The title of this page is (as is often the case with me…) meant both literally and figuratively. If you read my last entry, you know that I’ve made a commitment to finally become more knowledgeable and deliberate when it comes to farming my own vegetables. I made this decision after my first taste of “this years” batch of homemade pickles, which are probably the best mixture I’ve ever had; sliced Kirby cucumbers, Spanish onions, sweet red bell peppers and garlic, all pickled together. Yes, the recipe is mine but, no, not only didn’t I grow the vegetables used but, this season (garden-wise) has been the worst one yet.

What makes a pickle recipe worth what it takes to grow?

Because making, sharing and, of course, eating pickles makes me happy, it just seems logical that growing them would simply expand on an already good thing. Similar to when making yeast-breads, no matter how crazed I get with my work and/or life in general, “putting up” food seems to sweetly straddle me between eras, enabling me to incorporate some of the best parts of a hands-on, simpler time into today’s techno-laden-busyness. And, since my pickles are what actually inspired me to, for the first time, really focus on the process of successful farming, it seems clear that “this” is the recipe that I should strive to grow first!

So, instead of continuing to blame “the weather Gods,” the aptitude of my gardener, or my lack of vast acreage (and experience)….

I have decided to apply the truth that, for me, has been applicable to achieving anything deemed important in my life: In order to become knowing, skillful and, ultimately, successful, I’ve always had to do the inner work to push past the fear of failure (which is not only felt initially but also incrementally, all along the way), to do the physical reasearch to learn, and to stay committed to practice even when it’s not particularly convenient (or always feeling like “fun” in the traditional sense). For me, remaining devoted to those three steps is what eventually enables me to understand any “new” dynamic well enough so that I can create my own unique “spin.” (Now, that’s fun…) To me, this is the recipe for growth personally, professionally and, I’m sure, as a new farmer. “Farmer”…I really like the way that sounds!

So, that’s it!! Next time, this year, the goal is to enjoy (and share) my pickled vegetables knowing that I was integral to the entire process, from the bottom up.

Of course, I won’t make you wait until then for the recipe…

Bread and Butter Pickles with Onions, Peppers and Garlic

Whether you grow or purchase your produce, if you’ve never made pickles before, I highly suggest taking the plunge. I’ll gladly help you (and I might even save you some money on products that I own and have found to be inferior).

Ok, First let’s talk about the equipment you’ll need before making this recipe and setting out to “put up” foods...

Most of the equipment listed is available either at a well-stocked hardware store or a store meant for professionals and/or serious cooking enthusiasts. If not, you can go to this website and you’ll find most of what you need. For the canning pot, you’ll come across a couple of different kinds. One is heavy, stainless steel and quite pricey. I own this and, it’s not my favorite. My pick, for processing jars in a water bath is the one I’ve been using for years, an old-fashioned, over-sized, light-weight, (and much more affordable) speckled kind (pictured below). These are usually in hardware stores and, if not, I’m sure they can order one for you. The crinkle cutter is an optional and fun way to create a more whimsical-looking sliced pickle.

Special Equipment:

• Large canning pot with lid removable rack

My choice for a canning pot.

A canning rack. (It comes with the canning pot.)

• Crinkle cutter (optional)

Not necessary but a fun tool to make crinkle-cut pickles (and fried potatoes, too!)

• Canning tongs

Canning tongs: These are a very important tool to safely submerge and retrieve filled jars from the boiling water bath.

• Wide mouth funnel
• Quart and/or pint size jars (preferably wide-mouth) with un-used discs and screw-top bands

Here a wide-mouth funnel is placed in the open end of a wide-mouth jar.

• 10-quart nonreactive, heavy-bottomed pot
• Large ladle
• Thin, heat-proof rubber spatula
• Labels for jars

A bit about the ingredients …

About the vegetables: When “putting up” foods, the vegetables used (whether purchased or home-grown) they need to be in great shape. That means no bruises, no wrinkles, no holes which can indicate possible insect infestation and everything needs to be scrubbed well and dried. Whole onions, just need to be peeled and wiped with a damp paper towel, before slicing.

About the salt used in pickling: Pickling salt is, for canning purposes, the most clean-tasting because it’s completely additive free. It also produces pickles with the clearest brine, so it’s my pick to use when making pickles.

It’s not easy to find pickling salt so, to save yourself a lot of running around, just order it from the source provided in the ingredient’s list. If you decide not to use this, you can use Kosher salt but, when a recipe has specifically requested the use of pickling salt, you should add about 2 tablespoons more Kosher salt, per 1/2 cup pickling salt. (This is not a hard-fast rule, though, so hopefully any recipe you use will address using different types of salt. I have, below). Because of it’s purity, you’ll need to keep this salt sealed, or it will clump. If it does, just push through a sieve or pulse in the food processor.

It’s important to measure your acid, sugar and salt accurately.

