Bost Farm

🥒 Dill Pickle Spears (Easy Canning Recipe)

🧂 Ingredients

4–5 lbs pickling cucumbers

4 cups white vinegar (5% acidity)

4 cups water

¼ cup canning or pickling salt

8 garlic cloves

8 fresh dill sprigs (or 2 tsp dill seed per jar)

1 tsp mustard seeds per jar (optional)

½ tsp black peppercorns per jar (optional)

🥣 Instructions

1. Wash cucumbers and cut into spears.

2. Sterilize canning jars and lids.

3. In a large pot, bring vinegar, water, and salt to a boil.

4. Place garlic, dill, and spices into each jar.

5. Pack cucumber spears tightly into the jars.

6. Pour the hot brine over the cucumbers, leaving ½ inch headspace.

7. Remove air bubbles and wipe jar rims clean.

8. Apply lids and bands until fingertip tight.

9. Process jars in a boiling water bath for 10–15 minutes (adjust for altitude if needed).

10. Remove jars and let cool for 12–24 hours. Check seals before storing.

🥒 Storage

Store sealed jars in a cool, dark place for up to 1 year.

Refrigerate after opening.

For the best flavor, wait 2–3 weeks before eating.

'Smothered Okra with Bacon and Tomatoes' - Details in the Comments - A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick.

Directions are beneath the photo.
Another jelly to match these July temperatures.

🌶️🔥 Crack Pepper Jelly 🫙

A sweet, spicy, glossy pepper jelly bursting with colorful peppers and just the right amount of heat—perfect over cream cheese, burgers, grilled meats, and crackers! 😍🔥

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: About 6 half-pint jars

Ingredients:

* 2 cups finely chopped red bell pepper
* 2 cups finely chopped green bell pepper
* 1 cup finely chopped jalapeños
* 2 cups apple cider vinegar
* 5 cups granulated sugar
* 1 pouch (3 ounces) liquid fruit pectin
* 1 teaspoon garlic powder
* 1 teaspoon mustard seeds
* 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
* 1/2 teaspoon salt

Instructions:

1. Finely chop the bell peppers and jalapeños.
2. Add the peppers, apple cider vinegar, sugar, garlic powder, mustard seeds, crushed red pepper flakes (if using), and salt to a large saucepan.
3. Bring the mixture to a full rolling boil over medium-high heat, stirring frequently until the sugar completely dissolves.
4. Reduce the heat slightly and simmer for 10 minutes.
5. Stir in the liquid fruit pectin.
6. Return the mixture to a full rolling boil and cook for 1 minute, stirring constantly.
7. Remove from the heat and skim off any foam.
8. Carefully ladle the hot jelly into clean, sterilized jars, leaving 1/4 inch headspace.
9. Wipe the rims clean, apply the lids, and tighten the bands.
10. Process in a boiling water bath according to safe home canning guidelines, or refrigerate for immediate use.
11. Allow the jelly to cool completely and rest for at least 24 hours before serving.

Pro Tip:

This pepper jelly is amazing spooned over a block of cream cheese with buttery crackers, brushed onto grilled chicken or pork, or mixed into barbecue sauce for a sweet-and-spicy glaze. For even more flavor, let the jars sit for a week before opening.