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   THE RECIPES: PICKLED VEGETABLES


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| Pickled red Okra | Baby Carrot Salad | Artichoke, Eggplant & Cherry Tomatoes | Grandma Harry's Okra | Lebanese Salad | Beets & Ginger |
| Tomato Salad | Lobster & Shitake Mushrooms | Chanterelle & Shitake Mushrooms | Kosher Pickles | Pickled Chilies And Vegetables |

PICKLED RED OKRA
Very colorful, tasty and something a little different.
QUANT.UNITINGREDIENTPREPARATION
1/2 to 1 lbs.fresh small red okra
  1. Sterilize Jars, lid and gasket.
  2. Bring vinegar, water and salt to a boil.
  3. Bring the"Canner's" water to a boil.
  4. Wash and dry the Thai Peppers and Okra, discarding any brusied or blemished ones.
  5. Peel and slice the pearl onion
  6. Pack sterilized jar with the raw red okra and the other ingredients. Distribute ingredients in a pleasing form.
  7. Pour the boiling liquid from step 2 into the jar. Allow about 30 seconds for any air to escape.
  8. Close the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  9. Process for 5-10 minutes.
  10. Remove from simmering water and cool immediately under cool, running water.
  11. When cooled, label and store your Pickled Red Okra.
2cupswhite wine vinegar
2cupswater
5tbs.salt
2eachhot Thai peppers
1/2tsp.mustard seeds
1/2tsp.whole black peppercorns
1sprigfresh thyme
1clovepeeled garlic, whole
1eachwhite pearl onion
NOTE: Yield is 1 one quart jar.


PICKLED BABY CARROT SALAD
QUANT.UNITINGREDIENTPREPARATION
2 lbs.baby carrots
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Remove tops and then blanch carrots and turnips for 2 minutes in boiling lightly salted water and then refresh.
  4. Cut turnips in half
  5. Wash and slice scallions, peel the red pearl onions, leave these whole.
  6. Wash dill and pick the best springs.
  7. Bring spring water and salt to a boil.
  8. Pack vegetables and seasonings into the sterilized jars.
  9. Add hot salted spring water and allow about 30 seconds for any air to escape.
  10. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  11. Process for 20-25 minutes.
  12. Remove from simmering water and allow to cool slowly.
  13. When cooled, label and store your Pickled Baby Carrot Salad.
1lbs.baby turnips
21.5 Litre bottlesbottled spring water
1bunchfresh dill
1bunchescallions
1/2lbs.fresh English peas
1/2lbs.red pearl onions
1tbs.salt
NOTE: Yield is 8    12-oz. jars.


PICKLED ARTICHOKE, EGGPLANT and CHERRY TOMATOES
Colorful and very Mediterranean
QUANT.UNITINGREDIENTPREPARATION
1lbs.Baby black eggplant
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Wash all produce very well.
  4. Combine the vinegar, oil, sugar and salt, bring to a boil and blanch the the baby blakc eggplant for 2 minutes.
  5. Peel the pearl onions, leave smallest ones whole and slice the larger ones in half.
  6. Peel the garlic, cut the garlic cloves in half lengthwise.
  7. slice the chives
  8. Divide the spices up equally among the jars.
  9. Pack vegetables and seasonings into the sterilized jars.
  10. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  11. Process for 15 minutes in boiling water.
  12. Remove from simmering water and allow to cool slowly.
  13. When cooled, label and store your Pickled Artichoke, Eggplant and Cherry Tomatoes.
1.5lbs.Baby White Empress Eggplant
1/2pint basketYellow Cherry Tomatoes
1/2pint basketWhite pearl Onions
8cupswhite vinegar
1cupolive oil
8tbssalt
4tbs.sugar
1tsp.whole cloves
2tbs.whole black peppercorns
1tsp.mustard seed
1bunchfresh oregano
1bunchfresh chives
1headgarlic
NOTE: Yield is 4    12-oz. jars. and
              5    8-oz. jars


GRANDMA HARRY'S OKRA
A most unusual "grandmother" who took care of our kitchen stewarding.
QUANT.UNITINGREDIENTPREPARATION
5lbs.Fresh Okra
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Trim and wash all produce very well.
  4. Distribute the spices up equally among the jars.
  5. Bring the (brine) vinegar, water and salt to a boil.
  6. Pack vegetables and seasonings into the sterilized jars.
  7. Pour the brine into the packed jars.
  8. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  9. Process for 15 minutes in boiling water.
  10. Remove from simmering water and allow to cool slowly.
  11. When cooled, label and store your Grandma Harry's Okara.
1.5lbs.Baby White Empress Eggplant
1/2pint basketYellow Cherry Tomatoes
1/2pint basketWhite pearl Onions
8cupswhite vinegar
1cupolive oil
8tbssalt
4tbs.sugar
1tsp.whole cloves
2tbs.whole black peppercorns
1tsp.mustard seed
1bunchfresh oregano
1bunchfresh chives
1headgarlic
NOTE: Yield is 7    12-oz. jars.


