3 Bean Salad -by Ball (See below)
Antipasto (Vegetable)
Artichoke (Jerusalem) Pickled NCHFP
Asparagus NCHFP
Asparagus Bernardin
Aubergine Pickles (eggplant) Bernardin
Banana Peppers NCHFP
Beets NCHFP
Bread and Butter Pickled Jicama
Broccoli - REFRIGERATOR ONLY RECIPE
Brussel Sprouts or Cauliflower
Cauliflower or Brussel Sprouts NCHFP
Cinnamon Watermelon Rind Pickles
Dill Chive Pickled Peas Ball® (See Below)
Dilled Beans aka Dilly Beans NCHFP
Dilly Tomatoes
Escabeche (also below)
Fiddleheads (bottom of the page)
Golden Pickled Beets (you can use red also)
Green Tomato-Hot Pepper Pickles (see below)
Jardiniere (Pickled Garden Vegetables)
Jardiniere (1 recipes below)
Kosher Style Dill Green Tomato Pickles NCHFP
Lakeview Lodge Green Tomato Pickles (quarts or less)
Marinated Peppers NCHFP
Marinated Whole Mushrooms NCHFP
Marrow (squash) ‘n Onion Mustard Pickles
Pickled Baby Carrots NCHFP
Pickled Bell Peppers NCHFP
Pickled Garlic Scapes (refrigerate only)
Pickled Hot Peppers NCHFP
Pickled Jalapeno Rings NCHFP
Pickled Jalapenos (homestyle) Ball® See below
Pickled Lemon-Thyme Brussel Sprouts
Pickled Mixed Vegetables NCHFP
Pickled Dilled Okra NCHFP
Pickled Pearl Onions NCHFP
Pickled Onions by Ball® (see below) ▼
Pickled Pigs Feet
Pickled Ramps (leeks) See Below
Pickled Red, White or Yellow Onions
Pickled Roasted Peppers Ball® *
Pickled Yellow Pepper Rings NCHFP
Sauerkraut
Sauerkraut NCHFP
Spiced Green Tomatoes NCHFP
Taqueria Style Pickled Carrots (See below)
Vegetable Antipasto Bernardin
Vietnamese Carrot and Daikon Pickle Bernardin
Vietnamese-Style Bahn Mi Pickles by Ball®
Watermelon Rind Pickles NCHFP
Watermelon Rind Pickles II Mrs Wages
Zucchini Pickles Bernardin❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧+Artichoke Hearts (Marinated)
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Asparagus
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Refrigerator Banana Peppers
❧❧❧❧❧❧❧❧❧❧❧
Broiled Pickled Onions
❧❧❧❧❧❧❧❧❧❧
Beet Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Bread and Butter Pickled Onions
❧❧❧❧❧❧❧❧❧❧❧❧
Candied Jalapeños
Makes about 4 (16 oz) pint jars
These pickled jalapenos, also known as candied jalapenos, deliver a real punch of
sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili.
Ingredients
3 cups vinegar (ACV or white)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
DirectionsPrepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine all ingredients accept jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
Ladle hot jalapenos into a hot jar leaving a ½ inch headspace. Pour hot brine over
jalapenos, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.
Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Confetti Pickles (squash, cucumber and radishes)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧Dilled Green Tomatoes
❧❧❧❧❧❧❧❧❧
Dilly Beans
❧❧❧❧❧❧❧❧❧❧Dilly Tomatoes
Makes 1 pint
LEVEL OF EASE: Easy
PRESERVING METHOD: Waterbath
Ingredients:
1½ Cups small grape or cherry tomatoes
1 Shallot
1 Bay leaf
4 Tbsp fresh dill, chopped
½ Tbsp Yellow Mustard seeds
1 Tbsp Kosher Salt
½ tsp Citric acid
Pinch of Red Chile Flakes
1 Tbsp light brown sugar
½ cup Cider Vinegar
½ cup cold water
1 pint jar with lid and band
DIRECTIONS:
PREPARE boiling water canner. Heat jars in simmering water until ready to use. Do NOT BOIL. Wash lids in warm soapy water and set bands aside.
USING a sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay leaf, chopped dill, and mustard seeds. Toss well and set aside.
COMBINE the salt, the citric acid, chile flakes, brown sugar, cider vinegar, and water in a small pot and bring to a vigorous boil and then remove from heat. Pack tomatoes into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of head-space.
POUR the hot brine over the tomatoes leaving a ½ inch head-space. Remove air and add more brine if needed to the ½ inch head-space and wipe rim of jar. Center lid on jar and apply ring to fingertip tight.
