Summer Squash Pickles

 

Ingredients:

1. 2 pounds zucchini, or summer squash, or a combination of both, sliced into rounds, about 7 cups
2. 2 medium onions, halved and sliced, about 2 cups
3. 1/4 cup pickling salt
4. 2 cups white vinegar
5. 1 to 2 cups of sugar
6. 1 teaspoon celery seed
7. 1 teaspoon ground turmeric
8. 2 teaspoons mustard seed

Preparation:

1. Gather the ingredients and canning equipment.
2. Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.
3. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
4. Return the rinsed squash to the nonreactive pot.
5. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
6. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup of additional sugar depending upon your preference. Let stand for 2 hours.
7. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.
8. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
9. Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
10. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
11. Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not over-tighten.
12. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

thespruceeats.com

Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Spicy Lightly Pickled Cucumbers

Ingredients:

• 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
• ¼ cup white wine vinegar or unseasoned rice vinegar
• 1 tsp. sugar
• ¾ tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 2 Tbsp. chopped dill
• 2 Tbsp. fresh lemon juice

Instructions:

1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

https://www.bonappetit.com/recipe/spicy-lightly-pickled-cucumbers

Crisp Pickled Green Beans

The current planting of string beans in the you-pick section is almost finished so this is a great time to pick heavy and store these beans for later! Pick some edible dill flowers too to make your pickles not only tasty but extra beautiful too!

Ingredients:

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Instructions:

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

https://www.allrecipes.com/recipe/62594/crisp-pickled-green-beans/

Pink Pickled Turnips

Ingredients

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno), halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Instructions:

1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

https://www.bonappetit.com/recipe/pink-pickled-turnips

Dill Pickles

Ingredients

• 1 1/2 cups distilled white vinegar
• 1/4 cup sugar
• 4 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 3/4 teaspoon dill seeds
• 2 cups hot water
• 2 pounds kirby cucumbers, sliced 1/4 inch thick
• 3/4 cup coarsely chopped dill
• 3 garlic cloves, coarsely chopped

Instructions:

1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.  
2. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

https://www.foodandwine.com/recipes/dill-pickles

Pickled Hot Peppers

Ingredients:

1 1/2 pounds banana peppers, cut into 1 inch pieces

1 pound jalapeno peppers, cut into 1 inch pieces

1/4 pound serrano peppers, cut into 1 inch pieces

6 cups vinegar

2 cups water

3 cloves garlic, crushed

1 onion, chopped

Directions:

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Recipe Source

Garlic Dill Refrigerator Pickles

Ingredients:

2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Instructions:

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Recipe Source

Pickled Hakurei Turnips

Ingredients:

1 bunch hakurei turnips (approximately six)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger

Instructions:

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Recipe Source

Easy Refrigerator Pickles

INGREDIENTS

• 6 cups thinly sliced pickling cucumbers (about 2 pounds) 
• 2 cups thinly sliced onion 
• 1 1/2 cups white vinegar
• 3/4 cup sugar 
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper 
• 4 garlic cloves, thinly sliced

INSTRUCTIONS

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

http://www.myrecipes.com/recipe/easy-refrigerator-pickles-0

Small Batch Refrigerator Pickles

Small Batch Refrigerator Pickles Yield: 2 Pints Ingredients: 1 quart kirby cucumbers (approximately 1 1/2 pounds) 3/4 cup apple cider vinegar 3/4 cup filtered water 2 teaspoons sea salt 2 teaspoons dill seed 4 garlic cloves, peeled 2 spring onions (whites only), chopped Instructions: Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside. Combine vinegar, water and salt in sauce pan and bring to a boil. Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them. Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month. Notes: *Your jars may seal during the cooling process. The USDA will tell you that this doesn’t mean that your pickles are then shelf stable. However, there are people who flout those rules. Use your best judgment. Learn more at Food In Jars

Microwave Bread and Butter Pickles

**This recipe will be available for tasting at this week's pick up thanks to shareholder Tanya Rotenberg!

Ingredients:

1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric

Preparation:

In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

http://allrecipes.com/Recipe/Microwave-Bread-and-Butter-Pickles/

Quick Pickles

½ c white vinegar

2 tsp sugar

1 tsp mustard seed

salt and pepper to taste

1 clove garlic

4 cucumbers cut into slices

Instructions:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Source: http://www.foodnetwork.com/recipes/rachael-ray/quick-pickles-recipe/index.html

Kosher Garlic and Dill Pickled Cucumbers

Ingredients:
• 3-4 pounds (1 1/2-2 kilo) young and small cucumbers (dark green, firm, warty skin)
• 2-4 sprigs of fresh dill
• 6-8 cloves fresh garlic, peeled and cut in half
• water
• kosher salt
• white vinegar

Directions:
1. In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.
2. Wash and snip off ends of cucumbers. Put cucumbers in the jar until it is full.
3. Add water to the jar, one cup at a time. Then add 1 tablespoon of kosher salt and 2 tablespoons of white vinegar for every 3 cups of water added.
4. Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
5. Once the jar is filled to the top, seal jar. Gently shake to mix.
6. Set in window or outside where it will get some sun. Allow approximately 4 days for fermenting. If you like more sour pickles, can can let them stay in the jar for an extra day or two.
7. Refrigerate.

TIPS:

1. Use cucumbers that are small, young, dark green, firm, and have warty skin.
2. The jar should be filled to the top with the cucumbers and water (see photo).
3. The vinegar ensures the pickles will be crunchy and not soft. So if you like a hard pickle, add a bit more vinegar.
4. If you want your pickles to be ready in less than 4 days, you can boil the water with the salt and vinegar. Let it stand so it gets to room temperature. And then add it to the cucumbers. This speeds the fermenting time.
Source:
http://kosherfood.about.com/od/sidedishes/r/pickles.htm

Bread and Butter Pickles

Ingredients:
• 4 pounds pickling cucumbers
• 1 large onion, quartered, sliced about 1/4-inch thickness
• 1/3 cup kosher salt
• 3 cups cider vinegar
• 1 1/2 cups sugar
• 1 teaspoon ground turmeric
• 1/2 teaspoon celery seeds
• 2 teaspoons yellow mustard seeds, or use half pickling spices
• 1/4 teaspoon red pepper flakes, optional

Directions:
Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Drain the cucumber mixture. In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth (I keep a little bowl or cup of the boiled water handy for this step), wipe away any drips around the rims of the jars then cover with 2-piece jar lids. A lid lifter comes in handy to get the flat lids out of the water, or you could use tongs. Adjust the screw on rings firmly but do not over-tighten. Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes. Lift the jars out of the water and place on a rack to cool.

Makes about 6 pints.

Source:
http://southernfood.about.com/od/picklesrelishes/r/r80722e.htm