A Garden Taste Testing
This post is sponsored by the makers of Ball® home canning products.
It’s the summer entertaining season! I can’t think of a better way to celebrate the beginning of summer than with a party in the garden. It’s the perfect way to showcase some of the beautiful produce you have growing in your garden… like our abundance of cucumbers!
My favorite way to preserve them is to make the @ballcanning recipe for Sliced Dill Pickles. They’re so crunchy! The flavor they get from the Ball® Mixed Pickling Spice is delicious. They even make awesome gifts!! I mean who can say no to a jar of pickles? Keep scrolling for the recipe!
Please note: When canning all recipes should be tested and approved. All Ball® home canning recipes are tested and approved for safety. That’s why I trust them!
Our garden party has a sampling of:
- Dill Pickles
- Jams & Jellies - Black Raspberry Jam & Strawberry Jam
- Fresh breads (French Baguette and Croissants)
- Meats & Cheeses - including got cheese with herbs and flowers from the garden.
- Strawberry Pie
- Watermelon, Mint, and Lime Salad - it’s simply watermelon wedges topped with fresh lime zest, mint leaves, a drizzle of honey, and sea salt flakes!
Plus lots of fresh fruit and veggies for our friends and family to take home and enjoy however they’d like!
Next month’s garden party should see the debut of radishes, onions, tomatoes, and a variety of beans! I wonder what I’ll be canning next?
Sliced Dill Pickles
Preserving method: Water bath canning - Water bath canner & utensil set
Makes about 5 (16 oz) pint jars
You will need:
13 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
3 Tbsp Ball® Mixed Pickling Spice
4 cups cider vinegar
4 cups water
3/4 cup sugar
1/2 cup Ball® Salt for Pickling & Preserving
5 bay leaves
5 cloves garlic
2 1/2 tsp mustard seeds
5 heads fresh dill
Directions:
Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Tie pickling spice in a square of cheesecloth, creating a spice bag, if desired.
Combine vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into a hot jar. Pack cucumber slices into jar leaving a 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving a 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
