Pickles & relishes: 150 recipes from apples to zucchini [3rd ed] 2002003076, 9780882667447, 0882667440

Citation preview

Pickles & Relishes 150 Recipes from Apples to Zucchini Andrea Chesman

Updated to Follow New USDA Guidelines

ß

Storey Publishing

The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Cover illustration by Michael Belanger Wood engravings by Charles Joslin Illustrations by Elayne Sears Updated in 2001 by Lizann Powers-Hammond and Val Hillers and in 1991 by Linda Thompson Text design by Erin Lincourt and Jennifer Jepson Smith Text production by Jennifer Jepson Smith © 2002, 1991, 1983 by Storey Publishing, LLC All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCA Way, North Adams, MA 01247. Note: Many of the food preservation procedures described in this book are subject to U.S. Department of Agriculture guidelines. Storey updates information upon publication of each edition and encourages readers to check for the most current standards by writing to Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, Washington, D.C., 20250-0900; calling 202-720-7441; or visiting the agency’s Web site at www.csrees.usda.com. Readers may also contact the extension service in their county. In Canada, contact Public Information Request Service, Agriculture and Agri-Food Canada, Sir John Carling Building, 930 Carling Avenue, Ottawa, Ontario K1A 0C5; 613-759-1000; or visit the agency’s Web site at www.agr.gc.ca. Storey books are available for special premium and promotional uses and for customized editions. For further information, please call 1-800-793-9396.

Printed in the United States by Versa Press 30 29 28 27 26 25 24 Library of Congress Cataloging-in-Publication Data Chesman, Andrea. Pickles & relishes : 150 recipes from apples to zucchini / by Andrea Chesman. p. cm. Includes index. “Updated to Follow New USDA Guidelines.” ISBN 978- 0-88266-744-7 1. Canning and preserving. 2. Pickles. 3. Cookery (Relishes) I. Title: Pickles and relishes. II. Title. TX603.C47 2002 641.4'6—dc21 2002003076

Contents Preface 1983 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iv Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .vi Part One

How to Make Pickles and Relishes . . .1

1 Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 3 Fresh-Pack and Brining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Part Two

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 37

4 Bread ’n Butters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 5 A Host of Sweet and Sour Pickles . . . . . . . . . . . . . . . . . . . . . . .49 6 Cucumber Dill Pickles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 7 Refrigerator and Freezer Pickles . . . . . . . . . . . . . . . . . . . . . . . .77 8 Apples to Zucchini: Pickled Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 9 Relishes and Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 Appendixes 1 Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132 2 What Went Wrong? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .139 3 Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .142 4 Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .145 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .147

Preface 1983 The idea for this book grew out of “The First Hinesburg Pickle Barter Party,” which I like to think was one of the social events of the year in my town. My housemate, Andrea Morgante, and I invited dozens of friends and colleagues to come and swap pickles. We asked everyone to bring a few jars of pickles: one for tasting at the party, the rest for trading. Recipes were exchanged as well as pickles. The idea for collecting those recipes evolved into the idea for this book. The recipes here have been collected from friends — personal friends and friends of Garden Way, which has since become Storey Publishing. A large number of the recipes came from readers of The Troy-bilt Tiller Owner News, who responded generously to my request for recipes. Many of the recipes are my own. All of the recipes were read carefully to be sure that they conformed to generally accepted safe canning and storing practices. I eliminated recipes that called for alum, since there is a question about its safety. Likewise, I eliminated recipes that called for slaked lime and artificial ingredients, such as food coloring. Pickles made with fresh ingredients and handled properly do not require additives. I tested all of the recipes collected here to be sure that they were workable and that the proportions of brine or syrup to yield were accurate.

iv

The pickles were carefully evaluated for flavor and texture by the folks at Garden Way. Throughout the better part of a year, I brought a jar of pickles to work each day to be sampled at breaks and lunches by pickle aficionados. We called it the “pickle du jour program.” Once a pickle passed our collective taste and texture scrutiny, the recipe was edited for clarity. My goal was to make pickling as easy as possible. Where I have significantly adapted recipes, I have so noted. Pickle preferences vary widely. To some people, no pickle is too sweet; others hate dill. I have tried to compile as broad a range of recipes as possible. Some tasters who have reduced their salt intake found many of the pickles too salty; thanks go to them for inspiring me to seek out and develop more recipes that are low-salt and salt-free. I feel confident that there are recipes here to please just about every palate. Enjoy!

P R E FA C E

v

Acknowledgments The following people contributed recipes to this book: Heidi Abate, Darlene Allen, Mrs. Thomas Alvey, Janet Ballantyne, Betty Barnes, Babe Behrend, Mrs. E. F. Blackwelder, Anna Bulger, Mrs. Richard Butler, Janet Chadwick, Marjorie I. Chapin, Judy Chaves, Nancy Chioffi, Betty Cowen, Mrs. Kenneth Cram, Norah Davis, Rae Driscoll, Mary Anna DuSablon, Jane Dwinell, Jo Frohbieter-Mueller, Andrea Gray, Georgeanne Grover, George Hawk, Lewis and Nancy Hill, Phyllis Hobson, Betty Jacobs, Becki Jaeger, Norma Johnson, Marynor Jordan, Mrs. Rose Kutzner, Alice V. Lucas, Ann MacDonald, Joan MacDonald, George J. Manes, Sally Ann McCrea, Mrs. Damon McKay, Lillian McMaine, Sharon McNeil, Gretchen Mead, Herman Miller, Larry Myott, Patricia Kennedy Nagy, Helen Nearing, Mrs. Arnold Oen, Thelma Osgood, Jerry K. Otto, Marge Parizo, Elizabeth Pecor, Helen Philbrick, Mrs. Walter Pool, Dora Potts, Nancy C. Ralston, Dick and Jan Raymond, Rosalie Rehrmann, Mrs. Raphael Richard, Louise Riotte, David Robinson, Albert Rohrmann, Dorothy Rouse, Peggy Sadler, Alexandra Severance, Jack M. Sherman, Mrs. Nadyne Sprick, Elizabeth Straugh, Mrs. Benjamin R. Swarey, Jeanne Tourrin, Win Way, Mrs. Theron Wemple, Pat Werpy, Vera T. Williams, Olwen Woodier, Mrs. Steve Yawney, and Lydia York. My thanks go to all the people who contributed recipes and to all the people at Garden Way Publishing, those who encouraged me to write the book in the first place and those who kept me inspired throughout the year. My special thanks go to Larry Abell, Ann Aspell, Janet Ballantyne, Peggy Blanchette, Judy Chaves, Beth DeWeese, Andrea Gray, Karan Jacques, Jill Mason, Andrea Morgante, Judy Thomas, and Louellen Wasson — testers, tasters, advisors, and bookmakers.

vi

Part One

How to Make Pickles and Relishes

Chapter 1

Ingredients Imagine yourself in a whitewashed pantry lined with shelves of colorful, home-canned fruits and vegetables. The sunlight makes rainbows against glass jars filled with spiced beets, golden overripe cukes, and brisk green dilly beans. Drying herbs are hanging from the rafters, and their sweet scents mingle with the tangy fermenting gases escaping from the sauerkraut crock. This is the romance of pickling — creating beautiful tasty food. The word “pickle” may be synonymous with cucumber pickles to most people, but you can pickle just about anything. And the results can be as pleasing to the gourmets as it is to the folks who remember when surviving the winter depended on putting food by. Pickling converts everyday foods into exotic taste treats. Home-canned jars of pickled vegetables make quick and convenient side dishes for rushed dinners, special additions to salads, unique and always welcome gifts, and pleasant surprises for potluck dinners. Best of all, pickling transforms overwhelming garden bounty and seasonal bargains into conveniently stored, inexpensive, delicious condiments that enliven the most humdrum meal. What goes into those rainbow-colored jars? Only the finest ingredients.

3

Fruits and Vegetables The difference between a good pickle and a great pickle is usually the freshness of the ingredients used. Select young, or even slightly immature, fresh fruits and vegetables. Use only high-quality, unbruised produce. The less-than-perfect fruits and vegetables that you harvest or buy should be cooked and served promptly. Chill your produce as quickly and thoroughly as possible. This is particularly important with cucumbers if you want a crisp pickle — and who doesn’t? Your fruits and vegetables will make crisper pickles if they are harvested early in the day, before they have been wilted by the heat of the sun. Then it is important to get that produce into the processor or the refrigerator as soon as possible. Ideally, you should process your pickles as soon as you harvest. But this isn’t always possible. If you are a gardener, you know that allowing a cucumber or squash to stay one extra day on the vine may result in an overgrown monster. You must harvest when the fruit is ready. In The Busy Person’s Guide to Preserving Food (Storey Publishing), Janet Chadwick shares plenty of ideas for keeping produce chilled and fresh when the refrigerator is full. One idea I have found particularly useful is to layer the vegetables with ice in a large food-grade plastic container or crock. Having enough ice on hand is no problem. Chadwick suggests this method. Fill a boilable plastic freezer bag three-quarters full with cold tap water, hold the bag over the edge of a counter, and seal with an electric sealer. Or, seal the boilable plastic bags by placing them on a heavy towel, covering with a damp cloth, and pressing with a hot iron. Then freeze. The bags lie flat in the freezer and are ready when you need them. When the ice

4

HOW TO MAKE PICKLES AND RELISHES

A

B

(A) Fill a boilable plastic freezer bag three-quarters full with cold tap water. (B) Place the bag on a heavy towel, cover with a damp cloth, and press with a hot iron.

melts, pat the bags dry and return them to the freezer. This method of making ice is a lot more convenient than fussing with ice cube trays. When a recipe calls for soaking cucumbers in ice water, I use the boilable bag ice packs instead of ice cubes. I use a large bowl (or an extra canner) and layer the cucumbers and ice bags, covering with cold tap water. If your recipe doesn’t call for soaking, don’t do it. Vegetables and fruits can become waterlogged and lose crispness. In fact, don’t even wash your produce until you are ready to pickle. If you must refrigerate or store your produce over ice, store it unwashed. If you don’t grow your own produce for pickling, try to buy directly from local farmers, at roadside stands, or at farmers’ markets; the produce will be fresher. If you buy your produce from the supermarket, beware of waxed fruits and vegetables. Supermarket suppliers coat produce with a thin film of wax to prevent moisture loss and to add a glossy shine to the

INGREDIENTS

5

product. Pickling brine cannot penetrate the waxy coating, and it is extremely difficult (perhaps impossible without scalding hot water) to remove the coating. Cucumbers, bell peppers, apples, oranges, grapefruit, lemons, grapes, plums, and cantaloupe are most commonly waxed. A Special Note about Cucumbers

Cucumbers specialize. There are pickling cucumbers and there are slicing cucumbers. Actually, it is not the cucumbers that specialize, it is the breeders of cucumbers that do. A good pickling cucumber is thin-skinned and small. It may be warty. Gherkins, which are a type of pickling cucumber, have small burrlike fruits. Although gherkins won’t get overly large on the vine, they will get tough and bitter. Unless harvested when very immature, slicing cucumbers will be larger than pickling cucumbers. You can eat pickling cucumbers in a salad, and you can pickle slicing cucumbers. I prefer to pickle pickling cucumbers, and I don’t much care which cucumber I eat fresh. Slicing cucumbers, when still small, are acceptable for sliced pickles, such as bread and butters, and they are fine peeled and seeded in relishes, but they rarely make good dills. I don’t recommend pickling slicing cucumbers. Instead, grow pickling cucumbers for pickling, cooking, and eating fresh. If you plan to grow your own cucumbers and are in doubt as to which varieties to select, ask a neighbor or your local county extension agent to recommend varieties that will do well in your area. Also, look for varieties with disease resistance.

6

HOW TO MAKE PICKLES AND RELISHES

Vinegar Here is one of the few exceptions to the rule of homemade is better. For pickling, it is best to use commercially made vinegars. Why? In order to safely preserve your pickles, you must use a vinegar that contains 5 percent acetic acid, or has a 50 grain strength. A homemade vinegar may not be strong enough. Distilled white vinegar is the vinegar most commonly used in pickling because it is clear and does not color the pickle. This is particularly important when you are making cauliflower or Jerusalem artichoke pickles and you want that sharp white color to be emphasized. Distilled white vinegar has more of a bite than cider vinegar. Cider vinegar, made from apples, has a rich, somewhat mellow flavor. The preferred vinegar in many sweet pickles and chutneys, it will darken the pickle. Malt vinegar is an option in just a few of the pickle recipes in this book. It is a more expensive vinegar and sometimes can be found only in specialty food shops. Made from cereal grains, it has a delicate flavor, almost sweet, and will darken pickles somewhat. It is okay to substitute one vinegar for another, as long as the vinegar contains 5 percent acetic acid (some flavored vinegars are only 2 to 3 percent acetic acid). Usually, it works better to substitute distilled white vinegar for cider or malt vinegar, than vice versa. Do not boil your vinegar solution beyond what the recipe requires. If the recipe says “simmer,” do not boil hard. The acetic acid in vinegar will boil away over time; this weakens the preserving qualities of the brine. Never reduce the amount of vinegar called for in a recipe. If the brine is too sharp for your taste, add sugar. INGREDIENTS

7

Salt Salt flavors and preserves. It plays a critical role in the pickling process. As a preserving agent, salt acts in two ways. First, salt draws moisture from food. This is why many pickle recipes, particularly cucumber pickle recipes, call for salting the vegetables. Water is drawn out of the cell walls by the salt, resulting in a crisper, firmer product. Salt also creates a hostile environment for microorganisms that may spoil foods. This is why the proportion of salt in most brined pickle recipes is critical. Old-time recipes sometimes call for “a brine strong enough to float an egg.” This is a 10 percent brine solution made by dissolving 1½ cups of salt in 1 gallon of liquid. This is a very strong salt solution, and vegetables cured in a 10 percent brine must be “freshened,” or desalted, in several changes of water before they are edible. My grandmother used to make legendary dill pickles in a crock. The recipe she handed down to me called for “enough salt until just before you gag.” Apparently, she could swallow a lot more salt than I can before gagging, because my pickles made by her recipe spoil. The moral: Use modern recipes, and measure exactly. The type of salt used is critical. Table salt additives, which allow salt to flow more freely from salt shakers, will discolor pickles. Use only pure canning and pickling salt. Unless otherwise specified, the salt used in these recipes is granulated pickling salt. Sometimes recipes call for flaked pickling salt. For every cup of granulated pickling salt specified in a recipe, use 1½ cups of flaked pickling salt.

8

HOW TO MAKE PICKLES AND RELISHES

Store pickling salt in an airtight glass or plastic container. In the moist, humid environment of most kitchens, pickling salt that is left in its original heavy paper package will drink in the moisture from the air and turn into a solid lump. Salt and Health

When I tell people that I am writing a book on making pickles, some inevitably ask me how I “feel about salt.” They are referring to the connection between a high dietary intake of sodium, which is a component of salt, and hypertension. I do worry about salt. Too much salt is known to cause hypertension, or high blood pressure, which 1 in every 4 Americans is likely to develop. In turn, high blood pressure is a major risk factor for developing heart disease. This is definitely cause for concern. Scientists disagree as to how much salt is too much. The U.S. Dietary Goals, created in 1977 by the U.S. Senate Select Committee on Nutrition and Human Needs and updated in 1995, recommend that adults limit their sodium intake by reducing consumption of salt to about 6 grams a day; that means 2,400 milligrams of sodium. How much sodium is contained in pickles? According to the USDA Nutrient Database for Standard Reference, Release 14, a commercial processed dill pickle that measures 3¾ inches long, with a diameter of 1¾ inches, contains 833 milligrams of sodium. A ½-cup serving of commercial chow-chow may contain anywhere from 600 to 1,500 milligrams of sodium, while a cup of sauerkraut will contain as much as 1,560 milligrams of sodium.

INGREDIENTS

9

Clearly, most pickles should be eaten in moderation. People on lowsodium diets may have to avoid salt-cured pickles entirely. Not all the pickles in this book contain salt, and those that are salt free say so. Additionally, you can adjust the amount of salt when it is used only to bring out the flavor in a fresh-pack vinegar-cured pickle. When a recipe calls for overnight soaking of the vegetables in a salt brine and then instructs you to rinse the vegetables, make sure you rinse thoroughly. This will remove much of the salt. I have done some very limited experimenting in my home kitchen with the commercially available salt substitutes. These flavorings contain potassium salts instead of sodium salts; most supermarkets carry them. I have substituted the salt substitutes for pickling salt in a few fresh-pack pickle recipes. The pickles turned out just fine; they were a little less “salty tasting” than the same pickles made with regular pickling salt, but the flavor was always acceptable. One difference worth noting: 4 ounces of salt substitute costs only slightly less than 5 pounds of pickling salt! You can eliminate the salt entirely from fresh-pack pickles. Experiment with your favorite recipes by eliminating or reducing the amount of salt. But be prepared for some flops. Most people who trouble to make their own pickles usually preserve other foods as well, and rely very little on commercially processed foods. In my home, we can tomatoes, beans, peaches, pears, and applesauce, and we freeze large quantities of vegetables and berries. All are processed without salt and prepared for the table with whole, unprocessed foods to which no salt has been added. This is a very important way to avoid extra sodium. According to a Time magazine article (March 15, 1982), because peas are sorted in a salt brine before canning, a single tablespoon of canned peas

10

HOW TO MAKE PICKLES AND RELISHES

contains as much sodium as 5½ pounds of fresh, shelled peas! Most commercially prepared foods — baked goods, breakfast cereals, canned soups, packaged pizzas, and so on — contain added salt. My personal feeling is that an occasional pickle doesn’t hurt. It’s a steady diet of processed foods that does the damage. I’ll watch my salt intake, avoid processed foods, and continue to enjoy homemade pickles.

Sweeteners The standard sweetener in pickles is granulated white sugar; it does not affect the color of the finished product, nor does it impart a specific flavor. However, that doesn’t mean that other sweeteners can’t be used. Brown sugar is used in some of the overripe pickle recipes, as well as in some of the chutneys and relishes. When measuring brown sugar, be sure to pack each cup firmly. Honey or maple syrup is called for in a few recipes. You can substitute them on your own, but adjust the amounts used. The traditional formulas are ⅞ cup honey for every 1 cup white sugar called for in the recipe, and ¾ cup maple syrup for every 1 cup white sugar. I have found that strongly flavored honey can overpower a pickle, so I recommend using it cautiously. Be prepared to have a darker pickle and a cloudy brine when you use honey or maple syrup. Honey in any form should not be given to babies younger than 1 year. When measuring these sweeteners, oil your measuring cup first, and the liquid will pour out easily.

INGREDIENTS

11

Water Many cookbooks recommend that you make pickles with soft water only. Hard water can interfere with formation of lactic acid in fermented pickles and with curing in quick-pack pickles. To soften hard water, boil 15 minutes and let stand covered 24 hours; remove scum and sediment. Use this water to make pickles. The other option is to buy distilled water. I live in an area with hard water, and I don’t have any problems with my pickles. I use tap water successfully. Chances are that you can, too. However, I have noticed a mineral residue in my canner from the hard water. This can be avoided by adding ½ cup vinegar to the water in the canner.

Spices and Herbs Spices and herbs are another area where the great pickle is distinguished from the good one. There are a few traditional spices when it comes to pickles: dill, mustard seeds, celery seeds, garlic, pepper, cloves, and mixed pickling spices. Far too few, in my opinion. Mints, summer savory, oregano, basil, fennel, caraway seeds, and tarragon also have their place in pickle mixes. The recipes selected for this book suggest the wide range that can be used. I hope you will try new herb and spice combinations. It is very important to use fresh herbs and spices; once they age, herbs and spices take on a dusty attic flavor. It is a good idea to date your jars when you open them (or when you store your own freshly dried herbs).

12

HOW TO MAKE PICKLES AND RELISHES

Then you know when it is time to throw out the old herbs and spices — 1 year after opening. Many of the pickling spices — mixed pickling spices, mustard and celery seeds, dill seeds, and peppercorns — are packaged in cardboard boxes which become wet easily. The spices will retain their quality longer if repackaged in glass jars. In my house, we store spices in soil sample jars donated by a geologist friend, but baby food jars, canning jars, and old spice jars work just as well. Don’t forget to label each jar. To obtain a clear pickle brine, use whole spices and herbs only: Ground spices and herbs will make the brine cloudy. If you are substituting ground spices for whole, use one-quarter as much. Since a clear brine is often preferred, many recipes call for tying up the herbs and spices in a cloth bag and boiling in the syrup or brine. The bag is removed before the syrup, or brine, is poured into the jars. Cheesecloth and muslin work well, too. You can secure the spice bag by tying with thread or knotting the ends (it helps to have an extra large bag). If you don’t have a cloth spice bag, try using a stainless steel tea ball instead. The tea ball is much easier to clean; it can be washed with the rest of your cooking utensils. There have been times when I haven’t been able to lay my hands on either a tea ball or a cloth before adding spice to the jars. The brine is a bit more cloudy using this method, but it is not objectionable. If you are making a lot of pickles, you may find it economical to buy your spices and herbs in bulk; many food co-ops and health food stores offer bulk spices.

INGREDIENTS

13

Spice and Herb List Is your spice rack well supplied for the pickling season? The following spices and herbs are used in the recipes in this book. Allspice, ground and berries

Fennel

Anise

Ginger, ground and crystallized

Basil

Juniper berries

Bay leaves

Mace

Caraway seeds

Marjoram

Cardamom

Mint

Cayenne

Mixed pickling spices

Celery leaves

Mustard seeds

Celery seeds

Nutmeg

Chili powder

Oregano

Cinnamon, ground and sticks

Pepper, ground and whole

Cloves, ground and whole

Rosemary

Coriander, ground and whole

Tarragon

Cumin Curry powder Dill seeds and heads

14

Mixed Pickling Spices Yield: approximately 4 cups Here is my formula for mixed pickling spices. Use mine or make up your own — there are no hard and fast rules. 1 ³⁄₄ ¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₄ 12 6

1 tablespoon nutmeg

Summer savory Thyme

cup mustard seeds cup ground coriander cup allspice berries cup black peppercorns cup crushed cinnamon sticks cup whole cloves cup dill seeds cup chopped and dried ginger root cup cardamom seeds crushed bay leaves crushed red peppers

Mix all the spices in a dark glass jar. Seal tightly and store in a cool, dark place.

Turmeric plus garlic cloves, gingerroot, horseradish root

HOW TO MAKE PICKLES AND RELISHES

Chapter 2

Equipment With a few exceptions, the equipment for pickle making is the same as that for canning. You will need items to help you scrub, chill, hold, chop, and cook your vegetables and fruit. You will also need crocks, canners, and canning jars and lids. At the end of this chapter, you will find a checklist for the equipment you will need. Here are some of the reasons behind the list.

Food Processors: The Greatest Time Saver I used to think that food processors were a luxury, until I watched Janet Chadwick prepare food for The Busy Person’s Guide to Preserving Food. Not only do food processors save a tremendous amount of time, but they also give more uniform results, which usually improves the texture of the pickle. Among other tasks, food processors slice, chop, and grind — the main preparation chores of pickle making. I think food processors are invaluable. I favor the processors with the side discharge chutes. These machines discharge the sliced vegetables into whatever container you want, and they

15

eliminate the frustrating step of emptying the processor bowl each time it fills, which is all too often. The side discharge chute will even discharge vegetables into a large measuring cup, and this is another nice time-saving feature. (It’s a good idea to set the measuring cup on a plate to catch stray flying slices.) The thin-slice blade on many processors produces a uniformly thin pickle chip for bread and butter type recipes. The pickle chips that are thickly sliced always seem a little soggy compared to the thin slices. A thin slice has a greater proportion of crispy peel to soft flesh than a thick slice, so it always tastes crisper.

Steam Canners vs. Boiling-Water-Bath Canner In the old days of open-kettle canning, most people ladled their hot pickles and boiling hot brine into hot jars, topped with hot lids, and waited for the jars to seal themselves. Which they did, if care was taken to be sure that everything was hot. Steam canners are not recommended. Processing times for use with various models of ordinary steam canners have never been adequately researched or standardized, and the steam does not always maintain a sufficient or even temperature. The only safe method for canning pickles is treatment in a boilingwater-bath canner, which consists of a large aluminum or porcelain-covered steel pot; a removable, perforated rack; and a fitted lid. The canner must be deep enough that one to two inches of briskly boiling water will be over

16

HOW TO MAKE PICKLES AND RELISHES

the tops of the jars during processing. Canners are available in sizes large enough to hold eighteen pint jars in two layers or seven quart jars, while others may hold as little as eight to nine pints or four quarts. It is important to match the canner to the stove carefully. Most canners have ridged or flat bottoms. Either type can be used on a gas burner, but a flat bottom is necessary on an electric range. The canner should be no more than four inches wider in diameter than the element on which it is heated. Steam-pressure canners use a different process entirely; the pressure allows steam to reach and maintain a higher temperature than in ordinary canners. There are several types of dial-gauge or weight-control pressure canners that all work according to the same principle. They require more time to heat, pressurize, process, and cool before the jars can be removed and stored. While this very hot, pressurized steam is imperative for all low-acid fruits and vegetables, it is not really necessary for high-acid vegetables, such as pickles or tomatoes. When using steam-pressure canners, follow the manufacturer’s directions carefully. Also, use only Mason jars in pressure canners; recycled jars from mayonnaise, peanut butter, and other commercial products are not sturdy enough and will probably shatter under pressure.

Adjustment for Altitude in Boiling-Water-Bath Canner Because air is thinner at higher altitudes, water boils at lower temperatures. The lower temperatures are less effective at killing bacteria. When canning in a water-bath canner at altitudes over 1,000 feet, the processing times must be increased for the safety of the product.

EQUIPMENT

17

Processing times for recipes in this book are given for altitudes up to 1,000 feet. If you are processing foods at higher elevations, please use the total time for your altitude that is provided in the recipe footnote. As a general rule of thumb, you should add 5 minutes to the processing time if you are processing at 1,000–3,000 feet; add 10 minutes at 3,001– 6,000 feet; add 15 minutes at 6,001–8,000 feet; and add 20 minutes above 8,000 feet. For canning using the low-temperature pasteurization process — 180°F for 30 minutes — it is not necessary to add minutes to the processing time. Measuring the temperature naturally adjusts for the difference in altitude.

Canning Jars and Lids Modern screw-top canning jars (Mason jars) with 2-piece lids are the preferred jars for canning. They come in regular and wide-mouth, which are slightly more expensive. I haven’t found any genuine advantage to the wide-mouth jars, even when canning whole fruits and vegetables. Some people do find the wide-mouth jars more convenient than regular jars for packing whole pickles. Recycled commercial jars may not seal and may break, especially in a pressure canner. When a jar of food is heated, the contents of the jar expand and steam forms, forcing air out of the jar. (If you do not leave adequate headspace, liquid will be forced out, too.) As the contents cool, a vacuum is formed, and the rubber compound on the lid seals to the mouth of the jar. It can take as long as 24 hours for the jars to completely cool and seal. A jar is sealed when the lid is curved down in the middle. You can test a seal

18

HOW TO MAKE PICKLES AND RELISHES

by inverting the jar or lifting it by the lid. Often, as the jars cool, you will hear them seal with a distinctive “kerplunk” sound. The dome lids cannot be reused, but the screwbands can be. Once the jar has sealed, it is a good idea to remove the screwband. This enables you to check for a good seal more easily. Also, screwbands will rust onto the jars if there is moisture in the air where they are stored. The USDA no longer recommends using bail-wire jars.

Crocks For slow-brined pickles, glass, food-grade plastic, or ceramic crocks are useful. Sometimes you can obtain 5-gallon plastic tubs from food franchises. One-gallon glass jars are also useful. To prepare a crock or jar for pickles, wash it well in soapy water, rinse, and then scald with boiling water.

Testing a seal by lifting a sealed jar by the lid.

General Guidelines Always use stainless steel, glass, or ceramic pans, bowls, and utensils when making pickles. The salts and acids in pickles react with metals — particularly zinc, copper, tin, brass, galvanized steel, and iron — and will produce an off flavor. Having the right tool for each job will make pickling more rewarding. Sometimes having more than one of an item will make a big difference. Having several measuring cups, colanders, and cooking spoons will keep you from running back and forth to the sink, juggling ingredients from one container to another.

Testing the seal by inverting a sealed jar.

EQUIPMENT

19

Equipment Checklist Essentials

scrub brushes for washing produce paring knives, chopping knives, vegetable peeler 2-quart (or larger) colander food processor, food grinder, or food mill, chopping board measuring cups and spoons strainer long-handled wooden cooking spoons, slotted spoons, and forks timer large, medium, and small stainless steel saucepans wide-mouth funnel water bath canner 1–5 gallon crocks or jars cheesecloth

20

HOW TO MAKE PICKLES AND RELISHES

potholders jar lifter plastic or wooden spatula, bubble freer, or chopsticks labels (or freezer tape) and indelible pens tongs kitchen towels food scale Equipment That’s Nice to Have Around

grater extra colanders magnetic lid wand candy or jelly thermometer

Chapter 3

Fresh-Pack and Brining Before you plunge into the recipes, please take time to review the methods of making pickles. Pickling, particularly fresh-pack pickling, is easy — almost no-fail. Slow-brining requires careful measuring and temperature control, but not hard work. Just follow these steps, one at a time.

