Bite Of Minnesota: Canning Jalapenos

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By Crystal Grobe   –   CBS Minnesota

It really is fall, isn’t it? Time to accept the change of seasons, especially after attending the last outdoor markets at both Kingfield and Mill City recently. The final sign? Daylight Saving Time. At least we still have a few warm weather days ahead, so soak up all the sunshine you can!

Right now I’m working on preserving, canning, and jelly projects in the kitchen. I missed the tomato wave but I’m not too late for the pepper wave. We have quite a few jalapenos from our home garden and I was gifted a few from my brother, so I decided to turn them into candied jalapenos. I have made these in the past and trust me, they are spicy! Remove the seeds and membrane for a milder version and don’t forget to use gloves!

(credit: Crystal Grobe)

These candied jalapenos are best paired with goat cheese, cream cheese, or another “cooling” spread, perfect for a party appetizer. I’ve used it as a garnish on nachos, in quesadillas, and even used the syrup in a (very spicy) cocktail.

Candied Jalapeños. Ah. There’s a story here. Once upon a time, my friend Katie casually mentioned eating a sandwich made with Candied Jalapeños. She was singing the praises of what she described as an addictive jar of goodies. Then she said the magic words, “I wish I could figure out how to make these at home.” By this point, you know me enough to know what affect that statement has on me, right?  I quizzed her on the texture, flavor, and appearance of the jalapeno rings. I begged for photographs. I had her send me a picture of the ingredient list on the label. I asked her to describe the flavor to the very best of her food blogging abilities. She was game. She provided all the information.

After carefully examining close to thirty recipes on Candied Jalapeños, also known as cowboy candy (who KNEW there were so many people candying jalapenos?) I called my local Cooperative Extension office to pick the brain of their home food preservation specialists. Since jalapeños are a low-acid food, some precautions need to be taken when canning them. You have two choices for safely canning peppers of any kind; you can pressure can them or you can acidify (i.e. add vinegar, lemon juice, etc…) the liquid in which you pack the peck of pickled peppers.

I opted for acidifying the pepper liquid because I wanted to maintain some of the texture of the peppers through the process because pressure canning Candied Jalapeños would turn them to flavorful mush.  The result was gobsmackingly, head-spinningly, brain-addlingly delicious.  Sweet, spicy and savory, Candied Jalapeño rings are way too easy to eat on just about everything.  I’ve stashed them in sandwiches, chopped them up on baked beans, tucked them into tacos, used the syrup to brush meat on the grill, perched a couple rings on top of a cream cheese laden cracker and all sorts of other evil things.

For such a simple thing to can, these pack tons of flavor.  You’re going to want to make as many of these as you possibly can simultaneously, because once that first jar is cracked open you’re not going to be able to stop eating them.  And I mean it. I am not kidding with you when I say that I barter with jars of these for valuable goods. Candied Jalapeños have fed my fine pottery addiction because my favorite local potter is as Candied Jalapeño fixated as I am with her pottery.

COOK’S NOTES:

