Carmenrose, if you want to make these as a refrigerator pickle, you need to briefly blanch the beans before combining them with the pickling liquid. They need a little heat to aid in softening and vinegar absorption.
Just wanted to make note that though this recipe was published on Food52, the original poster is Deena Pritchep. She's a food writer and NPR contributor based in Portland, OR. Her terrific blog can be found here: http://mostlyfoodstuffs.blogspot.com/.
@John Wozniak, to be perfectly honest, I bare retouched those photos at all. There's something about that yellow colander that makes greens look super vivid.
@erinlovestoeat, pickled asparagus retains that essential, grassy flavor of asparagus, but also has a puckery kick. You can't roast, but you can toss it in grain salads, serve it with cheese, eat alongside a sandwich or use it as @cheeseheadhero suggests. In a bloody mary.
I'm so happy to hear you like those pickled red onions!
@erinlovestoeat - I actually prefer using the canning pot as a means to heating up jars in preparation for canning. That's the process detailed in the post above. No mention at all about dishwashers.
@KHICKS - For high acid foods, all you need is a stock pot. No need to get a pressure canner in the beginning of your canning journey. It sounds like your gumbo pot will work just fine.
@SonyaLynne - Thanks for your kind words. I'm delighted to hear you find my blog useful!
Hey folks! Here are the answers to the questions you've all asked so far.
@mrw1972 - You remove the rings, because it allows you to know sooner rather than later if something is wrong with your product. If you’ve got spoilage occurring in a jar, storing it without the ring means that any growth taking place in the jar will dislodge the lid and alert you to the problem.
@hungry for the next meal - The reason you simmer the lids is not to sterilize them but instead to soften the sealing compound. If you don't get the compound soft, you risk a poor or failed seal.
@kewarken - My apologies for the mistake. I was simply repeating what was taught me by a master food preserver.
@J.W. Hamner - If you don't have a recipe for a particular product, it's best to do a search and see if you can't find one that's already been tested for boiling water bath canning. Not every pickle is safe for pickling.
@CEBakes - The reason Clear Jel is recommended over cornstarch is that cornstarch isn't stable in the face of higher temperatures. Clear Jel provides a stable consistency.
@ex_snob - You screw the bands on until they're just secure. They shouldn't be super tight, so that there's enough space for the air to escape during cooling. The best way to do this is to just use your fingertips to tighten the rings, not the force of your whole hand. It's called "fingertip tight."
The jars should be entirely submerged in the water, with at least an inch of water covering them. Make sure to use a deep enough pot so that you still have about an inch of space so that the water doesn't boil over.
@Ciaoileana - Thank you!
@fishsaucey - These would be great in that salted lemonade.
@J.W. Hamner - I like chopping them up and adding them to grain salads. Mash a bit of the flesh into a vinaigrette. They're quite versatile.
@jfb1138 - Their rind is a little thinner and then end up being slightly less puckery. I prefer them to standard preserved lemons.
@filthyS - That's a vintage bailing wire Ball jar. You can typically find them on eBay or in antique stores.
@savillel - Sounds delicious!
You're welcome to try it! I can't guarantee the results though, since it essentially becomes a new recipe when you change it like that.
Yep, you certainly can!
@lastbatch, this isn't a recipe designed for canning. It's simply a quick pickle.
Happy_Baker, do you have Penzeys in your area? They're always a good source for spices. Even if you can't find the juniper berries, don't let that deter you from making this pickle, just sub in a bit of fresh ginger for a slightly different flavor profile.
Syannelevovna, I would imagine that some of what you're seeing is absorption. If the seal truly is tight, there's no other place for the brine to go. However, I've not noticed anything similar in any of the batches of pickles I've made, so I'm a little puzzled.
Thsu, you could certainly make this one as a refrigerator pickle.
Kriklaf, the ratio of vinegar to water in this recipe is universally accepted as plenty acidic for pickling low-acid food. It's the same proportion that is used for pickled asparagus and asparagus is far lower in acid than garlic is. So while this recipe hasn't been reviewed by a county extension office, it is well within the commonly accepted pickling practice.
As long as it is a 5% acidity vinegar, you can use whatever you want. Essentially, distilled white, apple cider and red wine vinegars are interchangeable (though apple cider does have a bit of sweetness that the others don't). Pickling with balsamic isn't advised because it has such a strong flavor.
Adam, they would be amazing on pizza. That's just the sort of application where they shine.
Thsu, this is essentially how you make those pickled banana peppers. I've seen fresh banana peppers at Latino shops and farmers' markets. Ask around, I'm sure you'll find some.
Pickling salt is best because it dissolves better and doesn't have any anti-clumping additives (which many varieties of kosher have), but you can sub if you can't find the pickling kind.
The USDA says that it isn't safe to can pumpkin butter, even in a pressure canner. Here's a link to a PDF that explains why.
There were two delicata squash in my CSA box this week. Now I can't wait to roast them!
Also consider checking out gophila.com, which is the official tourism website for Philadelphia! One of the most useful things about our site (yes, I work for the website) is the itinerary section. There are lots of weekend-long visits that include restaurant suggestions for every meal along the way.
Canning your own food is really fun and satisfying. I find that jams and fruit butters are the easiest, with pickling running a close second. Having all the special equipment is nice, but not necessary if you're canning on a small scale.
I've recently started a new blog, http://www.foodinjars.com, where I posting canning tutorials and writing about the different projects I do. Stop by if you'd like!
Hey guys, Marisa from Slashfood here. You can count me in. I'll see if I can't get the rest of the SF team ramped up and ready to go!
I was just reading this essay this morning (I'm loving the entire book). It prompted me to leap up and make some really gently scrambled eggs. I ate them with a very ripe sliced tomato instead of truffled toast. So good.
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