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How Do I Pickle That?
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How Do I Pickle That?

Posted in Appetizer, Cooking with Chef Bryan Show, Recipes, Side Dishes, TV Show
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Pickling

 

How Do I Pickle That?

Recipes Courtesy Teresa Hunsaker (USU Extension Services)

 

Pickled Pepper-Onion Relish

 

Ingredients:

 

  • 6 cups finely chopped onions
  • 3 cups finely chopped sweet red peppers
  • 3 cups finely chopped green peppers
  • 1-1/2 cups sugar
  • 6 cups vinegar (5 percent), preferably white distilled
  • 2 tbsp canning or pickling salt

 

Yield: 9 half-pints

 

Instructions:

 

  1. Wash and chop vegetables.
  2. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes).
  3. Fill sterile jars, with hot relish, leaving 1/2-inch headspace, and seal tightly.
  4. Process pints or half pints in a boiling water bath for 10 minutes for altitudes 1000-6000ft.

 

 

Pickles and Pickling Recipes

 

Ingredients:

 

  • Dill Pickle Slices  (Ball)
  • 3 Tbsp pickling spice
  • 4 cups cider vinegar
  • 4 cups water
  • 3/4 cup sugar
  • 1/2 cup pickling salt
  • 5 bay leaves
  • 5 cloves garlic
  • 2 1/2 tsp mustard seeds
  • 5 heads fresh dill
  • 13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices)
  • 5 (16 oz) pint glass preserving jars with lids and bands

 

Instructions:

 

  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Tie pickling spice in a square of cheesecloth, creating a spice bag.
  3. Combine vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
  4. Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  5. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed

 

 

Dilly Beans (Ball)

 

Ingredients:

 

  • 3-3/4 cups vinegar
  • 3-3/4 cups water
  • 1/3 cup pickling salt
  • 6 cloves garlic
  • 6 springs of dill
  • 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces
  • 6 (16 oz) pint glass preserving jars with lids and bands

 

Instructions:

 

  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Trim off ends of green beans and discard. Wash.
  3. Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
  4. Pack beans, dill and garlic in jars leaving 1/2 inch headspace at the top.
  5. Ladle hot liquid over bean, leaving 1/2-inch headspace.
  6. Remove air bubbles.  Remove air bubbles. Wipe rim. Center hot lid on jar.  Apply band and adjust until fit is fingertip tight.
  7. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

 

 

Bread-and-Butter Pickles

(National Center for Home Food Preservation)

Yield: About 8 pints

 

Ingredients:

 

  • 6 lbs of 4- to 5-inch pickling cucumbers
  • 8 cups thinly sliced onions (about 3 pounds)
  • 1/2 cup canning or pickling salt
  • 4 cups vinegar (5 percent)
  • 4-1/2 cups sugar
  • 2 tbsp mustard seed
  • 1-1/2 tbsp celery seed
  • 1 tbsp ground turmeric
  • 1 cup pickling lime (optional- for use in variation below for making firmer pickles)

 

Instructions:

 

  1. Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
  2. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process pints or quarts 15 minutes for altitudes to 6000ft.

 

 

Quick Sweet Pickles

(National Center for Home Food Preservation)

Yield: About 7 to 9 pints, may be canned as either strips or slices.

 

Ingredients:

 

  • 8 lbs of 3- to 4-inch pickling cucumbers
  • 1/3 cup canning or pickling salt
  • 4-1/2 cups sugar
  • 3-1/2 cups vinegar (5 percent)
  • 2 tsp celery seed
  • 1 tbsp whole allspice
  • 2 tbsp mustard seed
  • 1 cup pickling lime (optional- for use in variation below for making firmer pickles)

 

Instructions:

 

  1. Wash cucumbers.
  2. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached.
  3. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt.
  4. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours.
  5. Add more ice as needed. Drain well.
  6. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.

Hot pack–Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace, and process 10 minutes for both pints and quarts up to 6000ft.

Raw pack–Fill jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace. Adjust lids and process pints 15 minutes and quarts 20 minutes up to 6000ft.

Storage:  After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation:  Add 2 slices of raw whole onion to each jar before filling with cucumbers.

 

 

Pickled Beets

(National Center for Home Food Preservation)

Yield: About 8 pints

 

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

 

Instructions:

 

  1. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color.
  2. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.
  3. Cool beets. Trim off roots and stems and slip off skins.
  4. Slice into 1/4-inch slices. Peel and thinly slice onions.
  5. Combine vinegar, salt, sugar, and fresh water.
  6. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
  7. Add beets and onions. Simmer 5 minutes.
  8. Remove spice bag.
  9. Fill jars with beets and onions, leaving 1/2-inch headspace.
  10. Add hot vinegar solution, allowing 1/2-inch headspace.
  11. Adjust lids and process pints and quarts 40 minutes for altitudes 3000-6000ft.

Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.

 

 

Refrigerated Pickled Vegetables

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 6 cups assorted vegetables blanched, cooled set aside
  • 1  cup white vinegar
  • 4 cups hot water
  • 1/3 cup sugar
  • 1/4 cup minced garlic
  • 1 large onion sliced
  • 2 tbsp season salt
  • 2 tbsp pepper
  • 2 tbsp herbs de provence
  • 1 tbsp whole mustard seeds

 

Instructions:

 

  1. In a large bowl mix the vinegar, water, sugar and salt together until dissolved.
  2. Mix all of the remaining herbs and spices together with the vinegar solution.
  3. Add the blanched vegetables, mix into the solution to coat well, cover and refrigerate over night.
  4. Drain, serve and Enjoy!

 

 

For More Information Please Visit:

The National Center For Home Food Preservation

www.nchfp.uga.edu

 

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