It’s canning season and we are jarring up two of our favorites from the garden!

Pickled Red Onions

This recipe fills 2 quart size jars or makes 2 cups

Ingredients

• 1 medium red onion
• 3/4 cup water
• 1 TBSP whole black peppercorns
• 1 tsp kosher salt
• 1 garlic clove, smashed
• 1 star anise pod
• 1/2 tsp coriander seeds
• 1 1/4 cup apple cider vinegar
• 1 TBSP sugar

Directions:

1. Thinly slice the red onion and place in quart size canning jars
2. Combine water, peppercorns, salt, garlic, star anise and coriander in a small sauce pan and bring to a boil
3. Remove the brine from heat; add in apple cidar vinegar and sugar
4. Pour hot brine directly over the onions in the jar
5. Set aside to cool without the lid on; for at least 2 hours
6. Add canning lid and refrigerate
7. Onions are ready to eat as soon as they are cool and last for 1 week in the refrigerator

Pickled Cucumbers

This recipe fills 2 quart size jars or makes 2 cups

Ingredients

• 4 small cucumbers (persain cucumber size) and place in quart size canning jars
• 3/4 cup water
• 1 TBSP whole black peppercorns
• 1 tsp kosher salt
• 3 garlic cloves, smashed
• 1 tsp mustard seeds
• 1 tsp chopped fresh dill
• 1 1/4 cup apple cider vinegar
• 1 TBSP sugar

Directions:

1. Cut cucumbers into 1/4 inch thick slices and place in quart size canning jars
2. Combine water, peppercorns, salt, garlic and mustard seeds in a small sauce pan and bring to a boil
3. Remove the brine from heat; add in apple cidar vinegar, dill and sugar
4. Pour hot brine directly over the cucumbers in the jar
5. Set aside to cool without the lid on; for at least 2 hours
6. Add canning lid and refrigerate
7. Cucumbers are ready to eat as soon as they are cool and last for 1 week in the refriderator