Bloody Mary Pickle Skewers
|Cooking Method:||Stove Top|
|10-12 small||pickling cucumbers,|
|2||jalapeno or hot pepper of your choice|
|10-12 small||pearl onions, i use frozen|
|2 clove||garlic, chopped|
|10-12 stick||plastic or wood skewers for cocktails|
|bunch||dill, fresh, enough for 1 flower top per jar|
|1 qt||jar, wide mouth works best|
|3/4 c||canning salt|
|1 qt||white vinegar, 5%acidity|
Have you considered Holland House
|3 qt||water, do not use chlorinated water|
YOU CAN MAKE 1 JAR OR 6 WITH THIS
RECIPE, ADJUST AMT OF SKEWER ITEMS
These 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!
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.