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Complete Guide to Home Guide 6 Preparing and Canning Fermented and Pickled 6-2 6 Fermented Foods and Pickled Vegetables 6-3 6-5 6-5 6-6 6-7 6-7 6-8 6-9 6-7 6-9 Page 6-18 6-18 6-19 6-20 6-20 6-21 6-22 6-23 6-24 6-24 6-25 6-26 6-10 6-10 6-11 6-12 6-13 6-14 6-14 6-15 6-16 6-16 6-17 6-17 6-13 ...... Pickled yellow pepper rings Pickled yellow tomatoes green Pickled sweet vegetables Pickled mixed zucchini Pickled bread-and-butter Pickled dilled Pickled pearl onions Marinated peppers Pickled bell peppers Pickled hot peppers Pickled jalapeño pepper rings Pickled baby Pickled baby or Brussels sprouts Pickled and jicama slaw Chayote pickledBread-and-butter jicama Marinated whole mushrooms Pickled dilled Pickled three- salad Pickled beets Pickled carrots Quick fresh-pack picklesQuick fresh-pack gherkinSweet pickles pickles14-day sweet picklesQuick sweet Dill pickles picklesBread-and-butter Pickled Other OtherPickles Vegetable Fermented foods Fermented Pickles Selection of fresh treatment Low- foods fermenting for and weights covers, Suitable containers, in used Guide 6 Vegetables and Pickled Foods Fermented and Canning Preparing of Contents Table Section Pickled Vegetable ...... 6-26 Chayote and pear ...... 6-26 ...... 6-27 Pickle relish...... 6-28 Pickled corn relish...... 6-28 Pickled green relish...... 6-29 Pickled horseradish ...... 6-30 -onion relish...... 6-30 Spicy jicama relish...... 6-30 Tangy tomatillo relish...... 6-31

Pickled Foods for Special Diets...... 6-32 No added pickled beets...... 6-32 No sugar added sweet pickle cucumber slices...... 6-33 Reduced-sodium sliced dill pickles...... 6-34 Reduced-sodium sliced sweet pickles...... 6-34

6-4 6 Fermented Foods and Pickled Vegetables 6-5

Caution: Use only when recipe indicates. only when recipe Use Caution: An average of 14 pounds is needed per canner load of 7 quarts; per canner pounds is needed of 14 of average an average An Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins inches and about 1-1/2 Selectsize: firm of the appropriate cucumbers may cause unnecessarymay softening of pickles. The following treatment results in a better product texture but must be carefully managed to managed to carefully but must be product texture in a better results treatment following The . to 140°F) warm with (120° way in a canner filled half jars Place spoilage. possible avoid 185°F to 180° maintain enough to the water Heat jars. 1 inch above a level to add hot water Then, be certain to Check with a candy or jelly the that 30 minutes. for temperature water higher than 185°F 30 minutes. least 180°F during the entire is at temperature water Quality: and bread-and-butter relishes for cucumbers mature odd-shaped and more Use dills. 4 inches for style pickles. treatment pasteurization Low-temperature Selection cucumbers of fresh Quantity: 16 to pounds and yields 48 A bushel weighs pints. load of 9 is needed per canner 9 pounds 24 quarts—an quart. of 2 pounds per average Suitable containers, covers, and weights for fermenting A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non- food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. Caution: Be certain that foods contact only food-grade plastics. Do not use garbage bags or trash liners. Fermenting sauerkraut in quart and half-gallon Mason jars is an acceptable practice, but may result in more spoilage losses.

Cabbage and cucumbers must be kept 1 to 2 inches under while fermenting. After adding prepared vegetables and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container. The plate must be slightly smaller than the container opening, yet large enough to cover most of the shredded cabbage or cucumbers. To keep the plate under the brine, weight it down with 2 to 3 sealed quart jars filled with water. Covering the container opening with a clean, heavy bath towel helps to prevent contamination from insects and molds while the vegetables are fermenting. Fine quality fermented vegetables are also obtained when the plate is weighted down with a very large clean, plastic bag filled with 3 quarts of water containing

6-6 6 Fermented Foods and Pickled Vegetables 6-7

- Fully fermented pickles may be stored in the pickles be stored may fermented Fully Caution: If the pickles become soft, slimy, or If the pickles soft,Caution: slimy, become Caution: Use of reduced-sodium in fermented pickle is not recipes salt in fermented reduced-sodium of Use Caution: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of Leave blossom end and discard. off slice 1/16-inch Cut cucumbers. Wash paper coffee filters to reduce cloudiness, if desired. Fill hot jar with pickles leaving and hot brine, if desired. cloudiness, reduce to filters paper coffee rims of jars with a Wipe if needed. adjust headspace air bubbles and Remove 1/2-inch headspace. temperature low or use the as below, lids and process Adjust dampened clean paper towel. described on page 6-5. treatment pasteurization and promptly remove surface scum or mold. remove and promptly them. discard odor, a disagreeable develop and surface refrigerated scum and they are provided 6 months, about 4 to for container original can To them. store to pickles way is a better fully fermented Canning regularly. removed molds are brine through Filter and simmer 5 minutes. a boil, to slowly a pan, heat them, pour the brine into stem attached. Place half of dill and on bottom of a clean, suitable container (see page 6-6). (see page 6-6). of a clean, suitable container on bottom half of dill and spices Place attached. stem and pour over salt in and water Dissolve and spices. dill, remaining cucumbers, Add 70° and 75°F for is between temperature where Store and weight. suitable cover Add cucumbers. fermen but the acceptable, 65°F are of 55° to Temperatures while fermenting. 4 weeks about 3 to or pickles soft too will become 80°F, above temperatures Avoid 6 weeks. will take 5 to tation times a week several the container Check pickles slowly. cure Fermenting during fermentation. 2 (optional) 2 cloves peppers 2 dried red (optional) (optional) pickling spices 2 tsp whole mixed Procedure: 4 lbs of 4-inch pickling cucumbers or dry fresh 5 heads 2 tbsp dill seed or 4 to dill weed 1/2 cup salt 1/4 cup vinegar (5%) ingredients: of the following and one or more 8 cups water Fermented foods Fermented DILL PICKLES container. each gallon capacity your of for quantities the following Use Reduced-sodium salts, for example mixtures of sodium and potassium chloride, may be used in be may mixtures potassium chloride, example of sodium and for salts, Reduced-sodium different a slightly have however, picklesThe may, in this guide. as indicated quick pickle recipes, than expected. taste recommended. Salts in pickling used pickles be may and nonfermented Fermented of canning or picklingUse salt is recommended. noncaking added to materials However, table salt. or noniodized made using either iodized safely use. for in density varies salt recommended and is not Flake make the brine cloudy. table salts may 4-1/2 tablespoons of canning or pickling salt. Be sure to seal the plastic bag. Freezer bags sold for for bags sold Freezer or pickling canning of tablespoons 4-1/2 bag. the plastic seal to Be salt. sure 5-gallon use with suitable for packaging containers. are turkeys rinsed and well water, in hot sudsy be washed and jars must plate, container, fermentation The use. with very before hot water Guide�6�Tables

Dill�Pickles

Recommended�process�time�for�Dill�Pickles�in�a�-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Pints 10�min 15 20 Quarts 15 20 25

SAUERKRAUT

25 lbs cabbage 3/4 cup canning or pickling salt Sauerkraut Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under coldR erunningcommend watered�proc andess�t idrain.me�for� SCutaue headsrkraut�in in�a� bquartersoiling-wat eandr�ca nremovener cores. Shred or slice to a thickness of a quarter. Put cabbagePr oince as ssuitable�Time�at�A fermentationltitudes�of container (see page 6-6), and add 3 tablespoonsStyle of salt. MixJar thoroughly,0– using clean1,001 –hands.3 Pack,001– firmlyA bountilve salt draws juices from cabbage. oRepeatf�Pack shredding,Size ,1,0 0and0�ft packing3,000 until�ft all6 cabbage,000�ft is6 in,00 the0�ft container. Be sure it is deep enoughHot so thatPints its rim is at10�min least 4 or 5 15 inches above 15 the cabbage. 20 If juice does not cover cabbage, add boiled andQuarts cooled brine15 (1-1/2 tablespoons 20 20 of salt per 25quart of water). Add plate and weights; coverRaw container Pints with a clean20 bath towel. 25 Store at 30 70° to 75°F 35 while fermenting. At tem- peratures between 70°Quarts and 75°F, kraut25 will be 30 fully fermented 35 in about 40 3 to 4 weeks; at 60° to 65°F, fermentation may take 5 to 6 weeks. At temperatures lower than 60°F, kraut may not ferment. Above 75°F, kraut may become soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut two to three times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

Hot pack—Bring kraut and slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill hot jars rather firmly with kraut and juices, leaving 1/2-inch headspace.