Fresh-Pack Pickles The majority of recipes in this book are for fresh-pack pickles. They suit modern, busy lifestyles well. Fresh-pack pickles are made with fruits and vegetables that are prepared and packed raw into jars. Often the fruits and vegetables are salted and allowed to stand for a few hours (short-brined) before going into the jars. This makes the pickles crisp. Then a boiling hot syrup or brine is poured over the fruits or vegetables. The jars are sealed and processed in a boiling-water bath. Here is how it is done.

21

Organize Yourself 1. Read the recipe first. This is the step many people forget. With pickles, it is critical. Why go to all the bother of preparing vegetables and pulling the canner from the closet only to read that the vegetables must stand in a salt brine overnight, and you won’t have time to finish the recipe in the morning? Know what you are getting into before you start. 2. Lay out all the equipment and ingredients you will need. The equipment checklist on page 20 may be useful. Wash the Vegetables and Fruits 3. Wash the vegetables and fruits thoroughly. Scrub gently with a vegetable brush and wash under running water or in several changes of water. Always lift the fruits and vegetables out of the water; don’t let the dirty water run out of the sink and redeposit dirt on the produce. 4. Drain the produce in a colander. Prepare the Fruits and Vegetables According to the Recipe 5. Slice, dice, or chop the produce according to the recipe. 6. If the recipe calls for salting the vegetables or chilling in ice water, do so. Don’t even consider skipping this step. The salt draws water from the vegetable, and the result is a much, much crisper pickle. The amount of time this step takes will vary. If your cucumbers are thinly sliced, a minimum of 1 hour will probably be sufficient if you are pressed for time. However, it is always best to follow the recipe exactly and not take shortcuts.

22

HOW TO MAKE PICKLES AND RELISHES

Prepare the Jars and Preheat the Canner 7. Wash the canning jars, lids, and screwbands in hot, soapy water, and rinse well in scalding water. Unrinsed detergents may leave undesirable flavors or color on food. Scale or hard-water films can be removed by soaking the jars for several hours in a solution of 1 cup vinegar (5 percent acidity) per gallon of water. Filling the jars with hot water and covering them with more hot water in a large pot will protect them from airborne dust. These washing methods do not sterilize jars. Prepare the lids according to the manufacturer’s directions. 8. If your recipe calls for sterilized jars, put them right side up on the rack in a boiling-water-bath canner and fill the canner and jars with hot (not boiling) water to one inch above the tops of the jars, bring the water to a boil, and boil for 10 minutes. Above 1,000 feet, add an additional minute for each 1,000 feet of altitude. Leave the jars in the water until you are ready to pack them. USDA recommends that you sterilize jars if you are processing pickles for less than 10 minutes. 9. Fill the canner half full with water and bring the water to a boil. Heat additional water in a tea kettle. Prepare the Brine 10. Combine the ingredients to make the brine or syrup, according to the recipe directions. Measure carefully. You may vary the amount of spices, but do not alter the quantities of vegetables, fruits, or vinegar. If the syrup or brine tastes too sour, add sugar. 11. Cook the brine or syrup, if necessary.

F R E S H - PA C K A N D B R I N I N G

23

Pack the Jars 12. Pack the fruits or vegetables firmly in the hot jars. Be careful not to pack too tightly. The brine must be able to circulate freely around the product to ensure safety. Leave the amount of headspace indicated in the recipe. Headspace is the gap left between the food and the rim of the jar. The vegetables and fruits should be packed just firmly enough to prevent them from floating once processed. A wide-mouth funnel and a wooden spoon help to pack the vegetables neatly and firmly. 13. Remove trapped air bubbles by running a bubble freer, or a wooden or plastic utensil, between the food and the side of the jar. This step is critical; relishes, julienne-sliced beets, pear and peach halves, and a score of other pickles trap large amounts of air as they are packed. Omitting this step may result in a bad seal. 14. Add more brine or syrup if necessary to maintain the proper amount of headspace. 15. Wipe the rim of the jars with a clean, damp cloth to remove any food particles. 16. Cover the jars with lids, pretreated according to the manufacturer’s directions. Tighten according to manufacturer’s directions. If no directions are given, tighten until you first meet resistance, then tighten another inch to inch and a half. Process 17. Set the jars in the preheated canner. The water in a boiling-water bath should be hot, not boiling. If the water is boiling, add a little cold water. Submerging a warm jar in boiling water may cause it to break. Set

24

HOW TO MAKE PICKLES AND RELISHES

the jars on a rack in the boiling-water bath. Add boiling water to bring the water level to 1–2 inches above the tops of the jars. 18. Wait for the canner to come up to processing temperatures. In a boiling-water bath, this means wait until the water comes to boil. The only exception to this is when the low-temperature pasteurization method is indicated in the recipe. The processing times with these pickles begin when the water comes to 180°F on a candy thermometer. 19. Process for the length of time indicated in the recipe, adjusting for altitude if necessary. When using low-temperature pasteurization, use a candy or jelly thermometer to be sure the water is gently boiling or at 180°F the entire time. Add more boiling water to a boiling-water bath canner if necessary to keep the jars covered with 1–2 inches of water. Cool and Store 20. When the processing time is up, remove the jars and set them on a towel or wooden rack away from drafts. Leave space between jars so air can circulate freely. 21. Allow the jars to cool undisturbed for 24 hours. 22. Test the seals. The center of the lid on the modern 2-piece screwband jars should be depressed. If you push on the center, it should not pop back. Remove the screwband. If you lift a sealed jar by the lid, it will hold. 23. Wash the jars. Label with the date, recipe name, and processing information. Store the sealed jars in a cool, dark place. Store unsealed jars in the refrigerator and use within a couple of weeks. 24. Most pickles should be stored unopened for at least 6 weeks to allow them to develop their full flavor.

F R E S H - PA C K A N D B R I N I N G

25

Making Fresh-Pack Pickles

A wide-mouth funnel makes pouring hot brine safer.

Be sure to wash and slice off the blossom end from the cucumber. Don’t wedge the cucumbers tightly in the jar.

Remove air bubbles with a bubble freer or plastic or wooden utensil. Knives are not recommended as a sharp tap with a metal knife can crack a jar.

26

HOW TO MAKE PICKLES AND RELISHES

Wiping the rim with a clean cloth increases the likelihood of a good seal.

Relishes and Chutneys Relishes and chutneys are made just as fresh-packed pickles are. The main difference is that the vegetables are chopped or ground, rather than sliced or left whole. Often these sauces are cooked and packed hot into the jars.

Brined Pickles Back in the “good old days,” a nickel bought a pickle, and one could reach down into a pungent wooden crock to fish for that tasty sour bargain. Though the pickle barrel has gone the way of the cracker barrel, and the old general store just isn’t what it used to be, brined pickles are still made and enjoyed. Salt is the preservative for brined pickles. The vegetables — most often cucumbers or cabbage, but sometimes lettuce, turnips, or green beans — are cured for several weeks in either lower-salt brine (2½ to 5 percent brine) or a high-salt brine (10 percent brine). Pickles cured in a lower-salt brine are ready to be eaten, stored in a cool place, or canned for long-term storage. Pickles cured in a 10 percent brine must be freshened (soaked in several changes of water) to remove the salt. Then they are used in recipes. Brining is a fermentation process. Bacteria generate lactic acid from the sugars stored in the vegetables. This lactic acid gives cured pickles a distinct, sharp flavor. Temperature is a factor in brining. Fermentation is ideal at temperatures between 70° and 75°F. Fermentation will be much slower at cooler temperatures. Adding acetic acid (vinegar) speeds up the brining process. Gas bubbles in the brine are a sign that fermentation is proceeding.

F R E S H - PA C K A N D B R I N I N G

27

Half-sour pickles are removed from the pickling brine after a few days, before fermentation is completed. That’s one of the advantages of crock pickles; you can control the degree of sourness by controlling the length of time the vegetables ferment. Brining was once more popular than it is today. Busy farm wives probably found it easy to keep adding cucumbers to the crock as they ripened (and adding more salt to maintain the 10 percent brine — this can be done only for about 3 days; after that a new crock must be started). The cured vegetables were held in the brine for several weeks, until there was time to further process the pickles. In those days, kitchens were large work centers, and there was plenty of room to set cucumbers in crocks. When fermentation was completed, the crocks often were sealed with paraffin to protect the pickles from spoiling. Then they were stored in a cool, dark place. This high-salt brining process, paraffin-sealing, and storage method are no longer recommended. Today, most people prefer to brine their pickles in a low-salt, spiced brine. The completed pickles are then stored in the refrigerator or processed in a canner.

Lower-Salt Brining Here’s how lower-salt brining is done, step by step. Exact recipes for brined pickles are found in chapters 6 and 8, in the recipes for dill pickles and pickled fruits and vegetables. Sauerkraut recipes are found at the end of this chapter.

28

HOW TO MAKE PICKLES AND RELISHES

Prepare the Vegetables and the Crock 1. Wash the vegetables carefully. Be sure to slice off the blossom end of the cucumbers. The blossom end contains enzymes that can cause the pickles to soften if not removed. Drain dry. 2. Weigh your vegetables carefully. The weight will determine how much brine is required. 3. To wash the crock, scrub it well with hot, soapy water. Rinse with hot water and then scald with boiling water. Dry. Prepare the Brine 4. Prepare the brine according to the recipe directions. Measure carefully.

Weigh the cucumbers carefully.

Pack the Crock 5. Layer the vegetables and spices in the crock according to the recipe. Leave at least 4 inches of space at the top of the crock. 6. Pour the brine over the vegetables. The brine should not be hot or it will kill off favorable bacteria. Make sure the brine covers the vegetables. If not, prepare and cool more brine. 7. Cover the vegetables with a plate or something similar to hold the vegetables under the brine. Weight the plate with a large clean rock or other heavy object. A glass jar filled with water works well. It is very important to keep the vegetables and the dill heads out of contact with the air. Allow the Pickles to Cure 8. Fermentation should begin within a couple of days. If you are looking for a half-sour pickle, taste after 3 days. Once the pickle is cured to your satisfaction, refrigerate to halt the fermentation.

Layer the vegetables with the spices.

F R E S H - PA C K A N D B R I N I N G

29

9. Every day, remove the scum that forms on the top of the brine. 10. Fermentation is complete when gas bubbles stop rising to the top of the crock. This will happen sometime between the second and fourth weeks. Gently tap the side of the crock when checking for fermentation bubbles. 11. The safest way to keep your fermented pickles is to process them. Pack the pickles into clean, hot canning jars. Strain the brine and bring it to a boil. Pour the hot brine over the pickles, leaving ½ inch headspace. Seal the jars. Process in a boiling-water-bath canner for 15 minutes (20 minutes for 1,001–6,000 feet and 25 minutes above 6,000 feet).

Be sure your brine is cooled.

30

HOW TO MAKE PICKLES AND RELISHES

A canning jar filled with water weighs down the plate, which keeps the cucumbers submerged. Remove scum daily to prevent spoiling.

Sauerkraut Is a Brined Pickle Sauerkraut is easy to make, keeps well, and is low in calories and delicious to eat. It can be made with green cabbage, as is traditional, or you can kraut red cabbage, head lettuce, Chinese cabbage, or even turnips (sauer rüben) or rutabagas. Here’s how. 1. Plan ahead. You will need 3 tablespoons of salt for every 5 pounds of cabbage. Figure that 8 pounds of cabbage will fill a 1-gallon jar; 40 pounds of cabbage will fill a 5-gallon crock, and about 1 pound of pickling salt will be required. You will need a cutting board, scale, chopping knife or kraut slicer, large pan, measuring spoons, large clean crock or glass jars, tamper, plate, weight, and cover. 2. Use large firm heads of cabbage. Remove the outer leaves and any undesirable parts. Then cut into quarters and remove the core. 3. Slice the cabbage into long, fine shreds the thickness of a dime, using a sharp knife or a kraut cutting board. 4. Mix every 5 pounds of freshly cut cabbage with 3 tablespoons of pickling salt in a large pan. Mix thoroughly, using clean hands. Continue cutting, adding another 3 tablespoons of pickling salt to each 5 pounds of cabbage. Measuring accurately is critical to the success of your product. 5. Pack the cabbage into clean containers, pressing firmly until salt draws from the cabbage and to remove air bubbles. Leave 4–6 inches between the top of the cabbage and the top

A kraut cutting board makes fast work of slicing cabbage.

Mix the salt and cabbage thoroughly.

F R E S H - PA C K A N D B R I N I N G

31

of the crock. Wipe stray pieces of cabbage from the rim of the crock. If juice does not cover cabbage, add boiled and cooled brine (1-1½ tablespoons of salt per quart of water). 6. Cover the cabbage so that no air is in contact with it. The easiest way to do this is to fill a large plastic food-grade freezer bag with brine and set the bag over the kraut to fit tightly inside the container and cover the kraut completely. Double bagging will help prevent problems in case one bag leaks. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). (The traditional method of covering the sauerkraut is to cover the cabbage with several layers of clean white cheesecloth and then weigh down the cloth with canning jars filled with water or a heavy weighted plate. The plate should be heavy enough so that the juice from the fermenting cabbage rises over it. Cover the container with a clean bath towel. If you use jars or a plate as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms.)

A hand tamps down the cabbage efficiently and gets the juices flowing.

32

HOW TO MAKE PICKLES AND RELISHES

A double-layered large, food-grade plastic bag filled with brine seals out air while the cabbage ferments.

7. Store at 70° to 75°F while fermenting. At temperatures between 70° to 75°F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks. At temperatures lower than 60°F, kraut may not ferment. Above 75°F, kraut may become soft. 8. Fully fermented kraut may be kept tightly covered in the refrigerator for several months. You can also freeze or can your sauerkraut. To can, heat the sauerkraut slowly to boiling, stirring frequently. Pack hot into clean, hot quart jars, leaving ½ inch headspace. Remove any air bubbles by running a bubble freer or a plastic or wooden spatula or chopstick between the sauerkraut and the inside of the jar. Seal. Process pints in a boiling-water-bath canner for 10 minutes; process quarts for 15 minutes. Begin counting time in the canner when the water returns to a boil. Adjust for higher elevations: 1,001–6,000 feet, 15 minutes; above 6,000 feet, 20 minutes for pints; 20 and 25 minutes for quarts. Sauerkraut can be raw-packed; process according to the chart below. Be sure to adjust for altitude, if necessary.

Recommended process time for raw sauerkraut in a boiling-water-bath canner Style of Pack

Jar Size

PROCESS TIME AT ALTITUDES OF 0–1,000 ft 1,001–3,000 ft

3,001–6,000 ft

Above 6,000 ft

Raw

Pints

20

25

30

35

Quarts

25

30

35

40

F R E S H - PA C K A N D B R I N I N G

33

Sauerkraut Yield: 7 pints 5 pounds cabbage 3 tablespoons pickling salt 12 juniper berries ¹⁄₂ cup Chablis wine

Shred the cabbage. Layer the cabbage, salt, and 3 juniper berries per layer in a large crock or bowl that holds at least 1 gallon. Pack firmly to get rid of trapped air bubbles. Cover with a clean cloth and weigh down with a heavy plate. Place this container in another pan to collect fermenting juices that overflow. Place in an area that remains between 70 and 75°F. By the next day, brine will form and cover the cabbage. By the second day, scum will start to form. On the second day, pour the wine over all. Rinse the plate and cloth and replace each day. Skim off any scum that has formed after 2 weeks. Skim again after 4 weeks. To hot pack, heat the sauerkraut slowly to boil. Pack in clean, hot jars. Leave 1/2 inch headspace. If you run short of juice, mix a brine of 11/2 tablespoons pickling salt to 1 quart boiling water. (Divide this mixture among the jars; do not use the new brine to fill just 1 jar.) Seal.*

34

Sauerkraut can be stored in a crock, and not canned, if it is refrigerated. When removing a portion of sauerkraut from the crock, make sure that the remaining sauerkraut is covered with brine. Mix more brine, 11/2 tablespoons of pickling salt to 1 quart of water, if necessary. Always use a clean utensil to remove a portion of sauerkraut.

* Process 10 minutes for pints, 15 minutes for quarts to 1,000 feet; 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. The Busy Person’s Guide to Preserving Food by Janet Chadwick

HOW TO MAKE PICKLES AND RELISHES

Small-Batch Krauting Yield: 7 pints If you have just a few heads of cabbage, you may want to ferment them in individual containers. You could use these small batches to experiment with seasonings such as garlic or caraway. 5 pounds cabbage 3 tablespoons pickling salt garlic or caraway seeds (optional)

If you are fermenting your kraut in quart or pint jars, proceed according to the directions on pages 31–33 (Steps 1–4), cutting and mixing 5 pounds of cabbage with 3 tablespoons of pickling salt. Let it settle for 20 to 30 minutes, then pack tightly into jars. Place two foodgrade plastic bags inside one another to create a double layer. Place on top of sauerkraut. Fill with brine to seal sauerkraut from contact with air. Add more 21/2 percent brine (11/2 tablespoons granulated pickling salt to each quart of water) to cover, if enough brine does not form spontaneously in 24 hours. Place the jars on trays or newspapers to catch the juice that oozes out with the gas. The level of the kraut may sink enough in a week or two to make it necessary to combine the kraut from several jars — about 1 quart of kraut will be needed to supplement the contents of 4 other quarts. Do not add fresh vegetables to a batch of already-started sauerkraut or other salted vegetable. If scum forms in these small containers, remove it with a spoon. If the level of the brine is so low that it is

difficult to reach the scum, add more 21/2 percent brine. The scum will rise to the surface of the brine where it can be reached more easily. After about 2–6 weeks, the fermentation process will cease. The kraut should have a pleasantly acid taste and should have changed color to a slightly translucent pale gold-white. At this point, kraut packed in large containers may be transferred to smaller canning jars to be processed for storage, or it can be stored for several months in the original container in a cold (38°F) place. For storage, put on a fresh cloth, be sure the brine covers the surface of the kraut, and cover with a tight-fitting lid. Adapted from Keeping the Harvest by Nancy Chioffi and Gretchen Mead

F R E S H - PA C K A N D B R I N I N G

35

Part Two

Recipes

Your garden is filled with cucumbers, the pantry is empty, and this book is filled with recipes. How do you choose which recipe to try? When you come right down to it, there are only 8 basic kinds of pickles. By my calculations, there are sweet pickles (including bread and butters), sours, dills, mustard pickles, curry pickles, (overripe) sunshine pickles, freezer pickles (sweet pickles in a category all their own), and sauces and relishes. That narrows things down considerably. My advice is to settle on a type of pickle to make and then browse through the selections. Selecting a recipe based on the ingredients you have on hand is a fairly efficient way of making a choice. Look at the sugar and salt quantities, too. The recipes vary significantly in the amounts required. You will find variations in spices, as well as recipes that include onions or peppers and recipes that do not. Garlic dashes in and out of a lot of recipes, and so does the pungent mustard seed. Honey adds a strong flavor; cider vinegar mellows a pickle. Sometimes subtle differences in ingredients make big differences in flavor. No doubt there are some recipes that will suit your tastes exactly. I have found that it is just as easy to make two different recipes as it is to make one large batch. If I’m making bread and butters, for example, I might slice up enough cucumbers for two recipes at the same time. While the cucumbers are briefly soaking in the salt brine, I’ll assemble the ingredients and equipment for both recipes. First, I might make a classic bread and butter, with the traditional onion, celery seed, mustard seed, and turmeric flavorings. While that batch is in the canner, I rinse out the saucepan and make the syrup for a different recipe, probably one with brown sugar, cloves, and cider vinegar. If I’m working efficiently, I usually have the

RECIPES

39

second batch ready for the canner by the time the first batch has been processed. In my house, pickles are sometimes served as a second vegetable in the winter. Everyone appreciates a variety of pickles to choose from. You will note that many of the recipes are made in pints. It is slightly more work to can in pints rather than quarts. But I prefer to see the smaller jars opened and emptied quickly. To me, there is nothing less appetizing than the sight of 8 leftover pickle chips in a quart jar in the refrigerator — unappetizing, but awfully hard to throw out!

On Standardizing Recipes It is extremely difficult to standardize pickle recipes so that the amount of brine and the yield always come out precisely. In Grandmother’s time, recipes were commonly expressed in weights. There was sense to this. A pound of cucumbers is always a pound of cucumbers, regardless of the size of those cukes and whether it takes 5 or 25 cucumbers to make up that pound. But even measuring by the pound has its pitfalls. A pound of tiny cucumbers, salted and left to drain, will lose a good deal less water than a pound of fat cucumbers harvested just after a rain. This will make a difference in a recipe that calls for brining the vegetables for a couple of hours. My grandmother understood these variables. Her recipes were filled with “a handful” of this and “a pinch” of that. Pickle recipes are one part chemistry and one part artistry.

40

RECIPES

The recipes collected here will vary in yields, depending on how tightly you pack your vegetables into the measuring cups and into the canning jars and on how much excess water is stored in your cucumbers. Save yourself some frustration by preparing an extra jar or two in case you have extra pickles. I like to prepare an extra half-pint jar, especially for relishes and crosscut pickles.

RECIPES

41

Chapter 4

Bread ’n Butters As far as I can tell, no one knows how bread and butter pickles got their name. But everyone agrees on what a bread and butter is. It is a crosscut, fresh-pack cucumber in a mildly sweet and spicy syrup. Sometimes onions or green peppers are packed in with the cucumbers. Typical bread-andbutter pickle flavorings include celery and mustard seeds, cloves, and turmeric. Bread and butters are a good pickle to start pickling with. The process is fairly simple, and the result is sure to please. All but one of the recipes in this chapter call for salting the pickles and then letting them stand for a few hours. This step guarantees a crisp pickle and should not be omitted. If you are concerned about your salt intake, rinse the cucumbers under cold running tap water for several minutes after draining off the salt solution. You will rinse away most of the salt. Then drain well.

42

Bread ’n Butter

Keeping the Harvest Bread-and-Butter Pickles Yield: 7 pints 4 quarts (6 pounds) unpeeled, sliced cucumbers 1¹⁄₂ cups (1 pound) sliced onions 2 large cloves of garlic ¹⁄₃ cup pickling salt 2 trays of ice cubes 4¹⁄₂ cups sugar 3 cups cider vinegar 2 tablespoons mustard seeds 1¹⁄₂ teaspoons celery seeds 1¹⁄₂ teaspoons turmeric

Combine the cucumbers and onions. Add the garlic cloves and pickling salt, and mix. Cover with 2 trays of ice cubes and let stand for 3 hours. Rinse and drain. Remove the garlic. Combine the sugar, vinegar, mustard seeds, celery seeds, and turmeric in a large pot. Stir, then add the drained cucumbers and onions. Heat for 5 minutes. Pack the hot pickles into hot, sterilized pint or quart jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner 10 minutes for pints, or quarts, according to the instructions on pages 21–26.*

* Adjust for altitude as follows: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Yield: 8 pints This syrup is also excellent for pickled onions. 4 6 2 3 ¹⁄₃ 5 3 2 1¹⁄₂

quarts sliced, unpeeled cucumbers medium-sized onions, sliced green or red sweet peppers, sliced cloves of garlic cup pickling salt ice cups sugar cups cider or white vinegar tablespoons mustard seeds teaspoons celery seeds

1¹⁄₂ teaspoons turmeric

Combine the cucumbers, onions, peppers, garlic, and salt in a 5-gallon crock or large ceramic, food-grade plastic, glass, or stainless steel bowl. Cover the vegetables with ice and mix well. Let stand for about 3 hours. Drain the vegetables and remove the garlic. Combine the remaining ingredients in a large kettle. Add the vegetables to the syrup and bring to a boil. Pack the pickles into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Anna Bulger, Wallingford, Connecticut; Becki Jaeger, Osseo, Michigan; and Patricia Kennedy Nagy, Hinesburg, Vermont

BREAD ’N BUTTERS

43

Louise’s Bread & Butter Pickles Yield: 3–4 pints 3 pounds cucumbers, 1¹⁄₂ inches in diameter (8 cups sliced) ¹⁄₃ cup pickling salt 5 cups cold water ¹⁄₂ onion, thinly sliced 2 cups cider vinegar 1²⁄₃ cups sugar 2 teaspoons prepared mustard 1 teaspoon celery seeds 1 teaspoon ground ginger ¹⁄₂ teaspoon turmeric ¹⁄₈ teaspoon mace few dashes of red pepper

Wash the cucumbers well and remove the stem end and blossom end neatly. Then cut the cucumbers into 1/4 -inch crosscut slices. Put into an enamelware or glass bowl. Sprinkle with salt and add water. Cover and let stand overnight. The next morning, turn the cucumbers into a colander and drain for 10–15 minutes. Pour the cucumbers into a preserving kettle, and add the onion, vinegar, sugar, and spices. Heat to simmering. Simmer only 3–4 minutes. Pack into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Norah Davis, coauthor of At Home in the Sun

44

RECIPES

Bread-and-Butter Pickles Yield: 7–8 pints 25 cucumbers, sliced medium thick (about 10 pounds) ¹⁄₃ cup pickling salt 5 cups white vinegar 5 cups sugar 2 teaspoons mustard seeds 1 teaspoon powdered cloves

In a large glass, ceramic, or stainless steel bowl combine the cucumbers and salt and let stand for 3 hours. Drain. In a medium-sized saucepan, combine the remaining ingredients and bring to a boil. Add the cucumbers, heat to boiling. Pack the cucumbers and syrup into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Jo Frohbieter-Mueller, author of Growing and Cooking Your Own Mushrooms

Sophia’s Bread-and-Butter Pickles

Priscilla Heindel’s Bread-and-Butter Pickles

Yield: 7 pints

Yield: 8 pints

4 8 2 ¹⁄₂ 4 4 2 1¹⁄₄

quarts cucumbers white onions green peppers cup pickling salt ice cups cider vinegar cups sugar tablespoons mustard seeds teaspoons turmeric

¹⁄₄ teaspoon ground cloves

Slice the cucumbers and onions. Place in a large stainless steel pot. Slice and add the green peppers. Sprinkle the vegetables with salt and cover with ice. Let stand for 3 hours. Mix together the vinegar, sugar, mustard seeds, turmeric, and cloves. Drain the vegetables and add to the vinegar syrup. Bring to a boil. Place in hot, sterilized pint jars, leaving 1/2 inch headspace, and seal. Process for 10 minutes, according to the directions given on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Georgeanne Grover, Shelburne, Vermont. “The recipe is passed on from Sophia Karnowsky, a friend from New York City. One day she brought us over a big batch of cucumbers and when we told her we never made pickles, she gave us this recipe, straight out of her head.”

6 quarts medium-sized cucumbers, sliced thinly 6 medium-sized white onions, sliced ³⁄₄ cup pickling salt 4 cups white vinegar 4 cups sugar 2 cups water 2 tablespoons celery seeds 2 tablespoons mustard seeds

Arrange the cucumber and onion slices in layers in an earthenware crock or bowl. Sprinkle each layer with salt. Cover and let sit for 3 hours. Drain off the juice that has accumulated. Combine the vinegar, sugar, water, and celery and mustard seeds. Bring to a boil, stirring until the sugar dissolves. Boil for 3 minutes. Add the cucumber mixture and bring to the boiling point, but do not boil. Pack immediately into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal at once. Process in a boiling-waterbath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Judy Chaves, Shelburne, Vermont

BREAD ’N BUTTERS

45

Bread and Butters

Spicy Sweet Slices

Yield: 4 quarts

Yield: 10 pints

5 3 2 ¹⁄₄ 1¹⁄₂ 2 1 ¹⁄₂ 8

5 quarts thinly sliced cucumbers 5 green or red sweet peppers, seeded and cut into strips ¹⁄₄ cup pickling salt 6 cups cider vinegar 3 cups honey 1 tablespoon coriander seeds ¹⁄₂ teaspoon ground cardamom

cups sugar cups white vinegar cups water cup pickling salt teaspoons turmeric teaspoons mustard seeds teaspoon celery seeds teaspoon ground cloves small onions, sliced

5 quarts sliced cucumbers

¹⁄₂ teaspoon nutmeg

Combine the sugar, vinegar, water, salt, and spices in a saucepan. Bring to a boil. Add the onions and cucumbers. Bring to a boil again and cook until the cucumbers turn color, about 5 minutes. Pack the cucumbers into hot, sterilized pint or quart jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner 10 minutes for pints or quarts, according to the directions on pages 21–26.*

Combine the cucumbers and green peppers in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt. Let stand for 3 hours. Drain well. In a saucepan, combine the vinegar, honey, and spices. Bring to a boil. Add vegetables, heat to boiling. Pack vegetables into clean, hot pint jars. Cover with hot syrup, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 min-

* Adjust processing time for altitudes above 1,000 feet: 15 min-

utes 1,001–6,000 feet; 20 minutes above 6,000 feet.

utes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Pat Werpy, Essex Junction, Vermont

S

tore your canned pickles in a dark, dry cupboard where the temperature is between 32 and 50°F.