PROCESS jars in Boiling Waterbath for 10 minutes, adjusting for your altitude. Remove Canner lid and wait 5 mins then remove jars and cool. Check lids AFTER 24 hours. Lids should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧End of Garden Pickles
3 Bean Salad -by Ball (See below)
Antipasto (Vegetable)
Artichoke (Jerusalem) Pickled NCHFP
Asparagus NCHFP
Asparagus Bernardin
Aubergine Pickles (eggplant) Bernardin
Banana Peppers NCHFP
Beets NCHFP
Bread and Butter Pickled Jicama
Broccoli - REFRIGERATOR ONLY RECIPE
Brussel Sprouts or Cauliflower
Cauliflower or Brussel Sprouts NCHFP
Cinnamon Watermelon Rind Pickles
Dill Chive Pickled Peas Ball® (See Below)
Dilled Beans aka Dilly Beans NCHFP
Dilly Tomatoes
Escabeche (also below)
Fiddleheads (bottom of the page)
Golden Pickled Beets (you can use red also)
Green Tomato-Hot Pepper Pickles (see below)
Jardiniere (Pickled Garden Vegetables)
Jardiniere (1 recipes below)
Kosher Style Dill Green Tomato Pickles NCHFP
Lakeview Lodge Green Tomato Pickles (quarts or less)
Marinated Peppers NCHFP
Marinated Whole Mushrooms NCHFP
Marrow (squash) ‘n Onion Mustard Pickles
Pickled Baby Carrots NCHFP
Pickled Bell Peppers NCHFP
Pickled Garlic Scapes (refrigerate only)
Pickled Hot Peppers NCHFP
Pickled Jalapeno Rings NCHFP
Pickled Jalapenos (homestyle) Ball® See below
Pickled Lemon-Thyme Brussel Sprouts
Pickled Mixed Vegetables NCHFP
Pickled Dilled Okra NCHFP
Pickled Pearl Onions NCHFP
Pickled Onions by Ball® (see below) ▼
Pickled Pigs Feet
Pickled Ramps (leeks) See Below
Pickled Red, White or Yellow Onions
Pickled Roasted Peppers Ball® *
Pickled Yellow Pepper Rings NCHFP
Sauerkraut
Sauerkraut NCHFP
Spiced Green Tomatoes NCHFP
Taqueria Style Pickled Carrots (See below)
Vegetable Antipasto Bernardin
Vietnamese Carrot and Daikon Pickle Bernardin
Vietnamese-Style Bahn Mi Pickles by Ball®
Watermelon Rind Pickles NCHFP
Watermelon Rind Pickles II Mrs Wages
Zucchini Pickles Bernardin
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧+
Artichoke Hearts (Marinated)
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Asparagus
Pickled Asparagus
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Refrigerator Banana Peppers
❧❧❧❧❧❧❧❧❧❧❧
Broiled Pickled Onions
❧❧❧❧❧❧❧❧❧❧
Beet Pickles
Refrigerator Banana Peppers
❧❧❧❧❧❧❧❧❧❧❧
Broiled Pickled Onions
❧❧❧❧❧❧❧❧❧❧
Beet Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Bread and Butter Pickled Onions
❧❧❧❧❧❧❧❧❧❧❧❧
Candied Jalapeños
Makes about 4 (16 oz) pint jars
These pickled jalapenos, also known as candied jalapenos, deliver a real punch of
sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili.
Ingredients
3 cups vinegar (ACV or white)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
Directions
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine all ingredients accept jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
Ladle hot jalapenos into a hot jar leaving a ½ inch headspace. Pour hot brine over
jalapenos, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.
Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Combine all ingredients accept jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
Ladle hot jalapenos into a hot jar leaving a ½ inch headspace. Pour hot brine over
jalapenos, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner.
Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Confetti Pickles (squash, cucumber and radishes)
Confetti Pickles (squash, cucumber and radishes)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Dilled Green Tomatoes
❧❧❧❧❧❧❧❧❧
Dilly Beans
❧❧❧❧❧❧❧❧❧❧
Dilly Tomatoes
Makes 1 pint
LEVEL OF EASE: Easy
PRESERVING METHOD: Waterbath
Ingredients:
1½ Cups small grape or cherry tomatoes
1 Shallot
1 Bay leaf
4 Tbsp fresh dill, chopped
½ Tbsp Yellow Mustard seeds
1 Tbsp Kosher Salt
½ tsp Citric acid
Pinch of Red Chile Flakes
1 Tbsp light brown sugar
½ cup Cider Vinegar
½ cup cold water
1 pint jar with lid and band
DIRECTIONS:
PREPARE boiling water canner. Heat jars in simmering water until ready to use. Do NOT BOIL. Wash lids in warm soapy water and set bands aside.
USING a sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay leaf, chopped dill, and mustard seeds. Toss well and set aside.
COMBINE the salt, the citric acid, chile flakes, brown sugar, cider vinegar, and water in a small pot and bring to a vigorous boil and then remove from heat. Pack tomatoes into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of head-space.
POUR the hot brine over the tomatoes leaving a ½ inch head-space. Remove air and add more brine if needed to the ½ inch head-space and wipe rim of jar. Center lid on jar and apply ring to fingertip tight.
PROCESS jars in Boiling Waterbath for 10 minutes, adjusting for your altitude. Remove Canner lid and wait 5 mins then remove jars and cool. Check lids AFTER 24 hours. Lids should not flex when center is pressed.
Makes 1 pint
LEVEL OF EASE: Easy
PRESERVING METHOD: Waterbath
Ingredients:
1½ Cups small grape or cherry tomatoes
1 Shallot
1 Bay leaf
4 Tbsp fresh dill, chopped
½ Tbsp Yellow Mustard seeds
1 Tbsp Kosher Salt
½ tsp Citric acid
Pinch of Red Chile Flakes
1 Tbsp light brown sugar
½ cup Cider Vinegar
½ cup cold water
1 pint jar with lid and band
DIRECTIONS:
PREPARE boiling water canner. Heat jars in simmering water until ready to use. Do NOT BOIL. Wash lids in warm soapy water and set bands aside.
