Dill Pickles

My hubby and I dabbled in canning this summer. It was super stressful at first, but then became something we really enjoyed! 

I have NEVER liked dill pickles, except during pregnancies. However, this recipe is amazing. I would gladly eat these every day, they are that good. 

Dill Pickles

adapted from Our Best Bites

makes two 1 quart mason jars full

2 pounds cucumbers (as fresh as possible), sliced

10 cloves garlic, peeled and slightly smashed

2 cups white vinegar

4 cups water

2 tbsp kosher salt

LOTS of fresh dill

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1 tsp whole black peppercorns

1 tsp dill seed

In a medium saucepan, bring 4 cups water to a boil, reduce to simmer, and add garlic. Cook 5 minutes. Add vinegar and salt, bring back to a boil and stir until salt dissolves, then remove from heat.

Divide dill and seeds between the jars. Pull garlic out of the brine and put 5 cloves in each jar. Pack the jars with the cucumbers, then pour brine over, leaving 1/2 inch headspace. 

*Now, you can do one of two things: You can either leave these as refrigerator pickles (they'll keep for three months), OR you can water-bath can them. Simply wipe the tops and rims of the jars with a clean, damp cloth, then put on lids and rings to fingertip tightness. Process in a water bath for 10 minutes. *If you DO choose to can them, make sure you heat the jars and lids and rims to disinfect prior to packing the pickle mixture in. 

Secret to Baking Powder biscuits...

and the secret is... BAKING POWDER! Ok, so your saying to yourself that is not quite a secret. Well, I beg to differ.

Commercial, double acting baking powder loses its effectiveness with age. And how fast do you really use a can of baking powder? So mine is always old and less effective. So to save your pocketbook and make your biscuits extra light and fluffy, mix your own baking powder before you use it!

DIY Baking Powder
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. cornstarch
= 1 tsp. baking powder

You can also make it in larger batches (although still small enough you will use it quickly).
**Hint: cornstarch soaks up moisture so the mixture will store well. You can leave it out if you are mixing it up to use immediately.**

I used it in my last batch and even with whole wheat flour they were light and fluffy!

Baking Powder Biscuits
2 C. flour (I like to use at least 1/2 whole wheat)
1 Tbp. baking powder
1/4 tsp. salt
1/3 C. shortening
3/4 C. milk

Mix dry ingredients. Use a pastry cutter, fork, or your fingers to "cut" the shortening into the dry mix. Add the milk and mix until wet. Knead the dougha few times and roll out on a floured surface until 1/2" thick. Cut with a biscuit cutter or something else to make them nice and round. Bake on 450 degrees F for 10-12 minutes or until browning.

Baking Powder Drop Biscuits
Use the same steps as above but increase the milk to 1 C. and drop by spoonfuls onto a greased baking sheet. Cook the same.

Next time I will give you something extra yummy to eat them with!