Bloody Mary Pickle Skewers
The skewers are great tasting and fun to look at, great conversation starter too!
10-12 smallpickling cucumbers,
2jalapeno or hot pepper of your choice
10-12 smallpearl onions, i use frozen
2 clovegarlic, chopped
10-12 stickplastic or wood skewers for cocktails
bunchdill, fresh, enough for 1 flower top per jar
1 qtjar, wide mouth works best
3/4 ccanning salt
1 qtwhite vinegar, 5%acidity
3 qtwater, do not use chlorinated water
YOU CAN MAKE 1 JAR OR 6 WITH THIS RECIPE, ADJUST AMT OF SKEWER ITEMS NOT BRINE
How to Make Bloody Mary Pickle Skewers
- Scrub pickles, and rinse hot peppers. Cut hot peppers into squares, NOT RINGS. This way you are not using the seeds.
- Sterilize 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.
- Take a skewer, in this order place a cucumber, square of hot pepper and then pearl onion.
- Make 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.
- When 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.
- If 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.
- This BRINE makes enough to can 6 jars of these skewers, adjust recipe to suit amount.