Epimeles

the Pence family cookbook

Recipes Tagged with “Canning”

Pickled Cucumbers with Shiso

Miscellaneous Canning Pickle Untested

Ingredients

  • 2 cups plus 2 quarts cold water
  • 1/4 c. plus 2 tbsp. kosher salt
  • 10 black peppercorns
  • 1 head of garlic, unpeeled and cut in half crosswise
  • 3 quarts (about 2 lb.) small pickling cucumbers, any stems trimmed to 1/2"
  • 5 purple shiso leaves

Preparation

In a small saucepan over high heat, bring 2 cups water to a boil. Remove from heat and add the salt, peppercorns, and garlic. Let cool, and then add the mixture to 2 quarts cold water. Place the cucumbers and shiso leaves in a large crock or food-safe plastic container. Pour the brine mixture over the cucumbers, covering them completely. Place one or more small plates on top of the cucumbers to keep them completely submerged. Store in a cool, dark room for three days to a week, checking every day or so and removing any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Store refrigerated for several weeks.

Garden and Gun, August/September 2012


Pickled Radishes with Chiles and Ginger

Side Dish Canning Pickle Radish Untested

Ingredients

  • 2 bunches of radishes
  • 1 cup plain white vinegar
  • 1/2 cup sugar
  • 2 tbsp. kosher salt
  • 3 cups water
  • 2 fresh Thai chiles, split lengthwise
  • 4 garlic cloves
  • 1 small piece of ginger, peeled and cut into thin rounds

Preparation

Wash and trim the radishes, leaving about half an inch of stem. Cut the radishes in half lengthwise and put them in a 2-quart jar with a lid. In a small nonreactive saucepan, combine the vinegar, sugar, and salt with water and bring to a boil. Cook for a minute to dissolve the sugar and salt completely. Remove from heat and let cool until warm. Add the chiles, garlic, and ginger to the jar and pour enough of the warm liquid over the radishes to completely cover them. Let cool, then cover and refrigerate for at least twenty-four hours and up to several weeks.

Garden and Gun, August/September 2012