Canned Bloody Mary Pickles
Spicy homemade pickles with fresh veggies in the garden that are great as a garnish in a Bloody Mary or for a snack! Makes a great homemade gift, too!
Yield: 6 (16 oz) jars
Equipment
- canning jars, lids, and seals
- Canning pot
- tongs or jar lifter
Materials
- 1 tsp red pepper flakes
- 2 tsp dill
- 2 tsp pepper corns
- 3 cups water
- 3 cups vinegar
- 3 tbsp pickling salt or 2 tbsp. regular salt
- 3 jalapenos
- 2-3 small banana peppers or other peppers of choice
- 4 5 in. cucumbers or 3 large
- 6 oz. green beans optional (or similar)
- 6 cloves of garlic
- 1 small sweet onion, sliced optional
Instructions
- Wash and sterilize canning jars, lids, and seals (unless they are new)
- Bring water bath in a canning pot or large pot to a boil.
- Wash all veggies.
- Slice the cucumbers lengthwise, slice or chop hot peppers and garlic, (and onions if using).
- Combine all the spices in a small bowl and mix.
- Divide all fresh ingredients and spices into jars evenly.
- In a medium sauce pan bring water and vinegar to a simmer.
- Pour hot liquid over fresh ingredients in the jars leaving 1/2 in head space and wipe the rim of any access liquid with a paper towel.
- Carefully put lids onto jars
- Twist seals onto the lids.
- Carefully place jars onto the rack in the water bath and lower into boiling water.
- Place lid on canning pot and let boil (process for 10 minutes).
- Using tongs or jar lifters, carefully remove the jars from water bath and let cool on a towel for 24 hours.
Notes
TIPS* As the jars seal properly you will hear a “popping” sound while cooling. Also a smart idea to wear rubber gloves while slicing hot peppers
Depending on the size of your cucumbers and how many you stuff into the jars, you may have to make a little more liquid (just boil one more cup of the water and vinegar if necessary).