Organic Pickling & Canning
  Organic pickling is one of the best ways of insuring you know what you are eating. No preservatives or additives. Preserving fresh vegetable's from a garden that you have grown, made easy!
 Please note this type of pickling does not require any boiling of jars. The jars that you use make a big impact on how your end product will succeed. Canning jars can be costly, but you will use them for years to come. Ball Wide Mouth Quart Jars good
Billies Pickled Yellow Beans
Enjoy this excellent recipe, which can also be used for pickling carrots. Ingredients: 12 half pint Kerr Mason jars ¼ tsp. cayenne pepper per jar 2 cloves garlic per jar 1 dill weed per jar 2- 6 litre {6 quart} baskets yellow beans 1 cup white sugar 2 cups vinegar ¼ cup coarse salt In each jar, place cayenne pepper, garlic and dill weed. Wash your yellow beans and cut only the end that was attached to the plant. Leave the tip on the yellow bean. Place yellow beans lengthwise until jars are tightly packed. Boil sugar, vinegar and salt for five minutes until the mixture turns clear. Pour vinegar mixture in jars over the yellow beans. Loosely place the lids on the jars (about halfway closed). Once the jars have cooled down, tighten the lids and place the jars upside down fir 3 to 4 weeks. After that, place the jars upright and serve your pickled yellow beans.
Pickled Beets
These are a favourite at my dinner table. I can’t seem to pickle enough of these! Ingredients: Makes 12 large Mason jars 5 lbs. beets 4 cups white vinegar 1 ½ cups coarse salt 2 cups brown sugar 2 cups water 2 cinnamon sticks 12 cloves (whole) Wash all your beets and cut both ends off until you see red flesh. Boil beets until knife can be pierced easily through the beet. Drain beets once cooked and soak them in a sink of cold water until lukewarm. Rub off peel, they should slide off easily. Slice your beets to your size preference and start filling your jars leaving ½ an inch of space at the top of the jar. Place all remaining ingredients in a Dutch oven and bring to a boil. Simmer for 5 minutes. Remove cinnamon sticks and fill jars. Loosely place the lids on the jars (about halfway closed). Allow the jars to cool down before tightening the lids. Allow the jars to cure for three months before serving.   How would you like to pickle a whole bushel of pickling cucumbers? This was one of our weekend projects that yelded 35 jars of garlic dill pickles, in approximately five hours.
Garlic Dill Pickles
How would you like to pickle a whole bushel of pickling cucumbers? This was a weekend project that yielded 35 jars of pickled garlic dill pickles in approximately 5 hours of time. Ingredients: 12 large Mason jars 4 lbs. pickling cucumbers 24-48 garlic cloves (whole) 1 dill weed per jar ¼ cup coarse salt 2 ¾ cups vinegar 3 cups water Wash pickling cucumbers thoroughly. Place two to four garlic cloves in the bottom of each jar. Also, add dill weed to each jar. Stuff jars with the pickling cucumbers, leave a half an inch of space at the top of each jar. Bring remaining ingredients to a boil. Fill jars with hot liquid. Place lids on the jars. Allow the jars to cure for two months before serving. For an added hot kick to your pickles, you can add a hot pepper or jalepeno pepper to each jar.  Ingredients: 4 quarts yellow beans 12 half pint Mason jar Dressing: 3 cups white sugar ½ cup flour ½ cup dry mustard 1 tbsp. turmeric 3 cups white vinegar Wash and string beans. Cut beans into one inch pieces and boil until tender. A little salt may be used to add taste, but it is not necessary. Drain well. In a saucepan, bring dressing ingredients to a boil until it thickens. Pour beans into dressing saucepan. Mix well. Fill jars with the mixture. These are ready to serve.
Corn Relish
Ingredients: 12 medium Mason jars 10 cups fresh whole kernel corn (frozen corn will do too!) 2 ½ cups sweet red peppers (diced) 2 ½ cups sweet green peppers (diced) 2 ½ cups celery (diced) 1 ¼ cups red onions (diced) 1 ¾ cups vinegar 2 ½ tbsp. coarse salt 2 1/2 tsp. celery seed 2 ½ tbsp. dry mustard 1 ¼ tsp. turmeric Place all ingredients in Dutch oven and bring to a boil. Simmer for 10 minutes. Fill jars and you are done! This is ready to serve.
