Ingredients for a 2 Quart Jar
About Four Pounds of Beets and Turnips
4 Tablespoons Pickling Salt
4 cloves of garlic
2 teaspoon dill seeds
4 sprigs of fresh dill
2 Bay Leaf (One per jar)
4 Cups Distilled Water
4 Cups Apple Cider Vinegar
Step 1. Turnips and Beets in cold water and vinegar.
Step 2. Wash jars thoroughly.
Step 3. Place ingredients / spices in the jar. I typically put in: 2 cloves of garlic (roughly chopped), Fresh Dill, a teaspoon of dill seed and a one bay leaf in each jar.
Step 4: Cut turnips and beets into spears (or halves if they are on the small size). Place the cucumbers into a quart sized jar.
Step 5. In a pot combine 2 cups of apple cider vinegar with 2 cups of filtered water and two tablespoons of pickling salt (Never use iodized salt). Bring to a boil, let cool.
Step 7. Place the jar in a cool dark place. Check them every few days to see how they’re progressing. Give them a taste to be sure they’re to your preference. If not, ferment a bit longer. If they are, dive in or continue on to step 8 to can them and store for longer periods of time.
Step 8: Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Dump brine into a large pot, leaving veggies behind in the jar. Bring brine to a boil and the ladle it back into your jars. Use vinegar to top off the jars if the water level is lower than Seal jars with lids.
Step 10: Place in the caner. Make sure there is at least an inch of water above the jars. Boil peaches in the caner bath for 15 minuets.
Step 11: Remove jars and set aside to cool. After 12 hours, if the lids remain down, do not press in when touched, they have sealed and can be stored in a cupboard for later use.