Food in glass jars fades when exposed to light. Temperatures above 50°F hasten vitamin loss, while freezing temperatures may crack the jars or break seals. 46

RECIPES

Spicy Bread and Butter Pickles Yield: 4 pints 7 1 2 ¹⁄₂ 2 2 1 1 1 1

cups thinly sliced cucumbers heaping cup sliced or diced onions quarts water cup pickling salt teaspoons Tabasco sauce cups white vinegar cup water cup brown sugar cup white sugar teaspoon mixed pickling spices

¹⁄₂ teaspoon turmeric

Combine the cucumbers, onions, 2 quarts of the water, salt, and 1 teaspoon of the Tabasco sauce in a stainless steel or glass bowl and let stand for 3–4 hours. Drain the vegetables and rinse 3 times with cold water; let stand in fresh water for 5 minutes, then drain. Combine the remaining Tabasco sauce and the remaining water, the vinegar, brown sugar, white sugar, and spices in a stainless steel saucepan; stir and bring to a boil. Add the drained vegetables to the boiling syrup, bring to a boil again, and simmer for 10 minutes. Fill hot, sterilized pint jars with the pickling mixture, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner 10 minutes, according to the directions on pages 21–26.*

Helen’s Sweet Pickles Yield: 7–8 pints 6 1 9 1

quarts thinly sliced cucumbers quart (or more) thinly sliced onions cups water cup pickling salt ice 6 cups cider vinegar 5 cups sugar 1 tablespoon turmeric 1 teaspoon mustard seeds

Combine the cucumbers, onions, water, and salt. Let stand for 3 hours. In hot weather, cover with ice. Rinse well and drain. In a large kettle, combine the remaining ingredients. Add the cucumbers. Cook until the cucumbers start to turn yellow. Pack the pickles into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Ann MacDonald, Wallingford, Connecticut

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Elizabeth Straugh, Boulder, Colorado. This recipe was published about 20 years ago in the Corvallis, Oregon, Gazette-Times. Elizabeth Straugh adapted it to include processing.

BREAD ’N BUTTERS

47

Jane’s Hillside Pickles Yield: 9 pints 18 3 6 6 3 1

cups thinly sliced cucumbers tablespoons pickling salt cups brown sugar cups cider vinegar tablespoons mixed pickling spices teaspoon ground cinnamon

1 teaspoon ground cloves

Sprinkle the cucumbers with salt and let stand for 3 hours. Drain well. In a medium-sized saucepan, combine the sugar, vinegar, and spices. Bring to a boil. Add cucumbers and heat to boiling. Pack the cucumbers into hot, sterilized pint jars, and cover with boiling hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from Jane Dwinell, Randolph, Vermont

arinate fresh carrots and celery sticks in leftover

M

pickle juice for salads.

48

RECIPES

Chapter 5

A Host of Sweet and Sour Pickles There is quite a variety of recipes in this chapter: from the very, very sweet to the very, very sour; from the 150-day pickle to the very quick, takesjust-an-hour variety; and from pickles that call for the tiniest gherkin-size cucumbers to several recipes for big, overgrown ones. The recipes begin with the simplest one of all. It was contributed by Helen Nearing, author of Simple Foods for the Good Life and coauthor of a number of books with Scott Nearing, including Garden Way’s Our SunHeated Greenhouse. Helen Nearing sent her recipes with the observation, “We won’t really fit in your pickle book because we hardly ever eat them anymore. We’re off salt, so the only recipes I can give are sans salt. Our daily diet has become so simple that relishes and sauces and spices and sweets are all left out.” The recipe for Nearing Saltless Pickles proves that pickles can be made without salt and sweeteners and still be tasty.

49

Sour pickles are a tradition in New England, where they are often served at “sugar on snow” parties. At these gatherings, heated maple syrup poured onto snow and hardened into candy is the featured food. Sour pickles help cut the sweetness. Larry Myott, an extension agent in northern Vermont, sent his recipe for sour pickles with this introduction: “These pickles were an absolute essential on both sides of my family while I was growing up and for generations before me. We always had a crock in the cellar (usually beside the cider barrels). The essential time was in sugaring as they go best with sugar on snow, but are great anytime. Better get your pucker ready before you bite into them. You’ll start to salivate by smelling alone. I’m sure this isn’t original, but it sure is part of my family.” Another traditional pickle is the sunshine pickle, a boon to gardeners everywhere. No matter how diligent a harvester one is, there are always a few cucumbers that hide under the large cucumber leaves and grow too large and seedy for most pickle recipes. Left on the vine, they turn yellow. Even so, they are delicious when prepared in special recipes. This chapter closes with several recipes for overgrown pickles.

50

RECIPES

Nearing Saltless Pickles

Cellar Pickles

Pick and wash small cucumbers. Put them in sterilized jars. Fill jars with cold cider vinegar. Seal tight. Keep refrigerated. Use as wanted.

Yield: 1 gallon

Helen Nearing, coauthor of Our Sun-Heated Greenhouse and numerous other books

Sour Pickles, A Family Recipe Yield: 1 gallon 1 1 1 1 3–4 1

cup pickling salt cup sugar cup dry mustard gallon white vinegar grape leaves gallon pickling cucumbers

These pickles are very similar to Larry Myott’s sour pickles, only they have no sugar to cut the vinegary flavor. Thelma Osgood writes that this recipe is handy for keeping the cuke crop under control. She just adds the small cucumbers to the crock as they come. 1 1 1 1

gallon small pickling cucumbers gallon cider vinegar cup dry mustard cup pickling salt

Wash the cucumbers and brush off the prickers. Dry well, or let the cucumbers drain overnight. Combine the remaining ingredients in a large crock. Add the cucumbers. Cover the crock and set it in a cool spot in the cellar. Thelma Osgood, Northfield, Vermont

Mix the salt, sugar, mustard, and vinegar in a crock or large glass jar with straight sides. Add the grape leaves. Add the cukes as they are ready from the garden. Larger cucumbers should be at least cut in half or quartered. Cover the cucumbers with a large plate to hold the cucumbers beneath the brine. You may need to weight the plate with a canning jar full of water to keep it down. In 6 weeks the pickles are ready. If stored in a cool cellar, they will keep for many months in the crock or can be packed in jars and stored in the refrigerator. Larry Myott, Vergennes, Vermont

A HOST OF SWEET AND SOUR PICKLES

51

Sour Pickles

Curry Pickle Slices

Yield: 7–8 pints

Yield: 6 pints

If you do not have enough small pickles for a full batch, pick the cucumbers daily as they come along and add them to the brine. After each jar is filled, let it stand for 7 days before processing. Larger, slender cucumbers can be used for this recipe, but they should be cut in small chunks or spears. 2 ¹⁄₂ ¹⁄₂ ¹⁄₂ 60–80

quarts cider vinegar cup dry mustard cup pickling salt cup sugar scrubbed tiny cucumbers (1¹⁄₂–2¹⁄₂ inches long)

Combine the vinegar, mustard, salt, and sugar. Pour into a clean gallon jar or container. Add the cucumbers. Let stand for 7 days in a cool place. Drain the pickles and save the brine to cover the pickles. Pack the pickles in clean, hot pint jars. Fill with the saved brine to cover the pickles. Leave 1/2 inch headspace. Seal. Process for 10 minutes in a boilingwater-bath canner, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

The Busy Person’s Guide to Preserving Food by Janet Chadwick

9 cups thinly sliced cucumbers 6 cups thinly sliced onions (about 8 medium-sized onions) 3 sweet green or red peppers, seeded and cut in strips ¹⁄₂ cup pickling salt 1¹⁄₂ gallons ice water (approximately) 3 cups white vinegar 1¹⁄₂ cups water 4¹⁄₂ cups sugar 1¹⁄₂ tablespoons curry powder 1¹⁄₂ teaspoons cumin 1¹⁄₂ teaspoons fennel seeds 1¹⁄₂ teaspoons turmeric 6 thin slices horseradish root

Combine the vegetables in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt and cover with ice water. Let stand overnight in a cool place. In the morning, combine the vinegar, water, sugar, and spices in a saucepan. Bring to a boil and simmer for 15 minutes. Meanwhile, drain the vegetables. Add vegetables to brine and heat to boiling. Place 1 slice of horseradish in each clean, hot pint jar. Pack with vegetables. Cover with syrup, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

52

RECIPES

Cucumber/Onion Mustard Pickles Yield: 8 pints 6 1 ¹⁄₂ 1¹⁄₄ 2 1 1 1 ¹⁄₄ 3 1

pounds cucumbers pound onions cup pickling salt cups brown sugar tablespoons cornstarch teaspoon ground ginger teaspoon turmeric teaspoon crushed red pepper cup Dijon mustard cups cider vinegar cup water

Slice the cucumbers thinly. Peel and thinly slice the onions. Combine the cucumbers and onions in a large bowl and sprinkle with salt. Let stand for 3 hours. Drain. Combine the sugar, cornstarch, ginger, turmeric, and red pepper in a saucepan. Stir in the mustard, vinegar, and water. Cover and bring to a boil. Add the cucumbers and onions. Heat to boiling. Pack in clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

*

Quick Mustard Pickles Yield: 4 pints This pickle just about demands a burger to go under it. 1¹⁄₂ 1 1 ¹⁄₂ 2 1 8

cups white vinegar cup water cup sugar cup prepared mustard teaspoons pickling salt teaspoon prepared horseradish cups cucumbers, cut in ¹⁄₂-inch chunks or sliced

In a large saucepan, combine all but the cucumbers and bring to a boil. Pack the cucumbers into hot, sterilized pint jars. Pour the boiling liquid over the cucumbers, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes for pints (15 minutes for quarts), according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: For pints, 15 minutes at 1,001–6,000 feet; 20 minutes over 6,000 feet. For quarts, 20 minutes at 1,001–6,000 feet; 25 minutes over 6,000 feet.

Mrs. Kenneth Cram, Claremont, New Jersey; and Nadyne Sprick, Warrenton, Missouri

Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

W

hen canning in a boiling-water bath, keep the water just boiling gently. This will give you a

crisper pickle.

A HOST OF SWEET AND SOUR PICKLES

53

Sweet Gherkins Yield: 7–8 pints 5 quarts cucumbers, 1¹⁄₂–3 inches in length (about 7 pounds) ¹⁄₂ cup pickling salt 8 cups sugar 6 cups white vinegar ³⁄₄ teaspoon turmeric 2 teaspoons celery seeds 2 teaspoons mixed pickling spices 8 1-inch cinnamon sticks ¹⁄₂ teaspoon fennel (optional) 2 teaspoons vanilla extract (optional)

First day: morning. Wash the cucumbers thoroughly; scrub with vegetable brush; the stem ends may be left on if desired. Drain the cucumbers; place in large container and cover with boiling water. First day: afternoon (6–8 hours later). Drain; cover with fresh, boiling water. Second day: morning. Drain; cover with fresh, boiling water. Second day: afternoon (6–8 hours later). Drain; add salt; cover with fresh, boiling water. Third day: morning. Drain; prick the cucumbers in several places with a table fork. Make a syrup of 3 cups of the sugar and 3 cups of the vinegar; add the turmeric and spices. Heat to boiling and pour over cucumbers. (The cucumbers will be partially covered at this point.) Third day: afternoon. Drain the syrup into a pan; add 2 cups of the sugar and 2 cups of the vinegar to the syrup. Heat to boiling and pour over the pickles. 54

RECIPES

Fourth day: morning. Drain the syrup into the pan; add 2 cups of the sugar and 1 cup of the vinegar to the syrup. Heat to boiling and pour over the pickles. Fourth day: afternoon. Drain the syrup into the pan; add the remaining 1 cup sugar and the vanilla to the syrup; heat to boiling. Pack the pickles into clean, hot pint jars and cover with boiling syrup, leaving 1/2 inch headspace. Seal. Process for 5 minutes in a boiling-water-bath canner according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet.

Making Pickles and Relishes at Home, USDA Home and Garden Bulletin No. 92.

Sweet Sandwich Pickles

Sweet Pickle Sticks

Yield: 4 quarts

Yield: 3 pints

1 ³⁄₄ 1 4 4 1 1 2 2 2 1

gallon sliced cucumbers cup pickling salt gallon ice water (use lots of ice cubes) cups sugar cups white vinegar tablespoon allspice berries tablespoon whole cloves cinnamon sticks, broken bay leaves, crumbled tablespoons white mustard seeds tablespoon celery seeds

Place the cucumber slices in a very large kettle, sprinkle with salt, and cover with ice water. Let stand for 3 hours. Replace ice cubes as needed. Drain thoroughly. Clean kettle. Mix the sugar and vinegar in the kettle and stir until the sugar dissolves. Tie the allspice, cloves, cinnamon sticks, and bay leaves in cheesecloth and add to the kettle along with the mustard and celery seeds. Cover and simmer for 15 minutes. Add the cucumbers and heat uncovered just until the mixture returns to a boil. Ladle the cucumber slices into clean, hot jars. Pour enough boiling liquid (include some seeds) into the jars to cover slices, leaving 1/2 inch headspace. Wipe rims and seal jars. Process for 5 minutes in a boiling-water-bath canner according to the directions on pages 21–26.* These pickles will be ready in about 6 weeks.

* Adjust processing time for altitudes above 1,000 feet: 10 min-

9–15 medium-sized cucumbers (about 4¹⁄₂ inches long) 6 cups boiling water 2¹⁄₃ cups white vinegar 1¹⁄₄ cups sugar 3 tablespoons pickling salt 1 tablespoon celery seeds 3¹⁄₄ teaspoons turmeric ³⁄₄ teaspoon mustard seeds

Select fresh, firm cucumbers. Wash and cut into sticks. Pour boiling water over them and let them stand overnight. The next day, drain the cucumbers and pack them solidly into hot, sterilized pint jars. Combine the remaining ingredients and boil for 5 minutes. Pour the syrup over the cucumbers, leaving 1/2 inch headspace, and seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Norma Johnson, Saint David, Illinois

C

ucumbers should be pickled as soon as possible after harvesting. Because they are mostly water,

they do not hold well in the refrigerator. If you must store fresh cucumbers, keep them moist and cool.

utes 1,001–6,000 feet; 15 minutes above 6,000 feet.

Sally Ann McCrea, Newville, Pennsylvania

A HOST OF SWEET AND SOUR PICKLES

55

Sweet Chunk Pickles Yield: 4 pints These pickles take several days to make, but the overall working time is minimal: only a few minutes on some days, no time at all on others. 8 ¹⁄₂ 4 4 4 2 4 1

5-inch cucumbers cup pickling salt (approximately) cups cold water (approximately) cups white vinegar cups water large grape leaves cups sugar tablespoon mixed pickling spices

Scrub the cucumbers. Cover with a cold salt brine made of 1/2 cup salt and 4 cups of cold water. Let the cucumbers stand for 3 days. Drain. Cover with cold water. Let stand for 24 hours. Drain. Cover with cold water. Let stand for 24 hours. Drain. Cover with cold water. Let stand for 24 hours. Combine 2 cups of the vinegar, the remaining water, and the grape leaves. Heat to boiling. Meanwhile, cut the cucumbers into 1/2-inch chunks. Pour the hot brine over the cucumbers. Let stand for 2 days. Drain. Discard the brine and grape leaves. Combine the sugar, the remaining vinegar, and spices. Heat to boiling. Pour over the chunks. Let stand for 24 hours. Pour off the brine and heat it to boiling. Pour over the chunks. Let stand for 24 hours. Pour off the brine again. Heat to boiling. Pour over the chunks and let stand for another 24 hours. Pour off the brine and reheat it to boiling.

56

RECIPES

Pack the pickles into clean, hot pint jars. Fill with hot brine. Leave 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

The Busy Person’s Guide to Preserving Food by Janet Chadwick

C

anned grape leaves add the same crisping quality that fresh grape leaves do. Can your own in a vine-

gar solution, or buy them. Commercially canned grape leaves are rather expensive and can be found only in specialty food stores. Wild grapes grow in most parts of the United States, and they grow in such abundance that a half hour’s worth of picking can yield a 3-year supply.

Pickle Sticks

Gramma’s Tongue Pickles

Yield: approximately 8 pints

Yield: 6–8 pints

You will find these crunchy pickles spicy and not too sweet.

This sweet pickle recipe has been in Jan Raymond’s mother’s family for generations. They call them tongue pickles because of their shape.

36–50 9 5¹⁄₂ 4 8 4 4 1

4-inch cucumbers cups sugar cups white vinegar cups water tablespoons pickling salt tablespoons celery seeds tablespoons plus 1 teaspoon turmeric tablespoon mustard seeds

Wash the cucumbers and cut into strips. Combine the remaining ingredients in a saucepan and bring to a boil. Boil for 5 minutes. Meanwhile, pack the cucumber sticks into hot, sterilized pint jars. Pour the hot solution over the cucumbers, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Mrs. Walter Pool, Lancaster, Ohio

5 1 1 1 ¹⁄₂ 1¹⁄₂ 2 1

pounds ripe cucumbers teaspoon cinnamon teaspoon ground cloves teaspoon ground ginger teaspoon pepper pounds brown sugar cups white vinegar teaspoon pickling salt

Wash the cucumbers, peel, cut in half lengthwise, and then into 2-inch slices. Place them in an enamel kettle or pot. Put the spices in a mesh bag or cheesecloth tied at the top. Add the sugar, vinegar, salt, and the spice bag to the pot. Cook until the cucumbers are transparent. Let sit overnight. Reheat and put the pickles in clean, hot jars. Add the liquid, leaving 1/2 inch headspace. Seal, and process in a boiling-water-bath canner for 5 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet.

Home Gardening Wisdom by Dick and Jan Raymond

A HOST OF SWEET AND SOUR PICKLES

57

Overnight Sunshine Pickles

Sunshine Pickles

Yield: 8 pints

Yield: 2 pints

10 pounds ripe cucumbers, peeled and seeded 4 cups dark brown sugar 3 cups white sugar 3 cups white vinegar 1 teaspoon pickling salt 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon pepper

Weigh the cucumbers after peeling and seeding. Slice into 2-inch pieces. Pour into a large preserving kettle. Add the sugars, vinegar and salt. Tie the spices in a cloth bag and add to the kettle. Cook over medium heat until the cucumbers become transparent, about 1 hour. Let stand overnight. Reheat the pickles just to the boiling point in the morning. Pack into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Rae Driscoll, Hinesburg, Vermont

58

RECIPES

4 cups ripe cucumbers, peeled and cut into chunks 1 tablespoon pickling salt 1 medium-sized onion, sliced 1 sweet red pepper, sliced 1 cup sugar ¹⁄₂ cup white vinegar 1 teaspoon celery seeds 1 teaspoon mustard seeds

Prepare the cucumbers and mix well with the salt. Cover with tap water. Let stand for 2 hours; drain. Combine the remaining ingredients in a large saucepan. Add the cucumber chunks and cook until fork tender, but not too soft. Ladle the pickles and syrup into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Marge Parizo, Essex Junction, Vermont

Tangy Yellow Yield: 7–8 pints 8 large ripe cucumbers (approximately 4 pounds or 8 cups prepared) 6 large onions (approximately 2 pounds) 4 ribs of celery 1 red pepper ¹⁄₂ cup pickling salt 4 cups white vinegar 2¹⁄₂ cups honey 1 cup raisins 2 tablespoons dry mustard 1 teaspoon turmeric 7–8 thin slices gingerroot

Peel and seed the cucumbers. Cut the cucumbers, onions, celery, and pepper into 1-inch chunks. Sprinkle with salt and allow to stand for 2–4 hours. Rinse well with cold tap water and drain well. In a large pot, combine the vinegar, honey, raisins, mustard, and turmeric. Add the drained vegetables. Bring to a boil. Place a slice of gingerroot in the bottom of each hot, sterilized pint jar. Ladle the vegetables and syrup into the jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

Patty Spear’s Solar Glow Honey Spears Yield: 5–6 pints 12 6 ¹⁄₂ 1 3 2 1 2 2 2

large ripe cucumbers large onions cup pickling salt gallon water cups cider vinegar cups honey or maple syrup cup water tablespoons mustard seeds teaspoons celery seeds teaspoons turmeric

Peel and halve the cucumbers, scoop out the seeds, and slice into spears. Peel and slice the onions. Combine the salt and water in a large glass, ceramic, or stainless steel bowl. Add the cucumbers and onions and soak overnight. The next morning, drain the cucumbers and onions. Combine the remaining ingredients in a large kettle and cook for 5 minutes. Add the cucumbers and onions. Heat to boiling. Ladle the hot pickle mixture into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Patty Spear, Hinesburg, Vermont

A HOST OF SWEET AND SOUR PICKLES

59

Busy Person’s Sunshine Pickles

Keeping the Harvest Sunshine Pickles

Yield: 7 pints

Yield: 8 pints 4 2³⁄₄ ¹⁄₄ 1 1 1 4

cups sugar cups cider vinegar cup water tablespoon celery seeds tablespoon pickling salt tablespoon turmeric quarts chunked ripe yellow cucumbers (about 1¹⁄₂-inch x ¹⁄₂-inch pieces) 4 large onions, sliced

3 3 1 1 3 5

cups sugar cups cider vinegar tablespoon pickling salt tablespoon celery seeds large grape leaves quarts peeled and seeded firm ripe cucumbers or zucchini (about 10, 6–8 inches long) 4 large onions 1 tablespoon turmeric

Combine the sugar, vinegar, salt, celery seeds, and grape leaves in a preserving kettle. Heat on low while preparing the cucumbers. Peel and seed the cucumbers; cut into “tongues” 1 (2 /2–3-inch slices). Peel and slice the onions. Place the vegetables in the hot brine. Bring to a boil, simmer until translucent. Remove the grape leaves; add the turmeric. Stir well. Pack the pickles into clean, hot pint jars. Leave 1/2 inch headspace. (If pickling zucchini, add 1/3 grape leaf to each jar.) Seal. Process in a boiling-water-bath canner for 5 minutes, according to the instructions on pages 21–26.*

Mix all but the cucumbers and onions in a kettle, and bring to a boil. Put in the cucumbers and onions, stirring occasionally until the cucumbers turn transparent. Don’t overcook. Pack in clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process prints 5 minutes in a boilingwater-bath canner, according to the directions on pages 21–26.* These pickles may be eaten immediately.

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet.

Keeping the Harvest by Nancy Chioffi and Gretchen Mead

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet.

The Busy Person’s Guide to Preserving Food by Janet Chadwick

S

torage tips: Arrange your canned jars so that the first jar in is the first jar out. Check your canned

jars periodically for signs of spoilage.

60

RECIPES

Chapter 6

Cucumber Dill Pickles There are those who believe that a great dill pickle is the ultimate achievement of a self-sufficient lifestyle. Fortunately, there are as many opinions as to what constitutes a great dill pickle as there are people who make pickles. The collection here in this chapter includes brined pickles, half-sours, fresh-pack dills, sweet dills, and dill chips. Kosher-style simply means that there is garlic in the brine. Do give these pickles time to ripen (except the half-sours). As Win Way, northern Vermont extension agronomist, recommends, dill pickles made in September shouldn’t be eaten until Thanksgiving, and they are even better if you wait until Christmas. There are more dill recipes in chapter 8 that use foods other than cucumbers.

61

Fermented Dill Pickles by Larry Abell

Larry Abell is a pickle maker extraordinaire. He has been most important to my pickle education. I have transcribed his notes and my notes from our conversations into what I think is a very helpful guide to making classic brined dill pickles. I start with fresh cucumbers. I like to grow my own or buy fresh local produce. I prefer the black-spined cucumbers. They tend to be tougherskinned and better shaped. I think a good pickle shape is a blocky one. The first thing I do is wash the cucumbers and reject any one that doesn’t have a good shape. What’s a bad shape? Well, toward the end of the season, you get some that have either a pinched end or a swollen end. Those cucumbers have ripened unevenly. I have found that I get more gas in the fermentation crock with these cucumbers, so I just reject them now. Then I pack the cucumbers into a large crock. I like to put the smaller ones on the bottom. The bigger ones will hold the smaller ones down. I don’t fill the crock more than two-thirds full. Then I cover the cucumbers with a heavy weighted plate. You can use other things to weigh the cucumbers down. Next I cover the cucumbers with a 2½ percent brine. I used to use a 5 percent brine. What’s the difference? The difference is in the taste! The 5 percent brine is twice as salty. But the fermented cucumbers will keep better with the 5 percent brine. You’ll note that I store the finished pickles in the refrigerator. It’s necessary to do that, otherwise the pickles will spoil. But I’ve found that if I can’t refrigerate the pickles — maybe I don’t have the space — the pickles will keep better at the 50 –60°F range if they are made with a 5 percent brine (¾ cups pickling salt to each gallon of water).

62

RECIPES

Anyway, I make the 2½ percent brine (that’s 6 tablespoons pickling salt for each gallon of water). I bring the salt and water to a boil and then cool it. It’s easier to dissolve the salt that way. And, of course, by boiling, you eliminate some of the undesirable yeast. But you have to be sure to cool your brine before pouring it over the cucumbers; otherwise, you’ll cook the cucumbers and kill off the desirable bacteria. I pour the cooled brine over the cucumbers, pouring just enough to cover the cucumbers under the weight. Then I wait overnight. The next morning, I should find that the crock has almost overflowed with liquid that has leached from the cucumbers. If that hasn’t happened, I add enough brine to make sure the plate is covered by 3–4 inches of brine. I like to have the brine level high. It facilitates skimming off the daily scum, and it guarantees anaerobic conditions for the fermentation yeast. I use a piece of plastic stretched over the rim of the crock, just to keep the dust and dirt from falling into the pickles. You can also use the lid that comes with most crocks. The crock is left in a cool place — the stillroom is what it used to be called. Fermentation will be completed in 2–3 weeks, but it could happen in as little as 1 week. You have to visit the stillroom daily. This is what to look for on your daily visits. When you lift the cover of the crock, do the contents smell good and yeasty? Are there bubbles trapped under the surface skin of bacteria and fungi? Push on the weight. Do the contents bubble vigorously? If your answers to the above questions are all yes, then fermentation is proceeding well, and you can remove what you can of the scum by skimming. Don’t try too hard. Simply remove colonies of fungus and thicker CUCUMBER DILL PICKLES

63

sections of the bacterial mat. You will end up removing about 1–2 tablespoons of brine. At some point, you will notice that fermentation has tapered off to almost nothing, which normally occurs after 1–3 weeks. Then it is time to proceed to the taste test. Fish out a fermented cucumber. Does the brine feel sort of ropey? Look kind of cloudy? Does it smell good? Does the cucumber have only a minimal amount of slime and sediment on it? Is its color even overall? Does it feel both firm and squeezable? Wash the cucumber off and cut it open. Does it appear evenly translucent? Is it crisp but definitely not raw? Does it smell sour? It is dangerous to taste a pickle from a batch that has not proceeded normally. Or if it smells bad or comes from a clear brine with large quantities of sediment. Or if it is a soft, gooey mass held together by its skin. If this describes your pickles, throw them out; they have gone bad. But if none of this describes your pickles, and the answers to the questions in the preceding paragraph were all yes, then it is time for you to decant the fermented cukes. You have a choice with the next step. You can make up fresh brine, or you can use the fermentation brine. If you can’t refrigerate the finished pickles, it’s best to make up a fresh brine. Or if fermentation hasn’t been ideal (especially if it went too slow), or if the fermented cucumbers are slimy and there’s a lot of sediment, then it’s best to make up fresh brine. But if fermentation has gone well, I prefer to use the fermentation brine. It has a much less harsh flavor.

64

RECIPES

If you are making up a fresh brine, here are the proportions to use. This amount of liquid should be sufficient for 2 gallons of pickles: 2 cups white vinegar 6 cups water 3 ounces (approximately 6 tablespoons) granulated pickling salt

Whether you are using fresh or old brine, these are the spices to add: 8 teaspoons mustard seeds (1 teaspoon per quart) 40 cloves of garlic (5 per quart) 8 tablespoons dill seeds (1 tablespoon per quart)

Lay the fermented cukes in gallon jars and pack them firmly. When the jar is one-quarter full, add the following quantities of spices: 1 teaspoon mustard seeds 5 cloves of garlic 1 tablespoon dill seeds

Add the same quantities of spices again when the jars are half full, three-quarters full, and completely full. That’s 4 times in all. Fill the jars to 1 inch from their tops with the brine. Be sure that no fermented cucumbers float even slightly above the surface. Remove cucumbers if necessary. Fashion a floating lid by cutting a piece of plastic film, then pressing it against the surface of the liquid so as to exclude all air. Don’t forget to release trapped bubbles of air from among the fermented cucumbers first. Protect the jar lid with another piece of plastic and seal the jar. Store in the refrigerator.

