Making pickles….

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Not sure what to do with all of those cucumbers you’ll be harvesting this year?  These are courtesy of our pickle seminar speaker, Nate Cofer

Pickled Green Beans -Makes 3 pints

3 pounds green beans
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
6 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
2 ¼ cups distilled white vinegar (5% acidity)

Add one-third of the green beans, garlic, spices, and salt to each jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days. Can be used for carrots, but for onions omit the dill.

Pickled Cucumber Spears

To each pint jar add the following;

4 or 5 small cucumbers, sliced in quarters or less to fit
5 cloves garlic, crushed
2 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
3 sprigs fresh dill
Distilled white vinegar (5% acidity)

Put cucumbers, spices, and salt into jar. Fill halfway with vinegar and top off with water. Shake. Refrigerate for 3 days.
Variation: Add 2 or 3 serrano peppers halved, with seeds intact for a spicy pickle.

Pickled Beets -Makes 4 pints

5 pounds beets
1 quart white vinegar (5% acidity)
1½ tablespoons allspice, ground
6 cinnamon sticks
¼ cup honey

Boil beets until tender, put in cold water, and peel. Cut beets into quarters. Put all but beets and honey in a pot and bring to a boil; add honey. Put beet quarters into jars then fill with boiling liquid. Put jars into boiling water bath for 20 min to ½ hour.

Pear Chutney – Makes 6 pints

4 pounds pears, cored, peeled, and chopped fine
3 lemons, sliced, seeded, and quartered
1 ½ pounds brown sugar
¼ cup honey
1 ½ pounds sweet onions, diced
1 quart apple cider vinegar
¾ pound raisins
¼ pound crystallized ginger, chopped fine
1 tablespoon mustard seeds
2 teaspoons cayenne pepper (more if spicier chutney is desired)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Place all ingredients into a pot. Cook over low boil until mixture thickens and pear chunks darken. Hot pack above 195 degrees. Turn jar upside down on lid for 2 minutes. Place in hot water bath for 10 to 15 min to insure seal.

For more fun recipes and tips check out www.freshpreserving.com

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