  • Hate canning? Afraid of canning? For those of you who may be freaking out slightly or massively over the idea of canning, rest easy. You can follow all of the instructions up to the actually canning portion, then stash the jars in the refrigerator for up to three months. You get a year out of canning, but if an alternative is all that stands between you and making them, use your chill chest!
  • Wear gloves when working with the peppers. Not a wimp? Neither am I… but jalapeños have a notoriously wide range of heat on the Scoville scale.
  • Let’s address slicing the peppers, because we’re going to be going through 3 pounds, folks. The quickest, easiest way to do so is with a slicing blade on a food processor, standing the peppers on their ends in the feed chute. No food processor? Use a mandolin! No mandolin? Just take your time and slice by hand with a very sharp knife and gloved hands.
  • I’ve been asked many times whether you should discard the seeds. I don’t because we like them. Contrary to the old wives’ tales, seeds do not contain the heat of a pepper. The membrane inside the pepper packs the most punch. Since you’re not removing that, don’t sweat the seeds. Heh. Pepper humour.
  • Quite a few folks have asked WHEN exactly to start timing the boiling of the peppers. You begin timing them once the liquid has returned to a full rolling boil. As soon as it reaches a full rolling boil, reduce the heat to a simmer and let it simmer gently (gentle bubbles that blub up) for 4 minutes. To clarify further, you will not be boiling them HARD for 4 minutes, you will bring them to a boil then drop the heat and simmer.
  • Many, many people have asked me whether they messed up the recipe because their peppers look all shriveled after simmering them in the syrup, packing them in jars, and canning them. The short answer is no. The long answer is that you’re fine and they WILL look shriveled when you jar them up if you’ve simmered them properly. They will re-plump as they spend those 4 weeks of rest time in the jar between processing and opening.
  • Yes, I said 4 weeks. My husband has been known to crack a jar at the two week mark out of desperation for candied jalapenos, but he will absolutely agree with me that they improve immensely in flavour and texture when left to mellow for at least 4 weeks after processing. Try to be patient. You’ll be rewarded.
  • How to serve them? On cream cheese and crackers, obviously… On sandwiches, on salads, chopped up in dips, on taco soup, on tortilla soup, on tacos, on pizza… The sky is the limit. I kind of suspect my husband would eat them on breakfast cereal if he didn’t know I’d wonder about his sanity.
CANDIED JALAPENOS
Author: Rebecca Lindamood
Recipe type: Canning, Condiment, Ingredient
Prep time: 
Cook time: 
Total time: 
Serves: 32
There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more!
INGREDIENTS
  • 3 pounds fresh, firm, jalapeno peppers, washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • ½ teaspoon turmeric
  • ½ teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper
INSTRUCTIONS
  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
  2. Slice the peppers into uniform ⅛-1/4 inch rounds. Set aside.
  3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼ inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  4. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  5. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
  6. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
  7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
NOTES
I know this sounds crazy, but double this recipe. People will beg you for jars of this and get surly if you say no. Just. Trust. Me.

 

A WORD ON FOOD: Banh Mi

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By Erica Bonelli   –   The Diamondback

Banh Mi [bahn mee]: A Vietnamese sandwich in which various meats, pickled vegetables, spicy peppers and a spicy sauce are layered inside a crispy, fresh baguette.

Origin: Vietnamese

Banh mi is the bastard child of French and Viet cuisine; an intriguing combination that came about when the French colonized Vietnam. The French brought the bread, the Vietnamese brought the fillings, and the rest is history.

According to banh mi expert Andrea Nguyen, who authored the bestselling “Banh Mi Handbook,” there are eight main components to a banh mi sandwich:

1. Bread

Banh mi bread is typically soft on the inside but flaky on the outside, made of both wheat and rice flour. When making the sandwich, the bread is warmed up first.

2. Mayonnaise

Banh mi typically come smeared with a flavorful sriracha or herb mayo to add a new dimension of heat and flavor in every bite.

3. Maggi seasoning

Maggi seasoning is the secret ingredient that distinguishes the salty flavor of a banh mi. Maggi seasoning is similar to soy sauce but does not contain any soy.

4. Meat

In banh mi sandwiches, the vegetables are the star, but a small portion of seasoned meats such as pork, chicken or tofu are often added for variation.

5. Pickles

Pickles are considered the critical element of a banh mi. Vietnamese pickles are sweeter than American pickles and add a tang and a crunch to the sandwich. The most popular combination is pickled carrot and daikon (also called do chua).

6. Fresh Chilies

The addition of fresh chilies such as jalapeños adds a little heat in every bite of the sandwich, balancing out the tartness from the pickles and cool crunch of the cucumber.

7. Cucumber

The cucumber cools down your palette from the vibrant and spicy flavors of the chilies, sriracha mayo, and pickles. It also adds a fresh crunch that pairs perfectly with the coolness of the cilantro.