USING a sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay leaf, chopped dill, and mustard seeds. Toss well and set aside.
COMBINE the salt, the citric acid, chile flakes, brown sugar, cider vinegar, and water in a small pot and bring to a vigorous boil and then remove from heat. Pack tomatoes into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of head-space.
POUR the hot brine over the tomatoes leaving a ½ inch head-space. Remove air and add more brine if needed to the ½ inch head-space and wipe rim of jar. Center lid on jar and apply ring to fingertip tight.
PROCESS jars in Boiling Waterbath for 10 minutes, adjusting for your altitude. Remove Canner lid and wait 5 mins then remove jars and cool. Check lids AFTER 24 hours. Lids should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
End of Garden Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧Escabeche by Ball®
INGREDIENTS
4 red, yellow and green peppers, cut into 1/2 inch strips
2 large onions, halved and sliced into 1/2 inch sections
3 carrots, cut crosswise into 1/4 inch slices
5-6 large jalapeños, quartered and seeded
8 green tomatoes or tomatillos, quartered
4 cups white vinegar
1 cup water
4 tsp. Salt
5 garlic cloves, minced
1 tsp. cumin seeds
1 tsp coriander seeds
2 tsp. Mexican oregano
2 bay leaves
DIRECTIONS ….FIRST, LET'S PREP!
Lightly char vegetables over a ame on a grill or in a broiler; set aside.
NEXT, TIME TO COOK!
Combine vinegar, water salt and garlic in a non-reactive pot over medium heat and bring to a simmer. Divide vegetables and spices evenly.
NEXT, LET'S CAN IT!
Pack vegetables and spices into a clean hot jar. Ladle hot brine over vegetables leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to ngertip tight. Place jar in boiling water canner. Repeat with second jar.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧❧❧❧❧
Escabeche by Ball®
INGREDIENTS
4 red, yellow and green peppers, cut into 1/2 inch strips
2 large onions, halved and sliced into 1/2 inch sections
3 carrots, cut crosswise into 1/4 inch slices
5-6 large jalapeños, quartered and seeded
8 green tomatoes or tomatillos, quartered
4 cups white vinegar
1 cup water
4 tsp. Salt
5 garlic cloves, minced
1 tsp. cumin seeds
1 tsp coriander seeds
2 tsp. Mexican oregano
2 bay leaves
DIRECTIONS ….FIRST, LET'S PREP!
Lightly char vegetables over a ame on a grill or in a broiler; set aside.
NEXT, TIME TO COOK!
Combine vinegar, water salt and garlic in a non-reactive pot over medium heat and bring to a simmer. Divide vegetables and spices evenly.
NEXT, LET'S CAN IT!
Pack vegetables and spices into a clean hot jar. Ladle hot brine over vegetables leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to ngertip tight. Place jar in boiling water canner. Repeat with second jar.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
❧❧❧❧❧❧❧❧❧❧❧❧❧
Fiddlehead Recipes
The School of Food & Agriculture at the University of Maine and Cooperative Extension staff have tested these fiddlehead recipes below. The most successful of these recipes in terms of flavor, keeping quality, and safety are included in this fact sheet.
Plain Pickled Fiddleheads
Cider or white vinegar (5% acidity)
Sugar
1/8 tsp each of black pepper, ground nutmeg, cinnamon, allspice and celery seed
(salt is also optional)
Clean and wash fiddleheads thoroughly using the process above. Pour enough vinegar over the fiddleheads to cover; then strain the vinegar off into a pan and measure the volume. Add 1 cup sugar for every gallon of measured vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes, then immediately pour the hot liquid over the fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath. Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Pickled Fiddleheads
1 quart cider or white vinegar (5% acidity)
5 cups sugar
2 teaspoons canning & pickling salt
Clean and wash fiddleheads thoroughly using the process above. Mix vinegar, sugar and salt in a saucepan, bring to a boil and immediately pour over fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
❧❧❧❧❧❧❧❧❧
The School of Food & Agriculture at the University of Maine and Cooperative Extension staff have tested these fiddlehead recipes below. The most successful of these recipes in terms of flavor, keeping quality, and safety are included in this fact sheet.
Plain Pickled Fiddleheads
Cider or white vinegar (5% acidity)
Sugar
1/8 tsp each of black pepper, ground nutmeg, cinnamon, allspice and celery seed
(salt is also optional)
Clean and wash fiddleheads thoroughly using the process above. Pour enough vinegar over the fiddleheads to cover; then strain the vinegar off into a pan and measure the volume. Add 1 cup sugar for every gallon of measured vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes, then immediately pour the hot liquid over the fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath. Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Pickled Fiddleheads
1 quart cider or white vinegar (5% acidity)
5 cups sugar
2 teaspoons canning & pickling salt
Clean and wash fiddleheads thoroughly using the process above. Mix vinegar, sugar and salt in a saucepan, bring to a boil and immediately pour over fiddleheads that are packed into clean pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 6 pints if using 3 pounds of raw, cleaned and trimmed fiddleheads.
