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It has been a tough year, winter over stayed its welcome by several months. In the past it would have been fine. I would have enjoyed the extended ski season and not fretted about my garden. This year was different – I am rehabbing from microfracture repair and in May at  the one year mark of my surgery I was just regaining full strength. But muscle strength was not the issue – I am still working on rebuilding sports confidence and I still have a long way to go before I am back. As a result of the confidence issues, alpine skiing and climbing  has just not been on the menu – yet. Instead of heading to the mountain I waited for spring to arrive so I could get back to one of my other loves – one that does not currently scare the crap out of me – gardening.

It was a cruel for spring to pass me by – the first set of seeds I planted in early spring were lost – to snow – in Portland – in March. WTF. The second set shivered in the ground and finally germinated – two months later. There is a silver lining – as small as it is – I did learn that containers help – they keep the soil warmer. Next year – more things in containers.

The farmers market appears to have suffered as much as me. Greens were really it until the last two weeks. June strawberries were late to the party, it is almost July and the strawberries are just arriving.

To make matters worse – it appears that asparagus opted not to stick around. The sign at the local farmer’s market noted – last weekend for asparagus. That just added insult to injury. With a heavy sigh – I grabbed four pounds and got to work . One of the reasons why I started canning – it extends the season.

Normally when I pickle asparagus I like a little thicker stalk – but given the grower’s “end of life” notice I could not be picky so the pictures here are all  skinny stalks. If you have never had pickled asparagus they pair well with thinly sliced ham – skinny stalks are not so good for that. However, these puppies look like they would be smashing in a bloody mary.

Recipe adapted from “Put ’em Up!” by Sheri Brooks Vinton- makes about 4 pints

4 # asparagus – washed and cut to fit jars

4 cups apple cider vinegar

1 cup water

2 TBS sugar (I used evaporated cane juice)

1/4 cup salt

4 garlic cloves

1 TBS each of mustard seed (I used brown mustard seed) and celery seed

1 tsp of peppercorns

Tightly pack the asparagus into pint (or pint equivalent) jars.* Bring the vinegar, water, salt and sugar to a boil and split the remaining ingredients among your jars. Pour boiling brine into the jars leaving 1/2 inch head space. Wipe rims clean, cap and process for 15 minutes in a boiling water bath canner – turn off stove and leave jars in hot water for another 5 minutes.  Let cool completely and check for seal.

*Note: I ran out of brine and had to quickly make more to fill my jars – lesson learned there is always room for more asparagus in your jar.

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Pickles are my new obsession.  It all started with Smitten Kitchen’s Bread and Butter Pickle post.  I wasn’t craving the pickles so much as the burgers they go on.  I was recovering from knee surgery and got  bored – I sought to entertain myself by trying something new.  I found some pickling cucumbers at the local market.  I made the pickles, I ate the pickles on my burger, I ate the pickles out of the jar and by the end of the meal – almost the entire batch of pickles was gone.  That moment I started down a pickling road from which I will not likely return.  

I decided to grow my own pickling cucumbers to feed this addiction.  At this point it was mid-June in Oregon.   I thought I was too late for planting but managed to find two starts at the local nursery.  I squeezed them in a bed with some onions (despite the protests of my husband – something about mixing metaphors or veggies) and waited.  The cool summer we had this year suited them (unlike my tomato plants – but I don’t want to talk about that).  The next thing I knew it was August and those two plants took over their box and high tailed it down the garden path.  In their wake they created pounds upon pounds of cucumbers. We are now into September and every couple of days I pick between 3-6 pounds and within 4 days I needed to harvest again.  

With this bounty I made more bread and butter pickles, I made traditional dill pickles… but now that I have made them, nothing (and I mean nothing) comes close to old school sour pickles.  Sour pickles are fermented in a brine with spices, dill and pepper.  As you reach your hand into the vat to retrieve the pickle – the brine’s aroma entices you, previewing the flavors that will soon be coming your way. 

Fermentation sounds mysterious – maybe even a little scary.  Things float and bubble – it gets a little murky – it is science in action.  If you start to get nervous keep in mind this little fact – fermentation as a food preservation technique has been used for thousands of years.  Practice good sanitation peppered with common sense and you will be fine. 