Raw pack—Fill hot jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

6-8 6 Fermented Foods and Pickled Vegetables 6-9

t �f e 0 v 0 o 0 b , A 6 r r e e n n n n t t a a – �f �f e �c �c 1 0 0 r r v 0 0 0 e e o t t 0 0 0 b , , , a a f f 3 6 A 6 w - -w �o �o g g s s n e e i l i ilin d d o o u u t t t i it – – �f �f �b t �b l lt 1 1 0 0 �a �a 0 0 0 0 �A �A n t t 0 0 0 0 , , , , �i �in t �a �a 6 1 3 1 s u e e a r m kle i k r ic �T �Tim e s s t t u s s �f �f ill�P a e e 0 0 c c 0 0 �S �D r r o o 0 0 r r – – , , o o 10�min15 15 20 20 25 1 0 1 10�min15 152025 20 15 25 30 20 20 30 35 25 35 40 P P 0 �f �f e e Caution: Avoid inhaling dust while mixing the lime-water Avoid Caution: m i im Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut off blossom end and discard. 1/16-inch Cut cucumbers. Wash �t �t s s s s e e c c e o o r z r r i a e �p �p r J S Pints Quarts Quarts iz d d a Quarts S J e e d d n n e e m m k k c c m m a a o o e l le c c Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. slices. 3/16-inch Cut into off blossom end and discard. 1/16-inch Cut cucumbers. Wash y y �P �P e e Squash bread-and-butter pickles. Substitute slender (1 to 1-1/2 inches in diameter) inches in diameter) 1-1/2 pickles. slender (1 to Substitute Squash bread-and-butter t t f f Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove Remove stirring occasionally. 24 hours, 12 to for Soak in lime water cucumber slices Guide�6�Tables Raw Pints R S o Hot Sauerkraut S o Raw Pints R Dill�Pickles After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. develop to 5 weeks 4 to jars should be stored and cooling, processing After About 8 pints About Storage: Variation: Do not use the liming variation. cucumbers. summer squash for or yellow zucchini crock or enamelware container. container. or enamelware crock solution. Repeat the rinsing and soaking water. cold 1 hour in fresh and resoak lime solution, rinse, from the this variation, With well. Drain brittle. will be as slices Handle carefully, times. more two steps not limed. onions are 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with Wipe if needed. adjust headspace air bubbles and Remove 1/2-inch headspace. or use low-temperature as below lids and process Adjust a dampened clean paper towel. described on page 6-5. treatment pasteurization firmer pickles: for Variation 3-gallon in a 2- to 1 gallon water cup salt to Mix 1 cup pickling slices. lime and 1/2 3/16-inch into Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed Cover salt. Add bowl. cucumbers and onions in a large Combine as needed. ice more adding 4 hours, 3 to Refrigerate ice. and add cucumbers and Drain Boil pot. 10 minutes. in a large ingredients remaining Combine leaving and jars with slices hot pint , Fill boiling. to reheat onions and slowly 1 tbsp ground 1 tbsp ground for making below pickles firmer for use in variation 1 cup pickling lime (optional) Yield: Procedure: 1/2 cup canning or pickling salt cup canning 1/2 4 cups vinegar (5%) cups sugar 4-1/2 seed 2 tbsp mustard tbsp seed 1-1/2 Cucumber pickles Cucumber BREAD-AND-BUTTER PICKLES 5-inch pickling6 lbs of 4- to cucumbers onions (about 3 pounds) 8 cups thinly sliced Bread�and�Butter�Pickles

Recommended�process�time�for�Bread-and-Butter�Pickles�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints�or 10�min 15 20 Quarts Bread�and�Butter�Pickles

QUICK FRESH-PACK DILL PICKLES 8 lbs of 3- to 5-inch pickling cucumbers 2 gals water 1-1/4 cups canning or pickling salt (divided) 1-1/2 qts vinegar (5%) Quick�Fresh-Pack�Dill�Pickles 1/4 cup sugarRecommended�process�time�for�Bread-and-Butter�Pickles�in�a�boiling-water�canner 2 qts water Process�Time�at�Altitudes�of 2 tbsp wholeStyl emixed picklingJar 0– 1,001– Above about 3 tbspof�P wholeack mustardSize seed (11, 0tsp00 �perft pint6, 0jar)00�ft 6,000�ft about 14 headsHot of freshPints�or dill (1-1/2 heads10�min per pint 15 jar) or 20 Quarts 4-1/2 tbsp dill seed (1-1/2 tsp per pint jar) Recommended�process�time�for�Quick�Fresh-Pack�Dill�Pickles�in�a�boiling-water�canner Yield: About 7 to 9 pints Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above Procedure:of�P Washack cucumbers.Size Cut1, 01/16-inch00�ft 6slice,000 �offft blossom6,000�ft end and discard, but leave 1/4-inch of stem attached.Raw Dissolve Pints 3/4 cup10�min salt in 2 gallons 15 water. 20 Pour over cucumbers and let stand 12 hours. Drain. CombineQuarts vinegar, 1/215 cup salt, sugar, 20 and 2 25 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 tsp Quick�Fresh-Pack�Dill�Pickles and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving 1/2-inch head- space. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process as below or use the low-temperature pasteurization treatment described on page 6-5.

Recommended�process�time�for�Quick�Fresh-Pack�Dill�Pickles�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Pints 10�min 15 20 Quarts 15 20 25

SWEET GHERKIN PICKLES 7 lbs cucumbers (1-1/2 inch or less) 1/2 cup canning or pickling salt 8 cups sugar 6 cups vinegar (5%) 3/4 tsp turmeric 2 tsp celery seeds 2 tsp whole mixed pickling spice

6-10 6 Fermented Foods and Pickled Vegetables 6-11

On the seventh day, On the seventh r r e e n n n n a a �c �c r r e e t t a a w - -w g g n i t t l i �f ilin �f e e o 0 o 0 v v 0 �b 0 o o �b 0 0 b b , �a , �a f 6 A f n A 6 �i �in �o �o s s s s e l e e k d d kle c u t u i t t ic it i – �f – �f t �P lt l 1 0 1 0 �P t n 0 0 0 0 i �A �A e t t 0 0 k 0 0 , , , , r e �a �a 1 6 1 6 e w e e h �S m i �G y t a �Tim �T e s s t t e s s �f �f w 4-D e e 0 0 c c 0 0 �1 �S r r o o 0 0 r r – , – , o o drain salt water and discard. Rinse cucumbers and rescald cover Rinse cover cucumbers and rescald and discard. salt water drain 5�min10 10 15 15 20 P 0 1 P 0 1 5�min 10 15 �f �f e e m im i �t �t s s s s e e c c e e o o r r r r z iz i a a �p �p Quarts S J J S d d e e d d n n e e m m k k c c m m a a o o e le l Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch 1/4-inch but leave off blossom end and discard, slice 1/16-inch Cut cucumbers. Wash Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave but leave end and discard, off blossom slice 1/16-inch Cut cucumbers. Wash c c y y �P �P e e t t f f S o Raw Pints R 14-Day�Sweet�Pickles S o Raw Pints R Sweet�Gherkin�Pickles (If packed whole, use cucumbers of uniform size) whole, (If packed and 5th days) cup on each of the 1st, 3rd, (Separated—1/4 About 5 to 9 pints 5 to About About 6 to 7 pints 6 to About On the third and fifthOn the third days, suitable cover and weight. Place clean towel over container and keep the temperature at about at and keep the temperature container over clean towel Place and weight. suitable cover 70°F. Pour 2 quarts and boil. cup salt to water fresh 1/4 Add Return container. cucumbers to and weight. and re-cover with clean towel. and weight, cover Replace cucumbers. over or Slice and weight. cover, Rinse containers, cucumbers and rescald and discard. salt water drain Yield: Yield: Procedure: 1-gallon whole cucumbers in suitable (see page 6-6). Add Place container attached. of stem Add cucumbers. over cup canning or pickling Pour 2 quarts salt to a boil. and bring to water 1/4 2 tsp celery seed pickling spices 2 tbsp mixed cups sugar 5-1/2 4 cups vinegar (5%) Can be canned whole, in strips, or in slices in strips, be canned whole, Can 5-inch pickling4 lbs of 2- to cucumbers or pickling salt cup canning 3/4 14-DAY SWEET PICKLES 14-DAY and process as below, or use the low temperature pasteurization treatment described on page 6-5. treatment pasteurization temperature or use the low as below, and process to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar another 2 cups each of sugar Add the pickling syrup. and save drain hours later, 8 to another 2 cups Add syrup. and save drain pickles. On the fourth day, over Pour boil. to and reheat pickling pickles. syrup and save Drain boiling and pour over to Heat vinegar. sugar and 1 cup jars (see pint hot sterile Fill boiling. to and heat 1 cup sugar and 2 tsp vanilla Add 8 hours later. 6 to air bubbles Remove headspace. 1/2-inch leaving with hot syrup, page 1-14) with pickles and cover lids Adjust rims of jars with a dampened clean paper towel. Wipe if needed. and adjust headspace Procedure: Procedure: Six to boiling water. with and cover container cucumbers in large Place attached. of stem 1/4-inch 6 quarts with boiling water and cover of fresh drain day, on the second and again 8 hours later, and prick a table fork. cucumbers with drain Combine day, On the third salt. 1/4-cup containing Six cucumbers. over Pour and spices. turmeric, sugar, 3 cups a boil 3 cups vinegar, and bring to 2 sticks 2 cinnamon tsp fennel (optional) 1/2 (optional) 2 tsp vanilla Yield: Sweet�Gherkin�Pickles

Recommended�process�time�for�Sweet�Gherkin�Pickles�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above strip cucumbers,of�Pack if desired,Size and return1,000� ftot container.6,000�ft Place6, 0celery00�ft seed and pickling spices in small Raw Pints 5�min 10 15 cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill hot sterile pint jars (see page 1-14) or clean hot quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove 14-Day�Sweet�Pickles spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process as below or use low-temperature pasteurization treatment described on page 6-5.

Recommended�process�time�for�14-Day�Sweet�Pickles�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Pints 5�min 10 15 Quarts 10 15 20

QUICK SWEET PICKLES May be canned as either strips or slices

8 lbs of 3- to 4-inch pickling cucumbers 1/3 cup canning or pickling salt 4-1/2 cups sugar 3-1/2 cups vinegar (5%) 2 tsp celery seed 1 tbsp whole 2 tbsp mustard seed 1 cup pickling lime (optional) for use in variation below for making firmer pickles

Yield: About 7 to 9 pints

Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.

Hot pack—Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving 1/2-inch headspace.

Raw pack—Fill hot jars, leaving 1/2-inch headspace. Add hot pickling syrup, leaving 1/2-inch headspace.