CUCUMBER DILL PICKLES

65

I like to decant about a week’s worth of pickles into a small jar at one time. That way, air is not continually reintroduced into the jar. The pickles last longer that way. How do you know if the pickles have gone bad? You’ll know easily. They get all white and slimy. But it shouldn’t happen in the refrigerator. The best flavor doesn’t develop until after 2–3 months, and the pickles should last about a year — until it’s time to start again. The first pickles you eat will taste of vinegar and salt. A few months later the garlic flavor begins to come through. Then the dill.

66

RECIPES

Cured Dill Pickles Yield:

3 1/2

gallons

Here’s a very traditional recipe for brined dill pickles. The grape leaves are not optional; they have “a greening effect on the pickles.” 15–20 grape leaves 10–12 dill heads 1 ounce mixed pickling spices (approximately 4 scant tablespoons) 3¹⁄₂ gallons cucumbers (about 20 pounds) 1 pound pickling salt 2 gallons water 2 cups white vinegar

Scald and cool a 4-gallon stone jar or crock. Line the bottom of the stone jar with half the grape leaves, then add a layer of half the dill and 1/2 ounce of the mixed pickling spices. Fill the jar to within 2 or 3 inches of the top with washed cucumbers as nearly the same size as possible. Add the remaining mixed pickling spices and another layer of dill. Then cover the top with the rest of the grape leaves. Make a brine of the salt, water, and vinegar. Bring to a boil. Cool. Pour the cooled brine over the cucumbers. Cover the cucumbers with a board or plate and put a weight on it to hold the cucumbers (and grape leaves) well below the brine. If the temperature is maintained at around 86°F, active fermentation will begin at once and will be completed in 10–14 days. Remove the scum that forms on the surface daily.

As soon as the cucumbers are sufficiently cured, which may be determined by their agreeable flavor and dark green color, and after active fermentation has stopped, protect the pickles against spoilage by making a fresh brine. Bring the fresh brine to a boil and cool. Then pack the pickles into sterilized jars, add a few fresh dill heads, and pour the brine over the pickles. Store in the refrigerator. Helen Philbrick, author of The Bug Book

G

rape leaves are easily preserved in salt, the oldfashioned way. Collect grape leaves from culti-

vated or wild vines. Wash well and dry thoroughly. Layer with salt in a clean, dry crock. Cover. Store in a cool, dry place. When needed, rinse in several changes of cold water and use as fresh. Agnes Bessette of Hinesburg, Vermont, tells me that this method works well with Swiss chard, too. It also works with green beans.

CUCUMBER DILL PICKLES

67

Dill Pickles by the Quart

Andrea’s 3-Day Deli Dills

Yield: 1 quart

Yield: 4 quarts

This recipe gets high marks for flavor and simplicity. The recipe as given makes 1 quart, but you will probably want to multiply the yield several times over.

This is a recipe for half-sour dills. Very simple. Very easy. Very delicious.

1 1 1 2 1 2

quart (1¹⁄₂ pounds) pickling cucumbers clove of garlic red hot pepper, dried tablespoons white vinegar tablespoon pickling salt (or more) fresh dill heads boiling water

Wash the cucumbers and pack into a hot, sterilized quart jar. Add the garlic, pepper, vinegar, salt, and dill. Cover with boiling water, seal. Store in the refrigerator. These pickles are ready to eat in 6 weeks. Adapted from: Albert Rohrmann, Paradise, California

any recipes call for putting a hot pepper, a slice of

M

fresh horseradish root, a garlic clove, or a slice of

gingerroot in the bottom of the canning jar. The hot pepper, the horseradish, and sometimes the garlic and the ginger will add a hot flavor to the pickle. The ends of the pickles that touch the pepper or horseradish will get quite hot, in fact. If you aren’t one who enjoys that kind of sensation, skip these ingredients. Be aware, though, that the horseradish does have a slight crisping quality.

68

RECIPES

1 8 ¹⁄₄ 4 4 6 2 8

gallon small pickling cucumbers cups water cup pickling salt cloves of garlic bay leaves dill heads tablespoons dill seeds grape leaves

Wash the cucumbers. Remove the blossom ends. Fill a gallon jar with the cucumbers. Combine the water and salt to make brine. Stir to dissolve the salt. Add the remaining ingredients to the jar of cucumbers. Pour the brine over all. Cover with a weight to keep the cucumbers below the brine. Store at room temperature. If a scum forms, remove it daily. The pickles are done in about 3 days. Pour off the brine. Bring it to a boil. Cool. Pack the pickles in clean quart jars. Pour the brine over the pickles and store in the refrigerator.

2 3 2 2 1 8 1 ¹⁄₄

Refrigerator Dills

Lynda’s Dill Pickles

Yield: 4 quarts

Yield: 3 pints 2 2 3 2 3 3 3 3 3

dill heads cloves of garlic tablespoons mixed pickling spices bay leaves gallon pickling cucumbers cups water cup white vinegar cup pickling salt

Place the dill, garlic, pickling spices, and bay leaves in the bottom of a gallon jar. Fill the jar with cucumbers; cut in halves or quarters if they are large. Combine the water, vinegar, and salt in a mediumsized saucepan. Bring to a boil and set aside to cool. When cool, pour it over the cucumbers and refrigerate. After 3 days, the cucumbers and brine can be put into small jars. Keep refrigerated. Sharon McNeil, Binghamton, New York. “These dills are very much like the expensive brand name pickles available around here.”

cups water cups white vinegar tablespoons sugar tablespoons pickling salt dill heads cloves of garlic small onions carrot spears pints small cucumbers

Combine the water, vinegar, sugar, and pickling salt. Bring to a boil. Into each clean, hot jar, place 1 dill head, 1 garlic clove, 1 small onion, and 1 carrot spear. Pack with small cucumbers. Cover with the hot brine, leaving 1/2 inch headspace. Process in a boiling-water-bath canner for 15 minutes, according to the instructions on pages 21–26.* These pickles are ready to eat in about 1 week.

* Adjust processing time for altitudes above 1,000 feet; 20 minutes at 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: Mrs. John Gayner, Bloomington, Minnesota

P

ack whole pickles fairly loosely in canning jars. Tightly wedging in the cucumbers is a common

cause of spoilage.

CUCUMBER DILL PICKLES

69

Fresh-Pack Dill Pickles

No-Salt Spicy Deli Dills

Yield: 2 quarts

Yield: 8 quarts

cups small pickling cucumbers dill heads cloves of garlic slices horseradish root (optional) cups water cup white vinegar cup pickling salt

The horseradish helps to keep these pickles crisp, but your pickles will be as hot as the horseradish. You may want to cut back on the horseradish or the red pepper.

8 4 2 2 4 1 ¹⁄₄

Wash and dry the cucumbers. Prick a few holes in each. Place 1 dill head in the bottom of each sterilized quart jar. Add 1 garlic clove and 1 slice of horseradish root to each jar. Pack with cucumbers and top with the remaining dills. Combine the water, vinegar, and salt in a mediumsized saucepan. Heat to boiling, and then cool to room temperature. Pour the cooled brine over the cucumbers. Be sure the cucumbers are covered. Seal. Store in the refrigerator for at least 8 weeks before eating. Adapted from: Rose Kutzner, Chugiak, Arkansas

20–25 medium-sized cucumbers (8 quarts) ice water 16 cloves of garlic 2 dried hot peppers 8 thin slices horseradish 8 grape leaves (optional) 8 dill heads 2 quarts white vinegar 2 quarts water

Place the cucumbers in ice water for 12 hours. Drain. If desired, slice the cucumbers into spears. Into each clean, hot quart jar, place 2 garlic cloves, 1 piece of hot pepper, 1 slice horseradish, 1 grape leaf, if desired, and 1 dill head. Pack with the cucumbers. Combine the vinegar and water in a medium-sized saucepan and bring to a boil. Pour the hot brine over the cucumbers, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Joan MacDonald, Dearborn, Michigan

70

RECIPES

Win Way’s Dill Pickles

Quick Dill Pickles

Yield: five 2-quart jars

Yield: 3 quarts

quarts 3–4-inch cucumbers cups 5% cider vinegar cups water cup pickling salt cloves of garlic grape leaves dill heads or trimmed dill plants tablespoons mustard seeds

You might want to add a grape leaf to each jar for extra crispness.

10 10 10 ¹⁄₃ 5 10 10–15 5

3 3 ¹⁄₃ 4

cups white vinegar cups water cup pickling salt pounds cucumbers, washed and cut into spears 6 dill heads or 6 tablespoons dill seeds 3 cloves of garlic (optional) 9 peppercorns (optional)

Wash and dry the cucumbers. Combine the vinegar, water, and salt in a mediumsized saucepan. Bring to a boil. Into each hot, sterilized 2-quart jar, place 1 garlic clove and 2 grape leaves. Remove the foliage and the heads from the dill plants and add the foliage and heads of 2–3 plants per jar. Pack the jars with the cucumbers. Add 1 tablespoon mustard seeds per jar. Store in the refrigerator. Don’t eat these pickles until Thanksgiving. They are even better at Christmas.

Combine the liquids and salt and heat to boiling. Pack the cucumbers into clean, hot quart jars. Add to each jar 2 dill heads or 2 tablespoons dill seeds, 1 clove garlic, if desired, and 3 peppercorns, if desired. Fill the jars with hot pickling syrup, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

Adapted from: Win Way, Burlington, Vermont

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

CUCUMBER DILL PICKLES

71

Nebraska Sweet Dill Pickles Yield: 9 pints 6 6 ³⁄₄ 1¹⁄₂ 1¹⁄₂ 18 2 4¹⁄₂

cups white vinegar cups sugar cup pickling salt teaspoons celery seeds teaspoons mustard seeds dill heads large onions, sliced quarts thinly sliced, 3–4 inch cucumbers

To make the syrup, combine the vinegar, sugar, salt, celery seeds, and mustard seeds. Bring to a boil. Place 1 dill head and 2 slices of onion into each clean, hot pint jar. Fill the jars with cucumber slices. Pour the hot syrup over the cucumber slices. Add 1 more dill head and 1 slice of onion at the top of the jar. Be sure to leave 1/2 inch headspace. Add more syrup if necessary. Seal the jars. Process in a boiling-waterbath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Lydia York, Lincoln, Nebraska

72

RECIPES

Kosher Dill Pickles Yield: 2–3 quarts 4 3 3 3¹⁄₂ 1¹⁄₂ 6 6 6

pounds cucumbers, 2–4 inches long cups water cups white vinegar tablespoons pickling salt tablespoons mustard seeds bay leaves cloves of garlic fresh dill heads or 1¹⁄₂ tablespoons dill seeds

Wash the cucumbers and remove the blossom ends. Combine the water, vinegar, salt, and mustard seeds in a saucepan. Bring to a boil. Into each hot, sterilized quart jar, put 1 bay leaf, 1 garlic clove, and a piece of fresh dill. Pack the cucumbers into the jars. Top each jar with 1 bay leaf, 1 garlic clove, and 1 dill head. Fill the jars with the hot liquid, leaving 1/2 inch headspace. Seal. Process at a constant 180°F for 30 minutes. Ready to eat in 2–3 weeks. Babe Behrend, Waldron, Arizona

Kosher-Style Dill Pickles Yield: 2 quarts 30–36 3 3 6 4–8 1–2 1

cucumbers, 3–4 inches long (6 pounds) cups white vinegar cups water tablespoons pickling salt dill heads (fresh or dried) cloves of garlic tablespoon mustard seeds

Wash the cucumbers. Make a brine with the vinegar, water, and salt. Bring to a boil. Place a generous layer of dill, 1/2–1 clove of garlic (sliced), and 1/2 tablespoon of the mustard seeds in the bottom of each hot, sterilized quart jar. Pack the cucumbers into the jars. When the jars are half filled, add a layer of dill and complete the packing. Cover the cucumbers with the boiling brine, leaving 1/2 inch headspace. Seal. Process for 15 minutes in a boiling-waterbath canner, according to the instructions on pages 21–26.* The pickles will shrivel some after processing, but will plump up later in sealed jars.

Sweet Dill Pickles Yield: 7–8 pints 30–40 medium-size cucumbers (about 3 pounds) 4 cups white vinegar 4 cups water ³⁄₄ cup sugar ¹⁄₂ cup pickling salt 7–8 dill heads 7–8 cloves of garlic 7–8 hot peppers (optional)

Wash the cucumbers and slice in half lengthwise. Combine the vinegar, water, sugar, and salt in a medium-sized saucepan. Bring to a boil. Pack the cucumbers into clean, hot pint jars. Add the dill heads, garlic, and peppers to each jar. Cover with the boiling hot vinegar solution, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Mrs. E. F. Blackwelder, Kannapolis, North Carolina

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Rose Kutzner, Chugiak, Arkansas

CUCUMBER DILL PICKLES

73

Short-Brine Kosher Dill Pickles Yield: 7 quarts Make this brine ahead of time. Then heat the brine and can the dills as they come along, 2 or 3 quarts at a time. 6 6 6 4 7 2 16–17 21 14 7

cups cider vinegar cups water tablespoons pickling salt tablespoons sugar large grape leaves tablespoons mixed pickling spices pounds pickling cucumbers (3–5 inches long) large dill heads or 7 tablespoons dill seeds cloves of garlic whole cayenne peppers, dried

Preheat hot tap water in the canner. Prepare the lids. In a saucepan, mix the vinegar, water, salt, sugar, and grape leaves. Add the mixed pickling spices tied in a spice bag. Bring to a boil. Meanwhile, scrub the cucumbers. Place 3 dill heads (or 1 tablespoon dill seeds), 2 of the garlic cloves, and 1 pepper in each clean, hot quart jar. Pack the cucumbers into the jars. Fill the jars with hot brine to cover the cucumbers. Place 1 grape leaf in each jar. Leave 1/2 inch headspace. Seal. Process at a constant 180°F for 30 minutes. The Busy Person’s Guide to Preserving Food by Janet Chadwick

Easy Spice Dills Yield: 1 quart If you have just a few hills of cucumbers to pickle, this is the ideal recipe. The ingredients given make 1 quart, so you can make these pickles in small batches as the cucumbers ripen. Or double or triple the quantities if you have more cucumbers to put up. This makes a mild, slightly sweet dill, with interesting spices. 1 4 2–3 2 2 2 2 ²⁄₃ ¹⁄₄ ¹⁄₄ 3

grape leaf (optional) cups 3–4 inch cucumbers dill heads whole allspice berries whole peppercorns cloves of garlic slices fresh gingerroot cup white vinegar cup water cup sugar teaspoons pickling salt

Place the grape leaf in the bottom of a clean quart jar. Slice the cucumbers lengthwise and pack into the jar. Add the dill heads, allspice, peppercorns, garlic, and gingerroot. Bring the remaining ingredients to a boil, stirring until the sugar and salt are dissolved. Pour the syrup over the cucumbers, leaving 1/2 inch headspace. Prepare and heat more brine if necessary to cover the pickles. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

74

RECIPES

Curry Dills

Burger Chips

Yield: 1 quart

Yield: 4 pints

This recipe can be multiplied by as many quarts of cucumbers as you wish to process. The pickles need time to cure, so don’t be too eager to try them. 4 cups cucumbers 1 tablespoon pickling salt ice water 1 small onion 1 dill head 1¹⁄₄ cups sugar 1¹⁄₄ cups white vinegar 1 tablespoon mustard seeds 1 teaspoon celery seeds ¹⁄₄ teaspoon curry powder

Slice cucumbers into strips lengthwise. Sprinkle with salt. Soak in ice water for 2 hours. Drain, and pack in a clean, hot quart jar along with the onion and dill. Mix the remaining ingredients. Bring to a boil, stirring constantly. Pour over the cucumbers and onions, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: Dora K. Potts, Fulton, Missouri

30–40 ¹⁄₂ 1 1 ³⁄₄ 3 4

medium-sized cucumbers cup pickling salt quart white vinegar quart water cup sugar tablespoons mixed pickling spices fresh dill heads

Slice the cucumbers thinly. Sprinkle with 2 tablespoons of the salt and let stand for 3 hours. Drain well. Combine the remaining salt, vinegar, water, and sugar in a medium-sized saucepan. Add the mixed pickling spices tied in a cloth bag. Bring to a boil and boil for 15 minutes. Pack the cucumbers into clean, hot pint jars. Add 1 dill head to each jar. Pour the brine over the cucumbers, leaving 1/2 inch headspace. Seal. Process at a constant 180°F for 30 minutes. Adapted from: Darlene Allen, Pony, Montana

T

o preserve dill heads, layer the heads with pickling salt in a clean, dry crock. Cover. Store in a cool, dry

place. When needed, rinse the heads in several changes of cold water, dry, and use as fresh. You can also freeze dill heads. Simply put the dill heads in large plastic freezer bags and seal. Remove as needed and use like fresh.

CUCUMBER DILL PICKLES

75

Hamburger Pickles

Sweet Dill Slices

Yield: 4 pints

Yield: 8 pints

10 1 1–3 1 5 2 2 ¹⁄₂ 1 4

medium-sized cucumbers, sliced large onion, sliced cloves of garlic green pepper, cut into strips tablespoons pickling salt cups honey cups cider vinegar cup water teaspoon turmeric fresh dill heads

Combine the cucumbers, onion, garlic, green pepper, and 4 tablespoons of the pickling salt in a large glass, ceramic, or stainless steel bowl. Let stand for several hours. Drain. In a large saucepan, combine the honey, vinegar, water, the remaining pickling salt, and turmeric. Heat to boiling. Add the drained cucumber mixture and heat almost to the boiling point, but do not boil. Pack the cucumbers and syrup into clean, hot pint jars. Top with a dill head, and be sure to leave 1/2 inch headspace. Seal. Process at a constant 180°F for 30 minutes. Mrs. Raphael Richard, Posen, Michigan

76

RECIPES

4 3 6 4 ¹⁄₂ 1 1 16 8

quarts 3–5-inch cucumbers large onions cups white vinegar cups brown sugar cup pickling salt tablespoon cumin seeds tablespoon mustard seeds dill heads grape leaves

Wash the cucumbers, and thinly slice. Peel and thinly slice the onions. Combine the vinegar, sugar, salt, cumin seeds, and mustard seeds in a saucepan. Bring to a boil. Meanwhile, place 2 dill heads and 1 grape leaf in the bottom of each clean, hot pint jar. Fill with the cucumbers and onions. Cover with hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Chapter 7

Refrigerator and Freezer Pickles Over the course of testing recipes for this book, I have occasionally vowed that when I become a “civilian pickler” again, I will make only freezer pickles. This was, of course, an overstatement. But, in my mind, there is no pickle faster, easier, or more fail-safe to make than a freezer pickle. And the result is always tasty and crisp, with a lingering, summerfresh flavor that is lost in canned pickles. Judy Chaves tested one of the refrigerator pickle recipes given in this chapter. Her comments summarize the advantages of both refrigerator and freezer pickles. “Wonderfully simple and fast; these pickles took 20 minutes to prepare, and there was hardly any mess. Highly recommended for those who want to make pickles but don’t have

77

the tools, time, or motivation (not to mention patience, kitchen space, dishes, etc.). The flavor is excellent: sweet but delicious. They improve with age and shouldn’t be eaten for at least 24 hours. Otherwise, they taste like marinated cukes, which is kind of discouraging. “Another nice thing about these pickles is that they don’t turn that olivey pickle color, which makes them attractive to serve as something bordering on a side vegetable. One night we made I-don’t-recall-what for supper, and we didn’t have a green vegetable to go with it. So I emptied half a jar of these refrigerator pickles into a nice bowl, and voila! A green vegetable that was also a pickle.”

78

RECIPES

Refrigerator Pickles Yield: 4 quarts

No-Cook Refrigerator Pickles

These pickles will keep for a few months in the refrigerator.

Yield: 2 quarts

6 3 1 1 3 2 1 1

6 1 1 3 2 1 2 1

medium-sized cucumbers, thinly sliced medium-sized onions, thinly sliced medium-sized green pepper, chopped medium-sized red pepper, chopped or 1 small jar of pimentoes cups sugar cups white vinegar tablespoon pickling salt teaspoon celery seeds

Prepare the cucumbers, onions, green pepper, and red pepper, mix well, and pack into clean jars. Combine the remaining ingredients in a mediumsized saucepan. Heat just until the sugar dissolves. Pour over the vegetables. Chill at least 24 hours before eating.

cups thinly sliced cucumbers cup sliced mangoes (optional) cup thinly sliced onions cups water cups sugar cup white vinegar teaspoons pickling salt teaspoon celery seeds

Mix all the ingredients together. Allow the mixture to stand for a few hours. Put in jars and store in the refrigerator. These pickles will keep for 6 months in the refrigerator. Mrs. Benjamin R. Swarey, Mill Creek, Pennsylvania

Herman Miller, Mineral Point, Wisconsin

REFRIGERATOR AND FREEZER PICKLES

79

Mrs. Nicklay’s (No Salt) Refrigerator Pickles Yield: 3 quarts

Refrigerator Pickles Yield: 1 quart These pickles will keep in the refrigerator for 1 month.

There’s a strictly optional half teaspoon of salt in this recipe. We tested these pickles with and without the salt, and they are delicious either way. You can make this recipe in a gallon jar or use 3 quart jars. 3 3 4 4 1¹⁄₃ 1¹⁄₃ 1¹⁄₃ ¹⁄₂

quarts thinly sliced cucumbers medium-sized onions, thinly sliced cups sugar cups cider vinegar teaspoons celery seeds teaspoons mustard seeds teaspoons turmeric teaspoon pickling salt (optional)

Layer the cucumbers and onions in a jar, packing tightly. Combine the remaining ingredients and stir to dissolve the sugar. Pour the syrup over the cucumbers and cover tightly. Refrigerate for 4–5 days. Keep these pickles refrigerated. You can add to the mixture whenever you have more cucumbers.

6 2 1¹⁄₂ 1¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₂ ¹⁄₂

cups thinly sliced cucumbers cups thinly sliced onions cups sugar or honey cups white vinegar teaspoon pickling salt teaspoon celery seeds teaspoon mustard seeds teaspoon turmeric

In a glass or crockery bowl, alternately layer the cucumbers and onions. In a medium-sized saucepan, combine the sugar, vinegar, salt, and spices. Bring to a boil, and stir until the sugar dissolves. Pour the syrup over the vegetables. Cool. Cover tightly and refrigerate for at least 24 hours before serving. Mrs. Theron Wemple, Johnstown, New York; and Vera T. Williams, East Chatham, New York

Betty Cowen, Rochester, Minnesota

A

ccording to Win Way, extension agronomist in northern Vermont, slightly overgrown pickles that are too

big for pickling whole make excellent refrigerator pickles. He recommends slicing them into chips about ¹⁄₄ inch thick.

80

RECIPES

No-Salt Hot Sesame Parsnips

Tarragon Pickles Yield: 6 quarts

Yield: 14 half-pints

6 quarts thinly sliced cucumbers 3 medium-sized onions, thinly sliced 1 cup pickling salt water to cover 4¹⁄₂ cups white vinegar 3 cups cider vinegar 1 cup honey 1 cup olive oil 1 cup water 6 tablespoons celery seeds 6 tablespoons mustard seeds 2 tablespoons dried tarragon 6 cloves of garlic

The hot chili sauce contracts with the sweet parsnips, while the sesame oil contributes a delicate smoky flavor — quite an unusual pickle. The flavor is hot: Adjust the amount of red peppers if you like. You can make this recipe in the fall with the last of your tomatoes and the first parsnips, or in the spring with the last of your rootcellared vegetables and home-canned tomatoes.

Combine the cucumbers and onions in a large glass, stainless steel, or ceramic bowl. Sprinkle the salt over the cucumbers and onions. Cover with cold tap water. Let stand overnight. The next morning, drain the cucumbers and onions. Rinse well with cold tap water. Drain. Combine the vinegars, honey, olive oil, and 1 cup water in a large saucepan. Bring to a boil; simmer for 10 minutes. Into each clean, hot quart jar, add 1 tablespoon each of celery and mustard seeds, 1 teaspoon of tarragon, and 1 garlic clove. Pack the cucumbers and onions into the jars. Cover with the hot syrup. Store in the refrigerator.

6 pounds tomatoes (or 2 quarts canned tomatoes or tomato puree) 6 onions, peeled 6 cloves of garlic 1¹⁄₂ cups white vinegar ³⁄₄ cup sesame oil (do not substitute other oils) 2 tablespoons crushed red pepper 3 pounds parsnips

Finely chop the tomatoes, onions, and garlic, or process in a food processor. Combine in a medium-sized saucepan, and add the vinegar, oil, and pepper. Bring to a boil and simmer until the sauce thickens to a chili sauce consistency. Taste and adjust seasonings. Scrub and peel the parsnips. Slice into 3-inch thin strips. Pack the parsnips into clean, hot, half-pint jars. Cover with the chili sauce and refrigerate. Because of the density of this pickle and its relatively low acidity, store the pickle in the refrigerator only. It will keep for several months.

REFRIGERATOR AND FREEZER PICKLES

81

Frozen Cucumbers

Freezer Pickles

Yield: 6 pints

Yield: 4 pints

2 1 2 2 7 1 1

cups sugar cup white vinegar teaspoons celery seeds teaspoons pickling salt cups thinly sliced cucumbers cup sliced onions cup chopped green peppers

Combine the sugar, vinegar, celery seeds, and salt in a large glass, ceramic, or stainless steel bowl. Add the prepared vegetables and mix well. Let stand overnight. Place the vegetables and brine in freezer containers or bags and freeze. Defrost in the refrigerator for 8 hours before serving. Mrs. Thomas Alvey, Bourbonnais, Illinois

8 cups sliced cucumbers (approximately 30 5-inch cucumbers) 2 medium-sized onions 2 tablespoons pickling salt 1¹⁄₂ cups sugar 1 cup cider vinegar 1 teaspoon celery seeds

Scrub and slice the cucumbers. Peel and thinly slice the onions. Sprinkle with pickling salt. Mix well. Cover the bowl and let stand for 3 hours. Rinse the vegetables with cold tap water and drain thoroughly. Meanwhile, mix the sugar, vinegar, and celery seeds. Pour the brine over the vegetables. Mix and cover. Refrigerate overnight. Pack the pickles in straight-sided containers. Cover with brine. Leave 1 inch headspace. Seal. Freeze. Defrost in the refrigerator for 8 hours before serving. The Busy Person’s Guide to Preserving Food by Janet Chadwick

82

RECIPES

Easy Freezer Pickles

Spiced Freezer Pickles

Yield: 3 pints

Yield: 2 quarts

7 1 1 2 1¹⁄₂ 1 2

cups thinly sliced cucumbers cup thinly sliced onions cup sliced mango cups sugar cups white vinegar tablespoon celery seeds tablespoons pickling salt

Most of the preceding recipes for freezer pickles are variations on a single theme, some a little spicier, some a little sweeter. This one has a distinctive flavor because of the mixed pickling spices and the dry mustard.

Combine the cucumbers, onion, and mangoes in a large glass, ceramic, or stainless steel bowl. Dissolve the sugar in the vinegar. Add the celery seeds and salt. Pour over the vegetables. Refrigerate overnight. The next day, pour the pickles into freezer containers or bags and freeze. Defrost in the refrigerator for 8 hours before serving. Norma Johnson, Saint David, Illinois

8 2 1 1¹⁄₃ 1 ³⁄₄ 1 1 1

cups thinly sliced cucumbers tablespoons pickling salt large onion, sliced cups sugar cup white vinegar cup water tablespoon mixed pickling spices teaspoon celery seeds teaspoon dry mustard

Combine the cucumbers and salt. Cover with water. Let stand overnight. Rinse well and drain. Add the onion to the cucumbers. Combine the remaining ingredients in a mediumsized saucepan and cook over low heat until the sugar is dissolved. When the liquid is cool, strain, then pour over the cucumbers. Place the cucumbers in plastic freezer bags and freeze. Defrost in the refrigerator for 8 hours before serving. George Hawk, Davison, Michigan

n midwinter, combine defrosted

I

frozen pickles with feta cheese for

a fresh-tasting, satisfying salad.

REFRIGERATOR AND FREEZER PICKLES

83

Freezer Mint Pickles Yield: 4 pints 8 1 2 1¹⁄₂ 1 ¹⁄₂ 12

cups thinly sliced cucumbers green pepper, minced tablespoons pickling salt cups sugar cup cider vinegar cup water fresh mint leaves or 1 teaspoon mint extract 4 allspice berries

Combine the vegetables and sprinkle with the salt. Mix well and let stand for 2 hours. Rinse the vegetables in cold tap water. Combine the sugar, vinegar, and water and pour over the vegetables. Mix well. Add the mint and allspice. Refrigerate overnight. The next morning, pack the pickles in freezer containers and freeze. Defrost in the refrigerator for 8 hours before serving.

