Workshop Pickles:
After obtaining two bushels (50.lb) of organic pickling cucumbers from a farmer in Paonia CO, we set about to collect our spices. In addition to the usual garlic and dill, we filled bowls with chopped onions, preserved lemon*, lemon thyme, tarragon, jalapeno peppers, ginger, caraway seed, peppercorns, rosemary and basil;We washed all the cucumbers and laid them out on a large towel on our work table;
We brought a large stewpot of brine (9 quarts water, 3 quarts vinegar and 2 cups salt) to a boil;
We sterilized our canning jars and lids in boiling water for ten minutes;
We loaded the sterilized jars with herbs and spices, and packed them full of cucumbers, then we poured the hot brine into each jar to within 1/4" of the jar rim, wiped the rim clean and secured a sterile lid on it with a retainer ring;
Finally, we stacked the finished jars into the large boil pot, and boiled them for 10 - 15 minutes, then pulled them out and let them cool.
Each jar has a unique combination and density of herbs and spices. We will each decide upon our favorite flavor combinations, for next year's harvest.
Bon Apetit'!
(click on "read more" link to see photos of the canning workshop):
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