❧❧❧❧❧❧❧❧❧
Peach Pickles
Ingredients:
8 pounds peeled peaches (small to medium size, 1 to 1 ½ “ diameter)
2 tablespoons whole cloves, crushed
1 tablespoon ginger
6¾ cups sugar
1 quart vinegar (5% acidity)
4 sticks cinnamon (2 inches long)
Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon Ascorbic acid and 2 quarts water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook
until they can be pierced with a fork, but are not yet soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack
into hot jars, leaving ½-inch head-space. Cover with syrup, maintaining the
½-inch head-space. Remove air bubbles. Wipe jar rims. Adjust lids.
Process 20 minutes in boiling water bath. Yields about six pint jars
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Quick Sour Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
1/2-gallon cider or white vinegar (5% acidity)
2 cups water
1/2 cup pickling & canning salt
1/2 cup sugar
1/2 cup mustard seed
Clean and wash fiddleheads thoroughly using the process above. Mix brine ingredients and bring to a boil. Pour immediately over fiddleheads that are packed into clean, pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath. Makes approximately 6 pints.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Garlic Dill Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
8 cups cider or white vinegar (5% acidity)
1/2 cup canning & pickling salt
1 tsp dill seed per jar
1 garlic clove, peeled per jar
1 tsp of red pepper flakes per jar (optional)
Clean and wash fiddleheads thoroughly using the process above. Add dill, garlic and optional red pepper to clean, pint canning jars. Pack fiddleheads into jars. Mix vinegar and salt in a saucepan, bring to a boil, and immediately pour over fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 7 pints.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Bread and Butter Pickled Fiddleheads
4 pounds raw, cleaned and trimmed Fiddleheads
3 large onions, thinly sliced
1/2 cup pickling & canning salt
Cold water
Ice cubes
5 cups sugar
5 cups cider or white vinegar (5% acidity)
1 ½ teaspoons turmeric
1 ½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
Clean and wash fiddleheads using the process above. In a clean 8-quart enamel,
stainless steel or glass container, stir fiddleheads, onions, salt and enough cold
water to cover fiddleheads until the salt dissolves and stir in ice to cover
fiddleheads. Cover the container and let stand in a cool place for 2 hours or less.
Drain fiddleheads, rinse with cold running water, and then drain thoroughly.
Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into a 8-quart
heavy saucepan. Over high heat, bring to a boil. Add fiddleheads and onions
to the saucepan and then heat to a boil. Spoon hot fiddleheads into clean jars
and immediately ladle syrup over fiddleheads. Remove air bubbles, adjust the
liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids
and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath
canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water
is covering all jars in the water bath. Makes approximately 6 pints.
Ingredients:
8 pounds peeled peaches (small to medium size, 1 to 1 ½ “ diameter)
2 tablespoons whole cloves, crushed
1 tablespoon ginger
6¾ cups sugar
1 quart vinegar (5% acidity)
4 sticks cinnamon (2 inches long)
Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon Ascorbic acid and 2 quarts water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook
until they can be pierced with a fork, but are not yet soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack
into hot jars, leaving ½-inch head-space. Cover with syrup, maintaining the
½-inch head-space. Remove air bubbles. Wipe jar rims. Adjust lids.
Process 20 minutes in boiling water bath. Yields about six pint jars
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Quick Sour Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
1/2-gallon cider or white vinegar (5% acidity)
2 cups water
1/2 cup pickling & canning salt
1/2 cup sugar
1/2 cup mustard seed
Clean and wash fiddleheads thoroughly using the process above. Mix brine ingredients and bring to a boil. Pour immediately over fiddleheads that are packed into clean, pint jars. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath. Makes approximately 6 pints.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Garlic Dill Pickled Fiddleheads
3 pounds raw, cleaned and trimmed fiddleheads
8 cups cider or white vinegar (5% acidity)
1/2 cup canning & pickling salt
1 tsp dill seed per jar
1 garlic clove, peeled per jar
1 tsp of red pepper flakes per jar (optional)
Clean and wash fiddleheads thoroughly using the process above. Add dill, garlic and optional red pepper to clean, pint canning jars. Pack fiddleheads into jars. Mix vinegar and salt in a saucepan, bring to a boil, and immediately pour over fiddleheads. Remove air bubbles, adjust the liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water is covering all jars in the water bath.
Makes approximately 7 pints.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Bread and Butter Pickled Fiddleheads
4 pounds raw, cleaned and trimmed Fiddleheads
3 large onions, thinly sliced
1/2 cup pickling & canning salt
Cold water
Ice cubes
5 cups sugar
5 cups cider or white vinegar (5% acidity)
1 ½ teaspoons turmeric
1 ½ teaspoons celery seeds
1 ½ teaspoons mustard seeds
Clean and wash fiddleheads using the process above. In a clean 8-quart enamel,
stainless steel or glass container, stir fiddleheads, onions, salt and enough cold
water to cover fiddleheads until the salt dissolves and stir in ice to cover
fiddleheads. Cover the container and let stand in a cool place for 2 hours or less.
Drain fiddleheads, rinse with cold running water, and then drain thoroughly.
Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into a 8-quart
heavy saucepan. Over high heat, bring to a boil. Add fiddleheads and onions
to the saucepan and then heat to a boil. Spoon hot fiddleheads into clean jars
and immediately ladle syrup over fiddleheads. Remove air bubbles, adjust the
liquid to 1/2-inch headspace and wipe the jar rim. Apply two-piece dome lids
and adjust lids to fingertip tight. Process for 15 minutes in a boiling water bath
canner, ensuring a rolling boil for the full 15 minutes and at least 1-inch of water
is covering all jars in the water bath. Makes approximately 6 pints.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Dilly Peach Pickles
❧❧❧❧❧❧❧❧
Fig Pickles
❧❧❧❧❧❧❧❧
Fig Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Fireballs (hot pickled Cherry Tomatoes)
1 gallon Cherry Tomatoes
4 garlic cloves
4 Celery Stalks (length of jar)
4 Hot Peppers
4 Heads of fresh dill
1 Quart water
2 Quarts white Vinegar
½ cup Pickling salt
DIRECTIONS
Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
Combine water, pickling salt and vinegar.
Boil.
Fill jars to 1/2 inch head space from top.
Process 10 minutes in boiling water bath.
Makes 4 quarts.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Fireballs (hot pickled Cherry Tomatoes)
Fireballs (hot pickled Cherry Tomatoes)
4 garlic cloves
4 Celery Stalks (length of jar)
4 Hot Peppers
4 Heads of fresh dill
1 Quart water
2 Quarts white Vinegar
½ cup Pickling salt
DIRECTIONS
Pack 3 1/2 pounds of cherry tomatoes in each of the
clean, hot jars.
To each quart jar add a clove of garlic, a celery stalk,
To each quart jar add a clove of garlic, a celery stalk,
a hot red pepper, and a head of dill.
Combine water, pickling salt and vinegar.
Boil.
Fill jars to 1/2 inch head space from top.
Process 10 minutes in boiling water bath.
Makes 4 quarts.
Combine water, pickling salt and vinegar.
Boil.
Fill jars to 1/2 inch head space from top.
Process 10 minutes in boiling water bath.
Makes 4 quarts.
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
German Red Cabbage (1 head is 4 lbs)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Green Tomato Hot Pepper Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Home Style Pickled Jalapenos
❧❧❧❧❧❧❧❧❧❧
Hot Peppers
❧❧❧❧❧❧❧❧❧❧
Hot Pickle Mix
❧❧❧❧❧❧❧
Jardiniera
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Lemony Eggplant Artichoke Caponata
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧Mustard Beans
❧❧❧❧❧❧❧
Peach Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pizza Pickled Brussels Sprouts
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Butternut Squash
❧❧❧❧❧❧❧❧❧❧
Pickled Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Carrots
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Taqueria Style Pickled Carrots
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Cauliflower
❧❧❧❧❧❧❧❧❧❧❧
Okra Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Old Bay Pickled Cauliflower
❧❧❧❧❧❧❧❧❧
Onion Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Brussels Sprouts
❧❧❧❧❧❧❧❧
Pickled Corn
Fermented/Pickles/Marinated
This quick pickle is really, really good. It’s quite easy to prepare, shucking the corn is the most arduous aspect of this recipe. You can make this with blanched corn or raw corn. If going the raw route, you will have to let it pickle for longer, a few weeks minimum. I made a batch of this, with raw corn, in September last year and let it pickle in the fridge until Thanksgiving, where it received raves from all present, even the children! You can make this as spicy as you like, you could also forgo the heat and add in some herbs, other spices (coriander is good), and/or seasonings. Or just corn, the brine, and garlic.
5 – 6 ears Corn, shucked
6 Tbsp Kosher salt, plus extra for blanching water, if you like
2 quarts water, for the brine, not for blanching
12 garlic cloves, or to taste
1 – 2 fresh chiles or 3/4 – 1 t crushed red pepper flakes
1 tsp whole black peppercorns, or a mix of peppercorns
1. If blanching corn, bring a large pot of (salted) water to the boil. Have ready a large bowl of ice water.
2. Cut corn into rounds, maybe 3″ each, or if the cobs aren’t large and you have a large enough container, leave them whole. If blanching, put in water for anywhere from 2 to 4 minutes, depending on the size of the pieces. You may have to do this in batches, in which case you’ll have to refresh the ice water bath. Count the blanching time from when the water returns to the boil. When the blanching time is reached, remove pieces to the ice water bath. Cool for as long as you blanched. Drain.
3. Meanwhile, combine salt and the 2 quarts water in a a bowl or jar and stir to dissolve. Peel garlic. Leave whole or halve, if you like. Seed chiles and slice or chop. Or slice into rounds and seed the rounds. Be careful not to touch your eyes when working with fresh peppers!
4. Put half the corn in a 3 quart or gallon jar or crock. Top with half the garlic, half the chiles and all the pepper. Or put all the flavorings in at once. Put in the rest of the corn, and the rest of the garlic and chiles. The corn should be a good 2 to 3 of inches below the rim. Pour over the brine. Make sure the corn is submerged. You can crumple up some freezer or wax paper and stuff it into the headspace to keep the corn submerged, but I’ve never had to do that with corn.
