The Canning Kitchen (13 page)

⅓
cup (75 mL) pickling salt

Scrub the cucumbers well under cool running water. Line up 8 clean 500 mL (2 cup) jars. Drop 2 garlic cloves and a few large dill fronds into each jar. For whole pickles, pack the cucumbers snugly into the jars, starting with the larger ones and filling in gaps with smaller ones. (Cucumbers shrink a little during processing, so pack tightly.) For spears, cut into quarters lengthwise, then press back together before packing into jars to maintain crispness. For slices, slice lengthwise and hold together for packing into jars to maintain crispness.

Prepare the brine by combining the water, vinegar and salt in a large saucepan. Set over high heat and bring to a light boil, stirring while the salt dissolves and the liquid turns from cloudy to clear.

Ladle the hot brine over the packed cucumbers, leaving a ½-inch (1 cm) headspace. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on
page 17
.

TIP
For the crunchiest pickles, start with cucumbers that are firm and crisp, not rubbery, and plan to pickle them the day you buy or pick them. Avoid over-processing your jars. Have your canner at a rapid boil before lowering your jars into the water, and start timing as soon as the water returns to a boil. Experiment with adding some pickling spices to each jar such as dill seed, whole coriander seed, whole allspice or peppercorns. For best flavour, wait 3 to 4 weeks before opening.

D
OUBLE
D
ILLY
B
EANS

These pretty pickled beans are packed with dill flavour, not just from fresh dill fronds but from flavourful dill seeds as well. Slip a few inside your burger bun, chop into salads, or just snack on them cold and crisp straight from the jar.

MAKES SIX 500 ML (2 CUP) JARS

4½ lb (2 kg) fresh green beans

6 garlic cloves, peeled

6 tsp (30 mL) dill seeds

1 bunch of fresh dill

3 cups (750 mL) pickling vinegar (7% acetic acid)

3 cups (750 mL) water

¼ cup (60 mL) pickling salt

Rinse the beans under cool running water. Trim off and discard the tips at both ends. Line up 6 clean 500 mL (2 cup) jars. Drop 1 garlic clove, 1 tsp (5 mL) dill seeds and a few dill fronds into each jar. Pack the jars snugly with the beans, ensuring they come no higher than ¾ inch (2 cm) from the jar rim.

Make the brine by combining the vinegar, water and salt in a medium saucepan. Turn the heat to high and stir until the liquid goes from cloudy to clear and the salt is completely dissolved.

Ladle the brine over the beans, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on
page 17
.

TIP
For the prettiest pickles, choose the freshest beans you can find. The quantity of beans in this recipe does account for some lesser quality beans to be discarded during preparation. To make packing the jars easier, start with the largest beans and fill in gaps with thinner beans. For best flavour, wait 2 to 3 weeks before opening.

H
OT-AND-
S
OUR
P
ICKLED
G
REEN
B
EANS

Personalize your Caesar or Bloody Mary cocktail by sliding one of these spicy and tangy pickled green beans into the glass. They’re also fantastic chopped in salads and added to pasta dishes and omelettes. This is a simple canning project, ideal for first-time picklers.

MAKES FIVE 500 ML (2 CUP) JARS

3 lb (1.4 kg) green beans

2½ tsp (12 mL) dried chili flakes

5 garlic cloves, peeled

3 cups (750 mL) water

2¼ cups (550 mL) pickling vinegar (7% acetic acid)

¼ cup (60 mL) pickling salt

Rinse the beans under cool running water. Trim off and discard the tips at both ends. Line up 5 clean 500 mL (2 cup) jars. Put ½ tsp (2 mL) chili flakes and 1 garlic clove into each jar. Pack each jar with the green beans, ensuring they are at least ¾ inch (2 cm) below the jar rim.

Prepare the brine by combining the water, vinegar and salt in a large saucepan. Stir over high heat until the salt dissolves completely and the liquid turns from cloudy to clear.

Ladle the hot brine into the jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Quality fresh green beans should make a satisfying snap sound when broken. To simplify packing, use wide-mouth instead of standard-mouth canning jars. For even hotter flavour, add peppercorns or some brown mustard seeds to your jars. For best flavour, wait 2 to 3 weeks before opening.

