Patti's StoryThese pickle skewers were so expensive in the store, I thought with my experience in canning it would be something I could tackle. It was easy, canning is a dying art and hopefully will make a comeback due to the economy and "back to basics" effort of the home gardener.
The skewers are great tasting and fun to look at, great conversation starter too!
jalapeno or hot pepper of your choice
pearl onions, i use frozen
plastic or wood skewers for cocktails
dill, fresh, enough for 1 flower top per jar
jar, wide mouth works best
white vinegar, 5%acidity
water, do not use chlorinated water
YOU CAN MAKE 1 JAR OR 6 WITH THIS RECIPE, ADJUST AMT OF SKEWER ITEMS NOT BRINE
1Scrub pickles, and rinse hot peppers. Cut hot peppers into squares, NOT RINGS. This way you are not using the seeds.
2Sterilize jar, lids and wash rings.
Hint: I wash, rinse and wipe dry my jars, then place them in a 225 degree oven for 20 minutes to sterilize them. Place the lids in boiling water and hold until use.
3Take a skewer, in this order place a cucumber, square of hot pepper and then pearl onion.
4Make brine, of salt, vinegar and water, bring to a boil and boil for 3 minutes. In the meantime place dill and garlic into jar, pack your skewers into the jar, fitting them as tight as you can get.
5When brine is ready fill jar to top, carefully jiggle the jar to bring air bubbles to top, adjust brine to cover leaving 1/4 inch from top. Place on lid and band, screw down.
6If not going to process in a hot water bath, you can leave these sit on the counter for 24 hours and then refrigerate. They should be ready to eat in 2 weeks, or to have as a special treat in your Bloody Mary. If processing, hot bath for 7-10 minutes.
7This BRINE makes enough to can 6 jars of these skewers, adjust recipe to suit amount.