Seasonal Canning: Picklefest 2012!

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.

Simply Good Pickled BeetsAdapted from the Joy of Cooking (book).  These are really tasty, really easy, and much less sweet than some pickled beets, which I’m into.

Image by lynn.gardner, used under Creative Commons license

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
  1. Wash 4 – 500 mL jars and sterilize in boiling hot water bath.  Keep warm.
  2. 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.
  3. Add beets (and onions, if using), and simmer for 5 minutes.
  4. Carefully remove jars from hot water, and return the hot water bath to boil.
  5. 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).

Photo by mazaletel, used under Creative Commons license

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
  1. Wash 8 – 250 mL jars and sterilize in boiling hot water bath.  Keep warm.
  2. 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.
  3. Add blueberries and shake pan gently instead of stirring them.  Cook for 8 minutes.
  4. Carefully remove jars from hot water. With a slotted spoon, divide berries among jars.
  5. 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 pickles from What Smells So Good?

And finally, just because it had to be added ….

 

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One response to “Seasonal Canning: Picklefest 2012!

  1. Thanks so much for linking to my recipe! This list looks great!

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