You Can Pickle That!

WARNING: This Process is Deadly!  You can die  Read this

But, really, people have been pickling and canning things for ages.  So, let me say, I'm no expert and you proceed at your own risk.  Here are some basic history and guidelines.  Here's a basic pickle recipe.

Still not afraid? Okay, let's go.  I've linked to a couple of recipes below and given one that I bashed together from a few I read on the web. There are so many good ones out there that have been tested, so this isn't really about the recipe, it's more about the process.  But first, a word from a non-sponsor: 

One of my favorite episodes of Portlandia is the "You can Pickle That" episode.  It's resulted in the phrase being bandied around our house from time to time.

Technical Notes: A couple of things that seem to come up consistently in pickling are 

• the need to use pickling or canning salt, 
• the need to make sure you have a good vinegar to water ratio, and 
• the need to make sure that your vinegar is at least 5% acidity.  

Those are just some of my pickling discoveries along the way.


So, here's what I'm going to pickle:

Zucchini, Armenian Cucumbers, and Jalapenos

Here's various stages of the process just for fun:

The zucchini spears.                       The zucchini spears in their ice bath.

Pickling spices in jars                         Filling it all up.

Ready to go in the canner                        My, that's hot! 

All in all, a good day's work. 

Zucchini pickles: 3 quarts; 

Spicy pickles: 2.5 quarts; 

Dill pickles: 9.5 quarts; and 

3 half pint jars of jalapeno relish. 

The simple jalapeno recipe I used.

The recipe I used for Armenian Dill Pickles.

I modified a few recipes I found on the web for the Zucchini Pickles I made, and I ended up with this:

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Spicy Zucchini Pickles

Makes 2 Quarts

1          pound zucchini (or any summer squash)

2          tablespoons sea salt or pickling salt

Cut zucchini to desired shape—slices or spears. Add  salt and 4 cups ice.  Add cold water to cover.  Top with a plate to keep submerged. Let sit for 2 hours.  Drain and rinse, and drain again.  Use salad spinner if desired.

Divide the following ingredients between hot 1-quart jars; set aside.

1          tablespoon dill seeds (or fresh dill sprigs 12 per batch)

2          teaspoons red pepper flakes or 4 red jalapeños or Fresno chiles, split lengthwise

4          garlic cloves, halved

1          teaspoon black peppercorns

1          teaspoon coriander seeds

1          teaspoon mustard seeds

2          cups white vinegar

1¼        cups water

4          garlic cloves, lightly smashed

2          tablespoons sea salt or pickling salt

Bring vinegar, salt, and water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.

Divide remaining hot liquid between jars to cover zucchini, leaving 1/2 inch space on top.  Wipe rims, seal, and process in boiling water bath for 10 minutes.  Allow at least a week to pickle before eating.

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Learn more at these cool canning websites:

• National Center for Home Food Preservation: http://nchfp.uga.edu/
• Food in Jars:  http://www.foodinjars.com/ 
• Canning Across America: http://www.canningacrossamerica.com/
• Well Preserved: http://wellpreserved.ca/

And remember. . .

You can pickle that!