CANNED SOUR PICKLES AND PICKLING SPICE
Cucumbers brined in vinegar solution and shot through with pepper and spice make spirited -- and addictive -- snacks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 quarts
Number Of Ingredients 10
Steps:
- For the pickling spice, blend 3 tablespoons whole black peppercorns, 3 tablespoons of yellow mustard seeds, 4 teaspoons of allspice and 1 cinnamon stick, crumbled. Makes 1/2 cup.
- On the first day:Trim blossom ends from cucumbersand cut lengthwise intoquarters or halves. Put in a bowl;add salt (A). Cover with coolwater and mix to dissolve salt (B). Place a small plate inside bowl on top of cucumbers to keep them submerged. Let stand at cool room temperature or in refrigerator for 12 to 18 hours.
- On the second day:Prepare jars as described inGeneral Rules. Drain cucumbers,rinse, and drain again. Bringvinegar, water, and 1 teaspoon Koshersalt to a boil.
- Lift jars out of hot water one at a time, draining water. Fill with cucumbers (C). (It helps to lay jar on side and fill edges first, then center -- this keeps cucumbers from falling over.) If desired, add 2 cloves garlic and 2 or 3 sprigs dill to each jar. Sprinkle 2 teaspoon pickling spice into quart jars. (If you're going to store pickles for longer than a month, rather than adding spices directly, put them in a cheesecloth bag and simmer in pickling liquid for 5 minutes. Remove before filling jars.) Fill with boiling pickling liquid. Leave 1/2-inch headspace.
- Slide a nonmetallic spatulaor chopstick between cucumbersand jar; release air bubblesby pressing gingerly on cucumbers.Repeat 2 or 3 times.
- Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water and place onjar. Screw band down, just untilresistance is met. As each jar isfilled, set it onto rack in boiling-watercanner. Keep canner waterat a simmer.
- After all jars are filled andplaced on rack, bring water to aboil. Lower rack into canner.Water level must cover caps onjars by 1 to 2 inches. If needed,add more boiling water.
- Put lid on canner. As soon asjars are lowered, start countingtime. Return to a boil. Processquarts 15 minutes at a gentlebut steady boil.
- Remove jars from canner and set them upright on a dry towel or rack to cool. Do not retighten bands. Let jars cool for 12 hours minimum, 24 hours maximum. After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place. Pickles will continue to absorb brine over time, deepening the intensity of both flavor and color (D).
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
HOMEMADE PICKLING SPICE
An old-time combination from scratch mixture.
Provided by Mooseinthekitchen
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 4 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 0.3 g
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