6-12 6 Fermented Foods and Pickled Vegetables 6-13

r e r n e n n a n Caution: Avoid inhaling lime inhaling Avoid Caution: a �c r �c e r t e a t w a - t t g -w �f �f n e e g i l 0 0 i v v 0 0 o o o ilin 0 0 b b , , o �b f f A 6 A 6 �b �a �o �o n �a s s �i e e s 7 12-ounce jars �in d d e s l u u t t k t u it i – – �f �f c t g i lt l 1 1 0 0 a 0 0 0 0 r �P �A �A t t t 0 0 0 0 a Yield: Soak cucumber slices or strips in lime water solution or strips Soak in lime water cucumber slices 7 lbs asparagus 7 lbs asparagus garlic cloves 7 large 3 cups water distilled vinegar (5%) 3 cups white 7 small hot peppers (optional) salt cup canning 1/3 2 tsp dill seed , , , , e p �a �a 1 1 6 6 e s e e w �A m i d �S k �Tim �T c s s t t kle i s s �f �f u ic e e 0 0 c c 0 0 �P �Q r r o o 0 0 r r – – , , o o 10�min 15 20 1 0 P P 0 1 5�min10 1015 15 15 20 20 25 �f �f e e m im i Wash cucumbers. Cut 1/1 6-inch off blossom end and discard, but and discard, off blossom end 1/1 6-inch Cut cucumbers. Wash �t �t s s s s e e c c e e o o r r z r r iz i a a �p �p or�Pints Pints�or Quarts S J S J Quarts d d e e d d n n e e m m k k c c m m a a o o e le l c c Wash asparagus well, but gently, under running water. Cut stems from the bottom to to the bottom from stems Cut under running water. but gently, well, asparagus Wash y y �P �P e e t t f f Add 2 slices of raw whole onion to each jar before filling with cucumbers. each jar before whole onion to of raw slices 2 Add R S o Raw 12-ounce Pickled�Asparagus Hot Raw Pints R S o Quick�Sweet�Pickles After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor. ideal develop to 5 weeks 4 to jars should be stored and cooling, processing After 6 wide-mouth jars pint (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus each jar over one hot pepper (if used) in Place a boil. Bring to (optional), salt and dill seed. air Remove headspace. 1/2-inch leaving boiling hot picklingbubbles spears, brine over Pour spears. lids Adjust rims a dampened clean paper towel. of jars with Wipe if needed. and adjust headspace and process. 3 tsp dill seed Procedure: headspace. 1/2-inch than more a little leaving the canning jar, fit into spears with tips that leave pack asparagus and tightly into of each jar, the bottom at a garlic Place garlic and wash cloves. Peel hot peppers vinegar, In ends down. an 8-quarthot jars with the blunt water, combine saucepot, 6 large garlic cloves garlic cloves 6 large cups water 4-1/2 distilled vinegar (5%) cups white 4-1/2 6 small hot peppers (optional) salt cup canning 1/2 Other vegetable picklesOther vegetable PICKLED ASPARAGUS Yield: 10 lbs asparagus Storage: Variation: to 1 gallon water in a 2- to 3-gallon crock or enamelware container. container. 3-gallon or enamelware in a 2- to crock gallon water 1 to the lime-waterdust while mixing solution. 1 hour in and rinse lime solution and resoak from Remove stirring occasionally. 24 hours, to 12 for because slices carefully Handle times. Repeat the rinsing and resoaking more two water. cold fresh well. Drain or strips will be brittle. Remove air bubbles and adjust headspace if needed. Wipe rims clean a dampened with of jars Wipe needed. if adjust headspace and air bubbles Remove pasteurization temperature the low or use as below and process lids Adjust paper towel. described 6-5. on page treatment pickles: firmer for Variation Mix or strip cucumbers. 1 cup pickling Slice attached. lime and 1/2 cup salt of stem 1/4-inch leave Quick�Sweet�Pickles

Recommended�process�time�for�Quick�Sweet�Pickles�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints�or 5�min 10 15 Quarts Raw Pints 10 15 20 Quarts 15 20 25

Pickled�Asparagus

Recommended�process�time�for�Pickled�Asparagus�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw 12-ounce 10�min 15 20 or�Pints

PICKLED DILLED BEANS 4 lbs fresh tender green or yellow beans (5 to 6 inches long) 8 to 16 heads fresh dill 8 cloves garlic (optional) 1/2 cup canning or pickling salt 4 cups white vinegar (5%) 4 cups water 1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Procedure:Pickled�Dilled�Beans Wash and trim ends from beans and cut to 4-inch lengths. In each hot sterile pint jar (see page 1-14),place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar, water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickled�Dilled�Beans�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Pints 5�min 10 15

PICKLED THREE- 1-1/2 cups cut and blanched green or yellow beans (prepared as below) 1-1/2 cups canned, drained, red kidney beans 1 cup canned,Pickled�Three�Bean�Salad drained garbanzo beans 1/2 cup peeled and thinly sliced onion (about 1 medium onion) 1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks) 1/2 cup sliced green peppers (1/2 medium pepper) 1/2 cup white vinegar (5%) 1/4 cup bottled lemon juice 3/4 cup sugar 1/4 cup oilRecommended�process�time�for�Pickled�Three-Bean�Salad�in�a�boiling-water�canner 1/2 tsp canning or pickling salt Process�Time�at�Altitudes�of 1-1/4 cups Swatertyle Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 15�min 20 25 6-14 or�Pints 6 Fermented Foods and Pickled Vegetables 6-15

r e n n a r �c e r n e t n Cool beets. Trim off roots off Trim beets. Cool a a w �c - r g e t n i a l i o -w g t t �b �f �f e e �a 0 0 ilin v v n 0 0 o o o �i 0 0 b b , d , �b f A 6 f a 6 A l �a a �o o � s s �in �S e e s n d d n a u t u a t t e i t i – �f e – �f t l t l B 1 0 1 0 - �B 0 0 0 0 �A A � e d t t 0 0 0 0 , , e , , r �a a � 1 6 6 1 ille h e e �T �D m i d d e �T m i T � l s s t t k kle s s c �f �f i ic e e 0 0 c c 0 0 �P �P r r o o 0 0 r r – , – , o o Caution: Drain and discard liquid. and discard Drain Caution: 0 1 15�min 20 25 P 5�min 10 15 1 P 0 �f �f e e m i im �t �t s s s s e e c c e e o o r r z r r i iz a a �p �p J S Half-pints or�Pints S J d d e e d d n n e e m m k k c c m m a a o o e l le c c Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. color. bleeding of to prevent roots and 1 inch of stem leaving tops, off beet Trim Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch Blanch pieces. to 2-inch 1- Cut or snap into beans. ends of fresh and snap off Wash y y �P �P e e t t For pickled whole baby beets, follow above directions but use beets that are 1-to 1-to are directions but use beets that above follow pickled beets, whole baby For f f R S o Hot Pickled�Three�Bean�Salad S o Raw Pints R Pickled�Dilled�Beans About 8 pints About About 5 to 6 half-pints 5 to About Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean Wipe if needed. air bubbles and adjust headspace Remove lids and process. Adjust paper towel. Variation: be omitted. Onions may whole; do not slice. Pack inches in diameter. 1-1/2 tender (about 25 to 30 minutes). 30 minutes). (about 25 to tender Combine onions. Peel and thinly slice slices. 1/4-inch skins. into and slip off and stems Slice vinegar mixture. in cheesecloth bag and add to spices Put water. and fresh sugar, salt, vinegar, beets with jars hot Fill bag. spice Remove minutes. 5 Simmer onions. and beets Add boil. a Bringto headspace. 1/2-inch hot vinegar solution, allowing Add headspace. 1/2-inch leaving and onions, 4 to 6 onions (2- to 2-1/2-inch diameter), if desired diameter), 2-1/2-inch 6 onions (2- to 4 to Yield: Procedure: until and cook water with boiling together similar sizes Cover Sort size. for thoroughly. Wash 4 cups vinegar (5%) or pickling salt tsp canning 1-1/2 2 cups sugar 2 cups water 2 cinnamon sticks 12 whole cloves PICKLED BEETS beets diameter 2-1/2-inch 7 lbs of 2- to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture entire then heat in refrigerator, 14 hours 12 to Marinate a simmer. solution and bring to air bubbles Remove 1/2-inch headspace. leaving hot liquid, Add . hot jars with Fill boil. a to Adjust rims paper towel. of jars with a dampened clean Wipe if needed. and adjust headspace lids and process. Yield: Yield: Procedure: and Rinse again. Prepare kidney drain and with beans immediately. and cool 3 minutes a boil. bring and to and water sugar, lemon juice, vinegar, Combine all other vegetables. measure pepper to and green celery, onions, beans, Add oil and salt and mix well. Add heat. from Remove Pickled�Beets

Recommended�process�time�for�Pickled�Beets�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft Pickled�BeetsHot Pints�or 30�min 35 40 45 Quarts

PICKLED CARROTS 2-3/4 lbs peeled carrots (about 3-1/2 lbs as purchased) 5-1/2 cups white vinegar (5%) Pickled�Carrots 1 cup waterRecommended�process�time�for�Pickled�Beets�in�a�boiling-water�canner 2 cups sugar 2 tsp canning salt Process�Time�at�Altitudes�of 8 tsp mustardStyle seed Jar 0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft 4 tsp celery seed Hot Pints�or 30�min 35 40 45 Quarts Yield: AboutReco m4 mpintsended�process�time�for�Pickled�Carrots�in�a�boiling-water�canner Process�Time�at�Altitudes�of Procedure:Sty l eWash andJ apeelr carrots.0– Cut into 1rounds,001– thatA bareove approximately 1/2-inch thick. Combine ovinegar,f�Pack water,Size sugar and1,0 canning00�ft 6salt,000 in�ft an 8-quart6,000�ft Dutch oven or stockpot. Bring to a boil and boilHot 3 minutes.Pints Add carrots15�min and bring 20 back to a 25 boil. Then reduce heat to a simmer and heat untilPickled�Carrots half-cooked (about 10 minutes). Meanwhile, place 2 teaspoons mustard seed and 1 tea- spoon celery seed into each empty hot pint jar. Fill jars with hot carrots, leaving 1-inch headspace. Fill with hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickled�Carrots�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 15�min 20 25

PICKLED BABY CARROTS Procedure: Follow directions for Pickled Carrots, using 8-1/2 cups peeled baby carrots, leaving them whole, and use the same process time.

