Category: Pickled Goods

Directions

Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.

Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.

Directions

Wash, chop, and mix vegetables, peeling onions and discarding pepper
seeds. Add salt and let stand for several hours or overnight. Drain
liquid and discard.

Tie spices in a bag; combine all ingredients and simmer 30 minutes.
Ladle boiling hot mixture into hot, sterilized jars; seal at once.
Process in boiling water bath for 5 minutes. Makes 12 pints.

Directions

Mix tomatoes and salt. Let stand about 12 hours. Drain.

Heat vinegar, sugars, and spices to a boil; add sliced onions and boil
gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to
a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.

Pack into hot, sterilized jars. Be sure syrup covers vegetables. Seal at
once. Process in boiling water bath for 5 minutes.

Directions

Grind tomatoes, peeled onions and seeded peppers in food chopper. Add salt and let stand overnight. Drain, discard liquid and add remaining ingredients to vegetables. Bring to a boil and simmer 15-30 minutes.

Ladle into hot, sterilized jars; seal at once. Process in boiling water bath for 5 minutes. Makes 6 pints.

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 and salt 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 julienned daikon and carrot 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 veggies into 2qt jars (or any variation thereof). 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

Wash vegetables then rough chop. Drain. Place vegetables in a large kettle; add 1 qt vinegar. Boil 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to kettle and add remaining vinegar, sugar, salt, and spices. Simmer 3 minutes. Keep mixture simmering while packing jars. Pack into one hot, sterilized jar at a time. Fill to within 1/8″ of jar top. Seal each jar at once. Process in boiling water bath for 5 minutes. Makes 5-7 pints.