Thursday, September 6, 2012

Tate County Pickles

I've never made pickles before but after a William-Sonoma demonstration, I couldn't wait to try it. I used four cucumbers, 1 large red bell pepper and one onion -- all from the farmer's market in Senatobia. These need to sit and "mellow" for two weeks so we haven't tried them yet, but the ones I tried at the cooking demonstration were excellent!

Start by cutting up fresh cucumbers, red bell pepper and onion. Or use any vegetable you have on hand like okra or asparagus.

To make the pickling spice, combine 1 cinnamon stick, 2 dried bay leaves, 2 whole cloves, 2 T mustard seeds, 2 T whole coriander seeds, 1 T mixed peppercorns, 2 t allspice, 2 t dill seeds and 1 t red pepper flakes. This can be stored in an airtight container for up to a year.

Over medium-high heat combine 3 cups distilled white vinegar and 2 T kosher salt (I used sea salt). Add 3 cups water and bring to a boil, stirring to dissolve the salt. In each jar, place 1 T pickling spices, 1 T dill deeds and 4 dill sprigs. Layer the cucumber and other vegetables in jars. Pack them to avoid large gaps. Fill the jars with vinegar mixture to within 3/4 inch of the rims.

* I did not process my pickles and just plan on storing them in the fridge but if you wanted them to have a year-long shelf life you would use hot, sterilized one-pint canning jars and their lids. After filling jars, process sealed jars in a large deep pot and add enough water to cover by 2 inches. Bring the water to a bowl, cover the pot and boil the jars for 7 minutes, keeping them submerged. Using tongs, transfer to a towel-lined surface to cool.

Let the jars stand undisturbed for 24 hours and then set aside for two weeks to allow flavors to develop. Store in a cool, dark place for up to a year.

1 comment:

Signy said...

I'm SO impressed!! My grandmother would be so proud!!!