6-16 6 Fermented Foods and Pickled Vegetables 6-17 -

r e n n a �c r e �a t n a �i s t -w u g o r ilin p o �S t t �b s �f �f l e e �a 0 0 e v v s 0 0 o o �in s 0 0 b b , , u w r f 6 A f A 6 la �o �o �B r s s �S e e a �o r d d m e u t u t t a i it – �f – �f w t l lt ic 1 0 1 0 o l 0 0 0 0 f �J �A �A i l t t 0 0 0 0 d , , , , u n �a �a 1 6 6 1 a e e �a Wash, peel and thinly julienne jicama and chayote, peel and thinly julienne jicama and chayote, Wash, �C e m t i d o e �T �Tim l y s s t t k a s s c �f �f h i e e 0 0 c c 0 0 �C �P r r o o 0 0 r r – , – , o o 0 1 10�min 15 20 P 15�min 20 25 P 0 1 �f �f e e m im i �t �t s s s s e e r c c e e e o o r r z r r n i iz a a n �p �p J S Half-pints or�Pints Half-pints S J a d d e e �c r d d e n n t e e a w m m - k k c c m g m a a o o n Caution: Wear plastic or rubber gloves and do not touch your face while handling face your and do not touch plastic or rubber gloves Wear Caution: e Wash cauliflower flowerets or Brussels sprouts (remove stems and blemished outer blemished outer stems and (remove or Brussels sprouts flowerets cauliflower Wash i le l l c c

i y y �P �P e e t t o f f S o Hot R Chayote�and�Jicama�Slaw R b S o Hot Pickled�Cauliflower�or�Brussels�Sprouts About 6 half-pints 6 half-pints About About 9 half-pints About Procedure: with soap and hands thoroughly wash gloves, do not wear Ifor cutting hot peppers. you or eyes. face your touching before water In an 8-quart or stockpot, ingredients all the seed of the chayote. combine discarding oven Dutch and add chayote. to heat Reduce 5 minutes. boil and boil for a Bring to chayote. except 1/2-inch leaving jars, hot half-pint Fill hot solids into then turn off. a boil and Bring heat to back 3-1/2 tsp canning salt 3-1/2 1 tsp celery seed (optional) Yield: 4 cups julienned chayote 4 cups julienned chayote red 2 cups finely chopped 2 finely chopped hot peppers cups water 2-1/2 cups cider vinegar (5%) 2-1/2 sugar 1/2 cup white CHAYOTE AND JICAMA SLAW CHAYOTE 4 cups julienned jicama pepper, and spices in large saucepan. Bring to a boil and simmer 5 minutes. Distribute onion and Distribute a boil and simmer 5 minutes. Bring to saucepan. in large and spices pepper, head and pickling hot jars with pieces 1/2-inch solution, leaving Fill pepper among jars. diced rims of jars with a dampened Wipe if needed. air bubbles and adjust headspace Remove space. lids and process. Adjust clean paper towel. Yield: Procedure: cauliflower for 3 minutes for (4 tsp canning salt per gallon of water) and boil in salt water leaves) red onion, diced sugar, vinegar, Combine and cool. Drain Brussels sprouts. for and 4 minutes 1 cup diced sweet red peppers red sweet 1 cup diced seed 2 tbsp mustard 1 tbsp celery seed 1 tsp turmeric pepper flakes 1 tsp hot red PICKLED CAULIFLOWER OR BRUSSELS SPROUTS BRUSSELS OR PICKLED CAULIFLOWER sprouts or small Brussels flowerets 2-inch cauliflower 1- to 12 cups of (5%) vinegar 4 cups white 2 cups sugar onions sliced 2 cups thinly Pickled�Cauliflower�or�Brussels�Sprouts

Recommended�process�time�for�Pickled�Cauliflower�or�Brussels�Sprouts�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 10�min 15 20 or�Pints

Chayote�and�Jicama�Slaw

headspace. Cover with boiling cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Chayote�and�Jicama�Slaw�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 15�min 20 25

BREAD-AND-BUTTER PICKLED JICAMA 14 cups cubed jicama 3 cups thinly sliced onion 1 cup chopped red bell pepper 4 cups white vinegar (5%) 4-1/2 cups sugar 2 tbsp mustard seed 1 tbsp celery seed 1 tsp ground turmeric

Yield: About 6 pints

Procedure: Combine vinegar, sugar and spices in a 12-quart Dutch oven or large saucepot. Stir and bring to a boil. Stir in prepared jicama, onion slices, and red bell pepper. Return to a boil, reduce heatBread-and-Butter�Pickled�Jicama and simmer 5 minutes. Stir occasionally. Fill hot solids into hot pint jars, leaving 1/2-inch headspace. Cover with boiling cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Bread-and-Butter�Pickled�Jicama�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 15�min 20 25

MARINATED WHOLE MUSHROOMS 7 lbs small whole mushrooms 1/2 cup bottled lemon juice 2 cups or salad oil 2-1/2 cups white vinegar (5%) 1 tbsp oreganoMarinated�Whole�Mushrooms leaves 1 tbsp dried basil leaves 1 tbsp canning or pickling salt

6-18

Recommended�process�time�for�Marinated�Whole�Mushrooms�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft Hot Half-pints 20�min 25 30 35 6 Fermented Foods and Pickled Vegetables 6-19

r t e r �f n e e 0 n v n 0 a o n 0 b �c , a r 6 A �c e t r a � a e t a n i � -w �a a w g t t t t - n m �f �f �i – �f �f g e e e a ilin s 0 0 1 0 0 n v v v i o l 0 0 c i 0 0 0 i o o o m 0 0 0 0 0 �b o b b b J � o , , , , , d o f f A 6 A 6 f f 6 6 A 3 �a �b r �o �o h �o �o �a �in e l k s s s s s n s e e u e e c i �i n d d d d a P � r u u �M t t u u io t t r t t k it i it i e – – �f �f n – – �f �f t e l t lt l lt l t 1 1 0 0 1 1 0 0 t o �O 0 0 0 0 0 0 0 0 l�O u h �A �A �A �A d t t r 0 0 0 0 t t 0 0 0 0 , , , , , , , , e a l B - �a �a l 6 1 1 6 �a �a 6 3 1 1 �W i e d e e e e d n e �D �P m m t i i d d a - a e d �Tim �T �Tim �T l n i a s s s s t t k kle t t r s s e s s c �f �f �f �f a i ic r e e e e 0 0 0 0 c c c c 0 0 �P �P 0 0 �M B � r r o o r r o o 0 0 0 0 r r r r – – , , – – , , o o o o 10�min 15 20 P 0 P 0 1 10�min 15 20 1 15�min 20 25 1 P 0 1 20�min 25 30 35 P 0 �f �f �f f � e e e e m m im i i m i �t �t �t t � s s s s s s s s e e e e r r c c c c e e e e e e o o o o r r r r r r z z r r n n iz i i iz a a a a n n �p �p �p p � Pints Pints S J S J J S S Half-pints Pints J a a d d d d e e �c �c e e r r d d d d e e n n n n t t e e e e a a m m w m m k k - -w k k c c m m c c g g m m a a o o a a n o o e e Wash and trim okra. Fill hot jars firmly with whole okra, leaving 1/2-inch headspace. headspace. 1/2-inch hot jars firmly with whole okra, and trim okra. leaving Fill Wash Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. inch in diameter. Select caps less than 1-1/4 with very unopened mushrooms fresh i le l l le c c l c c i n ili y y y y �P �P �P �P e e t t e e t t f f o o f f R S o Hot Pickled�Pearl�Onions S o Hot R Pickled�Dilled�Okra b S o Hot R Marinated�Whole�Mushrooms Hot R b S o Bread-and-Butter�Pickled�Jicama About 8 to 9 pints 8 to About About 9 half-pints About paper towel. Adjust lids and process. Adjust paper towel. Procedure: Procedure: and vinegar in large water, dill seed, hot peppers, salt, Combine in each jar. 1 garlic clove Place headspace. hot pickling okra, 1/2-inch leaving solution over Pour a boil. and bring to saucepan rims of jars with a dampened clean Wipe if needed. air bubbles and adjust headspace Remove 8 to 9 garlic cloves 8 to or pickling salt cup canning 2/3 6 cups water 6 cups vinegar (5%) Yield: PICKLED DILLED OKRA pods 7 lbs small okra 6 small hot peppers 4 tsp dill seed 2-3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed oil/vinegar oil/vinegar well-mixed and hot, with mushrooms hot jars Fill jar. in a half-pint 2-3 peppercorns needed. if headspace air bubbles and adjust Remove headspace. 1/2-inch solution, leaving process. lids and Adjust rims dampened clean paper towel. of jars with a Wipe Procedure: Procedure: Bring to cover. to and water lemon juice Add cap. to inch attached 1/4 leaving stems, Cut Wash. in and salt basil, oregano, vinegar, Mix oil, olive mushrooms. Drain Simmer 5 minutes. boil. and garlic 1/4 clove Place boiling. to and heat in onions and Stir a saucepan. 1/2 cup finely chopped onions chopped finely cup 1/2 pimiento 1/4 cup diced cut in quarters garlic, 2 cloves peppercorns 25 black Yield: Pickled�Dilled�Okra

PICKLED PEARL ONIONS

8 cups peeledReco whitemmend pearled�pro onionscess�time�for�Pickled�Dilled�Okra�in�a�boiling-water�canner 5-1/2 cups white vinegar (5%) 1 cup water Process�Time�at�Altitudes�of 2 tsp canningStyle salt Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft 2 cups sugar Hot Pints 10�min 15 20 8 tsp mustard seed 4 tsp celery seed

Yield: About 3 to 4 pints

Procedure: To peel onions, place a few at a time in a wire-mesh basket or strainer, dip in boiling water for 30 seconds, then remove and place in cold water for 30 seconds. Cut a 1/16th-inch slice from the root end, and then remove the peel and cut 1/16th-inch from the other end of the onion. Combine vinegar, water, salt and sugar in an 8-quart Dutch oven or stockpot. Bring to a boil and Pickled�Pearl�Onions boil 3 minutes. Add peeled onions and bring back to a boil. Reduce heat to a simmer and heat until half-cooked (about 5 minutes). Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed into each empty hot pint jar. Fill with hot onions, leaving 1 inch headspace. Fill with hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickled�Pearl�Onions�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 10�min 15 20

MARINATED PEPPERS Bell, Hungarian, banana, or jalapeño

4 lbs firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves garlic, quartered (optional) 2 tbsp prepared horseradish (optional)

* Note: It is possible to adjust the intensity of pickled jalapeño peppers by using all hot jalapeño peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeño peppers.

