Recipe!! Sweet And Sour Dilly Pickles! YUM.

Sweet And Sour Dilly Pickles, Summer Meadow Jam, Savory Sourdough Pan Bread, and Kombucha is what was in the works today here at Kindred Acres!! We had a very productive day! :)

We wanted to share some of our favorite recipes with you that we treasure. These are our own original recipes. In this blog post we will share Sweet And Sour Dilly Pickles! (look for additional blog posts for more recipes!!)

This is a pretty simple recipe and it has a nice citrusy sweet and sour flavor to it.

Start by making your brine. In a pot add,
2 cups distilled white vinegar (5% acidity)
2 teaspoons dill seed
1 teaspoon coriander seed
1/2 cup sugar
2 Concord grape leaves (or any grape leaves but a different variety MIGHT change the flavor)
2 teaspoons pickling salt

Bring to a boil then remove from heat. Remove the grape leaves.

Get your water bath filled and ready.

Wash/sterilize your supplies, wash and cut your cucumbers (we used our homegrown Poona Kheera cucumbers), stuff your jars with the cucumbers, and fill with brine. Use your tools to be sure to get all the air bubbles out. Top off with more brine as needed to reach a 1/2" headspace. Put a NEW lid on with a rim and finger tighten. Water bath process for 15 min. The time starts once the water reaches a boil. Be sure the water is over the jars by about an inch or two. Once the 15 min processing time is up, use your jar removing tool to lift the jars straight up and out of the water bath. Set on a towel and allow to cool completely before you label and remove the rims. Allow the jars to pickle for at least a week but two is better before enjoying them. :) These are shelf stable.

If you try these delicious crunchy pickles, please leave us a comment below to let us know what you thought of them!! :)

With lots of love
Kindred Acres

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