84

RECIPES

Summer Squash Ice Box Pickles Yield: 2 quarts 7 cups thinly sliced zucchini, summer squash, or combination 1 cup thinly sliced onions 1 cup grated carrot 1 green pepper, chopped finely 2 cups sugar 1 cup cider vinegar 1 tablespoon dill seeds 1 tablespoon pickling salt

Combine all the ingredients in a large bowl. Mix well. Refrigerate overnight. Pack the vegetables tightly into quart jars. Cover with brine. Refrigerate. These pickles keep well in the refrigerator for up to 3 months.

6 1 3 1 1 2 3 ¹⁄₂

Freezer Dills

Freezer Tarragon Pickles

Yield: 3 pints

Yield: 4 pints 8 2 2 1 ¹⁄₂ ¹⁄₂ 1 1 ¹⁄₂

cups thinly sliced cucumbers large onion, thinly sliced tablespoons pickling salt cup sugar cup white vinegar cloves of garlic, minced tablespoons dill seeds teaspoon crushed red pepper

Combine the cucumbers and onion. Sprinkle 2 tablespoons of the salt over the vegetables and let stand for 2 hours. Rinse under cold running water and drain well. Combine the remaining ingredients in a large glass bowl. Stir well to dissolve the sugar. Add the drained cucumbers and onions. Mix well. Pack into freezer bags or containers and freeze. Defrost in the refrigerator for 8 hours before serving.

cups sliced cucumbers medium-sized onions, sliced tablespoons pickling salt cup white sugar cup white vinegar cup wine vinegar teaspoon celery seeds teaspoon tarragon teaspoon black pepper

Combine the cucumbers and onions in a large glass, stainless steel, or ceramic bowl. Sprinkle with the salt and let stand for 3 hours. Rinse the vegetables under cold tap water and drain well. Combine the remaining ingredients. Add the drained vegetables. Mix well. Pack into freezer containers and freeze. Defrost in the refrigerator for 8 hours before serving.

REFRIGERATOR AND FREEZER PICKLES

85

Freezer Cole Slaw Yield: approximately 4 pints 1 1 1 1 1 1 ¹⁄₄ 2 1 1

teaspoon pickling salt medium-sized cabbage, grated carrot, grated sweet green pepper, chopped onion, chopped cup white vinegar cup water cups sugar teaspoon celery seeds teaspoon mustard seeds

Mix the salt with the cabbage. Let stand for 1 hour. Squeeze out the excess moisture. Add the carrot, pepper, and onion. In a medium-sized saucepan, combine the vinegar, water, sugar, and spices. Boil for 1 minute. Cool until lukewarm. Pour the cooled syrup over the slaw mixture. Pour into freezer containers and freeze. Defrost for 8 hours in the refrigerator before serving. Ann MacDonald, Wallingford, Connecticut

86

RECIPES

Chapter 8

Apples to Zucchini: Pickled Fruits and Vegetables All manner of fruits and vegetables have been preserved in vinegar solutions for centuries. This chapter has recipes for 20 fruits and vegetables, including summer squash and green tomatoes. What gardener finishes up the season without too many of those vegetables for fresh eating? The recipes are in alphabetical order by the main fruit or vegetable featured. Vegetable assortments are at the end of the chapter. If you want to try out a new fresh-pack pickle recipe, but are afraid you will be stuck with several jars of pickles you don’t like, you can experiment by cutting the recipe in half without affecting the proportions. Likewise, it is usually safe to double quantities. This works with freshpack pickles only. Do not halve recipes that call for slow brining. A certain “critical mass” is needed for fermentation to proceed at an appropriate rate.

87

Spiced Apples Yield: 12 pints This old family recipe can be made with pears, too. Originally, these apples were made in 5-gallon stone crocks. 9 pounds Duchess Beacon apples (or similar hard, tart, cooking apples) 1 cup whole cloves (approximately) 4 cups cider vinegar 4 cups water 2 pounds brown sugar 1 cup granulated sugar 1 cup pure maple syrup 2 teaspoons pickling salt 8 cinnamon sticks

Wash, halve, and core the apples, but do not peel. Stick 2 whole cloves in each piece. Combine the remaining ingredients and bring to a boil. Place the apples in the spiced liquid and simmer for 5 minutes. Pack apples into clean, hot pint jars. Cover with hot syrup, leaving 1/2 inch headspace. Seal. Process for 20 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.* Wait 2 months before opening the jars. By then, the apples will have developed a delicious spicy flavor.

* Adjust processing time for altitudes above 1,000 feet: 25 minutes 1,001–3,000 feet; 30 minutes 3,001–6,000 feet; 35 minutes above 6,000 feet. Adapted from: Lewis and Nancy Hill, orchardists, in Greensboro, Vermont. Lewis Hill is the author of Fruits and Berries for the Home Garden.

88

RECIPES

Spiced Apple Slices (No-Salt) Yield: 3–4 pints 6 2 4 2 5

cups sugar cups white vinegar cinnamon sticks, broken in small pieces teaspoons whole cloves pounds firm apples, peeled, cored, and cut in thick slices

Boil the sugar, vinegar, and spices; add the apples and simmer uncovered until they are tender but not broken. Pack in clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes, 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Sunchoke Dills

Pickled Asparagus

Yield: 7 quarts

Yield: 8 pints

Whether you call ‘em sunchokes or Jerusalem artichokes, this prolific plant can take over your entire garden if you let it. Harvest in the very early spring, before sprouting begins, or in the very late fall.

Canned asparagus sometimes looks a little wrinkled when the jars first come out of the canner; this is because the acidic brine can pull liquid out of the spears. The asparagus will probably plump up after setting for about two weeks, and it is perfectly safe to eat.

28 19 2 11 ²⁄₃ ¹⁄₂ 2 7 7

cups Jerusalem artichokes cups white vinegar (approximately) cups pickling salt cups water cup dill seeds cup caraway seeds tablespoons mustard seeds cloves of garlic red pepper pods

Scrub the Jerusalem artichokes well, and cut into 1/2inch slices. Place in a large ceramic, glass, or stainless steel bowl and cover with 8 cups of the vinegar (more if necessary). Stir in the salt. Let stand overnight. In the morning, combine 11 cups vinegar and 11 cups water in a saucepan. Combine the dill, caraway, and mustard seeds in a spice bag and add to the brine. Bring to a boil and simmer for 20 minutes. Meanwhile, drain the artichokes. Into each clean, hot quart jar, place 1 garlic clove and 1 pepper pod. Pack with Jerusalem artichokes. Cover with hot brine leaving 1/2 inch headspace. Seal. Process 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

16 cups asparagus spears or pieces (about 4 pounds) 2 quarts white vinegar 2 quarts water ¹⁄₄–¹⁄₂ cup pickling salt 1 tablespoon pickling spice (remove cloves) 1–2 cloves of garlic per jar

Wash asparagus thoroughly in cool water. Cut asparagus to fit jars, leaving 1 inch headspace. Combine vinegar, water, salt, and pickling spices in a pickling bag; add it to the vinegar mixture to make brine. Heat to boiling. Remove spice bag. Pack asparagus into jars with tips pointing down. Add 1 or 2 cloves garlic to each jar. Cover with boiling brine to within 1/2 inch of top of jar. Adjust lids. Process in a boiling-water-bath for 10 minutes for pints.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–3,000 feet; 20 minutes 3,001–6,000 feet; 25 minutes above 6,000 feet. Washington State University Cooperative Extension

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. APPLES TO ZUCCHINI

89

Dilly Beans Yield: 4 pints If these beans taste a little salty to you, drain the liquid before serving. The texture of the beans is marvelous — as close to fresh as you can imagine in January. 2 pounds green beans, trimmed (about 8 cups) 1 teaspoon cayenne pepper 4 cloves of garlic 4 dill heads 2¹⁄₂ cups water 2¹⁄₂ cups white vinegar ¹⁄₂ cup pickling salt

Pack the beans, lengthwise, into clean, hot pint jars. To each pint, add 1/4 teaspoon pepper, 1 garlic clove, and 1 dill head. Combine the remaining ingredients and bring to a boil. Pour boiling mixture over the beans, leaving 1/2 inch headspace. Seal. Process pints 5 minutes and quarts 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: For pints, 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet. For quarts, 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Sweet Summer Savory Wax Beans Yield: 6 pints 3 3 4¹⁄₂ 2¹⁄₄ 2 2 6 6

pounds wax beans (about 12 cups) sweet red peppers (about 3 cups) cups white vinegar cups honey tablespoons pickling salt tablespoons dried summer savory thick slices gingerroot bay leaves

Cut the wax beans diagonally into 1-inch pieces. Dice the red peppers. Combine the vinegar, honey, and salt in a saucepan. Tie the summer savory in a spice bag and add that to the saucepan. Bring to a boil and simmer for 10 minutes. Add the vegetables and simmer for another minute. Into each clean, hot pint jar, place 1 slice of gingerroot and 1 bay leaf. Pack with the vegetables and cover the beans with the brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.* Allow the pickles to stand for a month before opening the jars.

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

90

RECIPES

Pickled Green Beans

Beans Oriental

Yield: approximately 7 pints

Yield: 4 pints

One way to serve pickled green beans is as an appetizer right out of the jar, and this jar is attractive enough to put right on the table. This recipe makes a hot bean. 4 5 5 ¹⁄₂ 1 7 1

pounds green beans (about 4 quarts) cups white vinegar cups water cup pickling salt tablespoon plus ¹⁄₂ teaspoon dill seeds cloves of garlic tablespoon plus ¹⁄₂ teaspoon whole mustard seeds 1 tablespoon plus ¹⁄₂ teaspoon crushed red pepper

Wash the beans and cut to fit upright into the jars. Combine the vinegar, water, and pickling salt and bring to a boil. Into each clean, hot pint jar, place 1/2 teaspoon of the dill seeds, 1 garlic clove, 1/2 teaspoon of the mustard seeds, and 1/2 teaspoon of the red pepper. Pack the beans into the jars. Pour the hot brine over the beans, leaving 1/2 inch headspace. Adjust seals. Process in a boiling-waterbath canner for 5 minutes, according to the directions on pages 21–26.* Allow the jars to sit for a minimum of 4 weeks to develop the full flavor.

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–6,000 feet; 15 minutes above 6,000 feet.

2 4 1¹⁄₂ 1 2 2 1 ¹⁄₂ 4 4

pounds green beans (8 cups) cups white vinegar cups sugar cup water tablespoons soy sauce tablespoons cooking sherry tablespoon ground ginger teaspoon cayenne bay leaves cloves of garlic

Wash the beans and cut into 4-inch pieces. Combine the vinegar, sugar, water, soy sauce, sherry, ginger, and cayenne in a medium-size saucepan. Bring to a boil. Place 1 bay leaf and 1 garlic clove in each clean, hot pint jar. Pack with beans. Cover with hot syrup, leaving 1/2 inch headspace, and seal. Process in a boilingwater-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

ne tablespoon of shredded fresh gingerroot can

O

be substituted for 1/2 teaspoon of ground ginger.

Alice V. Lucas, Poughkeepsie, New York; and Jerry K. Otto, Roy, Washington

APPLES TO ZUCCHINI

91

5 5 ¹⁄₄ ¹⁄₄ 3 2 4

Tarragon Beans

Basil Beans

Yield: 8 pints

Yield: 8 pints

cups white vinegar cups water cup pickling salt cup sugar tablespoons dried tarragon tablespoons mixed pickling spices pounds green beans (about 16 cups)

In a medium-sized saucepan, combine the vinegar, water, salt, and sugar. Combine the tarragon and spices in a cloth spice bag and add to the vinegar solution. Bring to a boil. Let stand overnight. In the morning, wash the green beans and cut into 4-inch pieces. Remove the spice bag from the vinegar solution and bring the solution to a boil. Meanwhile, pack the green beans into clean, hot pint jars. Cover with the hot vinegar solution, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

92

RECIPES

4 pounds green beans, trimmed (about 16 cups) 5 cups white vinegar 5 cups water ¹⁄₄ cup pickling salt 16 black peppercorns 8 cloves of garlic 24 fresh basil leaves

Wash the green beans and cut into 4-inch pieces. In a medium-sized saucepan, combine the vinegar, water, and salt. Bring to a boil. Meanwhile, into each clean, hot pint jar, put 2 peppercorns, 1 garlic clove, and 3 fresh basil leaves. Pack jars with beans. Cover with the boiling hot brine, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.* Store the jars for at least 6 weeks before opening.

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

10–12 1 1 ²⁄₃ 2

Pickled Beets

Sweet and Sour Beets

Yield: 7 pints

Yield: 8 quarts

pounds beets (without tops) quart cider vinegar cup water cup sugar tablespoons pickling salt

8 8 4¹⁄₂ 4¹⁄₂ 3–4

quarts beets (about 16 pounds) cups white vinegar cups sugar cups water tablespoons mixed pickling spices

Cut the tops and roots off flush with the beet. Scrub thoroughly. Place the beets on a rack in a large roaster. Cover and bake at 400°F until tender, about 1 hour for medium-sized beets. Meanwhile, preheat hot tap water and jars in canner. Prepare lids. When the beets are tender, fill the roaster with cold water. Slip the skins off the beets. Slice or cut large beets; small beets can be packed whole. Combine the vinegar, water, sugar, and salt in a medium-sized saucepan. Bring to a boil, then add the prepared beets and heat 5 minutes. Pack the beets in clean, hot pint jars. Add hot brine to cover. Leave 1/2 inch headspace. Process in a boiling-water-bath canner for 30 minutes, according to the directions on pages 21–26.*

Trim the tops off the beets, leaving about 1 inch of stem. Do not trim off the long taproot. Scrub well. Cover with boiling water and cook until the skins slip off easily, 20–40 minutes, depending on the size of the beets. Cool the beets in cold water and slip off the skins. Slice, dice, or julienne slice the beets. A food processor handles this task well. Combine the vinegar, water, and sugar in a mediumsized saucepan. Add the spices tied in a cloth bag. Bring to a boil and simmer for 5 minutes. Add prepared beets and heat 5 minutes. Pack beets into clean, hot pint jars. Pour the hot syrup over the beets, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 30 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 35 min-

utes 1,001–3,000 feet; 40 minutes 3,001–6,000 feet; 45 minutes above 6,000 feet.

utes 1,001–3,000 feet; 40 minutes 3,001–6,000 feet; 45 minutes above 6,000 feet.

* Adjust processing time for altitudes above 1,000 feet: 35 minAdapted from: Dorothy Rouse, Gloversville, New York

The Busy Person’s Guide to Preserving Food by Janet Chadwick

eets are just about the only vegetable that can be

B

canned fresh at your convenience. They keep well

in the refrigerator for 2–3 weeks. Gently brush off the beets before storing, but do not wash.

APPLES TO ZUCCHINI

93

Spiced Pickled Cabbage Yield: 4 pints

Basil-Flavored Cauliflower Pickles

Serve cold as a sweet-sour relish or heated as a side dish.

Yield: 6 quarts

4 ¹⁄₂ 1 1¹⁄₂ 1 4 1 4

quarts shredded red or green cabbage cup pickling salt quart white vinegar cups sugar tablespoon mustard seeds teaspoons grated horseradish teaspoon whole cloves cinnamon sticks

Layer the cabbage and salt in a large kettle or crock. Let stand overnight. The next day, drain the cabbage, pressing out all the juice. Rinse thoroughly and drain again. In a saucepan, combine the vinegar, sugar, mustard seeds, and horseradish. Bring to a boil. Tie the cloves and cinnamon in a cheesecloth spice bag and add to the saucepan. Simmer for 15 minutes. Pack the cabbage into clean, hot pint jars and fill with the vinegar mixture, leaving 1/2 inch headspace. Remove air bubbles by running a nonmetallic spatula down the sides of the jars. Seal, and process in a boiling-water-bath canner for 20 minutes, according to the directions on pages 21–26.

* Adjust processing time for altitudes above 1,000 feet: 25 minutes 1,001–6,000 feet; 30 minutes above 6,000 feet. Home Gardening Wisdom by Dick and Jan Raymond

94

RECIPES

In some areas, it is not hard to finish the gardening season with too many cauliflowers. Some people object to the mushy texture of frozen cauliflower. One alternative is this delicate pickle, of which one organic grower said, “This is the best thing I’ve ever seen done to cauliflower!” 9–12 18 6 2¹⁄₂ 12 12 18

pounds cauliflower cups white vinegar cups olive oil tablespoons pickling salt slices horseradish root whole peppercorns fresh basil leaves or 2 tablespoons dried basil

Wash the cauliflower and cut into small flowerets. Steam blanch the flowerets over boiling water for 1 minute. Do not overcook. Combine the vinegar, oil, and salt in a saucepan. Bring to a boil and simmer for 5 minutes. In the meantime, place 2 slices horseradish root, 2 peppercorns, and 3 fresh basil leaves or 1 teaspoon basil into each clean, hot quart jar. Pack with cauliflower. Cover with the hot brine. Seal. Do not process. Store in refrigerator.

Dilled Cauliflower Yield: 6 quarts 9–12 8 8 ¹⁄₄ ¹⁄₄ 12 12 6

pounds cauliflower cups white vinegar cups water cup pickling salt cup mustard seeds cloves of garlic small hot peppers dill heads or 6 tablespoons dill seeds

Wash the cauliflower and cut into small flowerets. Steam blanch over boiling water for 1 minute. Do not overcook. Combine the vinegar, water, salt, and mustard seeds in a medium-sized saucepan. Bring to a boil and simmer for 5 minutes. Meanwhile, add 2 garlic cloves, 2 peppers, and 1 dill head (or 1 tablespoon dill seeds) per jar. Pack with cauliflower. Cook with hot brine, leaving 1/2 inch headspace. Seal. Process for 15 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.* Allow the jars to stand for 1 month before opening.

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

Middle Eastern Cauliflower Pickles Yield: 6 pints These pickles turn out a shocking pink. What a colorful surprise! A perfect gift pickle. 3 6 6 2 1 6 3

heads cauliflower (4¹⁄₂ –5 pounds) cups white vinegar cups water tablespoons pickling salt tablespoon cumin seeds slices horseradish root small beets, cooked and sliced

Wash the cauliflower and cut into small flowerets. Steam blanch the flowerets over boiling water for 1 minute. Do not overcook. In a medium-sized saucepan, combine the vinegar, water, salt, and cumin seeds. Bring to a boil and simmer for 5 minutes. In the meantime, place 1 slice horseradish root and a couple of beet slices in each clean, hot pint jar. Pack with cauliflower. Cover with hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.* Allow the jars to sit for at least a few days for the full color to develop.

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

APPLES TO ZUCCHINI

95

No-Salt Hot Pickled Cauliflower

Mustard Cauliflower Pickles Yield: 6 pints

Yield: 6 pints

3 6 3 1¹⁄₂ 3 3 1

George J. Manes sent me the inspiration for this recipe, which I adapted for processing in a canner. The ingredients are his — for a pickle that contains “water, vinegar, hot peppers, and cauliflower. Nothing, absolutely nothing else! No salt, no oil, no garlic, no preservatives, no nothing except the ingredients (below) mixed with tender loving care!” 3 4 4 12

heads cauliflower (4¹⁄₂–5 pounds) cups water cups white vinegar small hot peppers

Wash the cauliflower and cut into small flowerets. Steam blanch over boiling water for 1 minute. Do not overcook. Combine the water and vinegar and bring to a boil. Boil for 5 minutes. Pack the cauliflower and 2 hot peppers into each clean, hot pint jars. Cover with hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

small heads cauliflower (4¹⁄₄–5 pounds) cups white vinegar cups water cups sugar tablespoons mustard seeds tablespoons mixed pickling spices tablespoon pickling salt

Wash the cauliflower and cut into small flowerets. Steam blanch over boiling water for 1 minute. Do not overcook. Combine the vinegar, water, sugar, mustard seeds, pickling spices, and salt in a medium-sized saucepan. Bring to a boil and simmer for 3 minutes. Pack the cauliflower into clean, hot pint jars, and cover with hot brine, leaving 1/2 inch headspace. Seal. Process for 15 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: George Manes, Hillsville, Pennsylvania

P

ickled cauliflower sometimes turns pink in the jar. This is a chemical change that does not affect

the quality of the pickle.

96

RECIPES

Andrea’s Hybrid Cauliflower Pickles

Pickled Garlic

Yield: 6 pints

Garlic contains anthocyanin, a water-soluble pigment that can turn blue or purple under acidic conditions. If you grow your own garlic, be sure to mature it at room temperature for a couple of weeks before using it.

These pickles are a combination of the Middle Eastern Cauliflower Pickles and the Basil-Flavored Pickles. It’s a totally different flavor. 3 6 6 2 6 18

heads cauliflower (4¹⁄₂–5 pounds) cups white vinegar cups water tablespoons pickling salt slices horseradish root fresh basil leaves

Wash the cauliflower and cut into small flowerets. Steam blanch the flowerets over boiling water for 1 minute. Do not overcook. In a medium-sized saucepan, combine the vinegar, water, and salt. Bring to a boil and simmer for 5 minutes. In the meantime, place 1 slice of horseradish root and 3 basil leaves in each clean, hot pint jar. Pack tightly with cauliflower. Cover with hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling water-bath-canner for 15 minutes, according to the directions on pages 21–26.*

Yield: 3 half-pints

3 1¹⁄₂ ¹⁄₂ ¹⁄₂

cups peeled garlic cloves cups white vinegar cup sugar teaspoon pickling salt

Bring a saucepan of water to a boil. Add garlic cloves. When water returns to a boil, boil for 1 minute. Drain and pack cloves into hot half-pint jars. Combine vinegar, sugar, and salt and heat to boiling. Pour hot liquid over garlic cloves, leaving 1/2 inch headspace. Seal. Process in boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–3,000 feet; 20 minutes 3,001–6,000 feet; 25 minutes above 6,000 feet. Washington State University Cooperative Extension

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted fom: Andrea Gray, Burlington, Vermont

auliflower does not store well. It should be pick-

C

led as soon as possible after harvest.

APPLES TO ZUCCHINI

97

No-Salt Pickled Okra

Pickled Okra I

Yield: 2 pints

Yield: 4 pints

This is the mildest of the okra pickle recipes assembled here. 4 cups tiny fresh okra (approximately 1 pound) 1¹⁄₂ cups white vinegar 1¹⁄₂ cups water 2 teaspoons mixed pickling spices

Pack the okra into clean, hot pint jars. Combine the vinegar, water, and spices in a mediumsized saucepan and bring to a boil. Pour the boiling hot brine over the okra, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Jo Frohbetier-Mueller, author of Growing and Cooking Your Own Mushrooms

98

RECIPES

2–3¹⁄₂ 4 4 4 ¹⁄₂ 6 1

pounds okra pods hot or green pepper cloves of garlic cups white vinegar cup water tablespoons pickling salt tablespoon celery or mustard seeds (optional)

Wash the okra and pack into clean, hot pint jars, putting 1 pepper pod and 1 garlic clove in each jar. Bring the remaining ingredients to a boil and pour over the okra, leaving 1/2 inch headspace, and seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Mrs. E. F. Blackwelder, Kannapolis, North Carolina

5¹⁄₂ ¹⁄₂ 1 1 1 6 6 6 6

Pickled Okra II

Dilled Okra I

Yield: approximately 6 pints

Yield: approximately 6 pints

pounds okra cup pickling salt cup white sugar quart water quart white vinegar cloves of garlic teaspoons celery seeds small hot red peppers teaspoons dill seeds

Wash and trim the okra. In a medium-sized saucepan, combine the salt, sugar, water, and vinegar. Bring to a boil. Meanwhile, to each clean, hot pint jar, add 1 garlic clove, 1 teaspoon celery seeds, 1 red pepper, and 1 teaspoon dill seeds. Pack the okra into the jars. Cover with the hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Mrs. Damon McKay, Baytown, Texas

4 4 ¹⁄₂ 5¹⁄₂ 1¹⁄₂ 1¹⁄₂ 6 6

cups water cups white vinegar cup pickling salt pounds small tender okra pods, with stems left on teaspoons dill seeds or 6 dill heads teaspoons celery seeds or 6 celery leaves cloves of garlic (or to taste) hot pepper pods (optional)

Heat the water, vinegar, and salt to boiling. Meanwhile, pack the scrubbed okra into clean, hot pint jars. To each jar, add 1/4 teaspoon dill seeds or 1 dill head, 1/4 teaspoon celery seeds or 1 celery leaf, and garlic to taste. Add 1 pepper pod if desired. Cover the okra with the boiling hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Louise Riotte, author of Carrots Love Tomatoes

P

ickle okra as soon after harvesting as possible.

APPLES TO ZUCCHINI

99

Candied Okra (No-Salt Option)

Dilled Okra II Yield: approximately 6 pints 5¹⁄₂ 1 1 ¹⁄₄ 6 6 6

pounds 2-inch okra pods quart white vinegar cup water cup pickling salt cloves of garlic small hot peppers teaspoons dill seeds or 6 dill heads

Wash and trim the okra. In a medium-sized saucepan, combine the vinegar, water, and salt. Bring to a boil. Meanwhile, pack the okra into clean, hot pint jars. Into each jar, add 1 garlic clove, 1 hot pepper, and 1 teaspoon dill seeds or 1 dill head. Cover with hot brine, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Lillian McMaine, Hawesville, Kentucky

Yield: approximately 6 pints The salt is optional in this recipe. It does enhance the flavor and adds a certain depth, but you can eliminate it if you are reducing your salt intake. 5¹⁄₂ 4¹⁄₂ 4¹⁄₂ 2 1 1¹⁄₂ 1 1

pounds okra cups cider vinegar cups dark brown sugar tablespoons mixed pickling spices tablespoon pickling salt (optional) teaspoons ground ginger teaspoon cinnamon teaspoon ground cloves

Wash the okra and cut off the stems. Combine the remaining ingredients in a mediumsized saucepan and bring to a boil. Meanwhile, pack the okra into clean, hot pint jars. Pour the hot syrup over the okra, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 min-

T

o prepare okra for pickling, scrub with a stiff vegetable brush to remove the sticky fuzz on

the outside of the pod. Remove the stem and trim the top of the pod.

100

RECIPES

utes 1,001–6,000 feet; 20 minutes above 6,000 feet.

No-Salt Pickled Cocktail Onions

Quick Dilled Pearl Onions

Yield: 8 pints

Yield: 4 quarts 4 quarts white pickling onions (about 6 pounds) 4 cups white vinegar 4 cups water ¹⁄₂ cup pickling salt 2 tablespoons sugar 8 fresh dill heads 4 teaspoons mixed pickling spices 16 peppercorns

These onions are very, very hot. You can use less red pepper or enjoy the “knock-your-socks-off” flavor. 4 7 2 4–8 8 8

quarts tiny white boiling onions cups white vinegar cups sugar teaspoons crushed red peppers thin slices horseradish root bay leaves

Peel the onions. Combine the vinegar and sugar in a saucepan. Bring to a boil. Add the peeled onions and return to a boil. Meanwhile, place 1/2-1 teaspoon of red pepper in each clean, hot pint jar, along with 1 slice of horseradish root and 1 bay leaf. Pack with onions and brine, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

Peel the onions and set aside. Combine the vinegar, water, salt, and sugar in a large saucepan. Bring to a boil. Add the onions and simmer for 3 minutes. Meanwhile, place 2 dill heads, 1 teaspoon mixed pickling spices, and 4 peppercorns into each clean, hot quart jar. Pack with onions. Pour hot brine over the onions, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

ou can speed up the job of peeling onions by soak-

Y

ing them briefly in boiling water and then plunging

them in cold water before peeling. The skins will slip off easily, and the job will go faster.

APPLES TO ZUCCHINI

101

Salad Pickle Sticks

Sweet Pickled Pears

Yield: 8 half-pints

Yield: 3–4 quarts

pound parsnips (4 large parsnips) pound carrots (4 large carrots) cups white vinegar cup olive oil cup pickling salt tablespoon mixed pickling spices teaspoon whole peppercorns

You can use peaches with this recipe instead of pears. To do so, dip the peaches briefly in hot water, then rub off the fur with a towel. Stick each peach with 4 cloves instead of 3, and proceed with the recipe. This recipe does not call for processing, so store your jars in the refrigerator.

1 1 3 ¹⁄₂ ¹⁄₄ 1 1

Slice the parsnips and carrots into thin 3-inch sticks, as though you were making french fries. Combine the remaining ingredients in a saucepan and bring to a boil. Pack the parsnips and carrots in clean, hot half-pint jars. Fill with hot brine, leaving 1/2 inch headspace. Store in the refrigerator.

