The Preservation Society: bonappetit.com.
My Mom tossed the August Bon Appetite at me Saturday at the beach. “There’s a recipe for those dilly beans you love in here.”
Another reminder that I should, and I WANT TO, start canning. I have been thinking about it since last Christmas when I looked at canning books for myself (oh, you don’t buy and wrap yourself presents?). I think about it daily since I tote just about every drink I make in a mason jar…..ever since I had my first spicy dilly green bean in a bloody mary at Muriel’s courtyard bar in NOLA I have been thinking of ways to recreate them.
What’s awesome is that I have a rad group of gals in my life who are all as equally obsessed in love with all things food and they are just as ready to try their hands at canning. The goal is to get started this month.
On my short list are: PICKLES – pickled green beans, snap peas and cucumbers. I happened to see purple green beans today at Tendercrop Farms and I’m just imagining how lovely those would be jarred up and gifted. I am also excited at the thought of making pickled zucchini – I favor zucchs over cucs and I have an abundance of them from my garden and my CSA share. Score! I’m also thinking about radishes. And some canned tomato sauce and ketchup.
First step is to gather all my jars, make a plan for canning night, and divide up the ingredient list. Right now at Tendercrop pickling cucumbers are free (6 to a customer) – isn’t that fun? Plus, my friend Karen works at Green Meadows and I know that they have amazing fresh garlic at the moment.
Due to aesthetic reasons, mostly, I have decided on Weck jars. I have also read some reviews on canning jar lids that have supplemented my shallow reasoning (BPA in the lids) but mostly it’s because they are beautiful and I have a few already, which I love. I’d like to give some of my pickles away IF they’re yummy and those jars are just prettier. Aren’t they nice? Weekend Kitchen has a cute post about them with some lovely pics.
Have you had success canning? What are your favorite recipes?
Until then, there always Rick’s Picks
Here’s the for zucchini dill pickles recipe I liked –
Ingredients
- 2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed
- 4 tablespoons coarse sea salt or pickling salt, divided
- 12 fresh dill sprigs
- 2 teaspoons yellow or brown mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1/4 teaspoon saffron threads
- 4 garlic cloves, halved
- 4 red jalapeños or Fresno chiles, split lengthwise
- 2 1/2 cups white wine vinegar
- 1/4 cup sugar
Preparation
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If using 4 inch zucchini, halve lengthwise. If using 8 inch zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Tbsp. salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
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Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
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Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
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Divide hot syrup between jars to cover zucchini, leaving 1/2 inch space on top. Wipe rims, seal, and process in boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
Read More http://www.bonappetit.com/recipes/2011/08/zucchini-dill-pickles#ixzz1URFrslEB
What Feeds Us 
i have that same one at home! i’m obsessed with trying my hand at pickled red onions, as i love them on burgers and sandwiches.
count me in for canning. i made some brandied cherries last night and thought they’d too make great gifts!
As a new “canner” I have a few tips! Now I only do “cold canning” like pickling in vinegars to put in the refrigerator, i haven’t make it through the whole sterilization process yet with the two babies, dog and messy husband :)
-The Fresher the Better! Use local or CSA veggies, I made the mistake of trying to go veggies that were about a week old and they actually went bad before they were even done curing.
-Sterilize Jars in the Dishwasher
-Get Creative! I have tried pickling everything from cucumbers and zucchini to peaches and beets. Expirement with flavors like fresh ginger, red/green onion, herbs and jalepenos. Different vinegars can really add dynamic flavors to your canning, I also sometimes replace the water with wine (you boil out the alcohol) for sweeter brines, or use Gin to pickle green beans for martinis and bloody mary’s.
-Try Making your own Spices: Being able to pick up spices at the local health food store is great, but they often are quite clovey and more “bread and butter” play around with different combinations of peppercorns, cinnamon, cloves, salt, sugar and mustard seeds.
and finally: GIVE THEM TIME TO CURE! Check your recipe, different vegetables take anywhere from one night to 10 days to cure, I have made the mistake of sneaking a taste early and the veggies are mushy, too tart and the spice flavors are very strong. If you have something that cures overnight you probably have to eat it within 3-5 days for best results!
Thanks, Jade! I like that idea – I’m definitely intimidated by the boiling part. The dilly beans recipe calls for counter-top brining!
Or you can always do what my father does.
Ingredients:
1. Jar of pickles. Something classy. Vlasic perhaps.
2. Cold beer (can).
3. Handful of cucumbers, most likely on the brink of rotting that would not have suited the leftover casserole that is in the oven.
Directions:
Eat jar of pickles. Quench impending thirst with beer. Shove cucumbers in pickle juice. Voila.
[…] was exactly two weeks since I embarked on some pickling experiments. As I mentioned in a past post I’m dying to be a part of the canning experience. The whole concept of pickling/canning is so […]
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