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Pickled Recipes to Try This Year

August 7, 2014

Looking for some different things to add to the menu? Are you looking to can and preserve food for the months when produce isn’t so plentiful? It’s not a difficult task but is exacting. Here’s some recipes to get you started!

Mint pickled Carrots
4 medium sized carrots
1/2 cup water
1/2 cup vinegar
1 tablespoon dried mint flakes
3 tablespoons sugar
Wash and peel carrots; cut into sticks and set aside. Combine the rest of ingredients in a saucepan, stir and put the carrot sticks in. Bring to boil over high heat, covered for 2 minutes. Lift carrots out, pack in a pint sized jar; Pour liquid over carrots, cool and cover jar. Makes 1 pint

Washing_peppersPublicDomainRed Pepper Preserves
1 dozen large sweet red peppers
1 tablespoon salt
2 cups white vinegar
3 cups sugar
Wash and seed peppers (wear gloves and don’t get in eyes!). Chop them up in a food chopper, add salt and let stand overnight. Drain well, pressing liquid out; put peppers in pot with vinegar and sugar, cooked uncovered, stirring frequently, for 45 minutes or until marmalade consistency. Pour into six hot 1/2 pint jars within 1/2″ of the top and seal.

Watermelon Rind Preserves
about 7 pounds of rind from watermelons
2 teaspoon alum
1 quart white vinegar
1 pint water
5 pounds sugar
1/4 lemon, sliced
6 pieces stick cinnamon
1 tablespoon whole cloves.
Remove outside green and the soft pink of melon – cut in bite sized pieces. Soak overnight with rind and alum in a kettle with water to cover. The next morning add other ingredients and bring to a boil. Cook until tender and place in sterile jars, cover with the syrup and seal. Let stand at least 2 weeks before using. This makes use of something many throw away and stretches the food dollar. Some have considered it a gourmet item!

Pickled Okra
2 pints okra (2″ size)
1 cup cider vinegar
1/4 cup water
2 tablespoons salt
2 tablespoons dill seed
4 cloves garlic
2 hot pepper pods
Scald 2 pint jars. Wash okra with a vegetable brush; bring vinegar water and salt to a boil, remove hot jars and place the okra in them. Add to each jar 1 teaspoon dill seed, 2 garlic cloves and 1 hot pepper pod. Pour boiling liquid into jars, covering okra. Seal jars and place in boiling water bath for 5 minutes. Carefully remove and set on a towel on the counter to cool undisturbed. Wait 1 month before using.

Sweet Pickles
1 gallon sliced cucumbers
1/2 cup salt
water
1/3 cup alum
2-1/2 quarts vinegar
2-1/2 quarts sugar
1 tablespoon whole mustard seed
1-1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Soak cucumbers in water with 1/2 cup salt for 24 hours; drain and put in clear water for the day. Drain off water and add clear water with alum added for 24 hours; drain. Changing water daily, soak in clear water 2-1/2 days then mix together vinegar, sugar, mustard seed, cloves, cinnamon and nutmeg; stir until sugar dissolves. Add cucumbers then bring to boil for about 30 minutes. Put in jars and seal.

Pickled Peaches
4 cups water
4 cups vinegar
8 cups sugar
1 teaspoon cloves
3 sticks cinnamon
1 peck small cling peaches
boil first 5 ingredients for 3 minutes. Drop as many peeled peaches into syrup as it will cover and boil until peaches can be pierced easily. Put in glass jars, cover with hot syrup and seal. Makes about 10 1 quart jars.

Pickled Squash
8 cups yellow or banana squash, sliced
2 teaspoons chopped pimiento
2 cups apple cider vinegar
1 teaspoon mustard
1 teaspoon celery seed
2 cups onions, peeled and sliced
1 cup green pepper, chopped coarsely
3 cups sugar
Put squash and onions in large pot and salt with about 1/2 cup salt. Let stand one hour, then drain and wipe with clean cloth to remove most of salt but don’t rinse. Prepare brine of vinegar, sugar, pimiento and spices. Add green pepper and bring to boil. Add squash and onions and return to boil. Remove from heat, put in sterilized jars and seal. Makes 4-6 pints.

OLYMPUS DIGITAL CAMERASpiced Apples
9 pounds hard, tart cooking apples
1 cup whole cloves
2 pounds brown sugar
1 cup maple syrup
4 cups cider vinegar
1 cup white sugar
4 cups water
2 teaspoons pickling salt
8 cinnamon sticks
Wash, half and core apples but do not peel. Stick 2 cloves in each piece; combine remaining ingredients and bring to a boil. Place apples in spiced liquid and simmer for 5 minutes. Pack tightly into clean, hot jars; cover with hot syrup, leaving 1/2 inch headspace. Seal and process for 15 minutes in boiling water bath. Wait 2 months before opening. Makes 12 pints.

And some tips for processing – these can all be processed in a boiling water bath as they are high acid (with the vinegar). Recommended – use new wide mouthed jars and a wooden spoon to pack vegetables neatly and firmly. Take a spatula or chopstick and run along the inside of the jar to remove trapped bubbles; add more brine if needed to fix head space. This sounds complicated but isn’t – you want the jars filled 1/2″ from the top. Get the special tongs for canning – they’re worth the cost! Place the jars in water and bring to a boil (important – *don’t* add jars to boiling water – too high increase can cause jars to break). Boil for 15 minutes, turn heat off. Place a towel on the counter in a draft free place. If you’ve secured the tops properly you should hear a “ping” as they seal. The lid center should be down and not pop back. Unsealed jars should be refrigerated and used. Carefully remove jars from the hot water and gently place them on the towels on the counter. Some might start to cool before they seal so don’t be discouraged. Let them cool overnight on the counter, undisturbed. When cool rinse the jars, label and date the jars; store in a dark, dry cupboard.

When mixing the ingredients use stainless steel, glass or ceramic pans or bowls – the salts and acids can produce an off flavor if other metals are used. Use new lids and proper canning jars. Don’t be tempted to reuse mayo or other jars – while many have done it for years they have been known to often shatter when removed from heat. Reduce the risk and get proper Mason or Ball jars.

These are a good way to preserve goodies from summer harvest – and can be entered in fairs as well as given as gifts. Enjoy!

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