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Basics of Pickling VegetablesPickled Green Tomatoes and Pickled Vidilia Onions RecipesPickling and preserving--learn how to make some delicious pickled green tomatoes and onions using an expert canner's time-tested recipes.
When summer vegetable gardens and farm stands overflow with the bounty of the season, there's no better time to start using the best of the season. While salads and vegetable dishes come to mind, did you ever think about preserving summer vegetables for use in the fall and winter months? Preserving summer vegetables was practically a necessity in the days before refrigerators and large supermarket chains. Canning and pickling were just two ways farm wives and others could "put up" summer vegetables for the colder months of the year when nothing could be grown outdoors. Fast-forward to 2007 and the art of canning and pickling seems to be disappearing. But you can still find people dedicated to the cause, like Cindy Ellis of Kentucky, who still cans and pickles for the joy and satisfaction it brings her. This week, we'll be featuring some great pickle recipes you can make using fresh vegetables. Pickling, like canning, does require some basic cooking equipment that will not only make the job easier but safer. You'll need a heavy-bottomed stainless steel or enameled pot to prepare the recipes; do not use any alumnium products, since the aluminum will react with the acid in vegetables like tomatoes and your finished product will taste like metal. You'll also need a large pot or canning kettle with a lid. This type of pot is usually made from a very thin metal so that the water can come to a boil quickly; this pot will enable you to process the packed jars of vegetables you'll be pickling. To move the jars in and out of the hot water bath, a canning rack and a jar lifter will make the process much easier. A wide-mouthed canning funnel will enable you to fill jars without spilling or wasting your pickling medium. Finally, the jars themselves are the final piece of this puzzle. Make sure that the canning jars you use are absolutely clean and free of nicks or chips. Do not reuse jars from commercially processed foods, such as mayonnaise or mustard jars. You'll also need clean bands and lids. Once you use the lids, you cannot reuse them again. The lids will not ensure a tight seal if you would use them a second time. Follow Cindy's recipes and instructions below, and you'll have great-tasting pickles you can enjoy in the fall or winter months. Bread and Butter Pickled Green Tomatoes Recipe Makes About 6 Pints
1. Wash the tomatoes thoroughly; cut away any bruised spots. Cut the tomatoes into 1/4-inch-thick slices. 2. Combine 2 gallons of water and the pickling lime in a large stainless-steel, glass or enameled bowl and add the tomatoes. Let the tomatoes soak in the pickling liquid for 24 hours. 3. Drain the tomatoes and cover them again with fresh water. Soak the tomatoes for an additional 4 hours, changing the water every half hour. Rinse the tomatoes a final time and drain well. 4. In a large nonreactive pot, combine the sugar and vinegar; bring the mixture to a boil. Fold an 8 inch-by-16-inch piece of cheesecloth in half to make a square; rinse the cheesecloth with water and pat it dry. Place the spices on the cloth; tie it closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end and slip it over the handle of a wooden spoon. Suspend the bag in the cooking liquid by placing the spoon across the top of the pot. Remove the cooking liquid from the heat, add the drained tomatoes and let it sit ovenight, covered with a clean dish towel. 5. Bring the tomatoes to a simmer and cook, pushing them into the cooking liquid occasionally with a spoon, until the tomatoes become translucent, about 35 minutes. 6. Wash 6 one-pint canning jars, lids and screw bands in hot, soapy water; rinse well and dry. Place the jars upright on a wire rack in the bottom of a large pot or canning kettle. Fill the pot with hot water until the jars are submerged by about 1 to 2 inches. Bring the water to a boil and boil the water for 15 minutes. Turn off the heat, leaving the jars in the water. Sterilize the lids according to the manufacturer's directions. 7. Using stainless-steel tongs, layer the hot tomatoes in the hot sterilized jars, leaving about 3/4-inch of head space beneath the rim. Pour the hot syrup over the tomatoes, and cover them by about 1/4-inch, leaving about 1/2-inch of head space beneath the rim. Slide a clean metal spatula or a wooden skewer along the inside of the jar to release any air bubbles; air bubbles will prevent the lids from forming a tight seal. Wipe the mouth of the jar with a clean, damp cloth. Place the hot lid on the jar; screw on the band firmly enough without forcing it on. 8. Place a wire rack in the bottom of a large canning kettle or pot; fill the pot halfway with hot water. Using a jar lifter, place the jars upright on the rack. Add hot water to cover the jars by about 2 inches; bring the water to a boil for 10 minutes. Remove the jars from the water bath; let the jars stand on clean dish towels for 24 hours. Check the cooled jars for the slight indentation in the lids that indicates a tight seal. If a jar does not seal properly or leaks during processing, discard the contents of that jar. Tomatoes can be served when cool but they are more flavorful when allowed to sit in a cool, dry place for 2 to 3 weeks. Store any opened jars in the refrigerator and use within a week of opening. Pickled Vidalia OnionsMakes 1 Half-Gallon Jar
1. Wash 1 glass half-gallon jar with the lid in hot, soapy water; rinse and dry well. 2. Combine 3/4 cup of water, vinegar, salt and sugar in a large nonreactive saucepan and bring to a boil. 3. Fill the jar with the onion slices. Leave 3/4-inch of head space beneath the rim. Pour the hot liquid over the onions, covering them by about 1/4-inch and leaving about 1/2-inch of head space beneath the rim. Place the lid on the jar; let stand until cool. Store in the refrigerator; serve with a week. SPECIAL THANKSCindy Ellis SOURCESMrs. Wage's pickling lime, $1.49 for 1-pound bag, from Precision Foods; 800-647-8170. 1/2-gallon widemouthed jars, $1.29 each; widemouthed pint jars, $0.89 each, both by Ball, available at housewares, hardware and grocery stores.
The copyright of the article Basics of Pickling Vegetables in Recipes is owned by Michael Vyskocil. Permission to republish Basics of Pickling Vegetables in print or online must be granted by the author in writing.
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