Canned Salt Brine Pickles

  PicklesBch4Pic4 Last year I experimented with different pickle recipes. Each recipe has a little different flavor. All of them were delicious in their own way. The Salt brine pickles were a real surprise how well they turned out. I found in Sweden the only place that you can buy these are usually in a Deli here. They are a treat for us. I thought why not try to make them myself. I made only one batch of them last year. Hubby couldn’t get enough of them. I used table salt instead of pickling salt. The recipe didn’t specify it just said salt. I later found a recipe  using pickling salt. I realized the woman who wrote the recipe assumed that I would know that. I am a newbie  on canning. I didn’t know that. luckily the pickles were delicious. I thought they would be even better if they were a little less salty. That is not to say that I didn’t like them or eat them. He guarded them like they were gold.  I just wanted to tweak the recipe to improve on it for our taste. I could not find pickling salt any where. That is why I cut the salt in half, when using table salt.  Hubby agreed that they would be even better if I cut the salt in half. These were really popular with family and friends. I made these over the weekend. I figure I have one or two more batches left in my cucumber patch, before the patch is done for the season. I will be using pickling them with this recipe.   Canned Salt brine Pickle; 1 cups water 1 cup salt ( I couldn’t find pickling salt, used 1/2 cup table salt) 2 cups vinegar Dill Bring above mixture to a boil. Cool and pour over the pickles packed in jars. Seal. Can boil this and let it stand over night before using. I sterilize jars in boiling water and apple cider vinegar. I stuff a hot jar with pickles and fresh dill while mixture is boiling on the stove. I pour the hot mixture in the jar. I wipe off outside of jars and seal. I continue until all the jars are done. I place hot jars on a towel to cool slowly. I make sure the jars do not touch one another. I then place them in the food cellar for two weeks. They are ready to eat.  

Posted on September 3, 2014, in Canning. Bookmark the permalink. Leave a comment.

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