PAPA G’S PICKLED RECIPES
HOW TO CAN ONCE PICKLED... Process the jars by placing them in a pot or canner of boiling water: Boil 10 minutes for pints, 15 minutes for quarts. If you live at an altitude above 1,000 feet, you’ll have to add 5 to 10 minutes to your boil time. The canner or pot you use must be deep enough so that at least an inch of boiling water covers the tops of jars during processing. After you remove the hot jars from the canner, don’t retighten the lids or you could damage the seal. Let the jars cool at room temperature for 24 hours, on racks or towels. After a full 24 hours, remove the screw bands and test the seal by pressing the middle—if it pops back up, it’s not sealed correctly and you shouldn’t eat the it. (You can try to process the jars in boiling water again to get a correct seal.) Store the jars in a cool, dry place. Canned pickles are safe to eat as long as the seal remains intact; after opening a jar, refrigerate the uneaten portions. You can begin eating after they’ve been sealed for at least 24 hours, or wait longer to let the seasoning set. Keep a record of when you open each jar, and how it taste, and you’ll learn the optimum time for aging them.
PICKLED POTATO OR POTAAATO with your accent it doesn’t really matter if you say PICKLED POTATO OR POTAAATO. or call little - tiny. as long as we understand you. WHAT YOU NEED
STEPS YOU TAKE
700ml cider vinegar
1. Add the cider vinegar to a nonreactive saucepan along with the cloves of garlic. Place over a medium heat until the vinegar just starts to bubble, then remove from the heat and allow to cool.
5-6 cloves garlic, peeled and whole, but lightly crushed 2 cups baby potatoes 11/4 cups carrots 1 medium onion 3+ tblsp fresh oregano leaves salt
2. Scrub the baby potatoes and leave them whole and unpeeled. Peel the carrots and cut into chunks around the same thickness as your potatoes. Slice the onion thickly. 3. Bring about 1l of salted water to a boil in a saucepan. Add the potatoes and carrots, bring back to the boil and simmer for 10 minutes or until just barely cooked through, but still firm. Drain completely, reserving the boiling liquid, and allow to cool. 4. Pour the reserved boiling liquid over the sliced onion and leave for 3-4 minutes to soften, then drain. When the vinegar has cooled, add salt to taste. Distribute the potatoes, carrots and onions amongst your prepared jars, along with some fresh oregano leaves, pour over the vinegar so that it covers the vegetables and comes to within about 3mm of the top of each jar. 5. Seal and store in a cool, dark place for 2 or more weeks to allow the flavours to develop.
COOL AS A PICKLED CUCUMBER you are COOL AS A PICKLED CUCUMBER because you know what’s going on with the Kardashians and everything on the E! channel before we do. WHAT YOU NEED 8 pounds of 3- to 5-inch pickling cucumbers 2 gallons water 1¼ cups canning or pickling salt (divided) 1½ quarts vinegar (5 percent) ¼ cup sugar 2 quarts water 2 tablespoons whole mixed pickling spice For pickling spice 3 tablespoons whole mustard seed 14 heads fresh dill 4½ tablespoons dill seed
STEPS YOU TAKE 1. Cut a 1/16-inch slice off the blossom end of the cuke and discard. Leave ¼ inch of stem attached. Dissolve ¾ cup salt in 2 gallons water. Pour the mix over the cucumbers and let stand for 12 hours. Drain. Combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add the mixed pickling spices, tied in a clean white cloth. 2. Heat this picking solution to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill to each jar, and pour in enough boiling pickling solution to cover the cucumbers. There should be a ½ inch of space between the top of the liquid and the top of the jar; add more solution if needed. Remove all air bubbles from the jar by running a clean, nonmetal spatula around the inside of the jar. Wipe the jar rims with a dampened clean paper towel. Seal with hot, properly sterilized lids. 3. Follow canning instructions.
PICKLED BEET US TO THE PUNCH you always BEET US TO THE PUNCH the times you’ve flown across America and the world to surprise us on birthdays and because you’re always on time (but actually really early). WHAT YOU NEED 10 pounds of fresh small beets, stems removed 2 cups white sugar 1 tablespoon pickling salt 1 quart white vinegar 1/4 cup whole cloves
STEPS YOU TAKE 1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. 2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. 3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. 4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. 5. Follow canning instructions.
RED AS A PICKLED TOMATO RED AS A PICKLED TOMATO like when nicki’s screen is cracked. which is always.
WHAT YOU NEED
STEPS YOU TAKE
3/4 cup apple cider vinegar
1. Pour vinegar and 3/4 cup water into small saucepan.
3/4 cup water 4 teaspoons coarse kosher salt 2 teaspoons sugar 1 3x1/2-inch strip lemon peel 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes 1/4 cup coarsely chopped fresh dill 2 garlic cloves, thinly sliced 1/4 teaspoon dried crushed red pepper
2. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes. 3. Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours.
PICKLED CARROTS FOR YOU NOT THE RABBIT thank you for always bringing animals home even when we didn’t ask for them and even though mom doesn’t really appreciate it, like the year of the rabbit. WHAT YOU NEED
STEPS YOU TAKE
1 pound carrots, cut into 3
1. Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
1/2- by 1/3-inch sticks 1 1/4 cups water 1 cup cider vinegar 1/4 cup sugar 2 garlic cloves, lightly crushed 1 1/2 tablespoons dill seeds 1 1/2 tablespoons salt
2. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
PICKLED PEPPERS PEPPERS because you pepper sarcasm into anything you say.
WHAT YOU NEED
STEPS YOU TAKE
4 cups assorted chiles
1. Cut large chiles into 1/4� rings. Pierce small chiles 3-4 times with a skewer.
1 1/2 cups distilled white vinegar 3 garlic cloves 2 tablespoons black peppercorns
2. Pack all chiles in a clean 1 quart jar. 3. Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan.
2 tablespoons kosher salt
4. Reduce heat to medium and simmer for 5 minutes.
2 tablespoons sugar
5. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
2 tablespoons coriander seeds
happy birthday. we love you. 2015 issuu.com/papagrecipes