Classic Sweet Pickle Relish

CANNING FOR A NEW GENERATION, page 131.  I used 6, 12 inch slicing cucumbers and removed the seeds.  I also omit the green pepper and use two sweet red peppers.  Delish!

Just Like Grandma's Tomato Jam

Serve with cream cheese for breakfast on a piece of toast or english muffin, or as an appetizer on your favorite cracker.  Looks pretty on a holiday table too!

My grandmother was an amazing cook.  Her dishes were simple yet always tasty.  My favorite season at grandma's was late summer, when the kitchen became a delightful assault to the senses.  It wasn't unusual to find a cheesecloth bag tied to a cabinet knob, dripping with gooseberry juice, or a pressure cooker whining steadily from the enameled cooktop.

Grandma was the only woman I knew (Mom was much too modern) that prepared her own jellies, jams and fruit butters.  The door of her frig was always lined with half-pint sized Ball canning jars full of sweet treats we'd slather on toast or soda crackers.

One of my all-time favorite offerings, was Grandma's tomato jam.  Yes, TOMATO jam!!

Its funny how the human mind works.  I hadn't thought of that jam in years, and then one day, I had the clearest memory of sitting at my grandparents table, enjoying a piece of toasted Italian bread, spread with a hearty heaping of homemade tomato jam.  The memory was so vivid, I could taste the sweet tomatoey goodness.

Not long after my mouth watering trip down memory lane, Rick and I were dining in a fabulous little eatery in Charleston, South Carolina where he ordered pimento cheese croquettes.  Low and behold, the crispy fried nuggets of gooey red pepper enhanced neufchâtel cheese, were served on a glistening dollop of tomato jam.  I had to make that jam!

I never did found a recipe in Grandma's hand, but located two that I combined to create a truly wonderful jam. The end product, is probably a bit more 'gourmet' than Grandma's, but I love it.   The jam is easy to make with simple ingredients, but patience is required to boil the tomatoes down to a thick, paste-like consistency. 

6 pounds red tomatoes (about 18 medium tomatoes)
5 tablespoons Ball Classic Pectin (powdered pectin)
1 teaspoon grated lemon peel
2 teaspoons lemon juice
salt to taste (1/2 teaspoon)
splash of balsamic vinegar or sherry vinegar
3 1/2 cups white sugar
1/4 cup finely chopped fresh basil

Note:  Allow several hours for tomatoes to cook down.
Wash, quarter and boil the tomatoes until soft.  Extract seeds and skin (I use a food mill).  Return tomato pulp to pot and simmer until reduced to 3 cups (very important for proper consistency).  Add the remaining ingredients, except the basil.  Bring back to a rolling boil.  Boil for just one minute.  Remove from cooktop and add basil.

Wipe rims of 1/2 pint jars clean and process in boiling water bath for 10 minutes.  (A neat variation might be to use finely chopped jalapeño peppers instead of the basil).

Sweet and Sour Mixed Horseradish Pickles

A year or two ago in San Diego, my daughter and I stumbled upon a company that produced horseradish pickles that were to die for.  Try as I might, I couldn't find a recipe that I thought close enough to the pickles I sampled.  This summer, I decided to experiment.

While not exactly the pickles I sampled, I think these are wonderful.  Pleasantly sweet and sour, they're tangy without being too hot and spicy.

5 cups vinegar
1 cup water
3 1/2 cups sugar
2 garlic cloves, thinly sliced
2 teaspoons cayenne pepper
1 1/2 tablespoon good quality, prepared horseradish

1 peck pickling cukes, cut into chunks and brined 1 to 24 hours, then drained
1 small head cauliflower
2 red peppers cut into chunks
five small onions, cut into chunks (or pearl onions)

pickle crisp

Combine first six ingredients in large dutch oven and stir until sugar dissolves.  Bring to a boil and boil 5 minutes.  Add drained veggies and simmer 5 more minutes.  Pack into hot, clean pint jars (add 1/8 teaspoon pickle crisp), leaving 1/2 inch headspace.  Process 10 minutes in boiling water bath.

