Try Pickling to Preserve Perishables

(Page 2 of 2)

August/September 2007
Megan Hirt 
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Place okra is a sterilized 1 pint Mason jar. Add the dried chili pepper and dill.


In a small saucepan, mix together the water, vinegar and salt and bring to a boil. Pour vinegar mixture over the ingredients in the jar, seal and process in a boiling water bath for 10 minutes.


Store okra for 4 to 5 weeks before eating. Refrigerate after opening. Serves 8.


Pickled Eggs
Pickled eggs will keep for several months if refrigerated.


12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tbsp pickling spice
1 clove garlic, crushed
1 bay leaf


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, let cool and peel.


In a medium saucepan over medium heat, mix together the water, vinegar and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.


Transfer eggs to Mason jars. Fill the jars with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving. Serves 12.


Try turning your garden harvest into these other pickled treats, too:
Pickled Asparagus
Pickled Beets
Pickled Carrots
Pickled Garlic
Pickled Green Beans
Pickled Squash


General Tips
Be sure to always sterilize Mason jars and lids for at least 10 minutes in your canner or pot before use, and clean the rim of a jar before sealing. Use special tongs to remove hot jars from your canner (most water bath canners come with this tool). When you're finished, check that the center of the lid hasn't popped up, which would mean the jar did not seal properly. Write the date on all jars.


Do you have a pickling tip, a different approach to the recipes above or your own palate-pleasing pickling recipe? Share it with us by posting a comment below.


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Comments

  • jrockhold 9/3/2007 12:00:00 AM

    TChildress -- thank you for catching our error. We regret the
    mix-up and have fixed the text above.

  • Tyler Childress 8/25/2007 12:00:00 AM

    In your article on pickling, you stated:''To "pickle" something
    means to lower its acidity enough to kill bacteria that cause
    spoilage'The opposite is true. Pickling increases the acidity to
    kill microorganisms. The pH is lowered. Low-acid pickles can harbor
    dangerous pathogens.

  • Sue H 8/24/2007 12:00:00 AM

    I overheard a canning conversation the other day and I wonder if
    other people have used this method for canning tomatoes. You
    sterilize your mason jars and lids, cold pack the tomatoes, put on
    lids and put them in a 200 degree oven for 2 hours and leave in the
    oven overnight. There you have it.

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