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Posts Tagged ‘pickle recipes’

As my Grandfather used to say, if you spend an entire day in the world and didn’t learn anything, it was a “No Sale” day.  Well, my afternoon spent with Myron certainly was NOT a No Sale day.  Who knew that making pickles and relish could be so much fun, so interesting, so easy yet almost scientific at the same time and that the results would be so delicious?

Here are the recipes and some photos from tonight show on Cape Ann TV at 8:30, Making Pickles With Myron Lapine.   The show will also air Friday at 4:30 and again Sunday at 11:30 and re-air on the same schedule next week.

SPEEDY DILL PICKLES

4 POUNDS PICKLING CUCUMBERS
6 TABLESPOONS KOSHER OR PICKLING SALT
3 CUPS DISTILLED WHITE VINEGAR
3 CUPS WATER
1 TABLESPOON WHOLE MIXED PICKLING SPICES
18 PEPPERCORNS
3 TABLESPOONS DILL SEED
1.  WASH YOUR CUCUMBERS, LEAVE THEM WHOLE IF THEY’RE SMALLER, THAN 4 INCHES IN DIAMETER. FOR LARGER CUCUMBERS CUT THEM INTO SLICES OR LENGHWISE, IN HALVES OR QUARTERS.
2  PREPARE YOUR CANNING JARS AND TWO-PIECE CAPS ACCORDING TO MANUFACTURER’S INSTRUCTIONS.  KEEP THE JARS AND LIDS HOT
3.  COMBINE THE SALT , WATER, AND VINEGAR IN A TO 3-TO 4 QUART SAUCEPAN.   BRING THE LIQUID TO A BOIL OVER HIGH HEAT, STIRRING OCCASIONALLY TO DISSOLVE THE SUGER.  KEEP THE LIQUID HOT.
4.  SNUGGILY PACK THE CUCUMBERS INTO YOUR PREPARED JARS.  TO EACH QUART JAR, ADD 1 TEASPOON OF PICKLING SPICES, 6 PEPPERCORNS, AND 1 TABLESPOON OF DILL SEED.  TO EACH PINT JAR, ADD 1/2 TEASPOON OF PICKLING SPICES, 3 PEPPERCORNS AND 1 1/2 TEASPOONS OF DILL SEED.
5.  LADLE THE HOT LIQUID INTO YOUR FILLED JARS, LEAVING HEADSPACE OF 1/2 INCH IN THE QUART JARS AND HEADSPACE OF 1/4 IN THE PINT JARS.  COMPLETELY SUBMERGE THE CUCUMBERS IN THE LIQUID.  IF THEY PROTRUDE FROM THE JAR, ADJUST THEM UNTIL YOU HAVE THE PROPER HEADSPACE
6.  WIPE THE JAR RIMS: SEAL THE JARS WITH THE TWO-PIECE CAPS.   HAND-TIGHTENING THE BANDS.  PROCESS YOUR FILLED JARS IN A WATER-BATH FOR QUART JARS  15 MINUTES FOR PINT JARS, 10 MINUTES: BOTH FROM THE POINT OF BOILING.  REMOVE THE JARS WITH A JAR LIFTER.  PLACE THEM ON A CLEAN KITCHEN OR PAPER TOWEL AWAY FROM DRAFTS.

BREAD AND BUTTER PICKLES

4 PONDS PICKLING CUCUMBERS
4 SMALL TO MEDIUM ONIONS
ICE WATER, ABOUT 4 TO 6 QUARTS
1/2 CUP KOSHER OR PICKLING SALT
5 CUPS GRANULATED SUGAR
4 CUPS DISTILLED WHITE VINEGAR
2 TABLESPOONS MUSTARD SEEDS
2 1/2 TEASPOONS CELERY SEED
1 1/2 TEASPOONS TURMERIC
1,  SLICE THE CUCUMBERS INTO 1/4 INCH THICK ROUNDS.  PEEL THE ONIONS AND CUT THEM IN HALF LENGTHWISE FROM THE TIP TO THE BOTTOM CORE.  LAY THEM ON A CUTTING BOARD, CUT SIDE DOWN AND SLICE THEM, STARTING AT THE TOP OF THE ONION, TO A THICKNESS OF 1/4  INCH.  PLACE THE CUCUMBER AND ONION SLICES IN A PICKLING CROCK OR TWO 5 TO 6 QUART BOWLS.  SPRINKLE THEM WITH SALT.  ADD ICE WATER TO COVER THE VEGETABLES.  STIR THEM ONCE, THEN COVER THE BOWLS AND LET THE VEGGIES STAND AT ROOM TEMPERATURE FOR 3 HOURS.  TRANSFER THE VEGGIES TO A COLANDER AND RINSE THEM THOROUGHLY WITH RUNNING WATER.
DRAIN WELL ROLL THE PIECES IN A CLEAN DRY KITCHEN TOWEL TO PARTIALLY DRY THEM.
2  PREPARE YOUR CANNING JARS AND TWO-PIECE CAPS ACCORDING TO MANUFACTURER’S INSTRUCTIONS KEEP JARS AND LIDS HOT.
3.  COMBINE THE SUGAR, VINEGAR, MUSTARD AND CELERY SEED, AND TURMERIC IN A 8-TO 10 QUART POT.  BRING THE LIQUID TO A BOIL OVER HIGH HEAT, STIRRING OCCASIONALLY TO DISSOLVE THE SUGAR AND MIX THE SPICES.  ADD THE VEGETABLES AND RETURN THE MIXTURE TO A BOIL.  REDUCE THE HEAT TO MEDIUM-HIGH AND SIMMER, UNCOVERED FOR 5 MINUTES.
4.  PACK THE HOT PICKLES INTO THE PREPARED JARS,  LEAVING HEAD SPACE OF 1/4 INCH.  RELEASE ANY AIR BUBBLES WITH A NONREACTIVE TOOL.  ADD MORE PICKLES AND LIQUID TO THE JAR, LEAVING 1/4 INCH OF HEAD SPACE FOR BOTH THE PICKLES AND THE LIQUID.
5.  WIPE THE JAR RIMS:  SEAL THE JARS WITH THE TWO-PIECE CAPS.  HAND TIGHTENING THE BANDS.  PROCESS YOUR FILLED JARS IN  A WATER BATH FOR 15 MINUTES FROM THE POINT OF BOILING.  REMOVE THE JARS WITH A JAR LIFTER  PLACE THEM ON A CLEAN KITCHEN TOWEL OR PAPER TOWEL AWAY FROM DRAFTS  ENJOY

BELL PEPPER RELISH

12  GREEN BELL PEPPERS
12 RED BELL PEPPERS
12 MEDIUM-SIZE ONIONS
2 CUPS CIDER VINEGAR
2 CUPS SUGAR
2 TABLESPOONS SALT
1. REMOVE CORES AND SEEDS FROM PEPPERS AND CHOP FINELY.  PEEL ONIONS AND CHOP FINELY.  COVER WITH BOILING WATER AND LET STAND 5 MINUTES.
2.  DRAIN AND ADD THE VINEGAR, SUGAR AND SALT.
3.  POUR INTO HOT, STERILIZED JARS AND SEAL PROCESS TIME 5 MINUTES. ENJOY

Myron’s website is MAANDPASPICKLES.COM

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