Pickle Recipes

Not sure what to do with all of those cucumbers you’ll be harvesting this year?  These are courtesy of our pickle seminar speaker, Nate Cofer

Pickled Green Beans -Makes 3 pints

• 3 pounds green beans
• 9 cloves garlic, crushed
• 3 cinnamon sticks
• 3 bay leaves
• 3 tablespoons yellow mustard seeds
• 3 tablespoons brown mustard seeds
• 6 tablespoons dill seeds
• 3 tablespoons black peppercorns
• 6 teaspoons kosher salt
• 2 ¼ cups distilled white vinegar (5% acidity)

Add one-third of the green beans, garlic, spices, and salt to each jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days. Can be used for carrots, but for onions omit the dill.

Pickled Cucumber Spears

To each pint jar add the following;

• 4 or 5 small cucumbers, sliced in quarters or less to fit
• 5 cloves garlic, crushed
• 2 tablespoons dill seeds
• 3 tablespoons black peppercorns
• 6 teaspoons kosher salt
• 3 sprigs fresh dill
• Distilled white vinegar (5% acidity)

Put cucumbers, spices, and salt into the jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days.
Variation: Add 2 or 3 serrano peppers halved, with seeds intact for a spicy pickle.

Pickled Beets -Makes 4 pints

• 5 pounds beets
• 1-quart white vinegar (5% acidity)
• 1½ tablespoons allspice, ground
• 6 cinnamon sticks
• ¼ cup honey

Boil beets until tender put in cold water, and peel. Cut beets into quarters. Put all but beets and honey in a pot and bring to a boil; add honey. Put beet quarters into jars then fill with boiling liquid. Put jars into a boiling water bath for 20 min to ½ hour.

Pear Chutney – Makes 6 pints

• 4 pounds of pears, cored, peeled, and chopped fine
• 3 lemons, sliced, seeded, and quartered
• 1 ½ pounds brown sugar
• ¼ cup honey
• 1 ½ pounds sweet onions, diced
• 1 quart apple cider vinegar
• ¾ pound raisins
• ¼ pound crystallized ginger, chopped fine
• 1 tablespoon mustard seeds
• 2 teaspoons cayenne pepper (more if spicier chutney is desired)
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Place all ingredients into a pot. Cook over low boil until mixture thickens and pear chunks darken. Hot pack above 195 degrees. Turn jar upside down on lid for 2 minutes. Place in hot water bath for 10 to 15 min to insure seal.

For more fun recipes and tips check out www.freshpreserving.com

Share this post