Canned in a Pickle

 Pickling and Canning can be so much fun! But it can be time-consuming and must be done right.

Smaller Batch Dill Pickles

When I was a little girl, I can recall my Mom "putting up" the food from the garden that Dad grew. One of the things she made was pickles. Dad would bring in the "early pickles" for her to wash, cut up, and "put up". They had the perfect setup for keeping these goods: a basement.

Our basement was dark, dirty, and scary (to a little kid). But there were several large shelves where Mom put the canned goods she "put up". I don't have a basement, and the darkest, coolest place in my house is my closet, so.. yeah. LOL.

• 2 cups apple cider or regular white vinegar
• 2 -3 large garlic cloves (if using large jars; small cloves for small jars)
• 2 cups water
• 1 tsp mustard seeds
• 1/3 cup sugar (you can add more if you like)
• 3 heads of dill 
• 1/4 cup pickling salt
• 6-7 cups of pickle cucumbers (small ones) 
• 1 1/2 tbsp pickling spice (I leave this out to avoid over-spicy pickles) 
• Bay Leaves (optional)

1. Trim off the ends of each pickle and cut into quarters lengthwise.
2. Sterilize your jars, leaving them in the canner until ready to use.
3. Combine the water, vinegar, pickling salt, and spices into a heavy pot and bring to a boil, stirring to dissolve the salt and sugar.
4. Reduce the heat to medium and simmer for 15 minutes until the spices are diffused.
5. Place one bay leaf and one clove of garlic in each jar along with a sprig of fresh dill. 
6. Pack in the slices of cukes, packing tightly and leaving 1/2" head space.
7. Ladle in the brine to cover the cukes to the 1/2" head space line.
8. Poke with a plastic or metal tool if needed to pop bubbles.
9. Top and screw on the lid fingertip tight.
10. Place in the canner and with 1-2" of water over the top.
11. Process for 15 minutes BUT NO LONGER and IMMEDIATELY remove from the hot canner and set aside.
12. Let stand for 12 hours after hearing the POP, and the jars are cool.

Mom Walker's Watermelon Rind Pickles

 Mom Walker was an interesting lady, though she might argue otherwise. But she made something I had never had: watermelon pickles. She explained that "back then," they couldn't afford to waste a thing, so everything was pressed into food in some way.

• 3 quarts cubed watermelon rind (pare off the green part and remove any pink)
• 3 tbsp salt
• 1 1/2 quarts water 
• Soak the rind in salt and water overnight.
• Drain and cover with fresh water and cook until tender
• Drain again
• Boil together for 5 minutes in:
• 1 1/2 quarts water
• 3 cups sugar
• 1 1/4 cups vinegar

1. Tie these spices in cheesecloth: 2 tsp whole cloves, 2 tsp whole allspice, 4-3" cinnamon sticks, 1/4 tsp mustard spice.
2. Add in the melon rind and cook uncovered for about 20 minutes.
3. Remove the spice bag
4. Evacuate into hot, sterilized jars, then seal immediately.
5. Makes around 5 quarts.

Make your own Pickled Red Onions

•  2 medium julienned red onions 
• 1 cup vinegar
• 1 cup water
• 2 tbsp sugar (or substitute equivalent)
• 1 tsp salt (do not substitute)
• 1 tsp each: garlic powder and tarragon

1. Stuff the red onion into a large canning or other clean jar
2. Bring the liquids to a simmer until the salt and sugar are dissolved.
3. Pour in with the onions up to the bottom of the ridged top.
4. Allow to cool to the touch.
5. Cap and shake upside down a couple of times
6. Place in the fridge overnight or for 24 hours

Pickled Red Onions-a quick pickle (part II)

• 1 large red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp mustard seeds (optional)

1. In a bowl, combine vinegar, water, sugar, salt, pepper, and mustard seeds (if using). 
2. Stir until sugar and salt are dissolved.
3. Place the thinly sliced onions in a jar or container.
4. Pour the vinegar mixture over the onions, making sure they are fully submerged.
5. Seal the jar and refrigerate for at least 1-2 hours before serving. 
6. For the best flavor, let them sit overnight.

Memaws Marinara Sauce

The biggest mistake people make when making a recipe like this is trying to use fresh tomatoes. I'm sorry, but it's just not the same UNLESS you have home-grown tomatoes that have never been to market and are a little over-ripe. Otherwise, the canned varieties work best. The longer you simmer it, the thicker and more intense the flavor becomes, but you will lose some volume.

• 1/4 cup olive oil
• 1/4 cup water
• 4 to 5  fresh garlic cloves, diced
• 2 cans (15oz) no-salt-added diced tomatoes
• 1/2 tbsp sugar
• 1/2 cup fresh basil, chopped, or one tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried Italian seasoning
• 1 tablespoon garlic powder
• 1 tablespoon fennel seed (crushed)
• 1 teaspoon freshly ground black pepper

1. In a medium saucepan, combine the EVOO, water and garlic.
2. Brown the garlic until just golden- KEEP AN EYE ON IT!
3. Add in the tomatoes with the sauce and bring to a simmer at medium-high, letting it boil for 10 minutes, stirring occasionally.
4. Add in all the herbs and spices and the sugar. 
5. Allow to simmer for another 10 minutes.

This can be served immediately or refrigerated for up to five days. It also freezes well for up to six months. You might even want to can some down!

Quick Pickled Radishes

• 4 bunches red radishes, tops removed
• 1 cup white vinegar
• 1 cup water
• 2½ tablespoons cane sugar
• 1 tablespoon sea salt
• ½ teaspoon mixed peppercorns
• ½ teaspoon mustard seeds

1. Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 
3. Pour the brine over the radishes, then divide the peppercorns and mustard seeds among the jars. 
4. Let cool and chill until ready to use. 
5. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.
6. Store in the fridge for up to 2 weeks.