Cucs 1 – March 28 – 1L Jar
18g frozen dill
2 garlic cloves peeled, sliced in 1/2
1 TBSP pickling salt
1 tsp nosalt
20 mustard seeds
12 peppercorns
1 whole red chili about 2″ not crushed
sliced up english cucs.
150ml 7% vinegar
125ml water
Beans – March 28 – 24 oz
12g dill
2 cloves garlic
2 tsp pickling salt
2/3 tsp nosalt
14 mustard seeds
8 peppercorns
1 smallish whole red chili
125ml water + 150ml 7% vinegar, not enough.
125ml water + 150ml 7% vinegar, used 150ml of this.
Asperagus – March 28 – 24oz
12g dill
1 lg clove garlic sliced
2tsp salt
2/3 tsp nosalt
14 mustard seeds
8 peppercorns
1 small chili
375ml of water/vinegar mix.
Hot Mix – Oct 2018
4 pints + 1 cup
Jalepeños, Green Peppers, Onions, Carrots, Green Beans, Cucumbers
1 litre of 5% vinegar
300ml of water
6 tsp of coarse salt
2 tsp of no-salt (potassium chloride)
Packed jars.
Boiled vinegar, water, and salts.
Poured into jars.
Processed for 12 minutes.
Was VERY good.
Made hot mix again in Nov 2019.
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