8. Herbs

Cilantro is almost always added to the top of a banh mi sandwich for a fresh cooling element that complements the cucumber. But don’t fret: If you’re one of about 10 percent of the population who thinks cilantro tastes like soap and bugs, you can substitute fresh mint or basil or skip the herbs.

Want to give it a try? Here’s a recipe for a classic banh mi sandwich, courtesy of Food Network. The recipe includes directions for pickling your own vegetables, but you can always buy them already pickled at most grocery stores.

Ingredients

For the slaw:

1/2 cup water

1/4 cup sugar

1/4 cup distilled white vinegar

1/2 cup julienned carrot

1/2 cup julienned daikon radish

Kosher salt

For the seasoned pork:

1 teaspoon vegetable oil

1 tablespoon finely chopped onion

6 ounces ground pork

1 tablespoon roast pork seasoning mix, available in Asian markets

Pinch garlic powder

Pinch ground black pepper

For the sandwiches:

4 (10-inch) baguettes

Mayonnaise, as needed

8 thin slices Vietnamese-style pork roll (cha lua), or bologna

8 slices Vietnamese-style salami, or ham or turkey

4 teaspoons soy sauce

1/2 cup fresh cilantro sprigs

1/4 medium English cucumber, cut lengthwise into 4 slices

Freshly ground black pepper

Asian-style chili oil, to taste, optional

Directions

For the slaw:

In a small saucepan, combine the water, sugar and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

For the seasoned pork:

Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic and pepper, and cook, stirring, until just cooked through, about two to three minutes. Remove the heat and set aside covered with foil to keep warm.

For the sandwiches:

Preheat oven to 400 degrees Fahrenheit. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty, about five minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

Wondering where you can find this toasty treat? Washington, D.C., has dozens of restaurants and food trucks that serve up a perfect banh mi, including Simply Banh Mi in Georgetown, which takes a twist on the classic sandwich by adding a fried egg on top, BONMi, and Pho 14, which has three locations around Washington. For banh mi on the go, try PhoWheels, which tops its banh mi with a truffle aioli.

ebonellidbk@gmail.com | @EricaBonelli

Southern cornbread with charred jalapeno butter

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Courtesy Devan Rajkumar   –   Cityline
@chefdevan

In the mood for some comfort food? This southern-style cornbread will add some heat to your next meal!

Southern cornbread with charred jalapeno butter

Serves 3-6

Ingredients:

Cornbread
1 1/2 cup fine corn meal
1 1/2 cup 3.25% milk
1 egg
1 tsp sugar
1 tsp baking powder
1/3 tsp salt
1/3 tsp Old Bay seasoning
1 tsp Maldon sea salt
1 tbsp chives, finely sliced
5 tbsp unsalted butter, melted
3” x 4” cast iron skillets
Non-stick baking spray

Butter
1/2 cup butter, room temperature
2 jalapenos
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp honey
1 tsp lemon zest
2 tsp vegetable oil

Method:

Pre-heat oven to 500 F. Place cast iron skillets on a baking tray and put in oven to pre-heat for at least 15 minutes prior to using.

Rub jalapenos with vegetable oil and char over an open flame or in a hot pan until charred all over.

Remove to a small bowl and cover with plastic wrap to steam.

After approximately 10 minutes, remove plastic wrap, peel skin and discard. De-stem and de-seed the jalapenos and brunoise.

Combine all ingredients for butter and cornbread in separate bowls (except the Maldon sea salt and chives).

Carefully remove tray with cast iron skillets from the oven and generously coat with non-stick spray.

Fill each tray to the top with cornbread mix and top each with a sprinkle of Maldon sea salt and chives.

Place in the oven for 8 1/2 minutes.

Remove and allow cornbread to cool for approximately one minute before serving. You may serve with butter on top or on the side.

