneros. I love that I was able to buy bulk, organic spices and veggies.
Next came prep – wash the cukes, then throw them in an ice bath for a couple hours – I heard this helps with keeping them crisp – we shall see. Separate the dill from the stalk and wash, combine my spices for my homemade pickling spice, make my apple cider vinegar brine mixture and let it cool to room temp, clean all my garlic cloves – 5 whole cloves per jar – lots of garlic, thinly sliced the yellow onion and cut the stems off the habaneros. Make sure to always wear gloves when working with hot peppers. Washed the jars on top shelf of dishwasher with no other dishes or detergent. Lids are simmered not boiled just prior to using.
I’m now ready to make up my jars – added a couple tablespoons of my pickling spices, one habanero, an onion slice, my fresh dill and a couple bay leaves then the cukes cut in 1- 2″ chunks. I ladled my brine liquid to cover the cukes, about a 1/2″ from top of the jar, added my lids and rings and gave it a good tightening. Placed the jars in a boiling water bath for 10 minutes and carefully removed each jar and placed on counter.
Now I’m hearing that lovely pop, pop pop, as they seal. Woo hoo! I’ll let them set undisturbed overnight then move them to a dark cool cupboard for about 7 – 10 days before breaking open the first jar for a spicy taste test.
I’ll let you know the family and friend consensus.