Makes 12 pints

Sweet Pickle Chips (sweet and sweet/spicy)

I've tried to find a sweet pickle recipe that satisfied my family's sweet tooth, but failed.  So, I tweaked the recipe for the candied jalapeños, and applied it here.  The end result has been very satisfactory.  I usually make one recipe of regular sweet pickles, and one recipe of hot-sweets.

2 cups cider vinegar
6 cups white sugar
1/2 t tumeric
1/2 t celery seed
1 t  mustard seed
1 t ground cayenne pepper (optional)
1 dry thai chili per jar (optional)
1 whole cinnamon stick
pickle crisp (use according to package directions)

small pickling cukes cut into bite size pieces, salted and brined in ice/ice water

For simply sweet pickles, combine the vinegar, sugar, turmeric, celery seed and cinnamon in a large dutch oven.  Bring to a rolling boil and cook until slightly thickened.

For a spicy version, add the cayenne pepper and the thai chili along with the other ingredients.

Pack the cucumber chips into jars, add pickle crisp and pour the hot syrup over them, allowing for a 1/2 inch headspace.  Process 10 minutes, in boiling water bath.

Traffic Jam (Mixed Berry)

BEEP, BEEP!  I love this jam!

Its not always easy harvesting enough red or black raspberries for a single berry jam of either species, and while I've made blueberry jam in the past, I'm just not a big fan.

So, last year I started collecting berries (red, black, and blue) and freezing them.  When I felt I had enough, I thawed the mixed berries and began making my jam.  I had some leftover strawberries, so added those as well.  I have a friend that does the same thing and borrowed the silly title from her.  Its just SO appropriate!

For a truly successful berry jam, you must use a food mill to remove the blueberry skins.  I measure my berries, boil them just until soft, cool slightly and then puree them.  The screen in a standard food mill will catch most of the annoying little berry seeds, as well as the blueberry skins.

12 cups mixed berries (red raspberries, black raspberries, blue berries, strawberries)
6 cups sugar
splash lemon juice (no more than 1/4 cup)
1 pouch liquid pectin
2 tablespoons lemon thyme (optional)
Check out Jam Basics before beginning (click here).

Follow the directions as posted above.  When fruit has been pureed, return it to the dutch oven and add sugar and lemon juice.  Cook at a controlled boil for about 15 minutes (1 teaspoon of jam should mound on chilled plate).  Skim foam, add thyme and pectin and boil one more minute.  Remove from heat and process for 10 minutes.

ENJOY!  BEEP, BEEP!

Herbed Strawberry Jam

12 cups hulled strawberries, halved
6 cups sugar
1/2 cup lemon juice
1 pouch liquid fruit pectin
2 tablespoons fresh mint, or lemon thyme
Check out Jam Basics before beginning (click here).

Combine all ingredients (except herbs) in very large dutch oven.  Cook over medium heat.  When fruit begins to soften, use potato masher to break down fruit.  Continue cooking until translucent and a teaspoon mounds on a chilled plate.  Skim foam, add herbs and liquid fruit pectin.  Boil one minute and remove from heat.  Process for 10 minutes in boiling water.

Strawberry-Rhubarb Jam

6 cups rhubarb, cut into small pieces (1 1/2 pounds)
3 cups hulled and halved strawberries
juice of 2 oranges (or a fair amount of zest)
1/2 cups lemon juice
4 - 6 cups sugar (taste)
1 pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).

Combine all together in a large non-reactive pot (big dutch oven).  Cook over medium heat until the mixture becomes translucent and 1 tsp jam mounds on a chilled plate (10 - 15 minutes).  Skim foam, and add liquid pectin.  Boil one minute and remove from heat.

Process for 10 minutes.

Jam Basics

I'm not sure I'll ever stop experimenting with my jam recipes (that's what makes canning/cooking fun), but thought I'd save myself a little of the annual aggravation by jotting down some of the constants.


TIPS:
Better to use a large shallow pot (I use my big enameled dutch oven) to cook jams.  The fruit will cook more evenly and thus, twice as fast.

