I spent the morning sterilizing jars, peeling and quartering peaches, and picking some fresh lemon cucumbers to pickle. EB helped with the peeling, she’s very adept at it since she abhors peach skins. Personally, I like the peach fuzz, but canned peaches really do better without the skins.
The last of that 40 pounds of BC peaches we bought are now sitting in the cupboard, looking awfully tempting.
There are still tons of fresh lemon cucumbers coming off a single plant in the front yard, so I sterilized a few extra jars and put up another dozen half and quarter litre jars. The last batch I did was with a french vanilla recipe, but these are straight pickles – it’ll be interesting to see which we prefer.
I also managed to do another half dozen 125 ml. jars of those lovely hot jalapeno peppers. They’re doing to make a cold winter evening hot and tasty,
Do you have a recipe for the lemon cucumber pickles? I’d love to have it!
Hi,
I used this French Vanila Pickles recipe. There was quite a bit of discussion on the original posting about ingredients that you might want to look at.
Here’s the recipe:
French Vanilla Pickles
Lemon Cucumbers sliced 1/4 .
9 cups sugar
2 quarts vinegar
1 tblspoon kosher or canning salt (I have a friend with high blood pressure who left out the salt in recipe and they were equally as tasty.)
In a spice bag, 1 tablespoons whole cloves-1 tablespoon pickling spice
1/4 cup lemon juice
1/4 cup vanilla
Cinnamon sticks
3/4 tsp pickle crisp per pint or 1 1/2 tsp per quart
Wash and slice cucumbers.
Dissolve salt, vinegar, sugar, vanilla and lemon juice.
Add spice bag and boil 5 minutes. In each pint jar, add 1/2 stick cinnamon & 3/4 tsp pickle crisp.
Pack sliced cucumbers tightly into jars. Ladle vinegar mixture into each jar within 1/2 top. Remove any air bubbles ( I have a vacuum sealer with a jar attachment and I have been using that to remove air as well as securely vacuum on the lids.)
Process in hot water bath 5 minutes.
Adjust recipe up or down depending on amount of cukes available.