Sweet Banana Peppers
Ingredients: 12 large Mason jars 4 lbs. Mix of red, yellow and orange banana peppers 24 garlic cloves Dressing: 5 cups vinegar 1 cup water 4 tsp. coarse salt ¼ cup honey Wash banana peppers thoroughly. Add two garlic cloves to each jar, then pack jars with peppers. Add dressing ingredients to a saucepan and bring to a boil. Pour hot mixture into jars. Loosely close the lids of the jars (turn halfway). Let jars cure for two months before serving.  Beware with this recipe, it is hot! Make sure to wear protective gloves when handling the jalapeno and chilli peppers especially if you are cutting them, because they for sure will burn the hands and watch not to rub the eyes after either! Ingredients: 12 medium Mason jars 4 lbs. sweet yellow banana peppers 12 jalapeno peppers 12 hot chilli peppers 12-24 garlic cloves Dressing: 5 cups vinegar 1 cup water 4 tsp. coarse salt ¼ cup honey Wash peppers thoroughly. Place 1 jalapeno pepper and 1 hot chilli pepper per jar (more if you want them hotter, less if you want just a tang). Also, place 1-2 cloves of garlic per jar (again depending on how you want them to taste). Slice banana peppers in one inch thick rings and add to jars. Bring dressing ingredients to a boil in a saucepan. Add hot mixture to jars and close the lids on the jars. Let jars cure for two months before serving.  2 Quarts of peeled and cucumbers 2 Quarts of peeled onions 4 sweet red peppers 4 green peppers 2 red hot peppers [optional] 1 large cauliflower Put through grinder and place in large Dutch oven. Add ½ cup salt cover with water let stand overnight. Drain well in morning. Sauce: 12 cups of white sugar or honey 4 oz mustard seed 2 cups of flour 8 tablespoons dry mustard 2 tablespoons turmeric 8 cups vinegar 2 cups water Bring mixture to boil until it becomes clear, mixing frequently. Pour in jars. Prepare seals during this process. Yields’ 12 medium jars Chill and may be served at once
Zucchini Relish
10 cups shredded zucchini [about 3 lbs.] 4 red or white onions finely chopped [ 4 cups] ¼ cup pickling salt 5 cups sugar 2 1/4 cups white vinegar 1 tablespoon celery seed 1 tablespoon turmeric 1 tablespoon black pepper [optional] Combine zucchini, onion salt in large bowl. Cover and refrigerate 8 hours or overnight. Rinse zucchini mixture in colander. Drain, squeeze dry. Pat with paper towel to further dry. In Dutch oven combine all ingredients, simmer 30 minutes. Place relish in jars leaving ½ headspace. Chill and ready to serve. Always make sure mixtures are hot prepare seals as instructed @ beginning of this page, very important. Wash tomatoes and pack in sterile jars. Add several garlic cloves. Bring to boil 2 quarts [ 2 litres] water, 1 quart vinegar [ 1 litre], 1 cup pickling salt [coarse salt], 2 tablespoons dill weed. Pour brine over tomatoes, fresh dill may be added. Makes six large jars. Ready to serve in six weeks. Quick Sweet Pickles 8 pounds of 3 to 4 inch pickling cucumbers 1/3 cup pickling salt 4 ½ cups sugar 3 ½ cups vinegar 2 tsp. celery seed 1 tbsp. allspice 2 tbsp. mustard seed Wash cucumbers. Cut off blossom end. Slice or cut into strips if desired. Place in bowl sprinkle with 1/3 cup pickling salt, cover with crushed ice. Refrigerate 3 to 4 hour. Add more ice if needed. Drain well. Combine remaining ingredients in 6 quart pot. Heat to boiling. Add cucumbers and heat slowly until vinegar Solution returns to boiling. Mix occasionally to make sure mixture heats evenly. Fill sterilized jars leave ½ inch head space. Ready to serve after chilled. More recipies to come. |
|
| GardenRack. |
| No Bend, No Kneel Gardening At Its Best! |
| Easy Gardening. |
| Downloadable eBook(R) On No-dig Gardening. |
| Secret Tips And Tricks eBook(R)s. |
| Original eBook(R)s With Useful Tips About Gardening, Home Care, Pets, Health, Auto, And Much More. |