Sweet Cabbage Relish and Refrigerator Pickles
Preserve Summer Vegetables by Preparing Homemade Condiments
Many gardeners often have more vegetables than they can possibly use. One great way to use extra cabbages and cucumbers is to make relish and pickles; the process of making homemade relish and pickles is fairly straightforward and has been used for centuries as an efficient way to preserve the flavor of summer vegetables.
When selecting vegetables for relish and pickles, be sure they are as fresh as possible. Relish and pickle recipes often call for salt, so it's important to use a coarse, kosher salt rather than ordinary table salt. Table salt includes an additive that prevents clumps, but this additive tends to turn the pickling liquid cloudy and the vegetables dark.
RECIPES
Cabbage RelishMakes about 2 pints
Ingredients:
- 1 small sweet cabbage (about 2 pounds), cored and finely shredded (about 8 cups)
- 1 medium yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 medium red bell pepper, seeded and cut into 1/4-inch dice
- 1 medium white onion, peeled and cut into 1/4-inch dice
- 1 tablespoon coarse salt
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 1 1-inch cinnamon stick
- 1/4 teaspoon whole cloves
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups light-brown sugar, firmly packed
Directions:
- In a nonreactive container, combine the cabbage, bell peppers and onion. Sprinkle with salt and toss to combine. Cover the container and place in the refrigerator overnight.
- Remove the cabbage mixture from the refrigerator; drain and discard the liquid. Rinse the cabbage mixture with cold water; drain the water. Transfer the cabbage mixture to a nonreactive saucepan. Place the spices (peppercorns, bay leaf, cinnamon stick and whole cloves) in a small package of cheesecloth and tie the package closed with kitchen twine. Add the spice packet to the saucepan. Combine the vinegar and the sugar in a mixing bowl. Pour the liquid over the cabbage mixture and stir to combine. Bring the liquid to a boil. Reduce the heat to a simmer, and cook, stirring occasionally, for about 20 to 25 minutes. Remove and discard the spice packet.
- Ladle the relish into clean glass jars. Cool on a rack to room temperature. Cover the jars, and store them in the refrigerator for up to 2 weeks.
Refrigerator PicklesMakes about 1 gallon
Ingredients:
- 4 1/2 pounds firm Kirby cucumbers, about 3 to 5 inches long (approximately 18 cucumbers)
- 1 3/4 cups coarse salt
- 1 tablespoon mixed pickling spices (available prepared in most supermarkets)
- 4 cloves garlic, unpeeled
- 4 sprigs fresh dill
- 2 3/4 cups distilled white vinegar
- 1/2 cup sugar
Directions:
- Wash the cucumbers well. Place the cucumbers in a nonreactive container. Mix together 1/2 gallon water with 1 cup salt, and stir until the salt is dissolved. Pour the salt brine over the cucumbers. To prevent the cucumbers from floating to the top of the liquid, weigh the cucumbers down with a heavy plate. Cover the container and refrigerate overnight.
- Drain and rinse the cucumbers, discarding the salt brine. Pack the cucumbers into four wide-mouthed glass quart jars. Distribute the pickling spices, garlic and dill evenly among the jars.
- Combine 5 1/2 cups water, 3/4 cup salt, vinegar and sugar in a medium saucepan. Bring the liquid to a boil and reduce the heat. Pour the liquid over the packed cucumbers in the jars. Cool the cucumbers on a rack to room temperature. Cover the jars and store them in the refrigerator for up to 2 weeks.
Cucumbers Ready for Pickling
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