The ghost pepper: Eat with caution

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I confess that I am afraid of ghosts … ghost peppers that is. Known as one of the hottest peppers you can eat, just the thought of the lip-searing, eye-watering, sweat-inducing fruit leaves this Scandinavian quaking. Jalapenos are sometimes too hot for me to handle.

And speaking of handling them, that is one of my bigger fears. Too many times, I have burned my eyes or other sensitive skin by touching, hours after handling peppers and even after washing thoroughly. I once spent an agonizing night with fiery red hands after making some serrano pepper jelly. I scrubbed my hands with milk and used pure aloe leaf, to little relief and my hands were swollen and red for days.

So why am I growing the ghastly ghost, also known as the bhut jolokia? Just for the experience I guess. I grew one plant last year, purchased at Meinke’s, my favorite little garden center in Niles. It was shaded by the rather thuggish Swiss chard and did poorly, remaining under a foot tall and producing two fruits. And the fruits weren’t much hotter than a serrano, according to my Teflon mouthed husband.

But the wrinkly little fruits, with their odd, sparse prickles intrigued me, turning from green to chartreuse, then pumpkin orange and finally, red. So I saved the seeds and tried again. This spring, with all the rain, felt like failure waiting again, but I was not thinking, not considering the place the plant grows best, in the monsoon region of India.

My single plant is easily three feet tall and four feet wide, inhabiting considerable real estate in my community garden plot. Things grow well there, with untreated well water and rain water from the cistern, and I amend the soil in my plot with plenty of compost. At last count it had 32 dangling, wrinkly green fruits, and two that had turned orange. And they are considerably hotter this year, too hot to eat … scary hot.

This, of course, has me wondering what I can get from it next year. I once dug up a pepper plant in the fall, kept it over winter and replanted it in the spring. The mature plant bore early and bore heavily, the blocky peppers all turning red by late summer. What if I could get this thing up to tree size?

Stand the heat, and get in the kitchen

Meanwhile, I needed to figure out what to do with the ripening ghost peppers. I cut one open, without touching the inside and touched the knife to my tongue. It took a couple of seconds before the sear came, but it did. Even milk did not help for a while, and I later made my ear burn by scratching it with the finger that I used to hold the stem while I cut the pepper.

Now I needed my husband’s opinion. He likes things hot and uses hot sauce on everything. He sucked the edge of the cut pepper, paused and said, “That’s really hot; I couldn’t, like, chew it.”

That was all I needed to hear to determine that I would use only one fourth of the pepper in my Roasted Pineapple Habanero Sauce recipe. And it is enough; trust me. The heat in my sauce builds slowly, but continues to build to a nice, really hot, but not ridiculous, finish.

I decided to save a few to make hot pepper spray for non edible plants that get eaten by critters, so I chopped a few of those up and threw them, seeds and all, into a jar of ordinary vegetable oil and placed it in the garage, with a large easy to read label.

Then, I used three of them, deseeded and without the membranes, to make a hot pepper oil for cooking. I simmered the peppers in a cup of grapeseed oil, let them steep until cooled and strained through cheesecloth. This was also labeled and will keep refrigerated for about a year.

The pineapple sauce was something inspired by the way in which these peppers are rated – one of the hottest peppers in the world. Now, that being said, much depends upon soil, weather and stage of ripeness, and last year, a friend grew some ghost peppers that were barely hot at all. So my advice is taste before you waste. Had I put a whole pepper in my sauce, it would have been thrown out.

Just take this seriously and use care. Wear gloves, have milk handy and scrub everything the peppers touch. Remember that this is the same stuff used to make tear gas.

Roasted Pineapple Habanero Jam

½ large sweet onion, cut into quarters

1 small fresh pineapple, peeled and sliced *

1 red bell pepper

¼ to 1 whole habanero or ghost pepper, deseeded and membrane removed (wear gloves)

2 cups sugar

1/3 cup cider vinegar

1 teaspoon lemon juice

1 teaspoon corn starch

* You may substitute a can of pineapple chunks in heavy syrup (not in juice), drained.

Roast the onions, pineapple and peppers on a heavy, rimmed cookie sheet, in a 400-degree oven, or on your grill. When the vegetables and pineapple are soft and caramelized (browned a bit and sticky) take them out. You may need to turn them once with tongs. Try to slip some of the skin from the peppers if possible.

Add the roasted vegetables, pineapple, cider vinegar and sugar to a large stainless steel skillet and bring to a boil. Add the piece of habanero or ghost pepper, reduce the heat and simmer for 5 minutes, stirring occasionally. Let the mixture cool a bit and use a stick blender to puree it slightly, leaving small bits and chunks. A blender or food processor works too, but don’t over process.

Combine the lemon juice and cornstarch to form a paste and stir it into the mixture. Return to a boil and boil gently for 2 or 3 minutes, stirring to release steam. Turn off heat and stir occasionally while cooling to release moisture. Bottle and chill.

‘Smokey’ Jalapeno Poppers

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Ingredients:

18 jalapenos, cut in half & seeded

1 8 oz. container of Philadelphia Chive and Onion Cream Cheese (I used the 1/3 less fat….you will have some left)

1 tablespoon of olive oil

18 cocktail sausages, cut in half lengthwise (I use all beef…you may want to make a few extra just in case you are attempted to sample)

1 package of thin cut bacon (12 slices), sliced into thirds

brown sugar (to sprinkle on top before baking)

36 toothpicks

Directions:

Preheat oven to 350 degrees

Heat the olive oil in a saute pan and add the cocktail sausages. Stir and cook until heated through and browned well.

Next, lay the peppers out like as assembly line…and begin stuffing. First, the cream cheese, then add a sausage half.

Take the bacon piece and wrap it around the jalapeno, securing it with a toothpick. Repeat with the remaining jalapenos.

Place jalapenos on a baking sheet and sprinkle liberally with the brown sugar. (This helps to caramelize the bacon)

Bake for 45 minutes in the oven. (If the bacon still isn’t browned, turn on the broiler for a few minutes)

Ready to serve!

Pickle your family time for memories that last

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By: Dan Zahra, for the Auburn Journal

With the bounty of produce available this time of year, the pickle producing possibilities are endless. Pickling is a positive way to spend some quality time with family. Everyone creating their own jar of pretty pickled produce concoctions. Pickled asparagus to zucchini and everything in between can be pickled with different blends of vinegar, sugar, salt, peppers and water or other flavor neutrals.
The blends of herbs, spices and enhancers (such as whiskey, hot sauce or whatever you desire) will make your pickles unique. This is in every way the kind of food you play with.
I made pickled red onion, Persian cucumbers and carrot. One jar of regular, one jar of red pepper flake and one jar of whiskey pickles. I was pleasantly surprised with the whiskey pickles. I had a light bulb moment and added the whiskey to the jar to see what would happen. It added just a hint of oak-aged whiskey flavor that comes up on the backside of taste. Remember, as always in food preparation, the golden rule is “you can add more but you cannot take it out,” same as you can’t un-cook something you have overcooked. So start out with a hint and add more if needed.
I had some brine left over after filling three jars so I quickly sliced some red cabbage and garlic and pickled them as well. It all came out delicious. If you saw last week’s column on pumpkin potatoes cakes, the pickled veggies were in the foreground in the photo. They were a perfect side to the pan seared salmon.
As I write this I have some favorites waiting to bath in the glory of the brine. This batch will be cauliflower, sweet peppers, Brussels sprouts, red onion, garlic, Persian cucumbers and green beans.…

Pickling Brine
Ingredients:
1 cup apple cider vinegar
1 cup water
1/2 cup sugar
1 tablespoon kosher salt

Directions:
• Place your desired herbs and spices in the jars.
• Bring the vinegar, water, salt and sugar to a boil and then let cool somewhat before pouring the liquid into the jars.
• You can add fresh herbs, red pepper flakes, mustard seed, cumin seed, pepper corns, cloves of garlic, or just use the store bought pickling spice mix and save a bunch of money by not buying them separately.
•With my pickles I made three versions all using the same brine. To make them unique I just added 1/4 teaspoon of red pepper flakes to my spicy pickles. To my whiskey pickles I added 1 tablespoon of Irish Whiskey to the jar before adding the veggies.
• You can pickle all kinds of veggies. I chose Persian cucumbers, carrots and red onion.

Recipe for refrigerator pickles

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Catherine Smart   –   Boston Globe

Makes 1 quart

These fresh, snappy dill pickles take minutes and will keep for a month in the fridge, no canning required. Store in a clean quart-size jar.

2 medium thick-skinned cucumbers (about 1½ pounds), halved cross-wise and cut into 2-inch spears
1 small bunch fresh dill
1 jalapeno, halved lengthwise
1 cup distilled white vinegar
1 cup water
1 tablespoon salt
¼ teaspoon whole peppercorns
1 clove garlic, smashed with the back of a knife, peel removed

1. In a clean 1-quart canning jar, arrange the cucumber spears, dill, and jalapeno so that they are tightly packed.

2. In a medium saucepan over medium-high heat, combine the vinegar, water, salt, peppercorns, and garlic. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 5 minutes. Pour the hot brine over the cucumbers, screw on the lid, and let cool to room temperature.

3. Transfer the jar to the refrigerator and let pickles cure for 24 hours before eating.

Giardiniera Pickles Recipe

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By Tammy Kimbler   –   Mother Earth News

Giardiniera Pickles

Giardiniera comes from the word giardino, or garden in Italian, and is literally a garden pickle. The vegetable combination is very flexible, but the flavor profile usually includes at least hot and sweet peppers. This pickle is meant to be made from what you have on hand. I love giardiniera chopped up on sandwiches, tossed in pasta salads and eaten along side a nice grilled steak.

Gather up what you have left in the garden, from your neighbors or from your local farmers market, and pickle the best of it before it’s all gone.

Mixed Vegetable Giardiniera Pickle Recipe

Ingredients:

• 3 quarts mixed chopped vegetables like zucchini, yellow squash, kohlrabi, cauliflower, sweet peppers, hot peppers, carrots, celery, onions, yellow beets, radishes, green tomatoes, cucumbers, etc.
• 1/2 cup salt
• 4 cloves garlic quartered
• 4 hot chiles, halved
• 1 bunch fresh oregano
• 2 tsp red pepper flakes
• 1 tsp celery seeds
• 2 tsp crushed black peppercorns
• 1 1/2 cups water
• 2 1/2 cups white wine vinegar

Instructions:

1. Cut vegetables into chunks, slices or planks, just so that everything is similarly sized.  Leave green cherry tomatoes, small onions/beets/radishes whole.

2. In a large bowl combine all the vegetables and 1/2 cup salt.  Cover with water. Cover the bowl and allow the mixture to sit on the countertop overnight.

3. The next day, drain the vegetables and rinse thoroughly with cold water.

4. Prepare your water bath canner.  Place 4-5 pint jars in the water bath to warm.

5. Bring the vinegar and water to a simmer in a separate pot.  Into the hot jars, divide the garlic, red pepper flakes, oregano, celery seed and peppercorns.

6. Pack the vegetables into the jars, then pour over the vinegar solution.

7. Add the lids and process the pints for 10 minutes.

8. To serve, dress the pickles with a tablespoon or two of olive oil, course salt and freshly ground pepper.

Yield 4-5 pints

Tammy Kimbler is the blogger of One tomato, two tomato. A cultivator at heart, Tammy’s passions lie with food, preservation, gardening and connecting to her local community through blogging and urban agriculture. She eats well and love to feed others as often as possible. She currently resides with her family in Minneapolis, Minnesota.

