Part of the inspiration was seeing canning sets at Target last week, so I picked one up on a quick trip over there and set about to making my pickles. I found pickling cucumbers at the grocery store, and most of the other ingredients I already had on hand. Since I was making a refrigerator pickle it was pretty easy. I didn't have to waterseal the jars or do any of the other really difficult and time-consuming stuff that goes along with true preservation. Also, since I was making a bread and butter pickle there is far less sodium since sugar is used in the brine far more than salt. I did salt the cucumbers and onions before covering them in the pickle juice, but this was just draw excess moisture and I quickly rinsed off the salty leavings. This means these particular snacks, though a little higher in calories than the traditional pickle, are far better for me in terms of my blood pressure.
Here is a photo journal of the process:
This is the canning apparatus after a 10 minute sterilization in my oven.
Here is my brine containing apple cider vinegar, white vinegar, mustard seeds, sugar, celery seeds, turmeric, garlic, red pepper flakes, cloves, and a little water so that it didn't get too concentrated as I boiled it.
Here are the salted cucumbers and Vedalia onion. Also my foot is in the picture.
There are the veggies in the jar, and then after I poured the pickle over them. I let them cool and then threw them in the refrigerator to set.
According to the recipe these are best after about a week, but I did open a jar last night to give one a quick try and they already taste fantastic. I can't wait to see how they develop and have 6 pints worth for snacks over the next few weeks.