Cook at a controlled boil and stir constantly so the fruit mixture doesn't scorch.  I love my silicone spoon (with the metal handle).  I bought one at Williams-Sonoma that has straight side so it swipes the curve at the bottom of my pot.

Don't be afraid to add a pouch of liquid fruit pectin once your jam has reached the desired consistency.  Boil jam for one minute (no longer) after adding pectin.

Its best to skim foam off of jam before adding the liquid pectin.

Add fresh herbs at the very end of cook time (or along with your pectin).  If you add them too soon, they become a bit chewy.

1 1/2 lbs of raw chopped raw fruit, equals roughly 6 cups; 2 lbs equals about 8 cups.  These are approximate measures.  Check Williams-Sonoma's Art of Preserving for more equivalents.  They include conversions in their recipes.

The pamphlet that comes in the liquid pectin boxes is a good cross reference for sugar and fruit amounts.

You only need to leave a 1/4 inch headspace for jams, and process for 10 minutes in boiling water bath.

  

Lemon-Peach Jam

Fresh lemon thyme gives a simple peach jam a tangy boost.  Don't worry about overpowering the peach jam.  The lemon thyme is really quite mild.

7 cups sugar

4 cups finely chopped, peeled peaches

1/4 cup lemon juice

1 T fresh lemon thyme

1/2 of a 6 ounce pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).

Combine sugar, peaches, lemon juice and fresh lemon thyme in kettle.  Bring to a boil.  Reduce heat and simmer until slightly thickened (the length of time you'll cook this, will depend upon how juicy your peaches are).

When liquid is reduced to desired consistency, add the fresh lemon thyme and liquid pectin.  Immediately bring back to a boil and boil hard for ONLY one minute.  Ladle hot jam into seven half-pint jars to 1/4 inch headspace.  Process. 

Bourbon Peach Jam

This is one of my families favorite jam recipes.  Is it any wonder?  They all love Bourbon?

7 cups sugar
4 cups finely chopped, peeled peaches
1/4 cup lemon juice
1/2 cup bourbon
1/2 of a 6 ounce pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).


Combine sugar, peaches, lemon juice and bourbon in kettle.  Bring to a boil.  Reduce heat and simmer until slightly thickened (the length of time you'll cook this, will depend upon how juicy your peaches are).

When the unwanted juice is reduced, stir in the liquid pectin.  Immediately bring back to a full boil.  Boil hard for one minute.  Remove from heat, and immediately ladle into prepared jars leaving 1/4 inch headspace.

Makes 7 half-pints.

Roasted Tomato and Garlic Pasta Sauce

I love this sauce.  The roasted veggies give the sauce a smokey, authentic taste.  Adjust the seasonings to suit your taste.  I've listed two 'roasting' options here. I prefer the taste of the grilled veggies (weather permitting), but the oven roasted variation requires way less effort.  

When you roast a veggie, you end up losing a lot of the liquid that you usually have to 'boil' out of the sauce.  So, you sort of make-up some of your lost time.  I've included a link for the 'roasted garlic' below.

This isn't necessarily a 'canning' recipe, but I've included those instructions below.  There's no reason why you can't whip up a big pot of homemade sauce, and enjoy it the next day over your favorite pasta.

This recipe makes 6 pints, or 3 quarts of sauce.  I like to make a batch or two, without the Italian herbs.  Its nice to have the 'generic' sauce on hand for Mexican dishes.  I've included a link here for Homemade Red Enchilada Sauce which I whip up by swapping ethnic herbs and adding some smokey heat. 

6 bulbs of roasted garlic

3 red, yellow, or orange sweet bell peppers

12 pounds ripe tomatoes (see note about tomatoes below)

1 -3 T brown sugar (start with lesser amount and add more as it cooks if desired)

2 T kosher salt

1 T balsamic vinegar

1 teaspoon fresh black pepper

1 - 2 cups fresh basil, finely snipped (adjust amount to your preference)

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, lemon thyme, parsley)

*6 tablespoons lemon juice (to be added to each pint jar)

Plum (or Roma) tomatoes are the meatiest variety and best for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting. Wash all veggies.