¹⁄₂ peck pears (6–7 pounds) cloves 2 pounds brown sugar 2 cups cider vinegar 1 ounce stick cinnamon

Wash the pears. If you are using small, hard pears, such as sickles, do not pare. Pare only if the skins are tough. Large pears may be quartered. Stick each pear or pear quarter with 3 cloves. Boil together the sugar, vinegar, and cinnamon for 20 minutes. Add the pears, half at a time, and cook in the syrup only until tender when pricked with a fork. Fill the hot, sterilized jars with fruit, add the hot syrup, seal, and refrigerate. You may store the fruit in a crock instead of jars. Fill the crock with pears, cover with syrup, and place a plate on top of the pears to hold them beneath the syrup. Store in a dry place, 38°F or colder. Betty Barnes, Shelburne, Vermont

102

RECIPES

Pickled Peppers (No-Salt)

No-Salt Pickled Pumpkin Pieces

Yield: 8 pints

Yield: 3 pints

8 quarts peppers (red, green, yellow banana, cherry, and hot) ¹⁄₄ cup sugar 8 cups white vinegar 2 cups cold water 16 cloves of garlic

Wash the peppers. (Remember to wear rubber gloves when washing and handling hot peppers to protect your hands from burning.) If using small whole peppers, cut two small slits in each pepper to allow for complete pickling. When using larger peppers, cut the stems off, take out the seeds, and cut in fourths or eighths. I like to cut them square so they’re the perfect cracker size for hors d’oeuvres. Combine all the ingredients except the garlic in a kettle; simmer for 15 minutes. Pack the peppers and 2 garlic cloves into each clean, hot pint jar, leaving 1/2 inch headspace. Adjust caps. Process pints 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Home Gardening Wisdom by Dick and Jan Raymond. “I use red, green, yellow banana, cherry, and hot peppers. Hot peppers can be cooled to your taste by adding sweet peppers to them. For lively color, I like to mix red, green, and yellow in some jars.”

1 large pumpkin (6 cups prepared pumpkin chunks) 2 cups sugar 2 cups white vinegar 4 pieces cinnamon stick 8 whole cloves 4 allspice berries

Wash, cut, and peel the pumpkin, and discard the seeds and fibers. Cut the flesh into chunks no larger than 1 inch. Place in a heatproof colander and set over a pan of boiling water; cover and steam until tender. Do not let the pumpkin chunks touch the water, or they will become mushy. While the pumpkin is steaming, combine the sugar, vinegar, and spices in a pot, bring to a boil and then simmer for 15 minutes. Drain the pumpkin chunks when they are ready. Place them in the simmering syrup and simmer for about 5 minutes. Cool slightly, then refrigerate for 24 hours. Return the pickles to the stove and bring to a boil; reduce heat and simmer for another 5 minutes. Pack the chunks into hot, sterilized pint jars. Strain the spices from the syrup and pour the syrup over the pumpkin, leaving 1/2 inch headspace. Process in a boiling-waterbath canner for 5 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 10 minutes 1,001–3,000 feet; 15 minutes 3,001–6,000 feet; 20 minutes above 6,000 feet. Winter Squash and Pumpkins, by Mary Anna DuSablon

APPLES TO ZUCCHINI

103

No-Salt Pumpkin Pickles

Pickled Purslane

Yield: 4 pints

Yield: 2 quarts

cups pumpkin, peeled and cubed cups white vinegar cups sugar cinnamon sticks teaspoon ground cloves teaspoon mixed pickling spices

This recipe is an adaptation of a Euell Gibbons recipe. Purslane is a weed that regularly invades the garden, but many people consider it a delicacy — delicious cooked, pickled, or added raw to salads.

8 2¹⁄₂ 2¹⁄₂ 4 1 1

Blanch bite-sized cubes of pumpkin over — not in — boiling water until tender. Combine the remaining ingredients and bring to a rolling boil. Reduce the heat and simmer for 10 minutes. Add the pumpkin cubes and simmer an additional 5 minutes. Pack into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal, and process in a boiling-water-bath canner for 5 minutes, according to the directions on pages 21–26. The New Zucchini Cookbook by Nancy Ralston and Marynor Jordan

2 1 ¹⁄₄ 2 2 2 2 8

cups water cup white vinegar cup pickling salt dill heads cloves of garlic hot red peppers grape leaves cups washed purslane, cut in 4-inch pieces

Combine the water, vinegar, and salt in a large glass jar or enamel crock. Stir well to dissolve the salt. Add the dill, garlic, peppers, and grape leaves to the crock. Pack with the purslane. Store in the refrigerator. Allow 1 month to cure for best flavor, or eat right away. Adapted from: Alexandra Severance, Burlington, Vermont

A

4-pound pumpkin, fresh off the vine, will give you about 2 pounds of raw flesh or 4 cups of

raw pumpkin chunks.

104

RECIPES

4 4 4 1 6 5 3 1

Pickled Squash

Summer Squash Pickles

Yield: 4–5 pints

Yield: 4 pints

cups summer squash, cubed cups sliced onions cups diced bell peppers cup pickling salt ice cups white vinegar cups sugar cups water tablespoon mixed pickling spices

Place the squash, onions, and peppers in a large glass, ceramic, or stainless steel bowl. Sprinkle the salt over the vegetables and cover with ice. Let stand until the ice melts. Rinse in cold water and drain. Combine the remaining ingredients and bring to a boil. Meanwhile, pack the vegetables into clean, hot pint jars. Cover with the boiling vinegar solution, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

8 2¹⁄₂ 1 1 3 2 1¹⁄₂ 1

cups sliced summer squash cups sliced onion cup diced green pepper tablespoon pickling salt cups sugar cups white vinegar teaspoons mustard seeds teaspoon celery seeds

Combine the vegetables with the salt; mix well and allow to stand for several hours. Combine the remaining ingredients and bring to a rolling boil. Pack the vegetables into clean, hot pint jars. Pour in the pickling solution to within 1/2 inch of the jar tops. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. The New Zucchini Cookbook by Nancy Ralston and Marynor Jordan

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Jack M. Sherman, Dallas, Texas

APPLES TO ZUCCHINI

105

Green Tomato Crock Pickles Yield: 6–7 quarts 36 12 3 8 2 1¹⁄₂

medium-sized or 72 small green tomatoes dill heads (appropriately) tablespoons mixed pickling spices quarts hot water cups white vinegar cups pickling salt

Wash and dry the tomatoes. Place a layer of dill and 11/2 tablespoons of the mixed pickling spices in the bottom of a large crock. Top with tomatoes, and place another layer of dill and the rest of the pickling spices on top. Combine the hot water, vinegar, and salt. Stir well to dissolve the salt. Pour over the tomatoes. Make sure the tomatoes are covered by the brine. Weight them down with a heavy plate to hold them under the brine. If necessary to cover the tomatoes, make additional brine and pour over the tomatoes. Cover the crock and store in a cool place for 2–4 weeks. Each day, remove the scum that forms. Make sure the tomatoes are always held under the brine. The tomatoes are cured when they are well flavored and even in color. For long-term storage, the tomatoes should be processed once cured. To can the tomatoes, drain them, and reserve the brine. Strain the brine and boil for 5 minutes. Meanwhile, pack the tomatoes into clean, hot quart jars, and pour the hot brine over the tomatoes, leaving 1/2 inch headspace. Process in a boiling-water-bath canner 106

RECIPES

for 20 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 25 minutes 1,001–6,000 feet; 30 minutes above 6,000 feet. Jeanne Tourrin, Duxbury, Vermont

Easy Green Tomato Dills Yield: 1 quart This recipe as given makes 1 quart, but it can easily be increased to accommodate all your green tomatoes. This recipe doesn’t call for processing, so you must store the pickles in the refrigerator. 4 1 ¹⁄₂ 1 1 2 2 1

cups green cherry tomatoes clove of garlic teaspoon mixed pickling spices fresh dill head small piece hot red pepper (optional) cups water cups white vinegar tablespoon pickling salt

Wash the tomatoes, but do not peel or core. Pack loosely in a quart jar. Add the garlic, pickling spices, dill, and pepper. In a medium-sized saucepan, combine the water, vinegar, and salt. Bring to a boil and stir to dissolve the salt. Pour the hot brine over the tomatoes, leaving 1/2 inch headspace. Seal. Allow 6 weeks to cure before eating. Keep refrigerated. 52 Great Green Tomato Recipes by Phyllis Hobson

Sweet Green Wheels

French Pickles

Yield: approximately 10 pints

Yield: 6 pints

35–40 10 2 ¹⁄₂ 5 1 2 2 3

small green tomatoes, sliced ¹⁄₄ inch thick small onions, sliced quarts plus 3 cups water cup pickling salt cups cider vinegar teaspoon whole cloves cinnamon sticks tablespoons mixed pickling spices cups honey

Layer the tomatoes and onions in a large nonreactive bowl. Make a brine with 2 quarts of the water and the salt. Pour the brine over the tomatoes and onions, and soak overnight. In the morning, drain the tomatoes and onions and rinse well in cold water. Pour the tomatoes and onions into a large stainless steel pot, and add the remaining 3 cups water and 1 cup of the vinegar. Simmer the tomatoes for about 1 hour, or until they look light in color. Combine the cloves, cinnamon, and pickling spices in a spice bag. In a separate pot, mix the remaining 4 cups vinegar, the honey, and the spice bag. Boil for 10 minutes. Fill the clean, hot pint jars with the tomato and onion mixture. Pour the hot syrup over the tomatoes, leaving 1/2 inch headspace. Seal the jars and process for 15 minutes in a boiling-water-bath canner, according to the instructions on pages 21–26.*

32 medium-sized green tomatoes (approximately) 3 large onions ¹⁄₂ cup pickling salt 3 cups brown sugar 2 cups white vinegar ¹⁄₂ cup white mustard seeds 1 teaspoon dry mustard ¹⁄₂ teaspoon powdered cloves ¹⁄₂ teaspoon powdered ginger ¹⁄₄ teaspoon cayenne

Wash and core the tomatoes. Cut into 1/4-inch slices. Peel the onions and slice thinly. Combine, sprinkle with salt, and mix well. Let sit for 12 hours, then drain well, discarding the liquid. Combine the remaining ingredients in a large kettle. Bring to the simmering point over low heat and cook for 15 minutes. Pack the tomato slices into clean, hot pint jars and heat the syrup to the boiling point. Pour the syrup over the slices, leaving 1/2 inch headspace. Process 15 minutes in a boiling-water-bath canner, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. 52 Great Green Tomato Recipes, by Phyllis Hobson

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Red and Green Tomato Cookbook by Janet Ballantyne

APPLES TO ZUCCHINI

107

Sweet Pickle Slices

Watermelon Rind Pickles

Yield: 4–6 pints

Yield: 3 pints

8 3 2 1 ²⁄₃ 3 1 ¹⁄₂ 3 2 1

cups sliced green tomatoes tablespoons pickling salt cups white vinegar cup granulated sugar cup brown sugar tablespoons mustard seeds teaspoon turmeric teaspoon celery seeds cups thinly sliced onions large sweet red peppers, chopped hot green or red pepper, chopped (optional)

Combine the tomato slices and the salt. Let stand overnight, then drain, discarding the liquid. In an open kettle, heat the vinegar to boiling and add the sugars and spices. Simmer for 5 minutes. Add the onions and simmer for another 5 minutes. Add the drained tomato slices and the peppers and return slowly to a boil. Simmer for 5 minutes more, stirring occasionally with a wooden spoon. Pack, boiling hot, into clean, hot pint jars, leaving 1/2 inch headspace. Make sure the syrup covers the vegetables in each jar. Seal at once. Process 15 minutes in a boiling-water-bath canner, according to the direction on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. 52 Great Green Tomato Recipes, by Phyllis Hobson

108

RECIPES

1 ¹⁄₂ 2 3 2 1 2 1 1

large watermelon cup pickling salt quarts water cups white or brown sugar cups white vinegar lemon, thinly sliced cinnamon sticks teaspoon allspice berries teaspoon whole cloves

Remove the skin and the pink flesh from the rind. Cut the rind into 1-inch cubes. You should have 8 cups. Soak the chunks overnight in a brine mixture of the salt and the water. Drain again. Add more fresh water to cover and simmer until tender. Drain. Make a syrup of sugar, vinegar, lemon, and spices tied in a cheesecloth bag. Simmer for 5 minutes. Add the rind and cook until it is clear. Pack the rind into clean, hot pint jars and fill with syrup, leaving 1/2 inch headspace. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Zucchini Sweet Pickles Yield: 8 pints 4 quarts ¹⁄₄-inch zucchini slices or a mixture of yellow and green summer squash (the smaller the squash, the better) 1 quart ¹⁄₄-inch onion slices ¹⁄₂ cup pickling salt 4 cups white vinegar 4 cups sugar 5 teaspoons mustard seeds 2¹⁄₂ teaspoons turmeric 3 teaspoons celery seeds 1 teaspoon dry mustard

In a large bowl, combine the squash, onions, and salt. Cover with very cold water, stir lightly, and let stand for 2 hours. Drain and rinse with fresh water 3 times. Combine the remaining ingredients in a large enamel or stainless steel pot and bring to a boil. Boil for 2 minutes. Add the drained squash and onions and remove from the heat. Let the mixture stand for 2 hours. Bring the squash to a boil, and cook for 5 minutes. Ladle it into hot, clean pint jars, leaving about 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

Zucchini Bread and Butter Pickles Yield: 3 pints 6 1 ¹⁄₄ 2 1 1 1 1

cups thinly sliced small zucchini large onion, thinly sliced cup pickling salt cups cider vinegar cup sugar teaspoon celery seeds teaspoon mustard seeds teaspoon turmeric

Combine the zucchini and onion in a large bowl. Salt thoroughly; cover and allow to rest overnight. Combine the remaining ingredients and bring to a rolling boil; reduce the heat and simmer for 15 minutes. Add vegetables and heat to boiling. Pack the pickles into clean, hot pint jars. Fill to 1/2 inch of top with pickling solution. Seal and process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: The New Zucchini Cookbook by Nancy Ralston and Marynor Jordan

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Heidi Abate, Hinesbury, Vermont

APPLES TO ZUCCHINI

109

Sweet & Sour Zucchini Pickles Yield: 4 pints 8 2 ¹⁄₄ 2¹⁄₂ 1¹⁄₂ 1 2 4

cups sliced small zucchini onions, quartered and thinly sliced cup pickling salt cups cider vinegar cups honey or sugar tablespoon mixed pickling spices teaspoons mustard seeds sprigs fresh dill

Place the zucchini and onions in a bowl. Toss with salt; cover with cold water. Let stand for 2 hours. Drain well. Place the vinegar, honey, pickling spices, and mustard seeds in a nonreactive pan and bring to a boil. Simmer for 2 minutes. Remove from heat and stir in the zucchini and onions. Let stand for 11/2 hours. Bring the mixture to a boil and cook over high heat for 1 minute, then simmer 5 minutes. Place 1 sprig of fresh dill in each of 4 clean, hot pint jars. Pack the zucchini and liquid into jars, leaving 1/2 inch headspace. Run a plastic or wooden utensil down the sides of the jar to get out any air bubbles. Seal tightly. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Mrs. Arnold Oen, DeForest, Wisconsin

110

RECIPES

Zucchini Dill Pickles Yield: 3 quarts 3 ¹⁄₄ 2¹⁄₂ 2¹⁄₂ 6 3 18 3

quarts zucchini or other summer squash cup pickling salt cups white vinegar cups water cloves of garlic springs fresh dill peppercorns grape leaves

Cut the squash lengthwise into sticks of appropriate size for canning. Combine the salt, vinegar, and water. Bring to a rolling boil. Place 2 garlic cloves in each clean, hot quart jar. Arrange the squash sticks in the jars; add the dill and peppercorns, and top with the grape leaves. Pour in the hot pickling juice, leaving 1/2 inch headspace. Seal and process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

Two-Day Mustard Pickles Yield: 5–6 quarts This recipe is a gardener’s delight. It requires vegetables from 6 different rows, all of which can be found in most gardens in August. 1 head cauliflower (about 1¹⁄₂ quarts) broken into flowerets 1 quart small white onions, peeled 1 quart small cucumbers, sliced 1 quart small green tomatoes 2 large green peppers, chopped and seeded (2 cups) 2 large sweet red peppers, chopped and seeded (2 cups) 3 quarts cold water ¹⁄₂ cup pickling salt 2 quarts cider vinegar 1¹⁄₂ cups light brown sugar ²⁄₃ cup flour 6 tablespoons prepared mustard 2 tablespoons turmeric

Combine the vinegar, brown sugar, flour, mustard, and turmeric. Stir, then heat gradually, stirring constantly, until the mixture is thick and smooth. Add the drained vegetables and cook gently until they are tender but have not lost their individuality. Stir with a heavy wooden spoon to prevent scorching. Pack into clean, hot pint jars, leaving 1/2 inch headspace. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

First Day: Prepare the vegetables, and then place them in a large bowl and cover them with a brine made of the cold water and the salt. Cover and let sit for 24 hours. Second Day: Drain the salt solution from the vegetables, catching the vegetables in a colander and the solution in a saucepan. Heat the solution to boiling and pour over the vegetables in the colander. Let the vegetables drain; discard the salt solution.

APPLES TO ZUCCHINI

111

Asian Pickles

Mixed Pickles

Yield: 2 1/2 quarts

Yield: 8 pints 3 4 1 1 3 ¹⁄₃ 5 1 2 ¹⁄₂

cups cauliflower quarts sliced cucumbers quart sliced onions green pepper, sliced cloves of garlic cup pickling salt ice cubes cups sugar quart white vinegar tablespoons mustard seeds tablespoon celery seeds

Break up the cauliflower. Combine with the cucumbers, onions, green pepper, and garlic, and add the pickling salt. Cover with ice cubes, mix, and let stand for 3 hours. Drain well. Combine the remaining ingredients and pour over the vegetables. Bring to a boil. Put in clean, hot pint jars, allowing 1/2 inch headspace. Seal and process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

There are many ingredients to assemble here, but the result is worth it. Layer the vegetables in a 21/2 -quart jar for a beautiful product. This may be the pickle you bring out as a centerpiece for a large party. Or jumble the vegetables together and eat from the jar whenever you are looking for a low-calorie snack. 5 2 1 2 2 1 6 1 2 1 1 3 1 1 4 12 2 1

cups white vinegar cups sugar clove of garlic, chopped tablespoons soy sauce tablespoons sherry teaspoon dill seeds peppercorns teaspoon ground ginger bay leaves, broken into pieces fresh hot pepper teaspoon thyme ribs of celery, cut in ¹⁄₂-inch by 2-inch pieces medium-sized cabbage, cut in pieces medium-sized cauliflower, cut into flowerets carrots, cut in thin strips small or 2 large onions, cut into strips turnips, peeled and cut into strips sweet green pepper, cut into strips approximately 2 tablespoons pickling salt

Combine the vinegar, sugar, garlic, soy sauce, sherry, and seasonings (dill seeds through thyme) in a glass container. Stir until the sugar is dissolved.

112

RECIPES

Prepare the vegetables and layer them in a glass or nonmetallic container, sprinkling salt on each layer. Let stand for 1–3 hours. Then pack the salted vegetables into a single 2 1/2-quart jar or 3 quart jars with closefitting lids. Pour the vinegar solution over the vegetables. Be sure to cover the vegetables with the liquid. Let stand for 3 days, then refrigerate. These pickles will stay fresh indefinitely. Rosalie Rehrmann, Slidell, Louisiana

Sweet Mixed Pickles Yield: approximately 4 quarts 8–10 ¹⁄₄ 2 1 1 1 6 4 1 2 1¹⁄₂ 1¹⁄₂

medium to large cucumbers cup pickling salt medium onions large green pepper large red pepper small cauliflower cups sugar cups white vinegar cup water teaspoons mustard seeds teaspoons turmeric teaspoons celery seeds

Wash the cucumbers and slice in rounds about 1/2 inch thick. Sprinkle with the salt and let sit 1–2 hours. Drain for 1 hour. Slice the onions and peppers, and cut cauliflower into small chunks. Rinse and drain. Combine the sugar, vinegar, water, and spices in a large kettle. Heat to boiling, and add the vegetables. Reheat, bringing to a boil. Pack into clean hot jars, leaving 1/2 inch headspace. Process in a boiling-water-bath canner for 15 minutes according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

C

auliflower heads vary widely in size and weight.

Elizabeth Pecor, Bristol, Vermont

Figure that 1 pound of trimmed cauliflower (with

leaves and stem removed) equals 4 cups. This is roughly equivalent to a 6-inch diameter head.

APPLES TO ZUCCHINI

113

Chapter 9

Relishes and Sauces Relishes belong to the end of the season. Most of the fruits and vegetables called for in the recipes assembled here — apples, beets, cabbages, carrots, green and red tomatoes, onions, and peppers — are available in gardens and local produce stands toward the end of the summer, beginning of the fall. Relishes are a “forgiving” pickle. You can often use slightly overgrown or undermature produce. Slightly woody beets, for example, are fine in beet relish; several recipes call for green apples and tomatoes. In The Busy Person’s Guide to Preserving Food, Janet Chadwick suggests that chopped fresh vegetables can be frozen without blanching to be used within 2 months in relishes or sauces. She notes that there is a slight loss of crispness to the texture, but few people notice it. I have included 13 recipes for green tomatoes and 3 special recipes for summer squash relishes. I don’t think any cookbook can include too many recipes for these “problem” vegetables. The recipes here are arranged in alphabetical order by the main vegetable.

114

No-Salt Russian Beet Relish

Candied Carrot Relish

Yield: 8 pints

For those who like the taste of cooked carrots, this colorful sweet relish makes good use of overgrown cucumbers.

3 pounds raw beets 2¹⁄₂ cups chopped onions (about 4 medium-sized onions) 1 cup chopped celery (2–3 ribs) 10 cups chopped cabbage (about 4 pounds) ¹⁄₄ cup grated horseradish root or prepared horseradish 3 cups sugar 3 cups white vinegar 2 tablespoons caraway seeds

Wash and drain the beets. Cover with water, bring to a boil, and cook for 15 minutes. Drain. Peel and dice the beets. You should have 10 cups of prepared beets. Combine the vegetables in a large pot. Add the remaining ingredients. Bring to a boil and simmer for 10 minutes. Ladle the hot relish into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

Yield: 4 pints

4 cups shredded carrots 3 cups peeled, seeded, and shredded cucumbers ¹⁄₂ cup chopped onion ¹⁄₂ cup chopped sweet red pepper 2 tablespoons pickling salt 1¹⁄₂ cups white sugar or honey 1¹⁄₂ cups white vinegar ³⁄₄ teaspoon mustard seeds ¹⁄₂ teaspoon celery seeds

In a large bowl, combine all the vegetables and sprinkle with salt. Toss well to mix. Let stand for 3 hours. Drain, but do not rinse. In a large saucepan, combine the sugar, vinegar, and mustard and celery seeds. Bring to a boil. Stir the vegetables into the boiling mixture. Boil gently for 15–20 minutes, leaving the pan uncovered. Ladle the relish into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Mrs. Richard Butler, Rutland, Massachusetts

R E L I S H E S A N D S AU C E S

115

8 3 ¹⁄₂ ¹⁄₂ 3 ³⁄₄ ¹⁄₂ 7 1

Corn Relish

Sweet Pickle Relish

Yield: 4–5 pints

Yield: 7–8 half-pints

cups raw corn cut from the cob cups chopped onions cup chopped green pepper cup chopped sweet red pepper cups cider vinegar cup packed brown sugar cup light corn syrup teaspoons pickling salt tablespoon dry mustard

Mix all the ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

4 cups chopped cucumbers (about 4 medium-size cucumbers) 2 cups chopped onions 1 green pepper, chopped 1 sweet red pepper, chopped ¹⁄₄ cup pickling salt 3¹⁄₂ cups sugar 2 cups cider vinegar 1 tablespoon celery seeds 1 tablespoon mustard seeds

Combine the cucumbers, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly. Press out excess liquid. Combine the sugar, vinegar, and spices. Heat to boiling. Add the drained vegetables. Simmer for 10 minutes. Pack hot into clean, hot half-pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Ann MacDonald, Wallingford, Connecticut

W

hen harvesting for corn relish, figure that the kernels cut from 12 ears will give you about

5 cups of whole kernels.

116

RECIPES

Homemade Mustard

Connie’s Pear Chutney

Yield: 1 1/2 pints

Yield: approximately 10 half-pints

2 ounces mustard seeds (¹⁄₂ cup plus 2 tablespoons) 1 cup white wine ¹⁄₂ cup vinegar (wine, cider, malt, or white) ¹⁄₂ cup water 2 tablespoons honey ¹⁄₂ teaspoon ground allspice ¹⁄₂ teaspoon pickling salt

Put the mustard seeds in a small bowl, cover with the liquids, and soak overnight. Remove the seeds and liquid to a blender or food processor. Add the honey, allspice, and salt. Blend until the mixture is thick and smooth. If the mustard is too thick, add more vinegar, water, or white wine, 1 tablespoon at a time. Give the mixture a final blend and pour into small sterilized jars with airtight screw-on lids. Store in the refrigerator. Variations: During blending, add 1 tablespoon, or as much as you like, of your favorite dried herbs, such as tarragon, lemon thyme, or oregano, or add 1/4–1/2 cup drained green peppercorns or 1/2 cup fresh basil leaves. Also, you can use molasses instead of honey. Olwen Woodier, author of Apple Cookbook and Cooking with Yogurt

10 cups (about 5 pounds) sliced, firm, ripe pears 4 cups sugar 3 cups cider vinegar 1¹⁄₂ cups seedless raisins 1 cup chopped crystallized ginger ¹⁄₂ cup finely chopped green pepper ¹⁄₂ teaspoon pickling salt ¹⁄₂ teaspoon allspice berries ¹⁄₂ teaspoon whole cloves 3 cinnamon sticks, 2 inches long

Place the first 7 ingredients in a saucepan. Tie the allspice and cloves in a cheesecloth bag and add to the saucepan along with the cinnamon. Cook slowly until the pears are tender and the mixture is thick, about 1 hour. Remove the spices. Ladle into clean, hot half-pint jars, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

R E L I S H E S A N D S AU C E S

117

12 12 12 2 2 2 1

Pepper Relish

Chinese Plum Sauce

Yield: 6 pints

Yield: 9 half-pints

red peppers green peppers onions quarts boiling water cups white vinegar cups sugar tablespoon pickling salt

Chop the peppers and onions. Cover with the boiling water. Let stand for 5 minutes and drain. Combine the vinegar, sugar, and salt. Add the vegetables and boil for 5 minutes. Pour into hot, sterilized jars, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Marge Parizo, Essex Junction, Vermont

P

eppers can be frozen unblanched for later use in relishes. Wash the peppers and dry

thoroughly, cut in halves, remove the seeds, and tray freeze. Pour into freezer bags when frozen and keep for several months.

118

RECIPES

If you are looking for something special to make for holiday gifts, this is one to consider. Although plum sauce is traditionally served with egg rolls, it goes wonderfully with many other Chinese and Indian dishes. Plum sauce is also an excellent condiment with chicken and duck. 3 pounds plums (Italian plums are recommended) 2 pounds freestone-type peaches 3 sweet red peppers, diced 4 large cloves of garlic, minced 1 onion, minced 4 cups cider vinegar 1¹⁄₂ cups granulated sugar 1¹⁄₂ cups packed light brown sugar 1¹⁄₂ cups water ¹⁄₂ cup cooking sherry 1 tablespoon dry mustard 1 tablespoon ground ginger 1 tablespoon pickling salt 1 teaspoon cayenne 1 teaspoon cinnamon 1 teaspoon ground cardamom 1 teaspoon soy sauce

Steam blanch the plums and peaches for 2 minutes over boiling water. Blanch no more than 1 pound at a time. Slip the skins off the fruit, slice, and remove the stones. Chop the peaches.

In a large preserving kettle, combine all the ingredients. Bring to a boil and simmer until the fruit falls apart and the syrup is quite thick, 11/2–2 hours. Stir frequently to avoid scorching. Ladle the hot sauce into clean jars. Refrigerate.

Rhubarb Chutney Yield: 5 pints 4 2 1 1 1 2

pounds rhubarb, cut in small pieces pounds brown sugar (5 cups) pound stoned dates tablespoon cinnamon tablespoon ground cloves cups cider vinegar

Boil all the ingredients, except the vinegar, slowly for 2 hours. Stir frequently to avoid scorching. Then add the vinegar and boil 10 minutes. The chutney will keep well in the refrigerator, or you may process. To process, pack the chutney into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Helen Nearing, coauthor of Our Sun-Heated Greenhouse and numerous other books

R E L I S H E S A N D S AU C E S

119

No-Salt Curried Squash Relish

Green Tomato Relish with Honey

Yield: 8 pints

Yield: 5 pints

You don’t have to be watching your salt intake to enjoy this unusual relish. It is the sort of recipe that makes you glad you have extra summer squash on hand. Serve it with crackers and cheese as an appetizer, or as a condiment with chicken or beef. 4 4 2 3 3 3 2

pounds yellow squash or zucchini red peppers onions cups dark brown sugar cups cider vinegar tablespoons curry powder teaspoons mixed pickling spices

Grate, grind, or finely chop the squash, peppers, and onions. A food processor works well for this step. In a large saucepan, combine the vegetables, sugar, vinegar, and spices. Bring to a boil. Pack the relish into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet.

