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.
So, here's what I'm going to pickle:
Zucchini, Armenian Cucumbers, and Jalapenos
Here's various stages of the process just for fun:
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:
___________________________________________________
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.
____________________________________________________
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!