For medium style: Use 2 lbs jalapeño peppers and 2 lbs sweet and mild peppers.

For mild style: Use 1 lb jalapeño peppers and 3 lbs sweet and mild peppers. 6-20 6 Fermented Foods and Pickled Vegetables 6-21

-

r e r n e n n a n a �c r �c e r t e a t a -w w g t t - �f �f g e e 0 0 ilin n v v i l 0 0 o o o i 0 0 b b o , , �b f f 6 6 A A �b �a �o �o �a s s �in n s e e �i r d d s e r u u t t t p e it i – – �f �f t p lt l p 1 1 0 0 e p 0 0 0 0 �A �A e t t 0 0 0 0 , , , , ll�P �a �a 6 1 1 6 �P e e e d e �B m t i Caution: If you select hot peppers, wear plastic or select If wear you hot peppers, Caution: d a �Tim �T n i s s t t r kle s s �f �f a ic e e – Place peppers in a hot oven (400°F) or under a broiler for for (400°F) or under a broiler in a hot oven peppers – Place 0 0 c c 0 0 �P �M r r o o 0 0 r r – – , , o o 5�min 10 15 1 P 0 P 0 1 15�min 20 25 �f �f – Cover hot burner or electric) (either mesh. with heavy wire – Cover e e m im i �t �t s s s s e e c c e e o o r r z r r iz i a a �p �p S J S Half-pints or�Pints or�Pints J d d e e d d n n e e m m k k c c m m a a o o e Wash peppers, cut into quarters, remove cores and seeds, and cut away any blem any and cut away and seeds, cores quarters, remove into cut peppers, Wash le l Select your favorite pepper. pepper. Select favorite your c c y y �P �P e e t t f f R S o Hot Pickled�Bell�Peppers Raw Half-pints R S o Marinated�Peppers About 9 pints About About 9 half-pints About Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in four to slash two Wash, be quartered. may peppers Large be left may whole. Peppers to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each hot sterile half-pint jar; half-pint salt in each hot sterile double teaspoon of garlic and 1/4 clove 1/2 Place a boil. to 1/2-inch leaving with hot vinegar mixture, pepper strips and cover Add jars. pint for the amounts 4-1/2 tsp canning or pickling salt 4-1/2 tsp canning Yield: Procedure: peppers and bring Add 1 minute. for and water vinegar, Boil sugar, peppers in strips. Slice ishes. 7 lbs firm bell peppers cups sugar 3-1/2 3 cups vinegar (5%) 3 cups water garlic 9 cloves PICKLED BELL PEPPERS ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon teaspoon (optional) and 1/4 garlic clove 1/4 Place boiling. to and heat in a saucepan ingredients well- hot, Add hot jars with peppers. Fill per pint. teaspoon jar or 1/2 salt in each hot half-pint air bubbles and Remove headspace. 1/2-inch leaving oil/pickling peppers, mixed solution over lids Adjust rims of jars with a dampened clean paper towel. Wipe if needed. adjust headspace and process. Range-top method to blister skinsRange-top blister method to skins until minutes blister. several on burner peppers for Place with a damp cloth. (This peppers in a pan and cover skins, blistering After place will make peeling remaining whole peppers. Mix all Flatten peel off skins. minutes; several Cool the peppers easier.) each pepper, and blanch in boiling water or blister skins or blister on tough-skinned and blanch in boiling water hot peppers using one each pepper, methods: of these two skinsOven blister method to broiler or skins until 8 minutes 6 to blister. Yield: Procedure: do Ifpeppers. or cutting hot while handling you face your not touch and do rubber gloves or face your touching before water with soap and thoroughly hands wash gloves, not wear eyes. Marinated�Peppers

Recommended�process�time�for�Marinated�Peppers�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Half-pints 15�min 20 25 or�Pints

Pickled�Bell�Peppers

headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickled�Bell�Peppers�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 5�min 10 15 or�Pints

PICKLED HOT PEPPERS Hungarian, banana, chile, jalapeño

4 lbs hot long red, green, or yellow peppers 3 lbs sweet red and green peppers, mixed 5 cups vinegar (5%) 1 cup water 4 tsp canning or pickling salt 2 tbsp sugar 2 cloves garlic

Yield: About 9 pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister skins on tough-skinned hot peppers using one of these two methods:

Oven or broiler method to blister skins – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. Flatten small peppers. Quarter large peppers. Fill hot jars with peppers, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

6-22 6 Fermented Foods and Pickled Vegetables 6-23 -

-

r r e e n n r r n n e e a a n n �c n �c n r r a a e e t t �c �c r a r a e e t w t -w - a a g g w n - i -w l ilin i t g t t g t o o �f n �f �f �f e i e e e l 0 0 0 0 i v �b v ilin v �b v 0 0 0 0 o o o o o o �a �a 0 0 0 0 b b b b , , , , �b �b n f 6 A f A 6 f 6 A f A 6 �in �i �a �a s s �o �o �o �o n g g s s s s �i �in n e e e in s e i s r r d d d d e e �R u t u �R t u t u t t t p p i it o it – �f i o – �f – �f – �f t t p l lt p lt ñ Wash peppers well and slice into 1/4-inch thick 1/4-inch into and slice peppers well Wash l 1 0 ñ 1 0 1 0 1 0 e e e 0 0 e 0 0 0 0 0 0 �A �A �A �A p t t 0 0 p 0 0 t t 0 0 0 0 �P , , �P , , , , , , t t a la l �a �a 1 6 6 1 �a �a 6 1 1 6 o a a e e e e �J �H �J �Ho m m i i d d d d e e �T �Tim �Tim l �T l s s t s t kle k s t t k kle s s s c s �f �f c �f �f ic i i ic e e e e 0 0 0 0 c c c c 0 0 �P �P 0 0 �P �P r r o o r r o o 0 0 0 0 r r r r – , – , – , o o – , o o 0 1 10�min 15 20 P 10�min 15 20 1 P 0 10�min 15 20 1 P 0 �f �f P 0 1 10�min 15 20 �f �f e e e e m m im i i im �t �t �t �t s s s s s s s s e e e e c c c c e e e e o o o o r r r r z r r r r z i iz iz i a a a a �p �p J S or�Pints �p �p Pints S J S or�Pints J Pints J S d d d d e e e e d d d d n n n n e e e e m m m m k k k k c c m m c c m m Caution: Wear plastic or rubber gloves and do not touch your face while han face your and do not touch gloves plastic or rubber Wear Caution: a a o o a a o o e e le l l le c c

c c y y y y �P �P �P �P e e t t e e t t f f f f S o Hot R Pickled�Jalapeño�Rings R S o Raw Half-pints Pickled�Hot�Peppers S o Hot R Pickled�Jalapeño�Rings R S o Raw Half-pints Pickled�Hot�Peppers About 6 pint jars 6 pint About adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids Adjust rims clean paper towel. of jars with a dampened Wipe needed. if adjust headspace and process. thoroughly with water. Cover pepper rings with fresh cold water and soak, in refrigerator, 1 hour. 1 hour. and soak, water in refrigerator, cold pepper rings with fresh Cover with water. thoroughly Drain times. soaking more two Repeat the rinsing, steps and draining peppers. from water Drain celery teaspoons seed in the seed and 1-1/2 1 tablespoon mustard Place the end. at thoroughly headspace. 1/2-inch leaving jars, the rings pepper into drained Pack jar. of each hot pint bottom Ladle boiling hot high heat. a boil over and canning salt to cups water 1-3/4 Bring cider vinegar, air bubbles and Remove headspace. 1/2-inch leaving pepper rings in jars, brine over solution dling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap hands thoroughly wash gloves, do not wear Ifdling or cutting hot peppers. you or eyes. face your touching before and water in a stainless steel, gallons water cups pickling lime with 1-1/2 Mix end. 1-1/2 stem Discard slices. mixing the lime-water inhaling lime dust while solu Avoid plastic container. grade glass or food stirring (12 to occasionally 18 hours, for in refrigerator, lime water, in the tion. Soak pepper slices Rinse but soaked pepper rings. peppers gently lime solution from used). Drain be 24 hours may 6 tbsp mustard seed 6 tbsp mustard Yield: Procedure: 1-1/2 cups pickling lime 1-1/2 gallons water 1-1/2 cups cider vinegar (5%) 7-1/2 cups water 1-3/4 salt tbsp canning 2-1/2 3 tbsp celery seed PICKLED JALAPEÑO PEPPER RINGS 3 lbs jalapeño peppers PICKLED YELLOW PEPPER RINGS 2-1/2 to 3 lbs yellow (banana) peppers 2 tbsp celery seed 4 tbsp mustard seed 5 cups cider vinegar (5%) 1-1/4 cups water 5 tsp canning salt

Yield: About 4 pint jars

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while han- dling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and waterYellow�Pepper�Rings before touching your face or eyes. Wash peppers well and remove stem end; slice peppers into 1/4-inch thick rings. Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each empty hot pint jar. Fill pepper rings into jars, leaving 1/2-inch head- space. In a 4-quart Dutch oven or saucepan, combine the cider vinegar, water and salt; heat to boiling. Cover pepper rings with boiling pickling liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickled�Yellow�Pepper�Rings�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 10�min 15 20

