I was holding my 4 cup pyrex, to help me transport my pickles. It bumped into one of the many boiling hot surfaces and shattered. Straight up the handle, all across the kitchen, many pieces, small and large. Nothing injured, save my pride. All in all, it was not my finest culinary moment.
The pickles themselves are Bread and Butter and delicious. I don't trust that they're sealed, so they will need to be consumed over the next month or so. Ce la vie.
So, here's what I did:
Cumcumbers and white onions sliced thinly, tossed through with 1 cup of pickling salt (ie salt sans iodine). They were placed in the top portion of a pasta pot, and weighted down, then placed overnight in the fridge to drain. At the end of 12 hrs, I rinsed them off thoroughly, then set them to drain again while the other ingredients were prepped.
Nomi helped make the brine. Based off of The Joy of Cooking's Bread and Butter pickle recipe, it consisted of:
5 cups cider vinegar
4 cups white sugar
2 T mustard seed
1 1/2 T celery seed
1 1/2 tsp ground cloves
1 1/2 tsp all spice
2 whole star anise
The brine was set to near boiling temp, then the cucumber mixture was added gradually. The pickles were brought up to "scalding, but not boiling temperature", then placed in hot 1 quart Ball Jars. They were placed in a pot of water, near boiling temp, that had been measured to cover the jars. They were processed for 1/2 an hour, and then removed.
And then the pyrex exploded. It will be a long while before I attempt canning again. Someday, jam or jelly or apple butter will ensue. Until that time, I shall pout, shake my head, and know I have met my match.
Are there cooking processes/techniques that you won't try, or that you read in a recipe and dismiss it on their account? I'm up to canning, deep frying, hot sugar and double boilers with constant whisking. They are my Moby Dick, and they shall be conquered.