Lemon Herb Pickled Garlic
Ingredients
1 cup white wine vinegar
¼ cup white vinegar
3/4 cup water
1 tablespoon kosher salt
1 pound garlic cloves, peeled
Per jar
3 lemon slices
1 rosemary sprig
2 large thyme sprigs
1 tablespoon yellow mustard seed
1 tablespoon brown mustard seed
½ tablespoon chili flakes
1 teaspoon coriander seed
1 teaspoon fennel seed
Method
Bring the vinegars, water, and salt to a boil in a small nonreactive pot. Stir to dissolve the salt.
Place lemon slices, herbs, and spices in each hot jar. Fill the jars with garlic cloves. Pour hot brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation. YIELD: 2 PINTS
Place lemon slices, herbs, and spices in each hot jar. Fill the jars with garlic cloves. Pour hot brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation. YIELD: 2 PINTS
Ingredients
3 cups red wine vinegar
2 cups water
2 tablespoons sugar
2 tablespoons kosher salt
2½ pounds mixed red and white pearl onions, peeled and root ends removed
Per jar
1 clove garlic
2 dill sprigs
1 teaspoon yellow mustard seed
1 teaspoon brown mustard seed
½ teaspoon coriander seed
¼ teaspoon black peppercorns
Method
Bring the vinegar, water, sugar, and salt to a boil in a medium nonreactive pot. Stir to dissolve the sugar and salt.
Place garlic, dill, mustard seeds, coriander, and peppercorns in each hot jar. Pack in the onions tightly. Pour boiling brine over the onions, leaving ½ inch headspace and making sure the onions are covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Place garlic, dill, mustard seeds, coriander, and peppercorns in each hot jar. Pack in the onions tightly. Pour boiling brine over the onions, leaving ½ inch headspace and making sure the onions are covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Fire Vinegar
Ingredients
Per jar
2 onions, minced
1½ heads garlic, peeled and minced
½ bunch parsley, finely chopped
14″ × 2″ piece ginger, peeled and chopped
4 jalapeño peppers or to taste,
minced 3 bird’s-eye chili peppers or to taste,
chopped 1–2 thick stalks horseradish, peeled and chopped
A few stalks burdock root, peeled and chopped (optional)
Apple cider vinegar
¼–½ cup honey
Method
Add onions, garlic, parsley, ginger, peppers, horseradish, and burdock root to each jar. Top with the vinegar. Cover and let stand for at least 3 weeks. Strain the vinegar to remove all solids. Add the honey to taste. YIELD: 2 half-gallons
Sweet Apple Cider Baby Beets
Ingredients
5 pounds baby beets, scrubbed
2 cups apple cider vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons brown sugar or honey
Per jar
½ teaspoon allspice berries
¼ teaspoon black peppercorns
1 star anise pod
1 cinnamon stick
Method
Trim the beets by cutting off the top part, near the stem, as well as the root “tail.” Place the beets in a large nonreactive pot. Cover with water and boil for about 15 minutes, or until the beets are just tender. Strain and run the beets under cold water. Once the beets are cool enough to handle, remove the skins and set the beets aside.
Rinse the pot and bring the vinegar, water, salt, and brown sugar to a boil.
Place allspice, peppercorns, star anise, and cinnamon in each hot jar. Tightly pack beets into the jars without bruising them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Rinse the pot and bring the vinegar, water, salt, and brown sugar to a boil.
Place allspice, peppercorns, star anise, and cinnamon in each hot jar. Tightly pack beets into the jars without bruising them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Pickled Baby Beets with Juniper Berries
Ingredients
5 pounds baby beets, scrubbed
2 cups champagne vinegar
1 cup water
2 tablespoons kosher salt
Per jar
1 clove garlic
½ teaspoon juniper berries
1 fresh bay leaf
1 star anise pod
Method
Trim the beets by cutting off the top part, near the stem, as well as the root “tail.” Place the beets in a large nonreactive pot. Cover with water and boil for about 15 minutes, or until the beets are just tender. Strain and run the beets under cold water. Once the beets are cool enough to handle, remove the skins and set the beets aside.
