Mixed Pickles a la Ike

by Daisy on 10/16/2008

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This post was written in mid-September and somehow I never got around to posting it. It’s a little dated in terms of the storm, but it also seems timely for end-of-season veggie stragglers, so I am posting it now.

I have written before about the woefully inadequate tomato trellis I constructed. It seems my trellising/staking shortcomings extend to my pepper plants as well, because the faint echo of hurricane Ike that swept over my garden scattered Purple Beauty, Chardonnay, and poblano peppers about like balloons at a political convention. The only sensible recourse is mixed pickles. The good thing about mixed pickles is that they can round up stray okra pods and pole beans (RIP) as well.

Here we go:

Sweet Mixed Pickles
from Summer in a Jar: Making Pickles, Jams and More
A. Chesman

1 quart mixed vegetables (beans, carrots, cauliflower, peppers, onions are recommended)
1 1/2 cups cider vinegar
1/2 cup sugar
3/4 cup water
1/4 tsp. turmeric
1/4 tsp. mace
1/4 tsp. crushed red pepper
1/2 tsp. mustard seeds
1/2 tsp. pickling salt
1 T. cornstarch
1/4 cup water

Prepare the vegetables. Beans should be trimmed and sliced; carrots, onions, and peppers sliced; cauliflower broken into bite-size florets. Measure your vegetables.

For each quart of vegetables, combine in a nonaluminum saucepan 1 1/2 cups cider vinegar, 1/2 cup sugar, 3/4 cup water, 1/4 tsp. each turmeric, mace, and red pepper flakes; 1/2 tsp. mustard seeds and pickling salt. Bring to a boil. Dissolve 1 T. cornstarch in the remaining 1/4 cup water. Stir into the boiling brine. Allow the brine to come to a boil.

Into each clean, hot quart jar, pack the vegetables, leaving about 1/2 inch head space. Cover with the hot brine, leaving 1/2 inch head space. Remove any air bubbles. Seal. Process in a boiling water bath for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.

The brine may settle a bit as the jar stands. Shake the jar before serving. Do not open for at least 6 weeks to allow the flavors to develop.

Tags: sweet pickles, , mixed pickles


{ 6 comments… read them below or add one }

DayPhoto October 16, 2008 at 7:43 pm

I have tagged you on my blog.. hope to see yours next!

Linda
http://coloradofarmlife.wordpress.com

ga.farmwoman October 16, 2008 at 10:36 pm

The sweet mixed pickles sound wonderful. Can’t wait to try it.
Have a good evening.
Pam

Liza October 17, 2008 at 6:35 pm

hi to both of you! i have an award waiting for you at

http://wondermom.info/?p=45, do drop by if you have time.

have a great weekend.

Tomato Lady October 18, 2008 at 1:22 am

Thanks for the tag, Linda!

Hi Pam! Hope you like ’em!

Thank you so much, Liza! I’ll be right over to check it out!

Bill from Detroit October 29, 2008 at 4:36 am

Wonderful blog! My wife and I can from our urban garden … we are still eating tomatoes and green beans from 5 years ago! Last winter I got ‘in a mood’ and cooked up a bunch of conserve and citrus preserves. Nice thing about citrus is ‘no added pectin’.

I keep the test plates in the freezer and test often as the jell point gets closer. If you don’t mind (as if!), I’m going to add you to my blogroll at http://nmwoodworks.com/gardening

Tomato Lady October 29, 2008 at 1:46 pm

Hey, thanks, Bill from Detroit! Good idea about the test plates. I will do that next time I’m making jam.

That’s a lot of tomatoes and green beans. Wonderful. I second that about citrus. Love me some marmalade.

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