Currently viewing the tag: "pickled"

zucchinirelishFrom Ball Home Canning Site.

Makes about5 (16 oz) pints

Horseradish and hot peppers give this relish its zest. It’s a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.

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breadandbutterFrom the National Center for Home Food Preservation.

 

 

INGREDIENTS:

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pickledbeetsFrom the National Center of Home Preservation

 

 

INGREDIENTS:

7 lbs of 2- to 2-1/2-inch diameter beets
4 cups vinegar (5 percent)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2- to 2-1/2-inch diameter) if desired

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This quickle is meant to show off the colors of the carrots to their best effect, and allow the taste differences of each to still show through. Since some red carrots are only red as far as the skin, this method of cleaning preserves the color and renders the carrots clean and safe. This recipe uses cilantro and coriander seed because the idea of keeping it all in the family appeals to me, but you could use other herbs as long as it is subtle. Using low acid vinegar- around 4 to 5% or 40 to 50 grain- such as rice or white balsamic is easy and preserves the flavors of the carrots. You can dilute other vinegars with water to get to this number if you wish. Stronger vinegar will need more sugar to balance the flavors. You will want a mandolin to make this easy.

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Not truly pickled, these beans are what I call “quickles”. With the red pepper dice it is a colorful dish, and the crisp texture and bright flavors make this especially enjoyable when it’s hot out. This dish is great cold, but can be served hot as well.

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