Honey Dill Pickles

Tonight I made honey dill pickles, and boy are they yummy.  Here is the recipe.



Honey Dill Pickles
10 cucumbers, sliced
1 lg. onion, sliced
1 to 3 cloves garlic
1/4 c. pickling salt
2 c. honey
2 c. apple cider vinegar
1/2 c. water
1 tbsp. salt
1 tsp. turmeric
Fresh dill


Combine cucumbers, onions, and pickling salt, let stand for several hours.  Heat to just boiling honey, vinegar, water, salt and turmeric.  Place cucumber mixture into sterile jars.  Pour liquid over cucumber mixture.  Add 1 head of dill to each jar.  To seal, process in boiling water for 10 minutes. 


Yummy, Enjoy!

Canning- Peaches

Honey Packed Peaches

  • 2 and 3/4 cups water, divided
  • 1/4 cup lemon juice
  • 5 lbs. peaches*, peeled, pitted and cut into wedges
  • 1-1/4 cups honey
  • 2 Tablespoons vanilla extract
  • 6 small strips lemon zest
In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. 
Try using apricots or nectarines for this wonderful way to persevere your food.
Makes 6 pints
 

Strawberry Jam

Yummy Jam

Strawberry Jam
 

  • 4 pints strawberries, washed and stemmed
  • 1 package (2 oz.) low-sugar pectin
  • 3 cups honey
In a large saucepan, gently cook and mash berries. Add pectin to mashed berries. Bring to a vigorous boil, stirring frequently; boil for 1 minute. Remove from heat. Stir in honey. Quickly and carefully ladle jam into 3 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 10 minutes. Remove jars carefully and cool on a wire rack.
Makes 3 pints