Chef_Jenn

Chef_Jenn
it's me...

Labels

Sociable

Tuesday, June 25, 2013

Pickeling Summer Produce

I recently posted some pictures from my Suzie's Farm cooking class at Great News cooking school in Pacific Beach; and thought I would share a little something from that class.
This simple recipe is my basic pickeling "mix" and can be used to pickel just about anything (from carrots and jalapenos to cucumbers).
If you wana see me live and in person you can check me out this Saturday on a small family farm in Encinitas, teaching you how to cookgreat vegetarian dishes.

 
 
Pickled Wax Beans
Makes 3 to 5 Pint Jars
 
1 tbsp                   Pickeling spice
4 cups                  White wine vinegar
½ cup                   Sugar
6 cloves                Garlic, peeled
1 tsp                     Kosher salt
1 lb                      Wax beans, stem end removed
1 cup                     Onion, sliced 1/4-inch thick
6                           Bay leaves

 

Sterilize preserving jars* and lids.

Place pickeling spice in cheese cloth a secure with butchers twine into a small bundle.

In a small sauce pot combine pickeling spice bundle,  kosher salt, white wine vinegar, sugar, and garlic cloves; bring to a boil and cook till sugar and salt are dissolved; stirring occasionally.

Place half of the onions into sterilized preserving jars. Top with green beans (upright)  and cover green beans with remaining onions and bay leaves. Divide vinegar mixture into jars and filling to within ½ inch of rim.

Using a chop stick, remove any air bubbles in the jar.

Wipe off rim of jar.

Top with cover and twist on seals.

In a large pot cover jars with water and allowing 1 to 2 inches of water to cover jars (you may need to add extra water for this). Cover and gently boil for 10 to 15 minutes.

After processing, remove jars and set them upright on a towel to cool 12 to 24 hours. Do not retighten bands. Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down (if it does, immediately refrigerate or reprocess with a new lid for the full length of time).

Label, and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to one year. After opening, refrigerate, and use within 1 month.

For additional information on canning go to eatingwell.com/go/canning

* Wide mouth jars are best for ease of filling

 


 

No comments: