Thanks to everyone who made it out to last month’s Picklefest editions of our seasonal canning workshops. We learned the ways of hot water bath canning, as well as making a plethora of different pickles. As always, it was great to hang out in the garden of the Compost Ed Centre at the end of a hot summer day to talk and make food together. It feels even better to leave an evening like that with some jars of pickled beets, zucchini dill pickles and pickled blueberries to line the walls of your pantry and make you feel all stocked up for winter. Click through for some recipes from the workshop as well as a round-up of tasty looking pickle recipes.
Yields ~2 Litres (4 x 500mL jars)
- ~2 lbs cooked and peeled beets, sliced or diced if large
- (Optional: ½ lb thinly sliced onion)
- 2 cups vinegar
- ¼ cup bottled lemon juice
- ¾ cup water
- ⅔ cup sugar
- 1 tsp pickling salt
- 2 tsp whole peppercorns
- Wash 4 – 500 mL jars and sterilize in boiling hot water bath. Keep warm.
- In a large non-reactive pot over medium heat, combine everything except beets (and onions, if using) to make a brine. Stir to dissolve salt, and bring to a boil.
- Add beets (and onions, if using), and simmer for 5 minutes.
- Carefully remove jars from hot water, and return the hot water bath to boil.
- With a slotted spoon, fill each jar with beets (and onions, if using) to within an inch of top, then add brine, leaving ½ inch headspace. Can as above, in hot water bath for 30 minutes.
Pickled Blueberries: Adapted from Fancy Pantry (book).
Lindsay says these are great on anything that you would put chutney on, and my internet research also suggests that they would be great with goat cheese (crackers optional), on sammiches, or with pickled herring (I’m dubious of this last claim, but give it a go if you’re feeling brave).
Yields ~2 Litres (8 x 250mL jars)
- 8 cups blueberries (~ 2 lbs)
- 2 cups red wine vinegar
- 6” long cinnamon stick
- 1 tsp coriander seed
- 1/2 tsp whole cloves
- 2 cups sugar
- Wash 8 – 250 mL jars and sterilize in boiling hot water bath. Keep warm.
- In a large non-reactive pot over medium heat, combine everything except berries and sugar to make a brine. Bring to a boil, then simmer for 5 minutes.
- Add blueberries and shake pan gently instead of stirring them. Cook for 8 minutes.
- Carefully remove jars from hot water. With a slotted spoon, divide berries among jars.
- Add sugar to brine and return to boil. Fill jars with this syrup, leaving ¼ inch headspace (top with boiling water if needed). Can as above, in hot water bath for 10 minutes.
Other pickling recipes that look rad:
- “Pretty In Pink”: pickled beets, carrots, radishes and ginger from What Smells So Good? blog
- Kohlrabi Pickles: intriguing looking recipe from Hungry Tigress blog
- Easy Pickled Peppers: a really simple looking recipe from A Kitchen Canvas. These look way better than the ones you find on the grocery store shelf, with not much more effort.
- Pickled Green Tomatoes and Pickled Sweet Cherries: both from Food in Jars, so you know they’re great!
- Spicy Beer Pickles: these are made with a brine of apple cider vinegar and IPA, which is a cool sounding combo.
- Pickled Nasturtium Pods (aka DIY Capers!): great looking small-batch recipe from Taste of Tomatoes.
- Pickled Chard Stems: from the Cookistry blog, an awesome use for the oft-neglected chard stem.
And finally, just because it had to be added ….