Canning / Pickling

Array

Nan's Bread and Butter Pickles

Posted Sun, 08/26/2012 - 14:25 by Audrey

Courtesy of Nan.

I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
can put other stuff on top of it).

Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

Your rating: None Average: 4.5 (2 votes)

Lemon Herb Pickled Garlic

Posted Mon, 05/28/2012 - 12:50 by Audrey

Adapted from Tart and Sweet:

Yield: 4 half-pints

About 4 heads of garlic, separated into cloves, peeled and trimmed

1 cup white wine vinegar
1/4 cup white vinegar
3/4 cup water
1 Tbsp kosher salt

Per half-pint jar:
1 thick slice lemon
1 rosemary sprig
1 thyme sprig
1 Tbsp yellow mustard seed
1/2 tsp chili flakes
1 tsp coriander seed
1 tsp fennel seed
1/8 tsp vegetable crisper granules

Your rating: None Average: 1.5 (2 votes)

Pickled Asparagus

Posted Mon, 05/28/2012 - 12:31 by Audrey

Adapted from Tart and Sweet:

Yield: 2 pints

Approx 1 bunch of asparagus, ends trimmed and cut into pieces that will fit upright in your jars with at least 1" headspace

1 cup apple cider vinegar
1 cup rice vinegar
1 cup water
1/8 cup kosher salt

Per pint-sized jar:
1 clove garlic
1 small chili pepper (serrano preferred, but any kind will do)
1/2 tsp peppercorns
2 tsp yellow mustard seed
1/2 tsp coriander seed
1 bay leaf
1 tarragon sprig
1 dill sprig
1/4 tsp vegetable crisper granules

Your rating: None Average: 2 (2 votes)

Pickled Beets with Juniper Berries

Posted Mon, 05/28/2012 - 07:29 by Audrey

Adapted from Tart and Sweet:

Yield: 1-2 pints (or 1 pint and 1 half-pint)

About 1 pound of baby beets (approx 8 small beets)

1 cup champagne or white wine vinegar
1/2 cup water
1 Tbsp kosher salt

Per pint-size jar:
1 clove garlic
1/2 tsp juniper berries
1 bay leaf (fresh if you have it)
Optional: 1 star anise pod
1/4 tsp vegetable crisper granules

Your rating: None Average: 3 (1 vote)

Sweet Pickles

Posted Sun, 05/01/2011 - 15:53 by Audrey

This is the recipe I used for our annual batch of canned sweet pickles.

Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

~6 small Kirby (pickling cucumbers), sliced 1/8" thick
1 medium white onion, thinly sliced
2 cups vinegar (split between white vinegar and rice vinegar)
1 cup sugar
Salt

Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

Heat jars and lids.

Your rating: None Average: 4 (1 vote)

Maraschino Cherries

Posted Mon, 05/31/2010 - 10:54 by Jon

Running recipe work:

Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

Your rating: None Average: 4 (2 votes)

Stuffed Cherry Peppers

Posted Sun, 10/18/2009 - 14:34 by Audrey

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

Your rating: None Average: 3 (1 vote)