Julia Chiles - Canning Recipes for All Occasions: Delicious Pickled Vegetables and Fruits That Will Make Your Mouth Water
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Canning Recipes for All Occasions
Delicious Pickled Vegetables and Fruits That Will Make Your Mouth Water
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
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Do you love pickled vegetables and always wanted to try making your own? Are you searching for unique and savoury appetizers to serve at your social gatherings? Then look no further than this amazing pickled vegetable recipe book complete with simple instructions and a method for canning. When you are looking for a tasty treat to serve with a meal or for the afternoon munchies, you cant go wrong with one of these recipes.
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When you choose the size of the jars you want to use, you must sterilize them before adding the vegetables. To sterilize the jars, place them in a hot water bath for 10 minutes with the lids and rings. Pour the vegetables and brine into the jars, leaving of space at the top. Stir the contents of the jar with a knife to get rid of any air bubbles.
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Once you fill the jars and tighten the lids and rings, place a rack into the bottom of a large pot and fill up halfway with water. Then bring to a boil and place jars in the rack, leaving 2 of space between each jar.
If the jars arent covered by 1 of water, add more. Once water is boiling, cover the pot and process jars for 30 minutes. Remove jars from the rack and cool on a flat non-reactive surface. Press down on each lid to make sure you seal the jars. If a lid is loose, place this jar in the refrigerator and eat within 1-2 weeks.
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Try these carrot pickles chopped up in some egg salad or tuna. I love to eat these with some cheese and crackers for a snack when you have the munchies.
Preparation Time: 25 minutes
Serving Sizes:
Ingredients:
- 32 ounces multi-colored carrots, scrubbed but not peeled
- 1/3 ounce white sugar
- 2/3 ounce pickling salt, divided
- 1/2 teaspoon whole cloves
- 8 ounces water
- 12 ounces white wine vinegar
- 4 ounces honey
Directions:
1. Rinse carrots and drain. Slice carrots in 1/8" thick medallions and discard the tops.
2. Place carrots in a colander placed in a large bowl. Pour sugar and 1 teaspoon salt in the carrots and toss. Let the mixture sit for 1 hour, rinse and drain.
3. Place cloves in a non-reactive 96-ounce pot on medium heat. Shake the pan for 1 minute until cloves are fragrant.
4. Slowly pour water into the pot. Add vinegar, honey and the rest of the salt to the mixture and stir. Bring to a boil.
5. Add carrots and cook for 8 minutes, stirring often until mixture returns to a simmer.
6. Scoop carrots into sterilized jars and pack them into the jars. Pour brine over the carrots, leaving 1/2" of space on the top of the jar. Apply and seal lids.
7. Place in the refrigerator for 24-48 hours before serving.
8. Stores for 1 month in the refrigerator.
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These pickled zucchini make a lovely addition when I make spring rolls. Chop up the zucchini and add to the filling before rolling up the dough.
Preparation Time: 25 minutes
Serving Sizes:
Ingredients:
- 5 sterilized canning jars, with lids and rings
- 1 extra-large sliced zucchini, peeled and cut into thirds
- 1 sliced onion
- 1 sliced carrot
- 5 peeled and sliced garlic cloves
- 1 bunch fresh dill, chopped
- 15 whole allspice berries
- 5 bay leaves
- 15 whole black peppercorns
- ounce mustard seed
Brine:
- 32 ounces water
- 8 ounces white vinegar
- 1 ounce salt
- 10 ounces superfine sugar
Directions:
1. Remove seeds from the zucchini and slice into thin strips
2. Sterilize jars following the canning method.
3. Evenly distribute onion, carrot, garlic and dill between the jars. Add zucchini to the jars and pack vertically.
4. Evenly distribute peppercorns, berries, mustard and bay leaves in the jars.
5. Pour brine ingredients into a pan and bring to a boil. Stir for 1-2 minutes until sugar and salt dissolve.
6. Remove brine from heat and spoon into jars, leaving 1/4" of space at the top.
7. Seal jars according to the method for canning
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These pickles make a delicious garnish for hamburgers and even a relish for hot dogs. Try these with some fresh baguette slices and Brie.
Preparation Time: 15 minutes
Serving Sizes:
Ingredients:
- 10 ounces distilled white vinegar
- 8 ounces filtered water
- 4 ounces white sugar
- 1 tsp brown mustard seeds
- 1 tsp rock salt
- 1 tsp fresh dill, chopped
- 1/2 teaspoon habanero pepper flakes
- 1/2 teaspoon whole black peppercorns
- 2 habanero peppers
- 1 smashed garlic clove, cut in half
- 2 peeled unripened avocados, sliced into eighths
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