PICKLED SWEET GREEN TOMATOES 10 to 11 lbs of green tomatoes (16 cups sliced) 2 cups sliced onions 1/4 cup canning or pickling salt 3 cups brown sugar 4 cups vinegarPickled�Sweet�Green�Tomatoes (5%) 1 tbsp mustard seed 1 tbsp allspice 1 tbsp celery seed 1 tbsp whole cloves

Yield: About 9 pints Recommended�process�time�for�Pickled�Sweet�Green�Tomatoes�in�a Procedure:boi li nWashg-wate andr�can slicener tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat andPro stirces ssugar�Time� aint�A vinegarltitudes�o funtil dissolved. Tie mustard seed, allspice, celery seed,Sty lande clovesJa inr a spice0 bag.– Add to1, 0vinegar01– withAbo vtomatoese and onions. If needed, add of�Pack Size 1,000�ft 6,000�ft 6,000�ft minimumHot water to coverPints pieces. Bring10�min to boil 15 and simmer 20 30 minutes, stirring as needed to prevent burning. TomatoesQuarts should15 be tender 20 and transparent 25 when properly cooked. Remove spice bag. Fill hot jar with solids and cover with hot pickling solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

6-24 6 Fermented Foods and Pickled Vegetables 6-25

r e n n a �c

r e t a w - �a g n i �a l i�in i n o in �i �a h t t t t s �b c �f �f �f �f e e e e �in e c �a 0 0 0 0 o v v v s v t u n 0 0 0 0 o o o g o a �i 0 0 0 0 b b �Z b , , b , , s in r m f f 6 6 A A f 6 A f A 6 e e l o t �R t �o �o b �o �o r �T s s u s s a e t n e e e e p e -B e d d d d p g d e u u t t u t u t e t r t e n it i – – �f �f i it – �f – �f t t lt l l lt 1 1 0 0 �P 1 0 1 0 �G �V -a t 0 0 0 0 0 0 0 0 w d d �A �A �A �A e t t 0 0 0 0 t t 0 0 0 0 e a , , , , , , , , e llo x e �a �a 6 1 1 6 �a �a 1 6 i 6 1 r e w e e e e �M �B �Y �S m m i i d d d d e e �Tim �T l �T �Tim l s s t t k kle s s t t kle k s s c s �f �f s c �f �f i ic ic i e e e 0 0 e 0 0 c c c c 0 0 �P �P 0 0 �P �P r r o o r r o o 0 0 0 0 r r r – – , , r o o – , – , o o 10�min 15 20 1 P 0 P 0 1 5�min10 10 15 15 20 �f �f 0 1 10�min15 15 20 20 25 P 10�min 15 20 1 P 0 �f �f e e e e m m i im im i �t �t �t �t s s s s s s s s e e e e r r r c c c c e e e e e e e o o o o r r r r z r r n z r r n n iz i i iz a a a a n n n �p �p S J S Pints�or Quarts Pints J Quarts �p �p J S Pints Quarts Pints S J a a a d d d d e �c e e �c �c e r r r d d d d e e e n n t n n t t e e a e e a a m m w m m -w k k - -w k k c c m g m c c m g g m a a o o a a o n o e e i le l l le Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 3 to and refrigerate with 2 inches of cubed or crushed ice, cover vegetables, Combine c c l c c ilin i ilin y y y y �P �P �P �P e e t t e e t t o f f o o f f Hot R b S o Pickled�Bread�and�Butter�Zucchini S o Hot R Pickled�Mixed�Vegetables R b S o Hot Pickled�Sweet�Green�Tomatoes S o Hot R b Yellow�Pepper�Rings (cut off 1/16 inch from blossom end and discard) blossom end and from inch 1/16 off (cut About 10 pints 10 About dampened clean paper towel. Adjust lids and process. Adjust dampened clean paper towel. Procedure: celery seed, sugar, salt, In Add 8-quart4 hours. and mix well. vinegar and mustard combine kettle, hot pickling and add to vegetables solution. Drain a boil. Bring turmeric. to cloves, seed, mustard in hot vegetables pickling solution. Fill but save vegetables Drain boil. bring to and slowly Cover pickling 1/2-inch Add solution, leaving headspace. or hot quarts, 1/2-inch jars, leaving pint sterile rims of jars with a Wipe if needed. air bubbles and adjust headspace Remove headspace. 2 tbsp mustard seed 2 tbsp mustard tsp whole cloves 1/2 turmeric tsp ground 1/2 Yield: 5 cups white vinegar (5%) 5 cups white mustard cup prepared 1/4 or pickling salt cup canning 1/2 cups sugar 3-1/2 3 tbsp celery seed 2 lbs peeled and quartered small onions 4 cups cut celery (1-inch pieces) pieces) (1/2-inch 2 cups peeled and cut carrots pieces) peppers red (1/2-inch 2 cups cut sweet flowerets 2 cups cauliflower PICKLEDVEGETABLES MIXED 1-inch slices and cut into washed, 5-inch pickling4 lbs of 4- to cucumbers, Pickled�Mixed�Vegetables

Recommended�process�time�for�Pickled�Mixed�Vegetables�in�a�boiling-water�canner PICKLED BREAD-AND-BUTTER ZUCCHINI Process�Time�at�Altitudes�of 16 cups fresh zucchini, sliced Style Jar 0– 1,001– Above 4 cups onions,of�Pac thinlyk slicedSize 1,000�ft 6,000�ft 6,000�ft 1/2 cup canningHot or picklingPints salt 5�min 10 15 4 cups white vinegar (5%)Quarts 10 15 20 2 cups sugar 4 tbsp mustard seed 2 tbsp celery seed 2 tsp ground turmeric

Yield: About 8 to 9 pints

Procedure:Pickled�Bread�and�Butter�Zucchini Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill hot jars with mixture and pickling solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process or use low-temperature pasteurization treatment described on page 6-5.

Recommended�process�time�for�Pickled�Bread-and-Butter�Zucchini�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints�or 10�min 15 20 Quarts

Pickled vegetable relishes

CHAYOTE AND PEAR RELISH 3-1/2 cups peeled, cubed chayote 3-1/2 cups peeled, cubed Seckel pears 2 cups chopped red bell pepper 2 cups chopped yellow bell pepper 3 cups finely chopped onion 2 Serrano peppers, finely chopped 2-1/2 cups cider vinegar (5%) 1-1/2 cups water 1 cup white sugar 2 tsp canning salt 1 tsp ground allspice 1 tsp ground pie spice

Yield: About 5 pint jars

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Wash, peel and cut chayote and pears into

6-26 6 Fermented Foods and Pickled Vegetables 6-27 - - r r e e n n n n a a �c �c r r e e t t a a w r r - -w e e g t g t t t n n n �f �f �f �f i e e n e e l n 0 i 0 0 ilin 0 v v v v a a 0 o 0 0 o 0 o o o o �c 0 0 �c 0 0 b b b , b �b , r , �b , r f A 6 f 6 A e f 6 A f A 6 e �a t �a t �o �o n a �o �o a s s �i s s �in w e e h -w e e h - s d d g d d g i l lis u t u t u t u n t t i t e it e i l – �f i – �f it – �f ilin – �f i t t lt l l lt 1 0 1 0 1 0 o 1 0 o �R �R 0 0 0 0 r 0 0 0 0 r �A �A �A �A �b �b t t 0 0 0 0 a t t 0 0 0 0 a , , , , , , , , e �a e �a �a �a 6 1 1 6 �a �a 1 6 6 1 n e e e e �P �P �i i e e m l m t i t l i i lilli�in l o o �Tim �T a �T �Tim y a y s s t t c s s t t c a a s s s �f s �f c �f �f h ic h i e e e 0 e 0 0 0 c c c c 0 0 �P �C 0 0 �P �C r r o o r r o o 0 0 0 0 r r r – , r – , o o – , – , o o 5�min 10 15 P 0 1 P 0 1 15�min 20 25 �f �f P 0 1 5�min 10 15 15�min 20 25 P 0 1 �f �f e e e e m m im i i im �t �t �t �t s s s s s s s s e e e e c c c c e e e e o o o o r r r r r r z z r r iz i i iz a a a a �p �p S Half-pints or�Pints J Pints J S �p �p J S Half-pints or�Pints Pints S J d d d d e e e e d d d d n n n n e e e e m m m m k k k k c c m m c c m m a a o o a a o o e e Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and with hot water Cover cup salt. with 1/2 vegetables and combine chop, Wash, le l l le c c c c y y y y �P �P �P �P e e t t e e t t f f f f Hot R S o Piccalilli S o Hot R Chayote�Pear�Relish S o Hot R Piccalilli R S o Hot Chayote�Pear�Relish About 9 half-pints About headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp Wipe if needed. air bubbles and adjust headspace Remove headspace. lids and process. Adjust ened clean paper towel. Procedure: Procedure: spices Tie all possible liquid. remove cloth to in a clean white and press Drain let stand 12 hours. a boil in a sauce to and heat sugar vinegar and brown combined bag and add to loosely in a spice by of the mixture is reduced the volume or until 30 minutes and boil gently vegetables pan. Add 1/2-inch leaving jars (see page 1-14), with hot mixture, hot sterile Fill bag. spice Remove one-half. 1/2 cup canning or pickling salt cup canning 1/2 pickling spice 3 tbsp whole mixed cups vinegar (5%) 4-1/2 sugar 3 cups brown Yield: 6 cups chopped green tomatoes 6 cups chopped green peppers red cups chopped sweet 1-1/2 peppers cups chopped green 1-1/2 cups chopped onions 2-1/4 cups chopped cabbage 7-1/2 PICCALILLI clean paper towel. Adjust lids and process. lids and Adjust clean paper towel. 1/2-inch cubes, discarding cores and seeds. Chop onions and peppers. Combine vinegar, water, water, vinegar, Combine peppers. and onions Chop seeds. and cores discarding cubes, 1/2-inch sugar. stirring dissolve to a boil, Bring to saucepot. or large oven Dutch in a salt and spices sugar, stirring occasionally. 2 minutes, and boil for a boil to return onions and peppers; chopped Add hot solids into Fill the and turn off heat. point the boiling to return and pears; cubed chayote Add head 1/2-inch boiling cooking with leaving liquid, Cover headspace. 1-inch leaving jars, hot pint rims dampened of jars with a Wipe if needed. adjust headspace air bubbles and Remove space. PICKLE RELISH 3 qts chopped cucumbers 3 cups each of chopped sweet green and red peppers 1 cup chopped onions 3/4 cup canning or pickling salt 4 cups ice 8 cups water 2 cups sugar 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves 6 cups white vinegar (5%)