P
ICKLED
S
LICED
B
EETS

With their rich purple colour and deep, earthy flavour, the pickled beet is the queen of all root vegetables. Pull out a jar of these magnificent beet slices to be the crowning jewel in your favourite salads.

MAKES FIVE 500 ML (2 CUP) JARS

4 lb (1.8 kg) beets

3 cups (750 mL) white vinegar

1½ cups (375 mL) water

3 tbsp (45 mL) pickling salt

2 tbsp (30 mL) granulated sugar

Boil the whole unpeeled beets in a large pot of water for 30 to 35 minutes or until fork-tender. Drain and set aside until cool enough to handle. Trim off and discard the root and stem ends. Slip off and discard the skins. Slice the beets ¼ inch (5 mm) thick. Layer the slices snugly into 5 clean 500 mL (2 cup) jars up to 1 inch (2.5 cm) from the jar rim.

Make the brine by combining the vinegar, water, salt and sugar in a large saucepan. Bring to a boil over high heat, stirring to fully dissolve the sugar and salt.

Ladle the hot brine over the packed beets, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Disposable food service gloves are useful when preparing beets to prevent purple-stained hands. Experiment with flavours by adding spices like peppercorns, slices of ginger or sprigs of rosemary to jars before filling with beets. For best flavour, wait 2 to 3 weeks before opening.

P
ICKLED
A
SPARAGUS
S
PEARS

These savoury spears of pickled asparagus are seasoned with flavourful fennel seeds and a garlic clove inside each jar. Enjoy a couple of spears alongside a deli sandwich, or chopped and tossed with your favourite hot or cold pasta dishes.

MAKES THREE 500 ML (2 CUP) JARS

4 lb (1.8 kg) asparagus

3 garlic cloves, peeled

1½ tsp (7 mL) fennel seeds

1¾ cups (425 mL) pickling vinegar (7% acetic vinegar)

1½ cups (375 mL) water

2 tbsp (30 mL) pickling salt

Rinse the asparagus under cool running water. Cut the spears into about 4-inch (10 cm) lengths. Line up 3 clean 500 mL (2 cup) jars. Drop 1 garlic clove and ½ tsp (2 mL) fennel seeds into each jar. Snugly pack the spears upright into the jars, ensuring they’re at least ¾ inch (2 cm) below the rim.

Prepare the brine by combining the vinegar, water and salt in a medium saucepan. Stir over high heat until the salt dissolves and the liquid turns from cloudy to clear.

Ladle the hot brine over the packed asparagus, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling water bath canner for 10 minutes using the Processing Checklist on
page 17
.

TIP
For crispy pickles, choose thick, firm asparagus stalks rather than thin ones. Simplify packing by using wide-mouth canning jars. For best flavour, wait 2 to 3 weeks before opening.

T
RIPLE
R
ED
P
ICKLE

This red cabbage and red onion pickle in red wine vinegar is a lovely example of the simplicity and affordability of home canning. Scoop a forkful of this tasty pickle onto cheese toasties for a satisfying lunch or appetizer to share. Use a splash of the flavourful brine when making gravy from beef drippings.

MAKES FOUR 500 ML (2 CUP) JARS

2½ lb (1.125 kg) red cabbage (about 1 large head)

2 cups (500 mL) thinly sliced red onion

4 cups (1 L) red wine vinegar

¼ cup (60 mL) pickling salt

¼ cup (60 mL) granulated sugar

1 tbsp (15 mL) celery seeds

Peel off and discard the outside leaves of cabbage. Cut the cabbage in half. Cut out and discard the firm white core. Cut each half in half lengthwise, then slice thinly into crosswise strips, or slice (not shred) in a food processor.

In a large pot, combine the cabbage, red onion, vinegar, salt, sugar and celery seeds. Turn the heat to high and cook, stirring constantly, just until the liquid comes to a boil. Remove from the heat.

Using tongs or a slotted spoon, scoop the softened veggies into 4 clean 500 mL (2 cup) jars up to 1 inch (2.5 cm) from the rim. Top up with the vinegar cooking liquid, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to release any air bubbles, topping up the liquid if necessary. Process in a boiling water bath canner for 20 minutes using the Processing Checklist on
page 17
.