Pickles
Cantonese pickled vegetables Green Tomato Pickles
Dilled Garlic Refrigerator pickles
Gerry Wilbert's dill pickles Sweet tomato pickles with honey
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Cantonese pickled vegetables
200 g Chinese turnips, peeled
2 carrots, peeled
1 cucumber
1/2 teaspoon salt
100 g sugar
100 ml clear rice vinegar
5 thin slices ginger, smashed with the flat side of a cleaver
Cut the turnip in half lengthways, then cut lengthways into thirds and diagonally cut into 2 cm pieces. Diagonally cut the carrots into 2 cm pieces. Cut the cucumber in half lengthways, remove any seeds and cut lengthways into thirds. Diagonally cut into 2 cm pieces. Place the vegetables in a non-reactive bowl, add the salt, toss lightly, and leave for 1 hour. Dry thoroughly. Combine the sugar and vinegar and stir until the sugar has dissolved Add to the vegetables with the ginger and toss lightly to coat. Leave in the fridge for at least 6 hours, or overnight.
Source unknown.
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Dilled Garlic
2 pounds garlic, peeled
4 sprigs chopped fresh dill
1 tsp. cayenne pepper, or to taste, divided
4 1/2 cups distilled white vinegar
4 tablespoons salt
4 pint canning jars, with lids and rings
Bring vinegar and salt to a boil in a medium saucepan. Fill each pint jar with garlic to within an inch of the top, a spring of chopped fresh dill and 1/4 tsp. cayenne pepper. Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch from the top. Seal and store in the refrigerator.
From: Allrecipes.com
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Gerry Wilbert's dill pickles
Wash the cucumbers and pack into quart jars with a sprig of dill and 1-2 cloves of garlic at the bottom, middle, and top of each jar. Pour in 1/3 to 1/2 cup white vinegar and 2 rounded tbsp. canning (pickling) salt; top off with cold water. Boil lids 10 minutes and seal the jars; place upside-down for 24 hours. Let cure for several weeks before using. Any jars that don't seal should be kept refrigerated until used or the pickles will be soft.
From: Dorothy Huffman's recipe collection
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16 c (about 6 lb) sliced green tomatoes
1/4 c coarse salt
8 c boiling water
1/2 Tbsp. powdered alum (optional)
3 c vinegar (5% acidity)
4 c sugar
1 Tbsp pickling spice
1/2 tsp. cinnamon
1 Tbsp celery seed
1/2 tsp. whole allspice
1 Tbsp. mustard seed
Sprinkle tomato slices with salt and let stand overnight at room temperature. Drain well. Combine boiling water and alum and pour over the tomatoes. Drain, rinse with cold water, and drain again. Combine vinegar, 1 c water, and sugar. Tie spices in cheesecloth, add to vingar mixture, and bring to a boil. Pour over tomatoes, cover and let stand overnight. Drain liquid into a saucepan and bring to a boil. Pour hot mixture over tomatoes again, cover, and let stand overnight. Bring tomatoes and liquid to a boil; pack into hot sterilized pint jars, leaving 1/8 inch headspace, and seal. Process 5 min. in boiling-water bath.
From: The how-to book : canning, freezing, drying / written and compiled by Anne Borella. Bejamin Co., c1976.
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Refrigerator pickles
12 pickling cucumbers, about 3-4 inches long
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed
Combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir; let stand at room temperature for 2 hours, until the sugar and salt dissolve. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers in each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
From: Allrecipes.com
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Sweet tomato pickles with honey
8 c green tomatoes, peeled and sliced
2 large onions, sliced
1 large apple, peeled, cored and chopped
1/4 c salt
1 c cider vinegar
1/2 c honey
1.5 tsp. cloves
1.5 tsp. dry mustard
1.5 tsp. cinnamon
1/8 tsp. cayenne pepper
Place tomatoes, onions, apple, and salt in a large bowl; mix and let stand at least 12 hours. Drain and discard liquid. Add vinegar and simmer 45 min. Add remaining ingredients and cook 20-30 min., until thickened. Skim and pack into hot sterilized jars, leaving 1 inch headroom. Seal and process in boiling water 10 min.
From: Canning and preserving without sugar / by Norma M. MacRae. Pacific Search Press, c1982.
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