By David Draper
Although my garden is a bit woeful this year, I have ended up with plenty of pickling cucumbers, which is fine by me. After fresh tomatoes, cucumbers are the No. 2 reason I grow a garden. All the radishes, zucchini, lettuce, and carrots are just bonus. I love my cucumbers sliced fresh and mixed with onions and vinegar for a crisp summer side dish, but the majority of them end up as pickles.
Each year, I try a few new pickling recipes and have recently been experimenting with brining and fermenting. But, there are also a few pickles I have to make every year, mostly to appease the friends I hunt and tailgate with. One of those must-can recipes is my jalapeño dill pickles, which I’ve detailed below.
If you’ve never canned before, there are plenty of resources online that will provide good insight, but I suggest picking up a copy of the Ball Blue Book of Preserving, which details all the important steps to putting up your summer harvest.