Yield: About 9 pints

Procedure: Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain Pickle�Relish and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot into hot jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Pickle�Relish�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 10�min 15 20 or�Pints

PICKLED CORN RELISH 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn 2-1/2 cups diced sweet red peppers 2-1/2 cups diced sweet green peppers 2-1/2 cupsPickled�Corn�Relish chopped celery 1-1/4 cups diced onions 1-3/4 cups sugar 5 cups vinegar (5%) 2-1/2 tbsp canning or pickling salt 2-1/2 tsp celery seed 2-1/2 tbsp dry mustard 1-1/4 tsp turmericRecommended�process�time�for�Pickled�Corn�Relish�in�a�boiling-water�canner

Yield: About 9 pints Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Procedure:Hot Boil ears Half-pintsof corn 5 minutes.15�min Dip 20in cold water. 25 Cut whole kernels from cob or use six 10-ounce frozen packagesor�Pints of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture.

6-28 6 Fermented Foods and Pickled Vegetables 6-29

r e n n a r �c r e e n t n a a w �a - �a t t �c t t n g r �f �f �f �f �i e e e e �in n e 0 0 i t 0 0 h v v l v v h i 0 0 s a 0 0 o o o o i o l 0 0 0 0 b b lis b b , , , , e -w e �b f f A 6 A 6 f f A 6 A 6 g �R �a �o �o �R �o �o o n s s s s n ilin t �i e e e e a o io h d d d d n s m �b u u t t i u u t t t l t o i it – – �f �f it i – – �f �f �a t e t -O l lt lt l 1 1 0 0 1 1 0 0 r �T 0 0 0 0 0 0 0 0 e �in �R n �A �A �A �A t t 0 0 0 0 t t 0 0 0 0 p h n e , , , , , , , , r p e �a �a 6 1 6 1 �a �a 6 1 1 6 o lis r e e e e e e �C �P �G m m i i d �R d d e e �T �Tim l �Tim �T l s s t t k kle s s t t kle k s s c s s �f �f c �f �f i ic ic i e e e e 0 0 0 0 c c c c 0 0 �P �P 0 0 �P �P r r o o r r o o 0 0 0 0 r r r r – – , , o o – – , , o o 10�min 15 20 P 0 1 15�min 20 25 P 0 1 �f �f 5�min 10 15 1 P 0 P 0 1 5�min 10 15 �f �f e e e e m m i im im i �t �t �t �t s s s s s s s s e e e e r r c c c c e e e e e e o o o o r r r r z r r z r r n n i iz iz i a a a a n n �p �p S S J Half-pints or�Pints Half-pints or�Pints J �p �p S J S Half-pints or�Pints Pints J a a d d d d e e e �c �c e r r d d d d e e n n n n t t e e e e a a m m w m m k k -w - k k c c m m c c m g g m a a o o a a o n o e Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt Dissolve and onions. peppers, tomatoes, or finely chop grate and coarsely Wash e i l le le l c c l c c ilin i y y y y �P �P �P �P e e t t e e t t f f o o f f R S o Hot Pickled�Corn�Relish o Hot R S Pickle�Relish Hot R b S o Pickled�Pepper-Onion�Relish o Hot R b S Pickled�Green�Tomato�Relish About 7 to 9 pints 7 to About

jars with a dampened clean paper towel. Adjust lids and process. Adjust jars with a dampened clean paper towel. Procedure: Procedure: Drain boiling and simmer 5 minutes. to Heat kettle. in large vegetables and pour over in water mix. to Stir and cornstarch. mustard, vinegar, sugar, Add kettle. to Return vegetables in colander. hot relish, jars (see page 1-14) with pint hot sterile Fill boiling and simmer 5 minutes. to Heat rims of Wipe if needed. headspace air bubbles and adjust Remove headspace. 1/2-inch leaving 1 qt vinegar (5%) mustard yellow cup prepared 1/3 2 tbsp cornstarch Yield: 1-1/2 lbs green bell peppers lbs green 1-1/2 2 lbs onions or pickling salt cup canning 1/2 1 qt water 4 cups sugar PICKLED GREEN TOMATO RELISH PICKLEDTOMATO GREEN tomatoes green hard 10 lbs small, bell peppers lbs red 1-1/2 Simmer another 5 minutes. If desired, thicken mixture with flour (1/4 cup flour blended blended cup flour (1/4 mixture thicken paste with flour If desired, 5 minutes. another Simmer 1/2-inch headspace. leaving with hot mixture, hot jars Fill and stir frequently. water) in 1/4 cup rims clean with a dampened of jars Wipe if needed. headspace and adjust air bubbles Remove and process. lids Adjust paper towel. PICKLED HORSERADISH SAUCE 2 cups (3/4 lb) freshly grated horseradish 1 cup whitePickled�Green�Tomato�Relish vinegar (5%) 1/2 tsp canning or pickling salt 1/4 tsp powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refriger- ated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brownR ecouteromm eskin.nded �pTheroc espeeleds�time�f orootsr�Pick ledmay�Gr ebeen �Tgratedomato� Rine lias hfood�in�a processor or cut into small cubes and put throughboiling-wa ate rfood�cann egrinder.r Combine ingredients and fill into sterile jars (see page 1-14), leav- ing 1/4-inch headspace. Seal jars Ptightlyrocess� Tandime� astoret�Altit uinde as� orefrigerator.f Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 5�min 10 15 PICKLED PEPPER-ONION RELISH 6 cups finely chopped onions 3 cups finely chopped sweet red peppers 3 cups finely chopped green peppers 1-1/2 cups sugar 6 cups vinegar (5%), preferably white distilled 2 tbsp canning or pickling salt

Yield: AboutPickled�Pepper-Onion�Relish 9 half-pints

Procedure: Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Fill hot sterile jars (see page 1-14) with hot relish, leaving 1/2-inch headspace, and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, this product must be processed.

Recommended�process�time�for�Pickled�Pepper-Onion�Relish�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Half-pints 5�min 10 15 or�Pints

SPICY JICAMA RELISH 9 cups diced jicama (you will need about 4 pounds purchased jicama) 1 tbsp whole mixed pickling spice 1 two-inch stick cinnamon 8 cups white vinegar (5%) 4 cups sugar 2 tsp 4 cups diced yellow bell pepper

6-30 6 Fermented Foods and Pickled Vegetables 6-31

r e n r t n e �f e a n 0 v n �c 0 o r a 0 b , e t �c 6 A r a e t -w a g w - t t ilin g – �f �f o n e i 1 0 0 l v i �b 0 0 0 o o 0 0 0 �a b , , , �b f f A 6 3 6 �in �a �o �o Wash, peel and trim jicama; dice. Place Place and trim peel jicama; dice. Wash, h n s s �i lis e e h e d d s i u u t t l t �R i it – – �f �f e t l lt 1 1 0 0 illo �R 0 0 0 0 t �A �A a t t 0 0 0 0 a , , , , m �a �a 6 1 1 3 m a e e c i m i �To �J y �T �Tim y g s s c t t i n s s �f �f p e e 0 0 c c 0 0 �Ta �S r r o o 0 0 r r – – , , o o 15�min 20 25 1 P 0 P 0 1 20�min 25 30 35 �f �f e e m im i �t �t s s s s e e c c e e o o r r z r r iz i a a �p �p S J S Pints Pints J d d e e d d n n e e m m k k c c m m a a o o Caution: Wear plastic or rubber gloves and do not touch your face while face your and do not touch gloves plastic or rubber Wear Caution: e Remove husks from tomatillos and wash well. Peel jicama and onion. Wash all Wash jicama and onion. Peel well. and wash tomatillos husks from Remove le l

c c y y �P �P e e t t f f R S o Hot Tangy�Tomatillo�Relish S o Hot R Spicy�Jicama�Relish About 6 or 7 pints 6 or 7 pints About About 7 pint jars 7 pint About vegetables well before trimming and chopping. Place chopped tomatillos, jicama, onion, chopped tomatillos, Place trimming and chopping. before well vegetables and all bell peppers in a 4-quart canning salt in Dissolve or saucepot. tomatoes, oven Dutch thoroughly Drain boiling; simmer 5 minutes. to Heat vegetables. prepared over Pour water. 20 minutes). about 15 to drips through, water no more (until a cheesecloth-lined strainer through piece 6 inch-square pickling pepper flakes on a clean, double-layer, and optional red Place spice 6 cups sugar 6 cups sugar cups cider vinegar (5%) 6-1/2 Yield: Procedure: 1-1/2 cups chopped red bell pepper cups chopped red 1-1/2 bell pepper cups chopped yellow 1-1/2 salt 1 cup canning 2 qts water pickling spice 6 tbsp whole mixed (optional) pepper1 tbsp crushed red flakes 12 cups chopped tomatillos 12 cups chopped tomatillos 3 cups finely chopped jicama 3 cups chopped onion 6 cups chopped -type tomatoes bell pepper cups chopped green 1-1/2 TANGY TOMATILLO RELISH TOMATILLO TANGY Adjust lids and process. Adjust bag.) In a 4-quart Dutch oven or saucepot, combine pickling spice bag, vinegar, sugar, and sugar, In a 4-quart vinegar, bag.) pickling combine bag, saucepot, or spice oven Dutch peppers, jicama, sweet in diced Stir sugar. stirring dissolve to boiling, Bring to pepper. crushed red over covered, and simmer, heat Reduce Return boiling. to onion and fingerhots. mixture leaving jars, hot pint into relish Fill bag. spice Discard about 25 minutes. heat medium-low air Remove headspace. 1/2-inch with hot pickling leaving liquid, Cover headspace. 1/2-inch rims paper towel. of jars with a dampened clean Wipe if needed. bubbles and adjust headspace Procedure: with hands thoroughly wash gloves, not wear do If hot peppers. handling or cutting you or eyes. face your touching before soap and water of 100% cotton piece 6-inch-square pickling on a clean, double-layer, and cinnamon spice muslin spice a purchased use (Or tie with a clean string. and cheesecloth. Bring together corners 4-1/2 cups diced red bell pepper red diced cups 4-1/2 4 cups chopped onion fingerhot peppers (about2 fresh finely chopped 6 inches each), and partially seeded Yield: Spicy�Jicama�Relish