5. Let stand in a cool, dark place for four days. Taste. If you like, eat. If you want a more spicy, briny pickle, let it sit another couple of days. Then refrigerate. The corn will continue to pickle in the fridge. For raw corn pickle, you can keep it out of the fridge for 4 or 5 days, but refrigerate after that.
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Beans
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Okra
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
German Red Cabbage (1 head is 4 lbs)
German Red Cabbage (1 head is 4 lbs)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Green Tomato Hot Pepper Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Home Style Pickled Jalapenos
Green Tomato Hot Pepper Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Home Style Pickled Jalapenos
Hot Peppers
❧❧❧❧❧❧❧❧❧❧
Hot Pickle Mix
❧❧❧❧❧❧❧
Jardiniera
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Lemony Eggplant Artichoke Caponata
Jardiniera
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Lemony Eggplant Artichoke Caponata
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧
Mustard Beans
❧❧❧❧❧❧❧
Peach Pickles
Peach Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pizza Pickled Brussels Sprouts
Pizza Pickled Brussels Sprouts
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Butternut Squash
Pickled Butternut Squash
❧❧❧❧❧❧❧❧❧❧
Pickled Cabbage
Pickled Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Carrots
Pickled Carrots
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Taqueria Style Pickled Carrots
Taqueria Style Pickled Carrots
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Cauliflower
Pickled Cauliflower
❧❧❧❧❧❧❧❧❧❧❧
Okra Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Old Bay Pickled Cauliflower
❧❧❧❧❧❧❧❧❧
Onion Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Brussels Sprouts
❧❧❧❧❧❧❧❧
Pickled Corn
Fermented/Pickles/Marinated
This quick pickle is really, really good. It’s quite easy to prepare, shucking the corn is the most arduous aspect of this recipe. You can make this with blanched corn or raw corn. If going the raw route, you will have to let it pickle for longer, a few weeks minimum. I made a batch of this, with raw corn, in September last year and let it pickle in the fridge until Thanksgiving, where it received raves from all present, even the children! You can make this as spicy as you like, you could also forgo the heat and add in some herbs, other spices (coriander is good), and/or seasonings. Or just corn, the brine, and garlic.
5 – 6 ears Corn, shucked
6 Tbsp Kosher salt, plus extra for blanching water, if you like
2 quarts water, for the brine, not for blanching
12 garlic cloves, or to taste
1 – 2 fresh chiles or 3/4 – 1 t crushed red pepper flakes
1 tsp whole black peppercorns, or a mix of peppercorns
1. If blanching corn, bring a large pot of (salted) water to the boil. Have ready a large bowl of ice water.
2. Cut corn into rounds, maybe 3″ each, or if the cobs aren’t large and you have a large enough container, leave them whole. If blanching, put in water for anywhere from 2 to 4 minutes, depending on the size of the pieces. You may have to do this in batches, in which case you’ll have to refresh the ice water bath. Count the blanching time from when the water returns to the boil. When the blanching time is reached, remove pieces to the ice water bath. Cool for as long as you blanched. Drain.
3. Meanwhile, combine salt and the 2 quarts water in a a bowl or jar and stir to dissolve. Peel garlic. Leave whole or halve, if you like. Seed chiles and slice or chop. Or slice into rounds and seed the rounds. Be careful not to touch your eyes when working with fresh peppers!
4. Put half the corn in a 3 quart or gallon jar or crock. Top with half the garlic, half the chiles and all the pepper. Or put all the flavorings in at once. Put in the rest of the corn, and the rest of the garlic and chiles. The corn should be a good 2 to 3 of inches below the rim. Pour over the brine. Make sure the corn is submerged. You can crumple up some freezer or wax paper and stuff it into the headspace to keep the corn submerged, but I’ve never had to do that with corn.
5. Let stand in a cool, dark place for four days. Taste. If you like, eat. If you want a more spicy, briny pickle, let it sit another couple of days. Then refrigerate. The corn will continue to pickle in the fridge. For raw corn pickle, you can keep it out of the fridge for 4 or 5 days, but refrigerate after that.
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Beans
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Okra
Okra Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Old Bay Pickled Cauliflower
❧❧❧❧❧❧❧❧❧
Onion Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Brussels Sprouts
❧❧❧❧❧❧❧❧
Pickled Corn
Fermented/Pickles/Marinated
This quick pickle is really, really good. It’s quite easy to prepare, shucking the corn is the most arduous aspect of this recipe. You can make this with blanched corn or raw corn. If going the raw route, you will have to let it pickle for longer, a few weeks minimum. I made a batch of this, with raw corn, in September last year and let it pickle in the fridge until Thanksgiving, where it received raves from all present, even the children! You can make this as spicy as you like, you could also forgo the heat and add in some herbs, other spices (coriander is good), and/or seasonings. Or just corn, the brine, and garlic.
5 – 6 ears Corn, shucked
6 Tbsp Kosher salt, plus extra for blanching water, if you like
2 quarts water, for the brine, not for blanching
12 garlic cloves, or to taste
1 – 2 fresh chiles or 3/4 – 1 t crushed red pepper flakes
1 tsp whole black peppercorns, or a mix of peppercorns
1. If blanching corn, bring a large pot of (salted) water to the boil. Have ready a large bowl of ice water.
2. Cut corn into rounds, maybe 3″ each, or if the cobs aren’t large and you have a large enough container, leave them whole. If blanching, put in water for anywhere from 2 to 4 minutes, depending on the size of the pieces. You may have to do this in batches, in which case you’ll have to refresh the ice water bath. Count the blanching time from when the water returns to the boil. When the blanching time is reached, remove pieces to the ice water bath. Cool for as long as you blanched. Drain.