Chutneys and pickles with Rosa Mashiter

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By West Country Life

As we are in October, it is clear-out time, especially in the gardens and allotments, and time to do something with those tomatoes which have failed to ripen, as well as use up windfall fruit and perhaps the last of those runner beans which are not really now at their best.

It is, of course, time for making pickles and chutneys again, and, yes, they make excellent birthday and Christmas presents.

A few tips for making good chutneys are: always remember to use a stainless steel pan, check the correct consistency of your chutney by drawing a spoon across the pan base – you should have a clear line showing that there is no free liquid left – always pour chutney into clean, warmed jars while hot and, when cool, cover with a vinegar-proof lid of glass, plastic or coated metal.

Green tomato chutney with ginger:

Ingredients

2kg green tomatoes; 450g onions; 450g cooking apples (or use windfalls); 600ml vinegar; 28g dried root ginger; 225g sultanas; 1tspn salt; 450g granulated sugar; 1tspn cayenne pepper; 2tspns Dijon mustard

Method

Chop the tomatoes. Peel and chop the onion. Peel, core and chop the apples. Put the tomatoes, onion and apples into a heavy based pan with the vinegar, root ginger, sultanas, salt, sugar, cayenne pepper and Dijon mustard and bring to the boil, lower the heat and cook for about an hour, or until the mixture is reduced to a thick consistency. Using a slotted spoon remove and discard the root ginger, and then ladle the chutney into warmed jars. Cool, cover, seal and label.

Autumn chutney

Ingredients

1kg pears; 1kg apples; 450g onions; 450g dates; 1 litre vinegar; 25g pickling spice; 1tspn salt; 2tblspns dried English mustard; 25g ground ginger; 1kg golden syrup

Method

Peel and core the pears and apples and cut into small dice. Peel and chop the onions. Chop the dates.

Put the vinegar into a large preserving pan with the pickling spice tied in a muslin bag, add the salt, mustard, ginger and golden syrup and boil together for just five minutes. Remove the spice bag and add the pears, apples, onions and chopped dates and simmer together until thick and brown. Ladle into sterilized jars, allow to cool then cover and label.

Vivian Howard Parties with Pickles on ‘A Chef’s Life’

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Gillie Houston   –   www.yahoo.com

For most, pickles represent a source of salty brine and satisfying crunch; for others, they represent much more. “Cucumber pickles are a way of life here in eastern North Carolina,” Chef Vivian Howard says in the promo for the next episode of A Chef’s Life.This week, Howard visits a cucumber farm and gets a lesson in the ins-and-outs of pickles.

First, she heads into the kitchen to be taught the art of pickling from a family who has been doing it for generations. Howard asks her guest: “What did your mother do with the pickles?” His answer? “Had them with chocolate cake.” The host tries the oddball combination and admits it’s surprisingly good.

Howard then gets to flex her farm skills, watching in awe as some 15-20 massive dump trucks per day are filled with the harvested green vegetables, ready to be soaked, jarred, and enjoyed by pickle lovers everywhere. To learn how to make your own quick pickles, check out the recipe below.

Check your local PBS listings to find out when A Chef’s Life airs in your area.

PICKLES

In this episode we show you how to make fermented pickles. That process takes days. If you don’t have that kind of time and need pickles pronto, try this recipe for making quick pickles.

Quick-Pickled Cucumbers and Onions

Makes about 4 cups

1 pound small, seedless cucumbers, cut into ¼-inch rounds
1 bunch spring onions, cut into rings or 1 medium sweet onion, thinly sliced
1 (12-ounce) bottle unseasoned rice wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Place the cucumbers and onions in a 1-quart jar with tight-fitting lid.

Bring the vinegar, sugar, salt, and pepper to a simmer in a medium saucepan over medium-high heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the vinegar mixture over the cucumbers and onions, making sure the vegetables are submerged.

Cover and refrigerate until chilled before serving. Store covered and refrigerated for up to 1 week.

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