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.

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.

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.

Candied Jalapenos (Cowboy Candy)

3 pounds firm, fresh jalapeno peppers, sliced into 1/4 inch rounds (about 6 cups)

2 cups cider vinegar
6 cups white sugar
1/2 t tumeric
1/2 t celery seed
1 t ground cayenne pepper
4 pint sized canning jars

In a large pot, bring cider vinegar, white sugar, and seasonings to a boil.  Reduce heat and simmer for 5 minutes.  Add jalapenos and simmer for exactly 4 minutes.

Quickly remove jalapenos from the pot, and ladle into sterilized jars to within 1/4 inch of rim.  Bring the jalapeno syrup back to a rolling boil, and boil hard for 6 minutes.  The syrup should thicken and turn slightly golden in color.  While still hot, ladle the syrup into the jars (remember to leave 1/4 inch headspace).

Clean and seal jars, and process in boiling water for 15 minutes.

Use leftover syrup as a spicy glaze for chicken or pork.

Spiced Beets in Red Wine Syrup

Even if you've never been a fan of beets, I guarantee you'll enjoy them fixed this way!  Unfortunately, this isn't a recipe you can make and serve.  The beets must marinate in the  spiced wine for at least three weeks for full flavor, thus the canning jars and boiling water bath.

6 pounds beets, boiled until tender, peeled, and sliced (optional)

1 tsp whole cloves

2 - 4 inch cinnamon sticks, broken into pieces

1 - 1 inch piece of fresh ginger, peeled and thinly sliced

3 cups sugar

2 cups red wine

3 cups red wine vinegar

1 T pickling salt

Tie the spices in cheesecloth. Put into a non-reactive pot, with sugar, wine, vinegar and salt.  Bring the contents to a boil, stirring to dissolve the sugar and salt.  Simmer syrup, uncovered, for ten minutes.

Pack the beets into pint mason jars.

Remove the spice bag from the syrup, and pour the hot liquid over the beets, leaving a 1/2 inch headspace.  

Process for 30 minutes in a boiling water bath.  Store jars for at least 3 weeks before eating.  Serve the spiced beets as a condiment or in a salad, right from the jar, or warm them and serve as a vegetable side-dish.

THE JOY OF PICKLING - 2011

Grandma's Zucchini Pickles

I process my zucchini pickles in a boiling water bath, but you can make a smaller batch, pour into jars or plastic containers, and store in the frig for a month or so like store-bought pickles.

My grandmother was an amazing cook.  Everything she put on the table was wholesome and delicious, including lunch, which was often a sandwich made on fresh crusty Italian bread, and always accompanied by a spoonful of her tangy, sweet and sour zucchini pickles.

Grandma's pickles were hand-sliced paper thin, which was the secret to their tasty deliciousness.  Back when she made her pickles, zucchini was only readily available in the standard green color.  

I think they look even prettier made with a mix of yellow and green zucchini (the smaller the better) and I paid a little extra for red bell peppers.  Believe it or not, the first time I substituted the multi-colored veggies, I actually worried that I may have altered the recipe enough to change the taste or texture of the pickles.  Silly me!  They're every bit as tasty, and Grandma would have loved the contrast.

Convinced that Grandma knew what she was doing, I still take the time to hand-slice the zucchini.  It's worth it!

In a large kettle or bowl, slice-
4 quarts zucchini
6 white onions
1 1/2 cups sweet red bell pepper
Sprinkle over all, 1/4 cup not-iodized salt or pickling salt.

                                                                                                                          
Cover with a layer of ice and let stand for three hours.  Drain and rinse once. Pour veggies into a large pot or kettle.
Mix-
5 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
3 cups vinegar

Pour over pickles and heat to boiling.  Drop a 1/2 clove of garlic in each of five pint-sized, mason jars.  Ladle the boiling hot zucchini pickles, with syrup, into the jars and seal with a ring and lid. Process in a boiling water bath for fifteen minutes (to store in the pantry) or keep in the refrigerator like store-bought pickles.  Enjoy as an accompaniment at lunch or dinner - a pretty addition to any plate!  For a special treat, slip a few on a ham or chicken sandwich - mmm!

For more on my adventures in home food processing, visit me at Women on Tractors.