To Grill Veggies:

Using long handles tongs, roast the whole tomatoes and peppers on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the sauce so good.  Much liquid will leak out of the maters as well.  No worries on this account either as it is less you have to cook away later.

To Oven Roast:

Cut tomatoes and peppers in half length-wise.  If you don't want to stand over a hot grill, you may roast the veggies on a foil lined, oiled cookie sheet, skin side-up. Set the oven to 400 degrees and the rack about 4 inches from the heat element. Watch for the skin to blacken, blister and peel (about 40 minutes). When it does, remove from heat.

Remove the tomatoes and peppers to a very large bowl.  More liquid will seep out as they sit. When cool enough to handle, peel the roasted veggies, leaving the little charred bits that cling to the flesh.  Reserve the veggie liquid in the bottom of the bowl for a later recipe (it makes a good tomato vinaigrette). 

Working in batches, puree the veggies in a food processor or blender. Transfer to a large kettle and add the roasted garlic, sugar and vinegar.  Bring to a boil, reduce heat and simmer for at least an hour. Add the herbs and adjust the seasonings (salt, pepper, and sugar).  Simmer another 20 minutes.  Taste again and make any needed adjustments to seasoning.  Pasta sauce should be thick when done, and measure about 11 cups.

Serve right away, or freeze for later. To can, see below.

*Spoon 1 tablespoon of lemon juice into 6 pint size jars (2 tablespoon per quart).  Add the hot sauce, leaving 1/2 inch of headspace.  Seal jars and process in boiling water for 35 minutes (quarts - 50 minutes). 

Roasted Red Peppers with Garlic

Layer these yummy, roasted peppers on a baguette with goat or feta cheese, add to a salad of mixed baby lettuces with pickled beets, or serve with fresh or marinated mozzarella. Toss into a cold pasta salad, or serve with a scoop of egg salad.

6 pounds(about 16 large) red, yellow and orange bell peppers, cored, seeded and cut in half
6 cloves garlic, minced
2 cups white vinegar
1 cup lemon juice
1/2 - 1 cup olive oil
1 1/2 cup liquid, drained from roasted peppers
2 teaspoons kosher salt

On a foil lined cookie sheet, about 4 inches from element, broil the peppers until charred and blistered. Transfer to a colander placed over a bowl, cover with plastic wrap, and let stand about 3 hours.

Later, measure the amount of liquid in the bowl.  There should be about 1 1/2 cups.  If there is less, reduce the amount of vinegar so there is only twice the amount of vinegar as  pepper juice.

Peel the peppers and cut or tear into 2 inch wide strips.  You should have about 3 packed cups of peppers.  Toss peppers and garlic into a large bowl and set aside.

In large kettle, combine the pepper juice (drain pepper/garlic mixture if needed), vinegar, lemon juice, olive oil, salt and sugar. Bring to boil and stir until sugar is dissolved.

Divide the peppers and garlic evenly among the jars.  Add brine to within 1/2 inch of rim.  Remove air bubbles.  Process in boiling water for 10 minutes.

Caponata

Serve this yummy Sicilian dish like brushetta, with garlic toasts, or spooned alongside grilled chicken, lamb or fish. You may substitute pitted green olives for the Kalamata olives (or use both). For a more earthy flavor, char/roast the tomatoes, and grill the diced eggplant.  

5 large ripe tomatoes, peeled, cored and diced
2 large eggplants, peeled and diced (1/4 cup salt)
1 sweet onion, peeled and sliced
4 T olive oil
2 cloves garlic, minced
1/2 cup pitted Kalamata olives
3 T capers, drained
1/3 cup, fresh, snipped basil
1/4 cup (or more) red wine vinegar
1 -2 T sugar, to taste (optional - I use)
salt and pepper to taste
6 - 7 half pint jars

In large bowl, sprinkle eggplant with 1/4 cup salt and let stand at room temp for an hour. Drain and rinse.

