Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.

Pickles

Pickles- I got 20 lbs on August 15th from Blue Heron Farms. I think I overdid it. The bread and butter are a hit but I haven;t tried the others.

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Dill Pickles – made 12 jars- mostly pints
Recipe was from Country Wisdom Know How – I added peppers

2. Bread and Butter Pickles- So good. I substituted fennel seeds for the celery seeds and added crushed red pepper. Enough to make it look pretty- 2 tbsp?
http://www.mykitchenaddiction.com/2010/07/bread-and-butter-pickles/

Bread and Butter Pickles

(Yields 7 pints, from Better Homes and Gardens Cookbook)

  • 16 cups thinly sliced cucumbers
    (If you have a mandolin, this is the time to use it!)
  • 8 sweet onions, thinly sliced
  • 1/3 cup pickling salt (or Kosher salt)
  • 3 cloves garlic, halved
  • Ice cubes
  • 4 cups sugar
  • 3 cups apple cider vinegar
  • 2 tablespoons mustard seeds
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons celery seeds

Combine the sliced cucumbers and sliced onions in a large stock pot. Stir in the salt and the halved garlic cloves. Top with a layer of ice cubes (about 1-2 inches), cover, and refrigerate for 3-4 hours (up to 12).

After refrigerating, discard any ice that has not melted.  Drain in a large colander, and remove the garlic cloves.

Meanwhile, combine the sugar, vinegar, and spices in the large stock pot.  Heat to boiling. Add the drained cucumber mixture, and return to a boil.

Transfer the pickles to sterilized pint canning jars.  Wipe the jar rims and add the lids. Process in the boiling water canner (placing the jars on a rack, filling with liquid to cover the jars, and returning to a boil) for 10 minutes. Be sure to start timing after the water returns to a boil.
Remove the jars and allow to cool. If the lids remain down when they are pressed on, the jars are sealed properly. Refrigerate any jars that did not seal properly.

Homemade Cornichons from http://houndsinthekitchen.com/2011/07/21/home-pickled-cornichons-recipe/ I omitted the grape leaf and added a red pepper.
for each half pint jar

2 tablespoons kosher salt
1 cup white vinegar
1/3 cup water
5-8 whole 2-4 inch cucumbers, washed thoroughly with spines rubbed off
1 clove garlic, peeled
1 small bay leaf
1/2 tablespoon pepper corns
2 whole cloves
1 bay leaf
1 fresh grape leaf, washed, optional

1. Heat salt, vinegar, and water in a pot over medium heat until boiling.
2. Pack cucumbers into a sterilized jar with peeled garlic clove. Sprinkle spices over cucumbers.
3. Pour boiling vinegar brine into the jar, leaving 1/4 inch head space.
4. Wipe rim and place new lid on the jar. Finger tighten a ring on the jar and place in a hot water bath.
5. Boil in hot water for 15 minutes. Remove from water bath and allow to cool to room temperature.

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Filed under: Food, Garden, Random

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