This summer I’m having a lot of fun learning the basics of
food preservation. First I wrote about making
jams and jellies, and this week I
had article in the
Topeka Capital-Journal about pickling.
I do a little dance each time I hear a jar's lid pop as it seals. The Picky Eater just shakes his head at my excitement.
In the article, I wrote about my first memories
of homemade pickles being of my Mamaw making jars in her Missouri farmhouse kitchen. I have a card from her recipe file
from 1971 that lists all the pickles she made that summer, including 40 pints
of dill pickles and 12 of lime pickles (named not for the citrus fruit but
because the cucumbers were soaked in lime and the pickles were a bright green
color.)
In fact, I have a photo of Mamaw coming up from the cellar
with a jar of pickles in her hand. I won’t post it here. Her hair is in
curlers, and even though she’s no longer with us, I know she would be mortified
if I put it out there for all to see.
The photo makes me smile every time I see it. She didn't know I was taking it. Bad granddaughter.
While I like pickles made with cucumbers, giardiniera is my
favorite. This Italian mix of pickled veggies typically calls for cauliflower,
carrots, celery, and red pepper. Since I’m not a fan of red peppers, I added
extra carrot instead.
I also made bread and butter pickles. While there are many recipes
available, I decided to try the Ball Bread and Butter Pickle Mix found with the
canning supplies. I just followed the recipe on the jar. Yum!
To read all of my pickling tips, just click
here. The
giardiniera recipe is also in the article, but I like it so much I had to share
it here as well.
Giardiniera
Adapted from The
America’s Test Kitchen D. I. Y. Cookbook by the editors at America’s
Test Kitchen
Makes 4 1-pint jars
1/2 head cauliflower, cut into 1/2-inch florets
4 carrots, sliced 1/4-inch thick on an angle
3 celery ribs, cut into 1/2-inch pieces
2 serrano chilies, stemmed and thinly sliced
4 garlic cloves, peeled
2 3/4 cups distilled white vinegar
2 1/4 cups water
1/4 cup sugar
1/4 cup Diamond Crystal kosher salt
Wash 4 1-pint jars in warm, soapy water or the dishwasher.
Also wash the screw bands by hand. In a large pot or canner, place the jars
without lids on a rack so they do not touch the bottom. If you don’t have a
rack, place the rings on the bottom and set the jars on top. Fill with water to
2 inches above the jars. Cover and heat to boiling, and then boil for 10
minutes. After that time, turn heat to low and keep the jars in the water until
needed.
Place the flat canning lids in a sauce pan off the heat and
pour some of the liquid from the boiling pot over the top to cover. This will
soften the rubber to help the lids seal.
In a large bowl, toss together the cauliflower, carrots,
celery, and chilies. Set aside.
In a large sauce pan, heat the vinegar, water, sugar, and
salt to a boil over medium-high heat. Add the garlic cloves, remove from the
heat, cover, and let stand for 10 minutes. Remove the garlic cloves and bring
the mixture back to a boil.
Remove the jars from the hot water and turn up the heat to
bring the canner water back to a boil. Working with one jar at a time, pack
with the vegetable mixture to the neck of the jar. Pour the boiling vinegar
mixture over the vegetables until completely covered, leaving 1/2-inch
headspace from the top. Run a small rubber spatula, plastic knife, or bamboo skewer
between the jar and the food, pressing towards the center, to release any air
bubbles. Wipe the rim with a damp cloth. Remove a flat lid from the warm water
and place on top of the jar. Screw on a ring. Continue until the remaining jars
are filled.
When the water in the canner is boiling, gently place the
jars inside, making sure they do not touch each other or the outside of the canner.
Make sure the water covers the jars by at least 1 to 2 inches. Cover, bring the
water back to a boil, and process for 10 minutes. Turn off the heat and remove
the canner lid. Allow the jars to remain in the hot water for an additional 5
minutes.
Remove the jars from the canner and place on a dry towel to
cool completely, leaving 1 to 2 inches of space between the jars. You will hear
the lids start to pop as they seal, but it may take some time. Let the jars
cool 12 to 24 hours before checking the seal. If the ring band has loosed
during processing, do not tighten. This could interfere with the sealing
process.
To check the seal on the cooled jars, press on the lid. If
it springs back, the jar is not sealed. Also remove the ring and to lift the
lid with your fingertips. If it stays tight, the seal is good. If after 24
hours a jar doesn’t seal, just store the unsealed jar in the refrigerator and
enjoy it first. Also refrigerate any jar after it’s opened.
The vegetables with be tender and flavorful in a week,
though you can eat them right away if you can’t wait. Store the sealed jar in
the pantry for up to 1 year.