In a large kettle, over medium heat, lightly brown eggplant in oil.  Remove from pot and repeat with onion.  Add garlic, tomato, olives, capers and vinegar.  Bring to a boil, stirring constantly.  Reduce heat, stir in basil and eggplant and simmer for five minute. Until thick.

Adjust salt, pepper, sugar and vinegar, to taste.

Ladle into hot jars, leaving 1/4 inch headspace.  Process in boiling water for 20 minutes.

 

Hot Mustard Chowchow

Chowchow, also known as piccalilli in some areas, is a condiment that is intended to use up garden scraps, or seasonal left-overs.  I played around with several recipes and I'm more than happy with the tangy, hot-mustard flavor of this one.  It reminds me of a spicy Asian sweet and sour relish.

The original recipe called for only 1/2 cup sugar, but I added to it.  You may omit tomatoes and use only cukes if desired.  The seasonings here, are meant as a guide, but you can add to, or take away what you please.

Serve chowchow along with glazed ham, or in place of pickle relish.

1 large cabbage, cored and roughly chopped
3 cups mixed peppers, cored, seeded and chopped(I used mostly milder banana peppers and threw in 2 hot inferno peppers just to spice things up)
2 smaller cukes, unpeeled and chopped
2 quarts peeled, cored, and chopped green tomatoes (4 pounds)
1 large, candy onion, chopped
1 - 2 cups firmly packed brown sugar
2 teaspoons whole, yellow mustard seeds
2 teaspoons dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
1 teaspoon ground ginger
2 teaspoons cayenne pepper
1/2 teaspoon coriander

In batches, roughly chop all the veggies.  In a very large bowl, toss the veggies with the salt.  Let them stand at rom temperature for 3 - 4 hours.  Drain excess liquid.  Rinse and drain well again.

Combine remaining ingredients in a large kettle.  Bring to a boil and simmer for 5 minutes.  Add he drained veggies and bring back to a boil.  Let the mixture simmer for 10 minutes, stirring to prevent scorching.

When finished, the chowchow should look similar in consistency to pickle relish. Using a slotted spoon, pack the chopped veggies into pint sized mason jars, leaving about an inch headspace.  Ladle the brine over the veggies leaving 1/2 inch final headspace.

Process in boiling water bath for 10 minutes.  Delish!!

Black Bear's Roasted Tomato Salsa

This recipe is time consuming, but worth the effort.  While grilling my veggies last summer, I drew the attention of our resident black bear (the veggies smelled divine).  I didn't want to leave the grill for a photo then, but included a more recent image of him here (dining with a few feathered friends).

If you don't want to stand over a hot grill, you may roast the tomatoes, peppers and onions on a foil lined, oiled cookie sheet, skin side-up. Set the oven to broil and the rack about 4 inches from the heat element. Watch for the skin to blacken and peel. When it does, remove from heat.

Plum (or Roma) tomatoes are the meatiest variety for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting.

5 pounds tomatoes (about 9 cups), halved lengthwise, cores removed
10 red jalapeno chiles
2 - 3 inferno chiles
2 heads of garlic with the top sliced off for roasting
3 medium sized sweet onions, peeled and cut into quarters
about 1/4 cup finely chopped cilantro
1/2 cup cider vinegar
1 tablespoon salt (or more to suit)
2 tablespoons sugar
5 pint jars

Wash all veggies.  Core the chiles and remove seeds with a grapefruit spoon (wear food service gloves).

Using long handles tongs, roast the tomatoes on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the salsa so good.  Much liquid will leak out of the maters as well.  No worries on this account either.

Remove the tomatoes to a very large bowl.  More liquid will seep out as they sit.

Next, roast the peppers and onions.

Back inside the house, drizzle a little olive oil down into the exposed raw garlic.  Wrap each head in tin foil and place into a small oven proof dish. Roast in the oven at about 400 degrees until the garlic cloves are soft.

Meanwhile, peel the cooled tomatoes, and peppers, leaving little charred bits that cling to flesh. Reserve the veggie liquid in the bottom of the bowl.