120

RECIPES

12 4 1 1 4 1 1 1 1

green tomatoes large onions sweet red pepper sweet green pepper cups white vinegar cup dark honey tablespoon celery seeds tablespoon mustard seeds tablespoon pickling salt

Chop the tomatoes, onions, and peppers coarsely. Drain. Add the remaining ingredients and mix. Cook slowly until tender, about 20 minutes. Put into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Sweet Green Tomato Relish

French Pickle Relish

Yield: 12 pints

Yield: 6 pints

1 2 4 2 ¹⁄₂ 1 1 3 4 2

gallon green tomatoes (about 32) medium-sized onions green peppers sweet red peppers cup flaked pickling salt teaspoon mixed pickling spices tablespoon celery seeds (3-inch) cinnamon sticks cups white vinegar cups sugar

Wash and core the tomatoes. Peel the onions. Core and seed the peppers. Run all through the coarse blade of a food chopper. Mix in the salt and let stand overnight. In the morning, drain well, discarding the liquid. Tie the mixed pickling spices in a cheesecloth bag and add to the vegetables and remaining ingredients in an open kettle. Slowly bring to a simmer over low heat, stirring occasionally. Cook for 30 minutes. Remove the cinnamon sticks and the cheesecloth bag and discard. Ladle the relish into clean, hot pint jars, leaving 1/2 inch headspace, and seal at once. Process 10 minutes in a boiling-water-bath canner, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 min-

8 1 1 3 4 2 ¹⁄₄ 1

cups chopped green tomatoes sweet red pepper sweet green pepper large onions cups white vinegar cups sugar cup pickling salt ounce celery seeds (about 5 tablespoons) 1 ounce mustard seeds (about 2¹⁄₂ tablespoons) 1 teaspoon turmeric 8 cups chopped cabbage

Chop the tomatoes, peppers, and onions finely. Drain. Combine the chopped vegetables with the remaining ingredients, except the cabbage. Boil for 20 minutes. Let stand overnight. The next morning, add the cabbage to the mixture. Pack into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Jeanne Tourrin, Duxbury, Vermont

utes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: 52 Great Green Tomato Recipes, by Phyllis Hobson

R E L I S H E S A N D S AU C E S

121

Piccalilli Yield: 6 pints 32 medium-sized green tomatoes, finely chopped 1 large head cabbage, finely chopped 4 medium-sized sweet red peppers, finely chopped 1 large onion, finely chopped ¹⁄₂ cup pickling salt 4¹⁄₂ cups white vinegar 1¹⁄₂ cups brown sugar 2 tablespoons mustard seeds 1 tablespoon celery seeds 1 tablespoon prepared horseradish

Mix together the tomatoes, cabbage, peppers, and onion. Sprinkle with the salt and mix well. Let sit overnight and drain thoroughly in the morning, pressing to remove as much liquid as possible. Discard the liquid. Combine the vinegar, sugar, spices, and horseradish; bring to a boil. Simmer for 15 minutes, then strain the vinegar over the vegetables and discard the spices. Heat the vegetables to boiling and pack into clean, hot pint jars, leaving 1/2 inch headspace. Process in a boilingwater bath canner for 10 minutes, according to the instructions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. 52 Great Green Tomato Recipes by Phyllis Hobson

122

RECIPES

Keeping the Harvest Piccalilli Yield: 6 pints 3 3 8 10 3 1³⁄₄ 2 ¹⁄₄ 1 ¹⁄₂ ¹⁄₂

sweet red peppers green peppers cups green tomatoes small onions cups cider vinegar cups sugar tablespoons pickling salt cup mustard seeds teaspoon celery seeds teaspoon cinnamon teaspoon ground allspice

Wash, seed, and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions. Put all through a food mill. Drain off the extra liquid. In a large kettle, combine the vegetables and 11/2 cups of the vinegar. Boil for 30 minutes, stirring often. Drain and discard the liquid. Add the remaining vinegar, sugar, salt, and spices, and simmer for 3 minutes. Pour into hot, sterilized pint jars, leaving 1/2 inch headspace, and seal. Process in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Pennsylvania Chow-Chow

Chow-Chow Yield: 6–8 pints 16 6 6 6 1 ¹⁄₄ 2 6 2¹⁄₂ 2 1¹⁄₂ 1 1 1

medium-sized green tomatoes medium-sized onions green peppers sweet red peppers medium-sized head cabbage cup pickling salt tablespoons prepared mustard cups white vinegar cups sugar tablespoons mustard seeds teaspoons turmeric teaspoon powdered ginger tablespoon celery seeds tablespoon mixed pickling spices tied in a cheesecloth bag

With a knife, coarsely chop all the vegetables. Combine and mix with the salt. Let stand overnight. The next morning, drain, discarding the liquid. Put the prepared mustard in a large kettle and gradually blend in the vinegar, sugar, mustard seeds, turmeric, ginger, and celery seeds. Simmer for 2 minutes. Strain, then add the chopped vegetables and spice bag. Simmer for another 10 minutes. Remove the cheesecloth spice bag. Pack the vegetables immediately into clean, hot pint jars, leaving 1/2 inch headspace. Be sure the liquid covers the vegetables in the jars. Seal. Process 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

Yield: 10–11 pints ¹⁄₂ 5 3 3 5 2 2 1 1 1

cup pickling salt quarts finely chopped green tomatoes quarts finely chopped onions cups finely chopped sweet peppers cups cider vinegar cups white sugar cups honey teaspoon curry powder teaspoon dry mustard teaspoon turmeric

Sprinkle the salt over the chopped vegetables and mix. Cover loosely with a towel, and allow to sit overnight. The next day, drain the vegetables, and place them in a large stainless steel pot with the vinegar, sugar, and honey. Cook for 1 hour over medium heat, stirring occasionally. Add spices and cook on low heat for 15 minutes. Ladle the mixture into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Red and Green Tomato Cookbook by Janet Ballantyne

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. 52 Great Green Tomato Recipes by Phyllis Hobson

R E L I S H E S A N D S AU C E S

123

Virginia Relish Yield: 10 pints 3 3 8 2 1 4¹⁄₂ 2¹⁄₂ 2 8 2 2 2

quarts coarsely chopped green tomatoes tablespoons pickling salt cups finely chopped cabbage cups chopped sweet red peppers large onion, finely chopped cups cider vinegar cups honey teaspoons celery seeds cardamom seeds teaspoons allspice berries teaspoons mustard seeds teaspoons ground cinnamon

Place the chopped tomatoes in a large stainless steel bowl and sprinkle with the salt. Cover loosely with a towel and allow the tomatoes to stand overnight. In the morning, drain the tomatoes well, and combine them in a large stainless steel pot with the cabbage, peppers, onion, vinegar, and honey. Simmer for 30 minutes. Tie the celery seeds, cardamom seeds, allspice, and mustard seeds in a muslin bag. Put the spice bag in the pot. Add the cinnamon and continue to simmer for 15 minutes. Ladle the relish into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal and process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Red and Green Tomato Cookbook by Janet Ballantyne

124

RECIPES

Green Tomato Mincemeat Without Meat Yield: 6 pints 4 3 1 1 1 3¹⁄₂ 1 ¹⁄₂ 2 1 1 ¹⁄₂

quarts green tomatoes quarts apples orange tablespoon pickling salt pound seeded raisins cups brown sugar cup bottled lemon juice cup white vinegar teaspoons ground cinnamon teaspoon ground cloves teaspoon nutmeg teaspoon ground ginger

Wash and drain the tomatoes, apples, and orange. Grind up the tomatoes in a meat grinder, sprinkle with the salt, and let stand for 1 hour. Drain and cover with boiling water for 5 minutes. Drain again. Core, peel, and chop the apples. Grate the rind and chop the pulp of the orange. Mix all the ingredients and boil slowly until tender. Pour into clean, hot pint jars and seal, allowing 1/2 inch headspace. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: Keeping the Harvest by Nancy Chioffi and Gretchen Mead

Green Tomato Mincemeat Yield: 10 pints 8 1–1¹⁄₂ 8 1¹⁄₂ 1 2 1¹⁄₃ 2 2 2 1 ¹⁄₄ ²⁄₃

cups finely chopped green tomatoes cups cider (approximately) cups unpeeled finely chopped apples pounds raisins pound chopped dates cups honey cups cider vinegar tablespoons cinnamon tablespoons grated orange peel teaspoons ground cloves teaspoon ground allspice teaspoon pepper cup vegetable oil

Drain the chopped tomatoes for 5–10 minutes, reserving the juice. Measure, then discard the juice and replace it with the same amount of apple cider. Mix all the ingredients, except the oil, in a large stainless steel pot. Simmer until thick — approximately 2 hours. Add the oil and stir well. Ladle into clean pint jars, leaving 1 inch headspace. Seal and freeze.

Gladys’ Old-Fashioned Green Tomato Mincemeat with Suet Yield: 8–10 pints 8–10 pounds green tomatoes, chopped and drained 3 pounds apples, chopped 2 pounds raisins, washed and drained 3 cups sugar 1 cup apple jelly or cider 1 cup cider vinegar 1 cup strong coffee 1 cup chopped suet 2 teaspoons cinnamon 1 teaspoon pickling salt 1 teaspoon nutmeg ³⁄₄ teaspoon ground cloves

Combine all the ingredients in a large stainless steel pot and simmer until thick, about 11/2 hours, stirring often. Ladle the mincemeat into clean pint jars, leaving 1 inch headspace. Seal. Freeze. Adapted from: Red and Green Tomato Cookbook by Janet Ballantyne

Adapted from: Red and Green Tomato Cookbook by Janet Ballantyne

R E L I S H E S A N D S AU C E S

125

Indian Pickles

Chinese Tomato Relish

Yield: 5–6 pints

Yield: 8 pints

8 medium-sized green tomatoes, cored 8 medium-sized ripe tomatoes, cored and peeled 3 medium-sized onions, peeled 3 sweet red peppers, cored and seeded 1 large cucumber 7 cups chopped celery ²⁄₃ cup flaked pickling salt 6 cups brown sugar 6 cups white vinegar 1 teaspoon dry mustard 1 teaspoon white pepper

Coarsely chop all the vegetables. Sprinkle with salt and let stand overnight. In the morning, drain, discarding the liquid. Combine the vegetables with the remaining ingredients in an open kettle. Place over low heat and slowly bring to the simmering point. Cook for 30 minutes, stirring occasionally. Pack into clean, hot pint jars, leaving 1/2 inch headspace, and seal at once. Process for 15 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. 52 Great Green Tomato Recipes by Phyllis Hobson

This is a terrific condiment for a Chinese dinner. Or try it heated as a sauce for rice or pork. 4 2 2 1 2 1 4 5 1 1 4

cups cider vinegar cups brown sugar, packed tablespoons pickling salt tablespoon ground ginger teaspoons coriander teaspoon nutmeg tablespoons mixed pickling spices, tied in a muslin bag quarts barely ripe (pink-green) tomatoes, cut in 1-inch chunks bunch celery, diced large onion, coarsely chopped cloves of garlic, minced

In a large stainless steel pot, make a syrup of the vinegar, sugar, salt, ginger, coriander, and nutmeg. Add the spice bag. Boil for 5 minutes. Add the tomatoes, celery, onion, and garlic. Cook 30 minutes, until slightly thickened. Pack the hot relish into clean, hot pint jars, leaving 1/2 inch headspace. Seal and process 15 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: Red and Green Tomato Cookbook by Janet Ballantyne

126

RECIPES

Tomato Chutney Yield: 7 pints This is a chutney that Betty Jacobs has been making for 30 years. The original recipe, she writes, came from The A B C of Canning, Preserving, Smoking, Drying, Pickling. “No publisher, printer or author(s) are mentioned! It cost me 25¢ in the early 1950s and has been unobtainable for years. Many of the methods used then are now frowned on, but there is still information which is most useful and seldom found in any books today. My previous copy is stained with age, vinegar, and goodness knows what else and is covered in notes and dates when used. So here is Tomato Chutney, first tried in 1952 and little changed.” 6 pounds ripe medium-sized tomatoes (about 24) 6 pounds tart green apples (about 12 medium-sized) 2 pounds onions (about 6 medium-sized) ¹⁄₂ pound red peppers (about 3) ¹⁄₂ pound sweet green peppers (about 3) 1 cup minced celery 5 cups cider or malt vinegar 2¹⁄₂ cups sugar ¹⁄₄ cup pickling salt 1 pound sultana-type raisins

Peel and chop the tomatoes, apples, and onions. Chop the peppers. Combine with the celery, vinegar, sugar, and salt in a large kettle. Stir well and boil rapidly until the mixture is clear and slightly thick. Keep stirring as it thickens or it will

stick and scorch easily. You will need a long, wooden spoon, and should wear long sleeves as the spattering is painful on bare skin. The recipe can be halved and cooked in 2 pans until the quantity is reduced, about 45 minutes. Then combine in 1 pan. Add the raisins and boil about 20–30 minutes longer. (It is after the addition of the raisins that the danger of sticking is greatest.) When the sauce is reduced to 7 pints, pack into clean, hot pint jars, leaving 1/2 inch headspace and seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Betty Jacobs, author of Growing and Using Herbs Successfully

T

o skin tomatoes, scald them in boiling water for about 30 seconds. Remove them from the water,

and plunge them into cold water. The skins will slip off easily.

R E L I S H E S A N D S AU C E S

127

Fruited Red Tomato Chutney Yield: 11 half-pints 12 5 1 2 4 1¹⁄₂ 1 ¹⁄₃ 2 1

medium-sized ripe tomatoes, peeled large green sour apples large onion, diced cloves of garlic, minced cups cider vinegar cups raisins cup diced dried apricots cup finely diced crystallized ginger teaspoons pickling salt teaspoon cinnamon dash cayenne pepper

In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently. Simmer uncovered for about 11/2 hours. The chutney will get quite thick. When the chutney has thickened, keep it simmering. Ladle the hot chutney into clean, hot half-pint jars, leaving 1/2 inch headspace, and seal. Process the jars in a boiling-water-bath canner for 10 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Adapted from: Red and Green Tomato Cookbook by Janet Ballantyne

128

RECIPES

Old-Time Hot Dog Relish Yield: 12 half-pints 10 9 3 2 1¹⁄₂ 1¹⁄₂ 1 4

large red tomatoes, peeled peaches, peeled large onions sweet red peppers cups cider vinegar cups honey tablespoon pickling salt tablespoons mixed pickling spices

Finely chop the tomatoes, peaches, onions, and red peppers. Combine the fruits and vegetables in a large pot; add the vinegar, honey, and salt. Tie the pickling spices in a muslin bag and add it to the pot. Cook the mixture uncovered on medium heat for at least 2 hours, stirring occasionally, until it thickens. Remove the spice bag. Ladle the hot relish into clean, hot half-pint jars, leaving 1/2 inch headspace, and seal. Process for 10 minutes in a boiling-water-bath canner, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 15 minutes 1,001–6,000 feet; 20 minutes above 6,000 feet. Red and Green Tomato Cookbook by Janet Ballantyne

Just Like Store-Bought Ketchup Yield: 6 quarts 8 quarts tomato puree (approximately 24 pounds tomatoes) 12 ounces thick tomato paste 5 large onions 3 green peppers 2 cups cider vinegar 1 cup light corn syrup 1 cup sugar 1 teaspoon pepper 2 tablespoons pickling salt 2 teaspoons ground allspice

Puree the tomatoes with a Squeezo strainer or food mill. Liquefy the tomato paste, onions, and peppers in a blender with some of the vinegar. Mix the purees with the remaining ingredients in a large roaster. Stir well. Cook, uncovered, in a 200°F oven for 10 hours. Do not stir. When the cooking time is up, ladle the hot catsup into the clean, hot jars. Cover. Refrigerate or freeze for long-term storage. The Busy Person’s Guide to Preserving Food by Janet Chadwick

Red Tomato Ketchup Yield: 5 half-pints Italian plum tomatoes make the best ketchup because they contain less water than other varieties. 6 1 1 2 1¹⁄₂ 1 2 1¹⁄₄ ¹⁄₂ 1

pounds red tomatoes, chopped large onion, chopped sweet red pepper, diced teaspoons celery seeds teaspoons allspice berries teaspoon mustard seeds cinnamon sticks cups cider vinegar cup honey tablespoon pickling salt

In a heavy saucepan, combine the tomatoes, onion, and pepper, and simmer uncovered for 30 minutes on medium heat. Puree this mixture in a blender and return to the pot. Tie the celery seeds, allspice, mustard seeds, and cinnamon sticks in a muslin bag; add it to the pot. Add the vinegar, honey, and salt. Simmer for 20–30 minutes more, stirring occasionally. The ketchup will thicken. Remove the spice bag. Ladle the hot ketchup into clean, hot half-pint jars, leaving 1/2 inch headspace. Seal. Process in a boilingwater-bath canner for 20 minutes, according to the directions on pages 21–26.

* Adjust processing time for altitudes above 1,000 feet: 25 minutes 1,001–3,000 feet; 30 minutes 3,001–6,000 feet; 35 minutes above 6,000 feet. Red and Green Tomato Cookbook by Janet Ballantyne

R E L I S H E S A N D S AU C E S

129

Sweet Chili Sauce

Chili Sauce

Yield: 10 pints

Yield: 4–5 pints

This is an unusually sweet mild sauce. You may want to adjust the sugar in this one.

This is a rather sweet sauce that goes very well with barbecues.

30 12 10 5 4 2¹⁄₂ 4 2 ¹⁄₂ ¹⁄₂

ripe tomatoes tart apples, cored medium-sized onions, peeled red peppers, seeded cups white vinegar cups sugar tablespoons pickling salt tablespoons cinnamon teaspoon ground cloves teaspoon red pepper

1 2 1³⁄₄ 1¹⁄₂ 1 ³⁄₄ 2¹⁄₄ 1¹⁄₂ 1¹⁄₂ 1

gallon tomatoes cups sugar cups white vinegar cups chopped celery cup chopped onions cup chopped sweet green pepper teaspoons pickling salt teaspoons ground cinnamon teaspoons ground ginger teaspoon mustard seeds

Coarsely grind or chop the tomatoes, apples, onions, and peppers. Combine in a large stainless steel pot. Add the remaining ingredients. Bring to a boil. Cook until the sauce thickens to a desirable thickness, about 2 hours. Ladle the hot sauce into clean, hot pint jars. Cover. Refrigerate or freeze.

Peel and chop the tomatoes. In a large preserving kettle, combine all ingredients. Cook slowly for 2 hours. Ladle the hot sauce into clean, hot pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 15 minutes, according to the directions on pages 21–26.*

Adapted from: Peggy Sadler, author of Buying Country Land. Peggy’s favorite recipes came from her mother, who got hers from her friends, and they in turn got their recipes from books, newspaper articles, and other friends. This recipe (slightly adapted) comes from Laura Sadler, who got it from Blanche Schiumph, formerly of Albany, New York.

* Adjust processing time for altitudes above 1,000 feet: 20 min-

130

RECIPES

utes 1,001–6,000 feet; 25 minutes above 6,000 feet. Jo Frohbieter-Mueller, author of Growing and Cooking Your Own Mushrooms

10 4 1 1 5 2¹⁄₂ 1 4¹⁄₂ 1 1 1 2 ¹⁄₂

Busy Person’s Zucchini Relish

Grand Scale Zucchini Relish

Yield: approximately 7 pints

Yield: 8 pints

cups finely chopped zucchini cups finely chopped onions green pepper, finely chopped sweet red pepper, finely chopped tablespoons pickling salt cups white vinegar large cayenne pepper with seeds cups sugar tablespoon dry mustard tablespoon nutmeg tablespoon turmeric teaspoons celery salt teaspoon pepper

Chop the vegetables and sprinkle salt over them. Mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold tap water. Drain again. Purée the cayenne pepper in a blender with a little of the vinegar. Place the vegetables, cayenne purée, and remaining ingredients in a large kettle. Bring to a boil. Simmer for 30–45 minutes. Pack the mixture into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-waterbath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet.

10 5 1 3 2 1 6 5 3 1 2

cups minced zucchini cups minced onions cup diced celery green peppers, diced sweet red peppers, diced cup pickling salt cups sugar cups white vinegar tablespoons celery seeds tablespoon dry mustard teaspoons turmeric

Combine the zucchini, onion, celery, and peppers with the salt. Let stand overnight. Drain; rinse thoroughly and drain again in a colander. Press a bowl on top of the mixture to force out as much liquid as possible. In a large enamel pot, combine the remaining ingredients; add the vegetables and bring to a rolling boil. Reduce the heat and boil gently for 20 minutes. Ladle the relish into clean, hot pint jars, leaving 1/2 inch headspace, and seal. Process in a boiling-water-bath canner for 15 minutes, according to the directions on pages 21–26.*

* Adjust processing time for altitudes above 1,000 feet: 20 minutes 1,001–6,000 feet; 25 minutes above 6,000 feet. Adapted from: The New Zucchini Cookbook by Nancy Ralston and Marynor Jordan

The Busy Person’s Guide to Preserving Food by Janet Chadwick

R E L I S H E S A N D S AU C E S

131

Appendix 1

Weights and Measures

Fruits and Vegetables These figures are approximate, intended to help you gauge quantities. Shape, degree of ripeness, variety, and other factors will affect the weight of your produce in relation to the volume.

FRUIT

WEIGHT

APPROXIMATE QUANTITY

YIELD

Apples

1 pound

6 medium

3 cups, chopped

Beans, Green

1 pound

3–4 cups

2 ²⁄₃ –3¹⁄₂ cups, chopped

Beets

1 pound

4–6 medium

3¹⁄₂ cups cooked, diced

Broccoli

1¹⁄₂–2¹⁄₂ pounds

1 bunch

4–4¹⁄₂ cups, chopped

Cabbage

1 pound

3¹⁄₂ cups, shredded

2 pounds

1 medium head

7–8 cups, shredded

Carrots

1 pound

4 large

2¹⁄₂ cups, sliced or diced

Cauliflower

1¹⁄₂ pounds

1 medium head

4 cups flowerets

Celery

1 pound

8–12 stalks

4 cups, diced

16–20 ears

2 quarts kernels

1 pound

2 large

2 cups, sliced

6 pounds

50 medium

1 gallon

6 pounds

100 tiny

1 gallon

Corn Cucumbers

Okra

1 pound

4 cups

Onions

1 pound

3 large

2–2¹⁄₂ cups, diced

Peaches

1 pound

3–5

2–2¹⁄₂ cups, peeled and sliced

WEIGHTS AND MEASURES

133

Pears

1 pound

4–5 medium

2²⁄₃ cups, peeled and sliced

Peppers

1 pound

4 large

2 cups, trimmed and chopped

Plums

1 pound

12–20 prune plums

2 cups, sliced

Raisins (seedless)

1 pound

Rhubarb

1 pound

Strawberries

1 quart

Summer Squash

1 pound

3 medium

2¹⁄₄ cups, sliced

Tomatoes

1 pound

4 medium

3 cups, sliced

Winter Squash & Pumpkins

1 pound

3 cups 4–8 stalks 3 cups hulled

2 cups raw chunks

Miscellaneous Weights, Measures, and Equivalents 1 pound pickling (canning) salt = 1¹⁄₃ cups 1 pound flaked salt = 1¹⁄₂–1²⁄₃ cups 1 tablespoon fresh herbs = ¹⁄₂ teaspoon crushed dried herbs 1 pound granulated sugar = 2 cups 1 pound brown sugar = 2¹⁄₂ –2³⁄₄ cups, firmly packed 1 pound honey = 1¹⁄₂ cups

134

APPENDIXES

To Measure Accurately and Easily Dry ingredients. Use a metal or plastic measuring cup that fills to the top. Dip the cup into the dry ingredient (but not if you’re measuring flour) or fill the cup by using a spoon. Do not pack, unless the recipe specifies that you should. Set the cup on a level surface and smooth off the excess with a knife so that the top is level. For measuring out less than 1 cup, use the size of cup appropriate to the amount specified or fill to the correct mark in a larger cup and shake slightly to level. Liquid ingredients. Use a glass measuring cup with a pouring spout and clearly marked lines indicating cup increments. Check measurements at eye level; ideally you should set cup on a flat surface and bend down so that your eye is level with the mark. Solid ingredients. To measure solid ingredients in a liquid measuring cup, fill the measuring cup with amount of water equal to the amount of the solid ingredient your recipe calls for. Then add the dry ingredient until the water measures twice the amount. For example, to measure ½ cup shortening, pour in ½ cup water, then add shortening until the water reaches the 1-cup mark.

WEIGHTS AND MEASURES

135

Metric Conversion Unless you have finely calibrated measuring equipment, conversions between U.S. and metric measurements will be somewhat inexact. It’s important to convert the measurements for all of the ingredients in a recipe to maintain the same proportions as the original.

Approximate Metric Equivalents by Volume U.S. METRIC ¹⁄₄ cup

59.15 milliliters

¹⁄₂ cup

118.3 milliliters

1 cup

236.6 milliliters

1¹⁄₄ cups

300 milliliters

1¹⁄₂ cups

360 milliliters

General Formula for Metric Conversion Ounces to grams multiply ounces by 28.35

2 cups

Grams to ounces

multiply grams by 0.035

3 cups

709.77 milliliters

Pounds to grams

multiply pounds by 453.5

4 cups (1 quart)

946.36 milliliters

Pounds to kilograms

multiply pounds by 0.45

1.06 quarts

1 liter

Cups to liters

multiply cups by 0.24

4 quarts (1 gallon)

3.8 liters

Fahrenheit to Celsius

subtract 32 from Fahrenheit temperature, multiply by 5, then divide by 9

M ETRIC

U.S.

50 milliliters

0.21 cup

100 milliliters

0.42 cup

150 milliliters

0.63 cup

200 milliliters

0.84 cups

250 milliliters

1.05 cups

1 liter

1.06 quarts

Celsius to Fahrenheit

136

APPENDIXES

multiply Celsius temperature by 9, divide by 5, then add 32

2¹⁄₂ cups

473.18 milliliters 600 milliliters

Approximate Metric Equivalents by Weight U.S. M ETRIC

Approximate Metric Equivalents by Length U.S. METRIC

¹⁄₄ ounce

7 grams

¹⁄₄ inch

0.6 centimeters

¹⁄₂ ounce

14 grams

1 inch

2.5 centimeters

1 ounce

28 grams

2 inches

5.08 centimeters

1¹⁄₄ ounces

35 grams

4 inches

10.16 centimeters

1¹⁄₂ ounces

42.5 grams

5 inches

13 centimeters

2¹⁄₂ ounces

70 grams

6 inches

15.24 centimeters

4 ounces

112 grams

12 inches

30.48 centimeters

5 ounces

140 grams

36 inches

91.44 centimeters

8 ounces

226.8 grams

10 ounces

280 grams

15 ounces

425.25 grams

16 ounces (1 pound)

454 grams

M ETRIC

U.S.

1 gram

0.035 ounce

50 grams

1.75 ounces

100 grams

3.5 ounces

250 grams

8.75 ounces

500 grams

1.1 pounds

1 kilogram

2.2 pounds

WEIGHTS AND MEASURES

137

138

U.S. Measurement Equivalents A few grains/pinch/ Less than ¹⁄₈ teaspoon dash, etc. (dry)

2 cups

1 pint

2 pints

1 quart

A dash (liquid)

A few drops

4 quarts (liquid)

1 gallon

3 teaspoons

1 tablespoon

8 quarts (dry)

1 peck

¹⁄₂ tablespoon

1¹⁄₂ teaspoons

4 pecks (dry)

1 bushel

1 tablespoon

3 teaspoons

2 tablespoons

1 fluid ounce

4 tablespoons

¹⁄₄ cup

U.S. CAN S IZES

5¹⁄₃ tablespoons

¹⁄₃ cup

8 tablespoons

¹⁄₂ cup

AVERAGE WEIGHT OF CONTENTS

8 tablespoons

4 fluid ounces

10²⁄₃ tablespoons

²⁄₃ cup

12 tablespoons

³⁄₄ cup

16 tablespoons

1 cup

16 tablespoons

8 fluid ounces

¹⁄₈ cup

2 tablespoons

¹⁄₄ cup

4 tablespoons

¹⁄₄ cup

2 fluid ounces

¹⁄₃ cup

5¹⁄₃ tablespoons

¹⁄₂ cup

8 tablespoons

1 cup

16 tablespoons

1 cup

8 fluid ounces

1 cup

¹⁄₂ pint

APPENDIXES

APPROXIMATE CUP EQUIVALENTS

4 ounces

¹⁄₂ cup

8 ounces

1 cup

10¹⁄₂ ounces

1¹⁄₄ cups

14–16 ounces

1³⁄₄–2 cups

16–17 ounces

2 cups

20 ounces

2¹⁄₂ cups

29 ounces

3¹⁄₂ cups

46 ounces

5 ³⁄₄ cups

106 ounces

13 cups

Appendix 2

What Went Wrong?

There may be a simple explanation for why your pickles came out less than perfect. See if you can detect the cause from this chart.