3. Meanwhile, combine salt and the 2 quarts water in a a bowl or jar and stir to dissolve. Peel garlic. Leave whole or halve, if you like. Seed chiles and slice or chop. Or slice into rounds and seed the rounds. Be careful not to touch your eyes when working with fresh peppers!
4. Put half the corn in a 3 quart or gallon jar or crock. Top with half the garlic, half the chiles and all the pepper. Or put all the flavorings in at once. Put in the rest of the corn, and the rest of the garlic and chiles. The corn should be a good 2 to 3 of inches below the rim. Pour over the brine. Make sure the corn is submerged. You can crumple up some freezer or wax paper and stuff it into the headspace to keep the corn submerged, but I’ve never had to do that with corn.
5. Let stand in a cool, dark place for four days. Taste. If you like, eat. If you want a more spicy, briny pickle, let it sit another couple of days. Then refrigerate. The corn will continue to pickle in the fridge. For raw corn pickle, you can keep it out of the fridge for 4 or 5 days, but refrigerate after that.
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Beans
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Dilled Okra
❧❧❧❧❧❧❧❧❧❧❧❧❧❧Pickled Garlic Scapes
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Golden Beets
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧Pickled Grape Tomatoes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Green Tomatoes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧ Pickled Green Tomato - Hot Pepper Mix
❧❧❧❧❧❧❧❧❧❧Pickled Ginger
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Jalapeno Pepper Rings
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Pearl Onions
❧❧❧❧❧❧❧❧❧❧❧❧❧❧Pickled Peppers and Onions
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Pigs Feet
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Garlic Scapes
Pickled Golden Beets
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Grape Tomatoes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Green Tomatoes
Pickled Green Tomatoes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Green Tomato - Hot Pepper Mix
❧❧❧❧❧❧❧❧❧❧
Pickled Ginger
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Jalapeno Pepper Rings
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Pearl Onions
Pickled Pearl Onions
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Peppers and Onions
❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Pigs Feet
Pickled Pigs Feet
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pick A Vegetable Dill Pickles (pints only)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pick A Vegetable Dill Pickles (pints only)
Pick A Vegetable Dill Pickles (pints only)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Rainbow Carrots with Coriander
❧❧❧❧❧❧❧❧❧❧
Pickled Ramps
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Red Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Red Cabbage Salad
❧❧❧❧❧❧❧❧❧❧❧Ploughman's Pickles 
❧❧❧❧❧❧❧❧❧❧❧❧
Quick Pickled Rhubarb
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sauerkraut Stuffed Banana Peppers
❧❧❧❧❧❧❧❧❧❧❧❧❧❧Smoky Carrot Coins
❧❧❧❧❧❧❧❧❧❧❧❧Spiced Red Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧
Summer Squash Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Pickled Radishes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet and Sour Pickled Red Onion
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Three Bean Salad (pickled)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Vinegared Red Onions
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Watermelon, Cucumber and Jalapeno Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Watermelon Rind Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Mock Watermelon Rind Pickles(Mrs Wages)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Watermelon Rind Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Rainbow Carrots with Coriander
Pickled Rainbow Carrots with Coriander
❧❧❧❧❧❧❧❧❧❧
Pickled Ramps
Pickled Ramps
❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Red Cabbage
Pickled Red Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Pickled Red Cabbage Salad
Pickled Red Cabbage Salad
❧❧❧❧❧❧❧❧❧❧❧
Ploughman's Pickles
❧❧❧❧❧❧❧❧❧❧❧❧
Quick Pickled Rhubarb
Quick Pickled Rhubarb
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sauerkraut Stuffed Banana Peppers
Sauerkraut Stuffed Banana Peppers
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Smoky Carrot Coins
❧❧❧❧❧❧❧❧❧❧❧❧
Spiced Red Cabbage
❧❧❧❧❧❧❧❧❧❧❧❧
Summer Squash Pickles
Summer Squash Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Pickled Radishes
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet and Sour Pickled Red Onion
Sweet and Sour Pickled Red Onion
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Three Bean Salad (pickled)
Three Bean Salad (pickled)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Vinegared Red Onions
Vinegared Red Onions
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Watermelon, Cucumber and Jalapeno Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Watermelon Rind Pickles
Watermelon Rind Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Mock Watermelon Rind Pickles(Mrs Wages)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Sweet Watermelon Rind Pickles
Sweet Watermelon Rind Pickles
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Preserving Method: Water Bath Canning
Makes about 6 pint jars
A classic watermelon rind pickle taken to new heights with jalapeño slices and cucumbers. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED
6 Tbsp. Ball® Salt for Pickling & Preserving, divided
9 cups water, divided
1 (8-lb.) watermelon*
2 lb. medium pickling cucumbers, such as Kirby
1⁄2 lb. jalapeño peppers
Ice cubes
2 Tbsp. pickling spice
Cheesecloth Kitchen String
4 cups sugar
3 cups white vinegar (5% acidity)
1 1⁄2 tsp. mustard seeds
18 whole cloves
6 Ball® Pint (16 oz) glass preserving jars with lids and bands
Ball® Pickle Crisp (optional)
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
DIRECTIONS
1. Dissolve 1⁄4 cup pickling salt in 1 qt. water in a large bowl. Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces to measure 8 cups. Add rind to salt water, adding additional water, if necessary, to cover rind. Cover with plastic wrap and let stand 6 hours.