Working in batches, chop the veggies in a food processor or blender. When the garlic is roasted, squeeze the cloves from their jackets, and add to the tomato mixture. Transfer the veggies and reserved liquid, into a wide preserving pot, and add the remaining ingredients. Boil five minutes, stirring to prevent scorching.

Ladle the salsa into sterile pint sized jars, leaving 1/2 inch headspace.  Seal jars and process in boiling water bath, 40 minutes.

Enjoy with corn chips!

Spicy Pickled Garlic

These are delicious served as a finger food with a cheese board, as an accompaniment to a sandwich, or tossed in salad.  Save some time, and buy already peeled, (look in an Asian grocery store) fresh garlic. The chile peppers can be purchased there too, or in a spice/kitchen specialty shop (like Penzey's in the Strip District).

I like to pack these into 1/2 pint size jars, as they last a long time.

3 pounds whole garlic cloves
6 cups distilled vinegar
1/2 cup sugar
1 1/2 tablespoons kosher salt (or pickling salt)
5 teaspoons celery seed
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed red pepper flakes
5 dried red chile peppers, crushed (if desired - they are hot)

Bring a large pot of water to boil.  Add the peeled garlic, and blanch (cook) for one minute.  Drain and pack into sterilized pint (about 5) or half pint (10) jars.  For each pint, add 1 t. celery seed, 1/2 t. fennel seed, 1/2 t. crushed red pepper flakes, and a single red chile (adjust amounts for half pints).

In saucepan, combine vinegar, sugar, and salt.  Bring to a boil, and stir until sugar and salt are dissolved.

Pour the hot brine over the garlic, leaving 1/2 inch headspace.  Remove air bubbles, and process in boiling water for 15 minutes.

Allow to rest in pantry at least two weeks before opening.  

My Dill Pickles

I adore good old-fashioned dill pickles!  They're one of my favorite foods, and worth every minute of the time and energy they take to prepare.  I started out trying a few different recipes and commercial spice mixes.  Over the years, I tweaked the ingredient amounts to come up with this recipe.

As far as the cucumbers are concerned, I've bought all different sizes and shapes, and cut them into chunks, slices, halves and quarters.  Each variation has its merits and I try to put-up a few jars of a variety of sizes and shapes.  However, my favorite pickles by far, are those made with the really tiny cornichons-type cucumbers. If you like a crunchier pickle, use the little ones.

For spicy-hot pickles, you may use either dried peppers (the little red ones) or fresh (my choice).  I like to buy the smaller, hotter peppers (I like the inferno pepper) as they maintain their heat better than the larger hot banana types.  Jalapenos are NOT suitable.  I usually use one pepper per jar, but slice them in half and seed them.  I found its best to make some jars with peppers and some without, for variety.

This recipe calls for fresh dill heads and sprigs.  They aren't always easy to find and for some reason, I've had trouble growing them.  While I do believe the best pickles are packed with fresh dill, I have had to resort to using dried dill seed only.  The pickles were still yummy but lacked the full, earthy flavor that only the fresh dill can give them.

Turning to the spice mix - I love my own homemade spice blend (click here).  Use my blend, and your pickles definitely won't taste commercial.  Of course, if there's a spice in the blend you absolutely abhor, omit it!

Finally, I am convinced that salting and chilling the cukes before pickling, helps keep them crunchy. It's an extra step, and takes more time, but its worth it.

All produce is cheaper by quantity.  The quantities listed below, are for 3 quarts of pickles.  But, if prefer to buy a larger quantity, I've found a 1/2 bushel of cukes makes approximately 19 quarts of pickles.  You'll have adjust the ingredients to suit.

4 pounds pickling cukes
1 - 2 garlic cloves per quart jar (may leave whole or chop)
6 large heads of dill (two per jar is best)
2 3/4 cups cider, white wine or distilled vinegar
3 cups water
1/4 cup pickling salt (NOT iodized salt) plus additional salt for ice-brine
1 heaping tablespoon spice blend, adding more dill seed if no fresh is available (see above for link)
fresh or dried peppers (I use one fresh HOT pepper per jar, sliced and seeded)

One day ahead, thoroughly wash the cukes and sort them according to size.  Unless you buy the little cornichons variety, you'll probably end up with a variety of shapes and sizes.   If cukes are really big, cut into good size chunks, halves or spears (no more than than 4 spears per cuke).  You'll need to hold back smaller cukes to 'fill' the jars!!