Here are a couple of recipe notes.  If you are not familiar with fermenting protocols – read the USDA guidelines.  Make sure that you use a food grade container for the fermentation process.  I used an extra-large glass canning jar which was just barely big enough for a halved recipe.  A traditional fermenting crock is now on my birthday/holiday wish list (hint hint).  Don’t alter the salt to water ratios of a trusted recipe.  Fermentation relies upon the salt to knock down the bad bacteria.  Do not use plastic if you can avoid it – bacteria likes to hide in plastic and it increases the risk of contamination.

Recipe (adapted from Joy of Pickling – Lower East Side Full-Sour Dills):

4 pounds pickling cucumbers

8 garlic cloves sliced

2 dill heads (original recipe called for 4)

2 dried peppers

1 teaspoon black peppercorns

2 tablespoons whole coriander

1 tablespoons whole allspice

Brine consisting of 1/2 cup pickling salt and 3 quarts water

Wash the cucumbers well and remove the blossom ends.*  Place cucumbers and remaining ingredients, except the brine, in a food safe container.  Combine salt and water to make your brine and pour into the container covering the pickles. Put excess brine in a food grade plastic bag and use that as a weight to seal the top.  Cover and leave in a cool dark space.  Fermentation should begin in 2-3 days.  Check daily and skim any white scum.  It should take about one to two weeks to complete the process (depending on temperature).  Pickles are done when they are an olive grey color throughout.  Once fermented, remove the brine bag and refrigerate.

*  I picked my cucumbers just before pickling so they did not need to be pre-chilled.  If yours are not fresh picked soak them in ice water to freshen them up.

   

   

I decided to take a break from the sweet stuff – making it time for a relish recipe.   My interest in relishes was peaked by the health benefits of vinegar.   While not all the benefits claimed by vinegar proponents are supported by scientific evidence, there is support for claims that vinegar aids in the absorption of calcium and in regulation of insulin – both of which are good things.    

We didn’t plant summer squash this year and everything is showing up a little later than planned in our garden courtesy of a chilly June (tomatoes still green, peppers and cukes still finger sized).  This meant that when the relish making craving hit – I didn’t have the goods in the garden yet to satisfy it.  Thankfully we don’t have the space to grow corn – so I didn’t feel like I was cheating on my vegetable garden by picking up multiple pounds of fresh sweet corn at the farmer’s market for a corn relish experiment.    

   

After a little research, I decided to try the corn relish recipe from the Joy of Pickling.  The recipe was pretty basic, letting the corn take center stage, and didn’t contain turmeric, which I don’t like in large doses.   

Corn carnage

 

While putting this relish together I learned a couple of things about myself.  First – early in the morning my counting skills are suspect.  I thought I had picked out 18 ears of corn – when I unloaded them at home there were 17.  Note to self – have at least two cups of strong coffee before heading to the farmers market.  Second – I am a messy cook, by the time the corn was removed from the cobs my entire kitchen was covered in corn, corn silk and corn juice.  Finally – I have no shame as I allowed my kitchen assistant to clean up the floor after me.   

Loki - the best kitchen assistant ever

 

I followed the recipe with a couple of exceptions.  I needed only 15 ears of corn.  My corn ears may have been larger than average because even though I shorted the recipe by three ears, I still ended up with almost 9 pints of relish (not 6 as claimed by the recipe – so have extra jars ready).  I also substituted brown mustard seed for yellow mustard seed and an orange pepper for one of the red ones because that is what I had on hand.   

The recipe was silent on whether to blanch the corn or not – I blanched the corn to make it easier to cut from its cob.  I used about 3 minutes in boiling water followed by a dunk in ice water.   

The final product - summer in a jar

 

Recipe – Joy of Pickling Corn Relish   

Fresh corn kernels from approximately 18 ears of corn (2 quarts)   

 2 cups chopped green peppers   

2 cups chopped red peppers   

2 cups chopped onions   

1/4 cup garlic   

1 tablespoon pickling salt   

2 tablespoon whole yellow mustard seeds   

1 quart cider vinegar   

1 cup water   

2/3 cup packed brown sugar   

Combine all ingredients in a non-reactive pot and bring to a boil using med-high heat.  Turn heat down and simmer for 20 minutes.  Pack into sterile jars leaving 1/2 inch head space – remove air bubbles.  Process in hot water canner for 15 minutes.  Store in cool, dry, dark place.