Recommended�process�time�for�Spicy�Jicama�Relish�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft Hot Pints 20�min 25 30 35

of 100% cotton cheesecloth. Bring corners together and tie with a clean string. (Or use a pur- chased muslinTangy�Tomatillo�Relish spice bag.) Mix sugar, vinegar and spices (in cheesecloth bag) in a saucepan; bring to a boil. Add drained vegetables. Return to boil; reduce heat and simmer, uncovered, 30 minutes. Remove spice bag. Fill hot relish mixture into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Tangy�Tomatillo�Relish�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 15�min 20 25

Pickled foods for special diets

NO SUGAR ADDED PICKLED BEETS 7 lbs of 2- to 2-1/2-inch diameter beets 4 to 6 onions (2- to 2-1/2-inch diameter), if desired 6 cups white vinegar (5 percent) 1-1/2 tsp canning or pickling salt 2 cups Splenda® 3 cups water 2 cinnamon sticks 12 whole cloves

Yield: About 8 pints

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel, wash and thinly slice onions. Combine vinegar, salt, Splenda®, and 3 cups fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill hot beets and onion slices into hot pint jars, leaving 1/2-inch headspace. Cover with boiling vinegar solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Variation: Pickled whole baby beets - Follow the directions above but use beets that are no more than 1- to 1-1/2 inches in diameter. Pack whole after cooking, trimming and peeling; do not slice.

6-32 6 Fermented Foods and Pickled Vegetables 6-33

�a �a n �in �i s s e e t t c i lic l �f �f e e 0 0 v v �S �S 0 0 o o e 0 l 0 b b , , kle k A 6 A 6 c ic i �P �P r r �a �a e e n b b �i �in t t t t s s m – �f �f m – �f t �f t e e u 1 0 0 u 1 0 e 0 e v v c c 0 0 0 0 0 e 0 e o o u u 0 0 0 0 0 0 b b , , , , , , �B �B f 3 6 f A 6 f 3 6 �C f A 6 �C d d t t e �o �o �o e �o l e s s s s e k e kle e e e c e w i w ic d d d d u t u t u t u t �S �P �S �P t t i it it – �f i – �f – �f – �f d d d d t t l lt lt l 1 0 1 0 1 0 1 0 e e e e 0 0 0 0 0 0 0 0 d d d d �A �A �A �A t t 0 0 0 0 t t 0 0 0 0 d d d d , , , , , , , , �a �a 1 3 6 1 �a �a 3 1 1 6 �A �A �A �A e e r r e e r r a a a a m m i g g i g g u u u u �T �Tim �Tim �T s s t s t s t t �S �S �S �S s s s s �f �f �f �f o o e e e e 0 0 0 0 c c c c 0 0 �No �N 0 0 �N �No r r and all spices in a 10-quart and all spices or stockpot. a Bring to oven Dutch o o r r o o 0 0 0 0 r r r r – , – , – , ® o o – , o o 0 1 30�min 35 40 45 P 10�min 15 20 P 0 1 30�min 35 40 45 1 P 0 �f �f 0 1 10�min 15 20 P �f �f e e e e m m im i i im �t �t �t �t s s s s s s s s e e e e r r r r c c c c e e e e e e e e o o o o r r r r z r r n n r r z n n i iz iz i a a a a n n n n �p �p J S Pints �p �p Pints S J S Pints J Pints J S a a a a d d d d �c �c e e �c �c e e r r r r d d d d e e e e n n t t n n t t e e a a e e a a w m m w m m -w - k k - -w k k c c g g m m c c g g m m a a n o o a a n o o e Wash cucumbers. Slice 1/16th-inch off the blossom ends and discard. Slice cucumbers Slice and discard. off the blossom ends 1/16th-inch Slice cucumbers. Wash e i i le l l le l c c l c c ilin i i ilin y y y y �P �P �P �P e e t t e e t t o o f f o o f f b S o Hot R No�Sugar�Added�Sweet�Cucumber�Pickle�Slices R b S o Hot No�Sugar�Added�Pickled�Beets R b S o Hot No�Sugar�Added�Sweet�Cucumber�Pickle�Slices Hot R b S o No�Sugar�Added�Pickled�Beets About 4 or 5 pint jars 5 pint 4 or About cinnamon stick in each empty hot jar, if desired. Fill hot pickle slices into hot pint jars, leaving leaving jars, hot pickle hot pint into slices Fill if desired. cinnamon stick in each empty hot jar, air Remove headspace. with boiling pickling 1/2-inch leaving brine, Cover headspace. 1/2-inch rims paper towel. of jars with a dampened clean Wipe if needed. bubbles and adjust headspace lids and process. Adjust Procedure: Procedure: 10 minutes. and let stand 5 to the cucumber slices over boiling water Pour 1/4-inch thick slices. into continuously run water cold Let the cucumbers. over water cold and pour water off the hot Drain well. slices Drain cooled. cucumbers are until frequently or change water slices, the cucumber over Splenda 1 cup water, Mix vinegar, one Place a boil. to the boiling liquid and return to carefully slices cucumber drained Add boil. 1 tbsp celery seed 4 one-inch sticks cinnamon Yield: 4 cups cider vinegar (5%) 4 cups cider vinegar 1 cup water 3 cups Splenda® salt 1 tbsp canning seed 1 tbsp mustard 1 tbsp whole allspice NO SUGAR ADDED SWEET PICKLENO SUGAR ADDED CUCUMBER SLICES lbs of pickling cucumbers 3-1/2 cucumbers sliced cover to boiling water REDUCED-SODIUM SLICED DILL PICKLES 4 lbs (3- to 5-inch) pickling cucumbers 6 cups vinegar (5%) 6 cups sugar 2 tbsp canning or pickling salt 1-1/2 tsp celery seed 1-1/2 tsp mustard seed 2 large onions, thinly sliced 8 heads fresh dill

Yield: About 8 pints

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring Reduced-Sodium�Sliced�Dill�Pickles mixture to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each hot pint jar. Fill hot jars with cucumber slices, leaving 1/2-inch headspace. Add 1 slice of onion and 1/2 dill head on top. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended�process�time�for�Reduced-Sodium�Sliced�Dill�Pickles�in�a boiling-water�canner Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Raw Pints 15�min 20 25

REDUCED-SODIUM SLICED SWEET PICKLES 4 lbs (3- to 4-inch) pickling cucumbers

Brining solution:Reduced-Sodium�Sliced�Sweet�Pickles 1 qt distilled white vinegar (5%) 1 tbsp canning or pickling salt 1 tbsp mustard seed 1/2 cup sugar

Canning syrup: 1-2/3 cupsR distilledecommen whiteded�pr ovinegarcess�tim e(5%)�for�Reduced-Sodium�Sliced�Sweet�Pickles�in�a 3 cups sugarboiling-water�canner 1 tbsp whole allspice Process�Time�at�Altitudes�of 2-1/4 tsp celeryStyle seed Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 10�min 15 20 Yield: About 4 to 5 pints

6-34 6 Fermented Foods and Pickled Vegetables 6-35 �a n �i �a s e l �in k s c i kle �P t t t ic �f �f e e e 0 0 e v v 0 0 o o ill�P w 0 0 b b , , �D �S f f A 6 A 6 d d �o �o e e s s c i lic l e e d d �S �S u u t t t i it – – �f �f m m t l lt 1 1 0 0 u iu i 0 0 0 0 �A �A d d t t 0 0 0 0 , , , , o o �a �a 6 1 6 1 S -S - e e d d m e e i c c �T �Tim u u s s t t d d s s �f �f e e e e 0 0 c c 0 0 �R �R r r o o 0 0 r r – – , , o o 15�min 20 25 1 10�min 15 20 P 0 1 P 0 �f �f e e m im i �t �t s s s s e e r r c c e e e e o o r r z r r n n i iz a a n n �p �p J S S Pints J a a d d e �c �c e r r d d e e n n t t e e a a w m m - -w k k c c m g g m a a o n o e i l le Wash cucumbers and cut 1/16 inch off blossom end, and discard. Cut cucumbers into into cucumbers Cut discard. and end, blossom inch off cut 1/16 and cucumbers Wash l c c i ilin y y �P �P e e t t o o f f S o Hot R b Reduced-Sodium�Sliced�Sweet�Pickles o Raw Pints R b S Reduced-Sodium�Sliced�Dill�Pickles dampened clean paper towel. Adjust lids and process. Adjust paper towel. dampened clean Procedure: Keep boiling. and bring to a saucepan syrup in canning for all ingredients Combine slices. 1/4-inch the cut the solution. Add for mix the ingredients Inkettle, a large used. until syrup hot (about dull green to bright from change color the cucumbers until and simmer cover, cucumbers, leaving canning syrup with hot cover and hot jars, Fill slices. the cucumber Drain 7 minutes). 5 to rims of jars with a Wipe if needed. air bubbles and adjust headspace Remove 1/2-inch headspace.