With paring knife, cut off BOTH ends of cukes (blossom and stem ends) being careful not to waste too much.  Pile cukes in big basin, bowl or wash tub, sprinkle with pickling salt, and cover with a good layer of ice.  Place in frig for 12 - 24 hours (with really fresh, firm cukes, I have left them up to 48 hours).

When ready to process, drain and rinse cukes.  Put garlic, head of dill and spice blend in bottom of each sterile, quart size jar. Pack tightly with cukes (add a pepper half to each side of jar, if desired) and shove a second dill head on top, leaving 1/2 inch headspace to rim.  

Combine vinegar, water, and salt in a large pot.  Bring to a boil and dissolve salt. Pour hot brine into jars.  Run a straight-edge around outside of jar to release air bubbles.  Top with enough brine to cover (remembering to leave 1/2 inch head space). Secure with lids and process in boiling water bath for 15 minutes (pints - 10 minutes).

Remove from canner and let sit until lids pop (seal).  Store for 10 - 14 days to allow pickles to fully cure before opening.  The longer the hot pickles remain in the jars, usually the spicier they become.

Enjoy!!

Pickling Spice Mix for Dill Pickles

This recipe is definitely worth buying the individual spices for.  I like to make a trip to Penzey's in Pittsburgh's Strip District for my seasonings.  You can buy in varied quantities.  Keep your old spice jars and refill as needed (Penzey's sells in bags).

1 T yellow mustard seeds
1 T allspice berries
1 T dill seeds
1/2 T whole cloves
1 dried red chile, crushed into little bits
3 cinnamon sticks, crushed
3 bay leaves, crumbled into little bits
1 teaspoon black peppercorns
1/2 star anise pod, crushed (omit if using fennel seed)
1 teaspoon fennel seed

I love this recipe. It really beats McCormick's pickling spice.  The fennel is optional, but gives the pickles a slightly unique flavor.  I sometimes opt for a bit more cloves too, but be careful as they can overpower the pickles.

Strawberry-Orange Jam

This is a dressed-up version of simple strawberry jam, has a nice 'tang' to it.  It makes a great breakfast jam.

juice and zest from one medium orange (use a micro-plane grater)
3 pounds strawberries, hulled and sliced
4 1/2 cups sugar
1 pouch liquid fruit pectin (optional)
Check out Jam Basics before beginning (click here).

In large preserving pot, combine the berries, zest and orange juice. Use a potato masher to crush the berries, while simmering over medium-low heat.

Remove pan and add the sugar.  Stir over medium-high heat to dissolve the sugar.  Bring the mixture to a boil, stirring and skimming off the foam until a droplet mounds on a chilled plate.  Add fruit pectin and boil one minute.

Ladle the hot jam into sterilized half-pint jars and process ten minutes.

Surprise! Plum Jam

Each year I reluctantly passed by the deep, dark, purple prune plums at my local market because I never knew exactly what to do with them.  Then I stumbled upon a recipe for 'prune plum' jam.  Surprise, surprise!  What a delightful concoction.  The ruby red, plum jam is much like strawberry jam, but with a twist.

I started with a small batch (below - about 4 half pints) but went back and bought a full peck of plums, which yielded 8 half pints (I increased the sugar to 6 cups)

4 cups (2 pounds) of prune plums, pitted and cut into pieces.
3 tablespoons lemon juice
3 cups sugar

In a preserving pot, simmer plums and lemon juice for 10 minutes, until tender. Remove from heat and ladle them into a food mill.  Grind to separate skins from pulp. You'll end up with a ruby-red juice/pulp.

Add the sugar, and stir over medium heat until the sugar is dissolved.  Raise the heat to medium-high and boil the jam until it mounds when dropped onto chilled dish.

Ladle the hot jam into sterilized jars and process for 10 minutes (boiling water bath).