Foodie Friday: Pickling

Pickled Green Tomato Relish 
Via Taste of Home

This is the time of year when gardens are bursting with veggies!  There is nothing like fresh, nutritious salads and snacks that are homegrown or bought at your local farmers market.   The only problem is that sometimes you can't eat them fast enough!  We've found some pickling recipes to help you out. Enjoy!

Pickled Green Tomato Relish
Prep: 1 hour + standing Process: 15 min./batch
Makes 8 pints

7 pounds green tomatoes (about 20 medium)
4 large onions
2 large red onions
3 large green peppers
2 large sweet red peppers
4 teaspoons canning salt
5 cups cider vinegar
4 cups sugar
2 tablespoons celery seed
4 teaspoons mustard seed

Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours.
Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened.
Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Quick 10 Minute Pickled Jalapeno
Via Gimme Delicious

Quick 10 Minute Pickled Jalapeno
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Author Layla

1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar*
1 tablespoon salt
7-8 jalapeno peppers thinly sliced

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar. 

Store in the fridge for up to two months.

*Notes:  I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Quick Mixed Vegetable Pickles
Via A Couple Cooks

Quick Mixed Vegetable Pickles
Yield: 2 quarts

2 quart mason jars with lids
2 Kirby cucumbers
5 carrots
1/2 small head of cauliflower
12 small sweet peppers (or several small bell peppers)
2 Serrano peppers (optional)
6 cloves garlic
16 sprigs fresh dill
1 tablespoon coriander seeds
2 tablespoons peppercorns
2 tablespoons sugar
3 tablespoons kosher salt
1 ⅓ cup white vinegar
2 cups water

Wash two mason jars and lids in hot soapy water, rinse and let air dry.

Quarter the cucumbers lengthwise into four slices each. Peel the carrots, and cut them into sticks. Cut the cauliflower into florets. If using small bell peppers, cut them into strips.

Tightly pack the cut vegetables into the two mason jars along with the following ingredients divided between the two jars: 2 whole Serrano peppers (optional), 6 whole garlic cloves, fresh dill, 1 tablespoon coriander seeds, and 2 tablespoons peppercorns.

In a medium saucepan, heat 2 tablespoons sugar, 3 tablespoons kosher salt, 1 ⅓ cup white vinegar, and 2 cups water.

Once boiling, pour the brine mixture into the jars. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any vegetables are exposed.

Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the refrigerator for 24 hours before tasting. The pickles last up to one month refrigerated.

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