Rinse the pot and bring the vinegar, water, and salt to a boil.
Place garlic, juniper berries, bay leaf, and star anise in each hot jar. Tightly pack beets into the jars without smashing them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Rinse the pot and bring the vinegar, water, and salt to a boil.
Place garlic, juniper berries, bay leaf, and star anise in each hot jar. Tightly pack beets into the jars without smashing them. Pour boiling brine over the beets, leaving ½ inch headspace. Make sure the beets are fully covered with the liquid.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 PINTS
Pickled Asparagus
Ingredients
5 cups apple cider vinegar
5 cups rice vinegar
8 cups water
3/4 cup kosher salt
7 pounds fresh asparagus, ends trimmed
Per jar
2 cloves garlic, peeled
1 small serrano chili pepper
1 teaspoon black peppercorns
2 teaspoons yellow mustard seed
2 teaspoons brown mustard seed
1 teaspoon coriander seed
1 bay leaf
1 tarragon sprig
1 dill sprig
Method
Bring the vinegars, water, and salt to a boil in a large nonreactive pot. Stir to dissolve the salt.
Place garlic, chili pepper, spices, and herbs in each hot jar. Tightly pack the asparagus vertically in the jars, tips up. Pour boiling liquid over the spears, leaving ½ inch headspace.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. Allow the flavors to meld for at least 3 weeks before opening the jars. YIELD: 5 QUARTS
Place garlic, chili pepper, spices, and herbs in each hot jar. Tightly pack the asparagus vertically in the jars, tips up. Pour boiling liquid over the spears, leaving ½ inch headspace.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. Allow the flavors to meld for at least 3 weeks before opening the jars. YIELD: 5 QUARTS
Five-Spice Chili Soy Pickled Garlic
Ingredients
1½ cups brown rice vinegar
2 tablespoons ume plum vinegar (me plum vinegar is made from the juices of pickled ume plums. The taste is quite tart and salty. Ume plum vinegar is available at most Asian food markets, but if you have trouble finding it, you can substitute red wine vinegar?
½ cup water
1 tablespoon soy sauce
1 pound garlic cloves, peeled
Per jar
1 tablespoon Chinese five-spice powder
1 tablespoon chili flakes
Method
In a small nonreactive saucepan, bring the vinegars, water, and soy sauce to a boil.
Place five-spice powder and chili flakes in each hot jar. Fill the jars with garlic cloves. Pour boiling brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.
Allow these pickles to sit in a cool, dark place for 2 to 3 weeks before opening. YIELD: 2 PINTS
Place five-spice powder and chili flakes in each hot jar. Fill the jars with garlic cloves. Pour boiling brine over the garlic, leaving ½ inch headspace. Make sure the garlic is covered in liquid.
Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.
Allow these pickles to sit in a cool, dark place for 2 to 3 weeks before opening. YIELD: 2 PINTS
Ingredients
Enough mushrooms to fill the jars, cleaned and trimmed
3 cups rice vinegar
3 tablespoons ume plum vinegar
2 cups water
2 tablespoons soy sauce
Per jar
1 tablespoon grated ginger
1 tablespoon minced garlic
1 hot pepper or 1 tablespoon chili flakes (optional)
Method
Before sterilizing the jars, pack them with the cleaned and trimmed mushrooms to get an idea of how many total jars you will need.
Empty the jars and sterilize them for canning.
Bring the vinegars, water, and soy sauce to a boil in a medium nonreactive saucepan. Place ginger, garlic, and hot pepper in each hot jar. Carefully pack in the mushrooms.
Refrigerator Pickle Instructions: Pour boiling brine over the packed mushrooms. Wipe the rims and seal. These will keep in the refrigerator for up to 2 months.
Heat Processing Instructions: Pour boiling brine over the packed mushrooms, leaving ½ inch headspace and making sure the mushrooms are submerged.
Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 2 TO 4 PINTS (depending on the type of mushrooms used)
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