Category: Pickled Goods

Directions

Bring a large pot of water to a boil. Meanwhile, separate garlic into
cloves. Drop cloves into water and cook 30 seconds. Drain and rinse with
cold water. Peel cloves.

Put cloves in pint jar and arrange chilies in jar, if you like.

Combine vinegar, salt, and sugar. Pour over garlic to cover (you may
have some leftover). Cover jars with lids and store in refrigerator for
at least 1 month before using. Garlic will keep, chilled, for at least a
year.

Directions

Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing.

Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine, pepper flakes and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place.

Directions

Make the brine. Combine vinegar and water in a medium pot over medium heat and allow to heat until warm to the touch. Add sugar, salt, and turmeric and stir well to dissolve. Remove from heat.

For true canning, sterilize jars and lids by running through the dishwasher, boiling for 10 minutes or holding in a 275 oven for 20 minutes. Afterwards, handle with washed hands or a clean dish towel. Start a large pot of water (big enough to submerge your jars) boiling. For fridge canning, it is still advisable to sterilize your jars. Your pickles will last longer and be less susceptible to molding this way.

Combine daikon and carrot slices in a colander nested into a large bowl and salt generously. Toss to coat, then allow to weep for 1 hour. Discard liquid and rinse veggies with cold water. Shake off excess water.

Pack daikon and carrot slices into jars, taking care to leave about 1/2″ of headspace while firmly filling the bottom of the jar. Add one slice of carrot for every few chunks of daikon slices, dispersing randomly for visual variety. Sprinkle in about 5 whole peppercorns per 4 ounces of jar space. If you’re using a 4oz jelly jar, you’ll pack in one layer of veggie slices and 5 peppercorns.

Pour brine into each jar, filling most of the way and leaving just about 1/4″ of headspace. You will likely have some leftover brine (save it for later!).

For fridge canning, screw on lids and refrigerate for at least 24 hours before eating. Can keep for up to one month in the fridge.

For true canning, twist lids on just fingertip tight and carefully lift into boiling water. Allow to process for 10 minutes, then remove and allow to drip dry on a rag or dish towel. Properly canned pickles are shelf-stable indefinitely. Non-refrigerated pickles will soften over time.

Directions

Combine all ingredients in a medium sauce pan and boil for 5 minutes.
Have ready clean, hot, sterilized canning jars; put several (washed)
leaves of fresh Rosemary and oregano into each. Note: Jars may be washed
using the sanitary cycle of your dishwasher.

Add the garlic cloves to the boiling brine, then scoop out and
distribute it equally among jars. Return the brine to a boil again and
fill jars to 1/2 inch from top.

To release any air pockets in jars, insert a knife blade in the center
and all sides, add brine, if needed and seal. Process jars in a boiling
water bath for 15 minutes. Store in refrigerator. Wait about a week if
you can, to allow garlic to pickle.

Directions

Peppers should be canned only in half-pint or pint jars. Hot pack only. Cut to preference and then boil for 3 minutes. To peel (if desired) dip hot in cold water and strip skins. Drain and pack into hot jars, leaving 1″ headroom. Add 1/2 teaspoon salt and 1 tablespoon vinegar to each pint. Cover with boiling water, leaving 1/2″ headroom. Adjust lids. Process in a pressure canner at 11 pounds pressure dial-gauge or 10 pounds weighted-gauge for 35 minutes.

Directions

Chop all vegetables first, discarding pepper seeds and peeling onions.
Add salt and let stand overnight. In the morning, drain and discard
liquid. Add vinegar, water, sugar, and mustard to vegetables. Bring to a
boil and simmer about 1 hour or until clear. Pack into hot, sterilized
jars; seal at once. Process in boiling water bath for 5 minutes. Makes
14 pints.

Directions

Chop coarsely all the vegetables. Sprinkle with salt and let stand 12
hours or overnight. In the morning, drain well, discard liquid and add
remaining ingredients.

Bring to a boil and simmer slowly about 30 minutes, stirring
occasionally. Pour into hot, sterilized jars; seal at once. Process in
boiling water bath for 5 minutes. Makes about 6 pints.

Directions

Cut vegetables fine, combine, add remaining ingredients and boil 30
minutes, stirring occasionally. Pack in hot, sterilized jars; seal at
once. Process in boiling water bath for 5 minutes. Makes 14 pints.

Directions

Place garlic cloves in a medium bowl, first cutting the large cloves in
half. Mix in the red bell pepper.

In a large saucepan over medium high heat, place the distilled white
vinegar and white sugar. Wrap ground dry mustard and celery seed in a
spice bag, and place in the liquid mixture. Bring to a boil. Boil 5
minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove
from heat and discard spice bag.

Place garlic and peppers in sterile containers to within 1 inch of the
top. Fill with remaining liquid to within 1/4 inch from the top. Seal
and store in the refrigerator approximately three weeks before serving.

Directions

Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes. Add garlic and hot peppers, also add sweet red pepper if using. Bring to a boil and boil 5 minutes.

Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1″ of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4″ of the top of the jar. Release air bubbles, ensure the rim is clean and seal the jars. Let the pickled garlic rest for 2 weeks and believe me you will enjoy.