PROBLEM Soft or Slippery Pickles

POSSIBLE CAUSE • The brine was too weak for curing. • You neglected to remove the scum daily from the surface of the brine. • The vegetables were not well covered by brine. • The vinegar was too weak. • Your pickles were stored in a warm place. • Your water was too hard. • You failed to slice off the blossom end. • The canning jars did not seal properly.

Shriveled Pickles

• The brine was too strong at the beginning of the curing. • The syrup was too sweet. • The vinegar was too strong. • The cucumbers were picked several days before they were pickled.

140

APPENDIXES

Dark Pickles

• The water was too hard. • Your cooking utensils or pans contained copper, brass, galvanized metal, or iron. • Your metal canning lids were corroded. • You used ground spices. • The cucumbers were deficient in nitrogen.

Hollow Pickles

• The cucumbers were overmature. • The cucumbers were sunburned. • Growing conditions for the cucumbers were unfavorable. • The pickles were held too long before brining.

White Sediment in the Jars

Lids Didn’t Seal

• Table salt was used. • Temperatures during fermentation were not controlled. • Proper headspace was not maintained. • Nonstandard jars and/or lids were used. • Pickles were not sufficiently processed. • The rims of the jars were not wiped to remove food particles.

WHAT WENT WRONG?

141

Appendix 3

Glossary

Glossary Altitude adjustment. Processing times for both boiling-water bath and pressure canning are assumed to be at altitudes below 1,000 feet. Because water boils at lower temperatures as altitude increases, it is necessary to increase processing times when canning at altitudes above 1,000 feet. Bacteria. Naturally occurring microorganisms that can produce spoilage in preserved foods. Processing temperature must be high enough to destroy bacteria for successful preservation. Blanch. To steam or dip foods in boiling water before preserving. The heat slows or stops enzymatic action, which causes ripening and browning in foods, and makes it easier to remove the skins of fruits and vegetables. Boil. Water boils at 212°F at sea level. Canning times are based on the assumption that boiling will maintain that temperature for the prescribed processing time. Boiling-water-bath canner. A large kettle (ideally 21–33 quarts) fitted with jar rack and lid that is used to submerge jars of high-acid foods in boiling water for preserving. Botulism. Extremely serious food poisoning resulting from the toxin produced when the spores of Clostridium botulinum are allowed to grow in the absence of air. Canned foods must be heated to a high enough temperature to destroy these spores. The presence of acid in the food retards the development of the spores, making it possible to process high-acid foods for shorter periods of time. Freezer burn. The loss of moisture, color, and flavor that occurs when foods are not wrapped in airtight packaging for freezing. Full rolling boil. The point at which water or other liquids have been heated until the entire surface is covered with

bursting bubbles. It is important to maintain this condition in boiling-water-bath canning in order to maintain the proper water temperature and in jam and jelly making to reduce the mixture by the evaporation of moisture. Headspace. The space left between the top of the food and the top of the jar in canning. It must be great enough to allow room for the food to expand when heated and small enough that all air is expelled in the canning process. The required space varies because foods expand differently. Be sure to leave the amount of headspace directed in the recipe. High-acid food. Foods that contain enough naturally occurring acid to have a pH lower than 4.6. Tomatoes and most fruits are high acid and may be canned in a boilingwater-bath canner. Low-acid food. Foods that contain little naturally occurring acid and therefore have a pH higher than 4.6. Most vegetables, meats, and prepared dishes are low acid and must be processed in a pressure canner in order to be safe. Mason jar. In the mid nineteenth century, John Landis Mason designed the canning jar that we still use today. The shoulder on the jar made it easier to expel the air from it and the screw lid made it easier to produce a secure seal. Today, “Mason jar” has become a generic term for canning jars. Nonreactive. A descriptive term for cooking equipment that won’t interact with acid or salt solutions to produce toxins or off flavors in the foods being prepared. Glass, enameled steel, enameled iron, and stainless steel are nonreactive and may be used for pickled and salted foods. Never use uncoated iron, copper, or aluminum cooking equipment when preparing high-acid or high-salt foods.

143

Open kettle. The canning of foods by heating them to boiling and placing them in a sealed sterile jar with no further processing. This is considered unsafe because it creates an atmosphere without air but does not heat the mixture high enough to destroy C. botulinum spores.

then removed before the products are jarred for processing. Since the spices would continue to add flavor during processing and storage and might darken the product as well, this method makes it possible to control the flavor of the final product.

pH. The measurement of acidity used by chemists, pH means “potential of hydrogen.” Mixtures that have a high pH are low in acid; those with a low pH are high in acid. Foods with a high pH must be processed in a pressure canner in order to be safe.

Steam-pressure canner. A heavy kettle with a screw-on or other tight-fitting lid that contains a pressure gauge, steam vent, and safety valve so that a vacuum can be produced within the kettle. As the pressure increases, the temperature of the steam rises above that in the normal atmosphere, thus superheating the foods and destroying the bacteria that would otherwise cause spoilage in lowacid foods.

Pickling. The practice of adding enough vinegar or lemon juice to a low-acid food to lower its pH to 4.6 or lower. Properly pickled foods may be safely heat processed in boiling water. Pickling lime. Also known as calcium hydroxide, pickling lime may be purchased in powdered form to use in pickling. It reacts with acid and produces crisp pickles. Screwband. The threaded metal band that holds the vacuum lid in place before and during processing and is removed before storage. If not rusted, screwbands may be reused year after year. Shelf life. The length of time foods will maintain their quality when stored. This varies greatly depending upon the type of food, storage method, storage temperature, and presence or absence of light and humidity. Simmer. Gentle cooking in which the surface of the liquid barely moves. This occurs at temperatures between 180 and 200°F and is used for fragile foods, for precooking foods before processing, and in other cases where it is not necessary to heat the food to 212°F. Spice bag. A selection of whole spices tied in cheesecloth or muslin and cooked with pickles, fruits, jams, and jellies,

144

APPENDIXES

Sterilization. Jars, lids, and other equipment are sterilized before use by submerging them in boiling water for 10 minutes to destroy any bacteria that might be present. Vacuum lid. The rubber-rimmed replacement lid that provides the seal in canning. Vacuum lids must be new in order to safely seal. Used lids should be discarded once the jar has been opened. Vacuum seal. The absence of air pressure that occurs in jars of canned foods once they have been processed. The vacuum keeps the jar sealed and keeps contaminants out. Venting. The process of exhausting or forcing the air out of a canning jar during processing or from a pressure canner before building up the pressure inside. Yeast. Naturally occurring fungi that cause fermentation. They are useful in the production of alcoholic beverages and breads but can cause spoilage in preserved foods. They are inactivated by freezing and destroyed by boilingwater-bath processing.

Appendix 4

Resources

Resources All Seasons Homestead Helpers, Inc. 800-649-9147 www.homesteadhelpers.com Squeezo strainers, pressure canners, and other hard-to-find canning equipment The Biggest Little Kitchen Store 800-625-4090 www.biggestlittlekitchenstore.com Canning supplies and many more gadgets for the home and commercial cook Canning Pantry 800-285-9044 www.canningpantry.com Canning and pickling supplies, including fermenting crock pots

146

APPENDIXES

Homecanning.com 800-240-3340 www.homecanning.com Web site sponsored by Jarden Home Brands, owner of the Ball and Kerr lines of canning products Homestead Harvest 888-929-9282 www.homesteadharvest.com Pressure canners, dehydrators, and many other appliances for preserving at home Kitchen Krafts 800-298-5389 www.kitchenkrafts.com “The Foodcrafter’s Supply Catalog” — a source of almost any kind of food-related gadget or utensil

Index Note: page references in boldface indicate a chart or table; italic references indicate an illustration.

Altitude adjustment, 17–18, 143 Andrea’s 3-Day Deli Dills, 68 Andrea’s Hybrid Cauliflower Pickles, 97 apples Spiced Apples, 88 Spiced Apple Slices (No-Salt), 88 weights and measurements, 133 Asian Pickles, 112 Asparagus, Pickled, 89

Bacteria, 143 Basil Beans, 92 Basil-Flavored Cauliflower Pickles, 94 beans Basil Beans, 92 Beans Oriental, 91 Dilly Beans, 90 Pickled Green Beans, 91 Sweet Summer Savory Wax Beans, 90 Tarragon Beans, 92 weights and measurements, 133 Beans Oriental, 91 beets No-Salt Russian Beet Relish, 115 Pickled Beets, 93

Sweet and Sour Beets, 93 weights and measurements, 133 blanching, 143 boiling water, 143 boiling-water-bath canners, 16–18, 18, 53, 143 botulism, 143 Bread-and-Butter Pickles, 44 Bread and Butters, 46 Bread ’n Butter, 43 bread ’n butters Bread-and-Butter Pickles, 44 Bread and Butters, 46 Bread ’n Butter, 43 Helen’s Sweet Pickles, 47 Jane’s Hillside Pickles, 48 Keeping the Harvest Bread-andButter Pickles, 43 Louise’s Bread & Butter Pickles, 44 Priscilla Heindel’s Bread-and-Butter Pickles, 45 Sophia’s Bread-and-Butter Pickles, 45 Spicy Bread and Butter Pickles, 47 Spicy Sweet Slices, 46 brined pickles, 27–30, 29, 30 brining and fresh-pack pickles, 21–34

broccoli, weights and measurements, 133 Burger Chips, 75 Busy Person’s Guide to Preserving Food, The (Chadwick), 4, 15, 114 Busy Person’s Sunshine Pickles, 60 Busy Person’s Zucchini Relish, 131

Cabbage Asian Pickles, 112 Chow-Chow, 123 Freezer Cole Slaw, 86 Piccalilli, 122 Sauerkraut, 34, 33 sauerkraut, about, 31–33, 31, 32 Small-Batch Krauting, 35 Spiced Pickled Cabbage, 94 weights and measurements, 133 Candied Carrot Relish, 115 Candied Okra (No-Salt Option), 100 canners/canning jars and lids, 16–19, 19, 23, 143 carrots Candied Carrot Relish, 115 Salad Pickle Sticks, 102 weights and measurements, 133

147

cauliflower Andrea’s Hybrid Cauliflower Pickles, 97 Asian Pickles, 112 Basil-Flavored Cauliflower Pickles, 94 Dilled Cauliflower, 95 Middle Eastern Cauliflower Pickles, 95 Mixed Pickles, 112 Mustard Cauliflower Pickles, 96 No-Salt Hot Pickled Cauliflower, 96 Sweet Mixed Pickles, 113 Two-Day Mustard Pickles, 111 weights and measurements, 113, 133 celery Asian Pickles, 112 Tangy Yellow, 59 weights and measurements, 133 Cellar Pickles, 51 Chili Sauce, 130 Chinese Plum Sauce, 118 Chinese Tomato Relish, 126 Chow-Chow, 123 chutney. See relishes and sauces Connie’s Pear Chutney, 117 corn, weights and measurements, 133 Corn Relish, 116 cucumber dill pickles Andrea’s 3-Day Deli Dills, 68 Burger Chips, 75 148

INDEX

Cured Dill Pickles, 67 Curry Dills, 75 Dill Pickles by the Quart, 68 Easy Spice Dills, 74 Fermented Dill Pickles, 62 Fresh-Pack Dill Pickles, 70 Hamburger Pickles, 76 Kosher Dill Pickles, 72 Kosher-Style Dill Pickles, 73 Lynda’s Dill Pickles, 69 Nebraska Sweet Dill Pickles, 72 No-Salt Spicy Deli Dills, 70 Quick Dill Pickles, 71 Refrigerator Dills, 69 Short-Brine Kosher Dill Pickles, 74 Sweet Dill Pickles, 73 Sweet Dill Slices, 76 Win Way’s Dill Pickles, 71 Cucumber/Onion Mustard Pickles, 53 cucumbers overgrown, 80 pickling cucumbers, 6, 55 weights and measurements, 133 Cured Dill Pickles, 67 Curry Dills, 75 curry pickles, 39 Curry Pickle Slices, 52

D illed Cauliflower, 95 Dilled Okra I, 99 Dilled Okra II, 100 dill heads, preserving, 75

dill pickles about, 39 See also cucumber dill pickles Dill Pickles by the Quart, 68 Dilly Beans, 90

E asy Freezer Pickles, 83 Easy Green Tomato Dills, 106 Easy Spice Dills, 74

Fermented Dill Pickles, 62 freezer burn, 143 Freezer Cole Slaw, 86 Freezer Dills, 85 Freezer Mint Pickles, 84 Freezer Pickles, 82 freezer pickles. See refrigerator and freezer pickles Freezer Tarragon Pickles, 85 French Pickle Relish, 121 French Pickles, 107 fresh-pack and brining lower-salt brining, 28, 29, 30 making fresh-pack pickles, 21–25, 26 recommended process time for sauerkraut in a boiling-water canner, 34 relishes and chutneys, 27 Sauerkraut, 34, 34 sauerkraut, about, 31–33, 31, 32 Small-Batch Krauting, 35 Fresh-Pack Dill Pickles, 70

Frozen Cucumbers, 82 Fruited Red Tomato Chutney, 128 fruits and vegetables, pickled Andrea’s Hybrid Cauliflower Pickles, 97 Asian Pickles, 112 Basil Beans, 92 Beans Oriental, 91 Candied Okra (No-Salt Option), 100 Dilled Cauliflower, 95 Dilled Okra I, 99 Dilled Okra II, 100 Dilly Beans, 90 Easy Green Tomato Dills, 106 French Pickles, 107 Green Tomato Crock Pickles, 106 Middle Eastern Cauliflower Pickles, 95 Mixed Pickles, 112 Mustard Cauliflower Pickles, 96 No-Salt Hot Pickled Cauliflower, 96 No-Salt Pickled Cocktail Onions, 101 No-Salt Pickled Okra, 98 No-Salt Pickled Pumpkin Pieces, 103 No-Salt Pumpkin Pickles, 104 Pickled Asparagus, 89 Pickled Beets, 93 Pickled Garlic, 97 Pickled Green Beans, 91 Pickled Okra I, 98

Pickled Okra II, 99 Pickled Peppers (No-Salt), 103 Pickled Purslane, 104 Pickled Squash, 105 Quick Dilled Pearl Onions, 101 Salad Pickle Sticks, 102 Spiced Apples, 88 Spiced Apple Slices (No-Salt), 88 Spiced Pickled Cabbage, 94 Summer Squash Pickles, 105 Sunchoke Dills, 89 Sweet and Sour Beets, 93 Sweet Green Wheels, 107 Sweet Mixed Pickles, 113 Sweet Pickled Pears, 102 Sweet Pickle Slices, 108 Sweet & Sour Zucchini Pickles, 110 Sweet Summer Savory Wax Beans, 90 Tarragon Beans, 92 Two-Day Mustard Pickles, 111 Watermelon Rind Pickles, 108 Zucchini Bread and Butter Pickles, 109 Zucchini Dill Pickles, 110 Zucchini Sweet Pickles, 109 See also specific fruit or vegetable full roiling boil, 143

Garlic, Pickled, 97 garlic flavoring in pickles, 68 gherkins, 6 gingerroot, 68, 91

Gladys’ Old-Fashioned Green Tomato Mincemeat with Suet, 125 Grandma’s Tongue Pickles, 57 Grand Scale Zucchini Relish, 131 grape leaves, canned, 56, 67 green beans. See beans Green Tomato Crock Pickles, 106 green tomatoes Chow-Chow, 123 Easy Green Tomato Dills, 106 French Pickle Relish, 121 French Pickles, 107 Gladys’ Old-Fashioned Green Tomato Mincemeat with Suet, 125 Green Tomato Crock Pickles, 106 Green Tomato Mincemeat, 125 Green Tomato Mincemeat Without Meat, 124 Green Tomato Relish with Honey, 120 Indian Pickles, 126 Keeping the Harvest Piccalilli, 122 Pennsylvania Chow-Chow, 123 Piccalilli, 122 Sweet Green Wheels, 107 Sweet Pickle Relish, 121 Sweet Pickle Slices, 108 Two-Day Mustard Pickles, 111 Virginia Relish, 124 See also tomatoes Green Tomato Mincemeat, 125 Green Tomato Mincemeat Without Meat, 124

INDEX

149

Green Tomato Relish with Honey, 120

Hamburger Pickles, 76 headspace, 143 Helen’s Sweet Pickles, 47 herbs and spices for pickling, 12–14, 144 See also specific recipes high-acid food, 143 Homemade Mustard, 117 horseradish root flavor, 68 Hot Dog Relish, Old Time, 128 hot flavors for pickles, 68

Mason jar, 143 Middle Eastern Cauliflower Pickles, 95 Mixed Pickles, 112 Mixed Pickling Spices, 14 Mrs. Nicklay’s (No Salt) Refrigerator Pickles, 80 Mustard Cauliflower Pickles, 96 mustard pickles, 39 Cucumber/Onion Mustard Pickles, 53 Quick Mustard Pickles, 53 Two-Day Mustard Pickles, 111

Nearing Saltless Pickles, 51 I ndian Pickles, 126 Jane’s Hillside Pickles, 48 Jerusalem artichokes, Sunchoke Dills, 89 Just Like Store-Bought Ketchup, 129

K eeping the Harvest Bread-andButter Pickles, 43 Keeping the Harvest Piccalilli, 122 Keeping the Harvest Sunshine Pickles, 60 Kosher Dill Pickles, 72 Kosher-Style Dill Pickles, 73

L ouise’s Bread & Butter Pickles, 44 low-acid food, 143 Lynda’s Dill Pickles, 69

150

INDEX

Nebraska Sweet Dill Pickles, 72 No-Cook Refrigerator Pickles, 79 nonreactive equipment, 143 No-Salt Curried Squash Relish, 120 No-Salt Hot Pickled Cauliflower, 96 No-Salt Hot Sesame Parsnips, 81 No-Salt Pickled Cocktail Onions, 101 No-Salt Pickled Okra, 98 No-Salt Pickled Pumpkin Pieces, 103 No-Salt Pumpkin Pickles, 104 No-Salt Russian Beet Relish, 115 No-Salt Spicy Deli Dills, 70

Okra Candied Okra (No-Salt Option), 100 Dilled Okra I, 99 Dilled Okra II, 100

No-Salt Pickled Okra, 98 Pickled Okra I, 98 Pickled Okra II, 99 preparing okra for pickling, 100 weights and measurements, 133 Old-Time Hot Dog Relish, 128 onions Asian Pickles, 112 No-Salt Pickled Cocktail Onions, 101 Quick Dilled Pearl Onions, 101 speedy peeling, 101 Sweet Mixed Pickles, 113 Two-Day Mustard Pickles, 111 weights and measurements, 133 open kettle, 144 Our Sun-Heated Greenhouse (Nearing), 49 Overnight Sunshine Pickles, 58 (overripe) sunshine pickles about, 39, 50 See also sunshine pickles

Parsnips No-Salt Hot Sesame Parsnips, 81 Salad Pickle Sticks, 102 Patty Spear’s Solar Glow Honey Spears, 59 peaches, weights and measurements, 133 pears Connie’s Pear Chutney, 117 Sweet Pickled Pears, 102

weights and measurements, 134 Pennsylvania Chow-Chow, 123 Pepper Relish, 118 peppers Asian Pickles, 112 Chow-Chow, 123 freezing, 118 hot pepper flavor, 68 Keeping the Harvest Piccalilli, 122 Pennsylvania Chow-Chow, 123 Pepper Relish, 118 Pickled Peppers (No-Salt), 103 Sweet Mixed Pickles, 113 Two-Day Mustard Pickles, 111 weights and measurements, 134 pH, 144 Piccalilli, 122 Pickled Asparagus, 89 Pickled Beets, 93 Pickled Garlic, 97 Pickled Green Beans, 91 Pickled Okra I, 98 Pickled Okra II, 99 Pickled Peppers (No-Salt), 103 Pickled Purslane, 104 Pickled Squash, 105 pickle juice marinade, 48 Pickle Sticks, 57 pickling adjusting for altitude in boiling water bath canner, 17–18, 18, 143 bad pickles and other problems, 66, 140–41

chilling produce, 3–4, 4 definition of, 144 equipment, 15–20 fruits and vegetables, 4–6 ingredients, 3–14 kinds of pickles, 39 packing cucumbers in canning jars, 69 salt, 8–11 spices and herbs, 12–14 standardizing recipes, 40–41 steam canners vs. boiling water bath canners, 16–17 sweeteners, 11 using crocks, 19 using food processors, 15–16 vinegar, 7 water, 12 pickling lime, 144 plums Chinese Plum Sauce, 118 weights and measurements, 134 Priscilla Heindel’s Bread-and-Butter Pickles, 45 pumpkin No-Salt Pickled Pumpkin Pieces, 103 No-Salt Pumpkin Pickles, 104 weights and measurements, 134 Purslane, Pickled, 104

Q uick Dilled Pearl Onions, 101 Quick Dill Pickles, 71

R aisins (seedless), weights and measurements, 134 Red Tomato Ketchup, 129 refrigerator and freezer pickles Easy Freezer Pickles, 83 Freezer Cole Slaw, 86 Freezer Dills, 85 Freezer Mint Pickles, 84 Freezer Pickles, 82 Freezer Tarragon Pickles, 85 Frozen Cucumbers, 82 Mrs. Nicklay’s (No Salt) Refrigerator Pickles, 80 No-Cook Refrigerator Pickles, 79 No-Salt Hot Sesame Parsnips, 81 Refrigerator Pickles, 79, 80 Spiced Freezer Pickles, 83 Summer Squash Ice Box Pickles, 84 Tarragon Pickles, 81 Refrigerator Dills, 69 Refrigerator Pickles, 79, 80 relishes and sauces Busy Person’s Zucchini Relish, 131 Candied Carrot Relish, 115 Chili Sauce, 130 Chinese Plum Sauce, 118 Chinese Tomato Relish, 126 Chow-Chow, 123 Connie’s Pear Chutney, 117 Corn Relish, 116 French Pickle Relish, 121 Fruited Red Tomato Chutney, 128

INDEX

151

relishes and sauces (continued) Gladys’ Old-Fashioned Green Tomato Mincemeat with Suet, 125 Grand Scale Zucchini Relish, 131 Green Tomato Mincemeat, 125 Green Tomato Mincemeat Without Meat, 124 Green Tomato Relish with Honey, 120 Homemade Mustard, 117 Indian Pickles, 126 Just Like Store-Bought Ketchup, 129 Keeping the Harvest Piccalilli, 122 No-Salt Curried Squash Relish, 120 No-Salt Russian Beet Relish, 115 Old-Time Hot Dog Relish, 128 Pennsylvania Chow-Chow, 123 Pepper Relish, 118 Piccalilli, 122 Red Tomato Ketchup, 129 relishes and chutneys, about, 27 Rhubarb Chutney, 119 Sweet Chili Sauce, 130 Sweet Pickle Relish, 116, 121 Tomato Chutney, 126 Virginia Relish, 124 rhubarb, weights and measurements, 134 Rhubarb Chutney, 119

Salad Pickle Sticks, 102 salt, 8–11 weights and measurements, 134 152

INDEX

See also No-Salt recipes sauces. See relishes and sauces Sauerkraut, 34, 33 screwband, 144 shelf life, 144 Short-Brine Kosher Dill Pickles, 74 simmering, 144 Simple Foods for the Good Life (Nearing), 49 Small-Batch Krauting, 35 Sophia’s Bread-and-Butter Pickles, 45 Sour Pickles, 52 sour pickles. See sweet and sour pickles Sour Pickles, A Family Recipe, 51 Spiced Apples, 88 Spiced Apple Slices (No-Salt), 88 Spiced Freezer Pickles, 83 Spiced Pickled Cabbage, 94 Spices, Mixed Pickling, 14 spices and herbs for pickling, 12–14, 144 Spicy Bread and Butter Pickles, 47 Spicy Sweet Slices, 46 squash No-Salt Curried Squash Relish, 120 Pickled Squash, 105 Summer Squash Pickles, 105 weights and measurements, 134 See also zucchini steam-pressure canners, 144 sterilization, 144

storing fresh cucumbers, 55 storing pickles, 46, 60 strawberries, weights and measurements, 134 Summer Squash Ice Box Pickles, 84 Summer Squash Pickles, 105 Sunchoke Dills, 89 Sunshine Pickles, 58 sunshine pickles about, 39, 50 Busy Person’s Sunshine Pickles, 60 Keeping the Harvest Sunshine Pickles, 60 Overnight Sunshine Pickles, 58 Patty Spear’s Solar Glow Honey Spears, 59 Sunshine Pickles, 58 Tangy Yellow, 59 Sweet and Sour Beets, 93 sweet and sour pickles Busy Person’s Sunshine Pickles, 60 Cellar Pickles, 51 Cucumber/Onion Mustard Pickles, 53 Curry Pickle Slices, 52 Grandma’s Tongue Pickles, 57 Keeping the Harvest Sunshine Pickles, 60 Nearing Saltless Pickles, 51 Overnight Sunshine Pickles, 58 Patty Spear’s Solar Glow Honey Spears, 59 Pickle Sticks, 57

Quick Mustard Pickles, 53 Sour Pickles, 52 Sour Pickles, A Family Recipe, 51 Sunshine Pickles, 58 Sweet Chunk Pickles, 56 Sweet Gherkins, 54 Sweet Pickle Sticks, 55 Sweet Sandwich Pickles, 55 Tangy Yellow, 59 Sweet Chili Sauce, 130 Sweet Chunk Pickles, 56 Sweet Dill Pickles, 73 Sweet Dill Slices, 76 sweeteners, 11 Sweet Gherkins, 54 Sweet Green Wheels, 107 Sweet Mixed Pickles, 113 Sweet Pickled Pears, 102 Sweet Pickle Relish, 116, 120 sweet pickles, 39 Sweet Pickle Slices, 108 Sweet Pickle Sticks, 55 Sweet Sandwich Pickles, 55 Sweet & Sour Zucchini Pickles, 110 Sweet Summer Savory Wax Beans, 90

Tangy Yellow, 59

tomatoes Chili Sauce, 130 Chinese Tomato Relish, 126 Fruited Red Tomato Chutney, 128 Indian Pickles, 126 Just Like Store-Bought Ketchup, 129 No-Salt Hot Sesame Parsnips, 81 Old-Time Hot Dog Relish, 128 Red Tomato Ketchup, 129 removing tomato skins, 127 Sweet Chili Sauce, 130 Tomato Chutney, 126 weights and measurements, 134 See also green tomatoes Two-Day Mustard Pickles, 111

USDA Nutrient Database for Standard Reference, Release 14, about sodium content of pickles, 9

Vacuum lids, 144 vacuum seal, 144 vegetables, pickled. See fruits and vegetables, pickled venting, 144 vinegar, 7 Virginia Relish, 124

Watermelon Rind Pickles, 108 Way, Win, 61 weights and measures accurate measuring, 135 fruits and vegetables, 133–34 metric conversion, 136–37 miscellaneous, 134 U.S. can sizes, 138 U.S. measurement equivalents, 138 Win Way’s Dill Pickles, 71

Yeast, 144 Z ucchini Busy Person’s Zucchini Relish, 131 Grand Scale Zucchini Relish, 131 Summer Squash Ice Box Pickles, 84 Sweet & Sour Zucchini Pickles, 110 Zucchini Bread and Butter Pickles, 109 Zucchini Dill Pickles, 110 Zucchini Sweet Pickles, 109 See also squash Zucchini Bread and Butter Pickles, 109 Zucchini Dill Pickles, 110 Zucchini Sweet Pickles, 109

Tarragon Beans, 92 Tarragon Pickles, 81

INDEX

153

Other Storey Titles You Will Enjoy Apple Cookbook, by Olwen Woodier. More than 140 recipes to put everyone’s favorite fruit into tasty new combinations. 192 pages. Paper. ISBN 978-1-58017-389-6. The Big Book of Preserving the Harvest, by Carol W. Costenbader. A revised edition of a classic primer on freezing, canning, drying, and pickling fruits and vegetables. 352 pages. Paper. ISBN 978-1-58017-458-9. The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman. A completely revised and updated edition that includes an illustrated primer to zucchini and squash, plus 225 recipes. 320 pages. Paper. ISBN 978-1-58017-453-4. Pumpkin, by DeeDee Stovel. A wide-ranging collection of recipes, from soups to desserts and everything in between that use this nutritious orange super food. 224 pages. Paper. ISBN 978-1-58017-594-4. Root Cellaring, by Mike and Nancy Bubel. Suitable for city and country folks, with information on harvesting and creating cold storage anywhere — even closets! — plus 50 recipes. 320 pages. Paper. ISBN 978-0-88266-703-4. Serving Up the Harvest, by Andrea Chesman. A collection of 175 recipes to bring out the best in garden-fresh vegetables, with 14 master recipes that can accommodate whatever happens to be in your produce basket. 516 pages. Paper. ISBN 978-1-58017-663-7. These and other books from Storey Publishing are available wherever quality books are sold or by calling 1-800-441-5700. Visit us at www.storey.com.