Ingredients: For 5 quarts or 10 pints

• 5 pounds firm Kirby cucumbers, washed, round ends removed and the rest sliced 1/3 to ½-inch thick (you want 3 generous quarts sliced cucumbers)
• 4 to 6 large garlic cloves, peeled and sliced
• 3 large yellow onions, sliced and separated into rings
• 1/2 cup pickling salt (if unavailable, use kosher salt, adding 2 tablespoons) for the cucumbers, plus more for the peppers (see below)
• 3 large red peppers, seeded and sliced into thin strips
• 3 tablespoons pickling salt (or 1/4 cup kosher salt), for the peppers
• 2 1/2 cups cider vinegar
• 1 cup water
• 2 tablespoons yellow mustard seed
• 1 1/2 teaspoons celery seed
• 1 1/2 teaspoons turmeric
• 2 1/2 cups granulated sugar

To set up: Place the canning rack inside a large canning pot and fill with cold water. Turn on the heat and, once the water boils, reduce the heat so the water maintains a simmer until needed. Run clean quart and/or pint jars through the dishwasher and leave them inside until ready. Or, using canning tongs, lower the jars in the pot of water, opened side up, after it comes to a boil. If so, bring the water back to a boil, after adding the jars, and turn the pot to a simmer until needed. Fill a 4-quart pot half -full with water and bring the water to a boil. Reduce the heat to low, add the screw top discs and bands and also stick in your ladle. Maintain a below-simmering status. (While the water is heating in both pots, you’ll be working with the vegetables.) In a separate pan of simmering water, steep the top to the jars (the discs and screw top bands). Add to the water, the bowl-end of a ladle , a thin heat-proof rubber spatula and also the rubberized ends of canning tongs. Make sure your wide-mouth funnel is very clean.

To salt and soak the vegetables: In a large, nonreactive bowl, combine the sliced cucumbers, garlic, onions and 1/2 cup pickling salt. Mix well with your hands and allow the vegetables to stand for 1 hour. Then, cover the mixture with cold water and let stand, uncovered, for 1 1/2 hours. Meanwhile (just after adding the water to the vegetables), in a separate nonreactive bowl, combine the sliced peppers with 3 tablespoons pickling salt and let stand for 45 minutes. Cover the peppers with cold water and let them stand for 45 minutes. (All of the vegetables will be ready to proceed at the same time. ) Swish the vegetables around with your hands, then drain both in a colander, shaking well but do not rinse.

The cucumbers and onions are salted and soaked together. The peppers are salted and are about to get soaked. The timing is designed so that all of the vegetables will be ready to be heated in the brine together, at the same time..

To pickle the vegetables: In a 10-quart, nonreactive pot, whisk together the vinegar, water, mustard seeds, celery seed, turmeric and sugar and bring this to a boil. Add all the drained vegetables to the boiling liquid and stir well to combine. Bring the liquid back to a boil at the center, stirring occasionally to make sure it’s all very hot.

To set up to process vegetables: Place a large, wire cooling rack on your counter. Place a clean kitchen towel over the rack. Lay another towel to one side of the prepared rack and lay the drained discs. If the jars are in the simmering water, use canning tons to carefully remove them, draining them completely. If in the dishwasher, simply remove them and place them on the towel (remember, the jars should be very warm to hot before being filled.) Place the jars, opened end down (for now), on the towel. Bring the water in the canner back up to a boil, then invert the jars, open ends up. Using the sterilized ladle, transfer the hot vegetables into the jars. Ladle the pickling liquid into each jar, dividing evenly, so the jars are filled (leaving 1/2-inch of headroom at the top). Take the sterilized rubber spatula and run it down the side of the filled jar to remove any air pockets from within. Immediately place the drained disc on top of the jar and screw on the band–not too tight! (If using any other type of tops on your jars, sterilize and attach to jars following the manufacturer’s instructions).

The vegetables are now ready to go into the sterilized jars.

To process the jars: Uncover the pot of boiling water and, using canning tongs, carefully lower the jars (one at a time) into the pot and onto the rack. After all the jars have been added, they should all be covered by at least 1-inch of boiling water.

The jars were just lowered into the boiling water...

As soon as the jars are in place, cover the pot and, when you see steam escaping from under the lid, begin timing. Process the jars for 10 minutes, once you see steam. (The heat should be high when processing. If, however, the jars start to rattle and the pot begins to spit water from under the lid, reduce the heat a bit to help to calm things down. The water should, though, always produce steam.)

After processing: While the vegetables are being processed, clean up the area where you filled the jars. Replace the towel on the rack so everything is, once again, very clean. After 10 minutes in the boiling water, uncover the pot and turn off the heat. Using canning tongs, lift the jars out of the water and bring them to the towel lined rack. (It’s a good idea to, while using your working hand to secure the top of the jar with tongs, hold a folded towel in the other hand and rest the jar on the towel as you walk to the rack.) Stand the jars, right side up, on the towel-lined rack and let them cool undisturbed for 12 to 24 hours. Soon after removing the jars, you should hear a series of audible “pings” indicating that the seals on each jar are secure. (You won’t always hear this, though. Most important is that the tops of the jars are not bulging but are, somewhat concave.) Place the cooled jars it in a dark cool place for 1 month before serving. If done properly, the jars will keep for 1 year or longer.

Just after being processed. Let the jars sit, undisturbed, for 12 hours....And wait at least one month before opening! (Waiting is the hard part...)

Upon opening a jar of pickles…

Safety note: Whenyou open a jar, if you see a foaming substance or smell a foul odor or, if before opening, the lid is bulging, do not taste it to see if it is OK…. WHEN IN DOUBT, THROW IT OUT!!

Here’s a formally written and printable copy of this recipe (along with a shopping list). I hope you try it. Have fun and DO leave a comment so I know how it’s going! More on composting is coming soon!

Tags: a great recipe to use to learn to grow vegetables, are you determined to become a good grower? how to use growing vegetables as a way to also grow as a person, bread and butter pickle recipe, canning equipment, canning pickles, how to choose vegetables when wanting to make pickles, how to make homemade pickles, how to make pickles, how to make the best bread and butter pickles, Kirby cucumbers, pickles, pickling salt

Comments (0)

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment