I just realized that the top searched term on my website is for PICKLES! I'm sure because of my website name, Picklewix.com, which was a nickname from my husband. He called me that because I love pickles, I grow and make my own pickles, and as a Website Designer, I love the Wix website platform. It was a fun name and it stuck, so when I decided to start a website dedicated to Wix Website Design, I thought it was perfect.
But, since you all are looking for "pickles" in my search, here's my favorite pickle recipe (I like to make them extra spicy with lots of hot peppers from the garden):
Jalapeño Pickles Recipe
10-20 Cucumbers (about 6 pounds)
6 cups (500 mL) white vinegar
6 cups (500 mL) water
5 tablespoons (25 mL) pickling salt
6 heads fresh dill or 8 teaspoons dill seeds (20 mL)
6+ small cloves garlic
Several fresh leaves from Grape, Raspberry, Blackberry or Horseradish leaves (all of these leaves have natural tannins to help keep pickles crispy!)
6 - Quart-sized Jars, cleaned + lids and rings
Combine vinegar, water, and salt in a saucepan and bring to a boil. Bring your canning pot to a boil as well and disinfect the jars.
Meanwhile, cut a thin slice from the ends of each cucumber. You can keep them whole or slice, or cut into spears. Remove hot jars from canner, then add sliced jalapeños, a couple garlic cloves, a grape/raspberry/blackberry/horseradish leaf*, and fresh dill to each jar (dill flower heads work great – select dill flower heads that have finished blooming and are setting seeds). Then add cucumbers and stuff as full as you can get while leaving a little room at the top of the jar. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of the rim. Clean the lip of the jars with a damp cloth, place new lids on and screw on the rings, and return to the canner and boil/process for 10 minutes for pint jars or 15 minutes for quart jars (adjust time for altitude). Remove from water bath, let cool, and store for up to a year. Enjoy!
*Crispier Pickle Tip:
Using Grape/Raspberry/Blackberry/Horseradish leaves are good for crispier pickles because they have natural tannins to keep your pickles crispy. For even crispier dill pickles, soak the cucumbers in ice water bath for minimum of two hours (max 8 hours) before processing them. This will help them to always come out crispy, even if the cukes are harvested from the garden gradually over a period of 1-2 weeks and stored in fridge until there are enough to make a big batch of pickles.
P.S. This pickle recipe is also posted on SandiaSeed.com, I help her with her seed company's website design, seed packet design, seed catalog design, enewsletter design, and write for her blog and SEO, plus create her social media posts and graphics. She is now one of my favorite clients! I grow tons of her seeds, too, which is how she became my client in the first place, she was looking for a new website and website designer and I ordered her Hatch Green Chile seeds on her old website... so voila, we've been working together ever since. Why do I like Wix for website design? Because it's the best platform in the business for ease of use, design abilities, SEO, and you don't have to worry about it getting hacked. I've worked in Wordpress, Joomla, Drupal, Dreamweaver, Shopify, GoDaddy ... you name it. But I love Wix best, and so do my clients. While Wix may not the be the right fit for every business, it is perfect for 90% of my client's needs. I make platform recommendations based on the needs of the client - so reach out if you'd like a website design consultation and cost estimate. Want to see why I like Wix? Check out the Best Wix Websites »