2. After 3 hours, dissolve remaining 2 Tbsp. salt in 1 qt. water in another large bowl.
3. Scrub cucumbers under cold running water. Cut cucumbers into 1⁄4-inch-thick slices to measure 6 cups. Remove stems from jalapeños; cut into 1⁄2-inch -thick slices to measure 2 cups. Place cucumber and jalapeño slices in salt water in second bowl. Cover with a thick layer of ice cubes. Cover and let stand 3 hours.
4. Bring a large pot of water to a boil. Drain rind, discarding brine; rinse. Drain. Rinse bowl. Add drained rind to boiling water. Cook 5 to 6 minutes or until crisp-tender. Drain. Rinse with cold water to stop the cooking process. Drain; return rind to rinsed bowl.
5. Drain cucumber mixture, discarding brine and any unmelted ice cubes. Rinse cucumber mixture; drain.
6. Place pickling spice on a 4-inch square of cheesecloth; tie with kitchen string. Bring sugar, vinegar, spice bag, and remaining 1 cup water to a boil in a 6-qt. stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 5 minutes. Add rind and cucumber mixture. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove and discard spice bag.
7. Place 1⁄4 tsp. mustard seeds and 3 whole cloves in a hot jar. Using a slotted spoon, firmly pack rind mixture in jar, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over rind mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
8. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
*Choose a watermelon with pickling in mind, making sure the rind is firm and bright colored, free of bruises.
Preserving Method: Water Bath Canning
Makes about 6 pint jars
A classic watermelon rind pickle taken to new heights with jalapeño slices and cucumbers. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED
6 Tbsp. Ball® Salt for Pickling & Preserving, divided
9 cups water, divided
1 (8-lb.) watermelon*
2 lb. medium pickling cucumbers, such as Kirby
1⁄2 lb. jalapeño peppers
Ice cubes
2 Tbsp. pickling spice
Cheesecloth Kitchen String
4 cups sugar
3 cups white vinegar (5% acidity)
1 1⁄2 tsp. mustard seeds
18 whole cloves
6 Ball® Pint (16 oz) glass preserving jars with lids and bands
Ball® Pickle Crisp (optional)
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
DIRECTIONS
1. Dissolve 1⁄4 cup pickling salt in 1 qt. water in a large bowl. Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces to measure 8 cups. Add rind to salt water, adding additional water, if necessary, to cover rind. Cover with plastic wrap and let stand 6 hours.
Makes about 6 pint jars
A classic watermelon rind pickle taken to new heights with jalapeño slices and cucumbers. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED
6 Tbsp. Ball® Salt for Pickling & Preserving, divided
9 cups water, divided
1 (8-lb.) watermelon*
2 lb. medium pickling cucumbers, such as Kirby
1⁄2 lb. jalapeño peppers
Ice cubes
2 Tbsp. pickling spice
Cheesecloth Kitchen String
4 cups sugar
3 cups white vinegar (5% acidity)
1 1⁄2 tsp. mustard seeds
18 whole cloves
6 Ball® Pint (16 oz) glass preserving jars with lids and bands
Ball® Pickle Crisp (optional)
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
DIRECTIONS
1. Dissolve 1⁄4 cup pickling salt in 1 qt. water in a large bowl. Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces to measure 8 cups. Add rind to salt water, adding additional water, if necessary, to cover rind. Cover with plastic wrap and let stand 6 hours.
2. After 3 hours, dissolve remaining 2 Tbsp. salt in 1 qt. water in another large bowl.
3. Scrub cucumbers under cold running water. Cut cucumbers into 1⁄4-inch-thick slices to measure 6 cups. Remove stems from jalapeños; cut into 1⁄2-inch -thick slices to measure 2 cups. Place cucumber and jalapeño slices in salt water in second bowl. Cover with a thick layer of ice cubes. Cover and let stand 3 hours.
4. Bring a large pot of water to a boil. Drain rind, discarding brine; rinse. Drain. Rinse bowl. Add drained rind to boiling water. Cook 5 to 6 minutes or until crisp-tender. Drain. Rinse with cold water to stop the cooking process. Drain; return rind to rinsed bowl.
5. Drain cucumber mixture, discarding brine and any unmelted ice cubes. Rinse cucumber mixture; drain.
6. Place pickling spice on a 4-inch square of cheesecloth; tie with kitchen string. Bring sugar, vinegar, spice bag, and remaining 1 cup water to a boil in a 6-qt. stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 5 minutes. Add rind and cucumber mixture. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove and discard spice bag.
7. Place 1⁄4 tsp. mustard seeds and 3 whole cloves in a hot jar. Using a slotted spoon, firmly pack rind mixture in jar, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over rind mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
8. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
*Choose a watermelon with pickling in mind, making sure the rind is firm and bright colored, free of bruises.
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