LEBANESE SALAD
Using the mysterious flavors of the Levant.
QUANT.UNITINGREDIENTPREPARATION
1.5lbs.Baby Eggplant
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Trim and wash all produce very well.
  4. Carmelize the sugar
  5. Heat the vinegar and salt then add the pulverized saffron
  6. Add this to the caramelized sugar.
  7. Bring to a boil.
  8. Add the eggplants and olive oil.
  9. Blanch 5 minutes. Remove the eggplants
  10. Pack jars with the eggplants, zucchinni and finger squash, the peppercorns, cinnamon sticks, scallions, bell pepper, rosemary branches, etc
  11. Add the brine into the packed jars.
  12. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  13. Process for 15 minutes in boiling water.
  14. Remove from simmering water and allow to cool slowly.
  15. When cooled, label and store this Lebanese Salad.
36eachFinger squash
24eachbaby zucchinni
2bnchsscallions
4eachlarge red bell peppers
1bnchrosemary
2gramssaffron
12stickscinnamon
1.5cupssugar
4cups5 % vinegar
4tbs.salt
4tbs.black peppercorns
1cupolive oil
NOTE: Yield is 6    12-oz. jars.
and     4    8-oz. jars


PICKLED BEETS and FRESH GINGER
These two go together like the glove and the hand.
QUANT.UNITINGREDIENTPREPARATION
10bnchsBaby Beets
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Trim and wash all produce very well.
  4. Blanch the beets and then peel carefully.
  5. Bring the vinegar and salt (brine) to a boil.
  6. Distribute equally the beets, peppercorns, ginger slices and Thai peppers between 6   8-oz processing jars.
  7. Add the hot brine into the packed jars.
  8. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  9. Process for 25 minutes in boiling water.
  10. Remove from simmering water and allow to cool slowly.
  11. When cooled, label and store your Gingered Beets.
1/4lb.fresh ginger
5cupscider vinegar
1/2cupsalt
1tbs.white peppercorns
18eachThai Peppers
NOTE: Yield is 6    8-oz. jars.



TOMATO SALAD

QUANT.UNITINGREDIENTPREPARATION
2pintsred cherry tomatoes
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Trim and wash all produce very well.
  4. Blanch the pearl onions in 5 cups of water and 1/2 cup of salt for 4 minutes and refresh with cold water.
  5. Bring the vinegar suagr,mace and salt (brine) to a boil.
  6. Distribute equally the toamtoes, pearl onions, peppercorns, ginger, corriander seeds, fennel tops and fresh thyme sprigs between 6   12-oz processing jars.
  7. Add the hot brine into the packed jars.
  8. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  9. Process for 12 minutes in boiling water.
  10. Remove from simmering water and allow to cool slowly.
  11. When cooled, label and store your colorful tomato salad.
2pintsyellow cherry tomatoes
2pintsfresh tomatillos
1/2pintred pearl onions
1/2pintwhite pearl onions
1/4cupwhole corriander seeds
1/4cupblack peppercorns
1/4cupfresh ginger
6eachfresh fennel tops
1/4bunchfresh thyme
5cupswhite vinegar
1&2/3cupswhite sugar
1/2tspground mace
2ozsalt
NOTE: Yield is 6    12-oz. jars.



LOBSTER and SHITAKE MUSHROOMS
This one came out great and was used for a brunch with the staff from Stars Restaurant.
QUANT.UNITINGREDIENTPREPARATION
1.75lbs.Peeled fresh shitake mushrooms
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Since the mushrooms have been peeled they are not washed.
  4. Cut mushrooms so that they are all of similar size, trying to leave as many as possible whole.
  5. Heat large saute pan (or use a Swiss braizer) till very hot.
  6. Add oil and then the mushrooms.
  7. When all the liquid has evaporated (about 5-7 minutes) begin to deglaze the pan with the vinegars.
  8. Add the seasonings.
  9. Repeat deglazing 4 more times.
  10. With the mushrooms hot, pack the processing jars (include any liquids).
  11. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  12. Process for 15-20 (depends on the size of the mushroom pieces) minutes in boiling water.
  13. Remove from simmering water and allow to cool slowly.
  14. When cooled, label and store your exotic Mushrooms.
  15. NOTE: Staring mushroom weight was 4.5 lbs of Lobster mushrooms and 2.5 lbs. of Shitake mushrooms.
1.75lbs.Peeled fresh Lobster mushrooms
1/4cupcrushed white peppercorns
1/4pintcrushed white corriander seed
8eachbay leaf
2cupswhite vinegar
2cupsred wine vinegar
2cupsolive oil
2ozs.salt
NOTE: Yield is 11    4-oz. jars.



CHANTERELLE and SHITAKE MUSHROOMS
This one was also used for the brunch with the staff from Stars Restaurant, and likewise came out a stunner.
QUANT.UNITINGREDIENTPREPARATION
1.75lbs.Peeled fresh Chanterelle mushrooms
  1. Sterilize Jars, lid and gasket.
  2. Bring the"Canner's" water to a boil.
  3. Since the mushrooms have been peeled they are not washed.
  4. Cut mushrooms so that they are all of similar size, trying to leave as many as possible whole.
  5. Heat large saute pan (or use a Swiss braizer) till very hot.
  6. Add oil and then the mushrooms.
  7. Roast the mushrooms and when all the liquid has evaporated (about 5-7 minutes).
  8. Add the bay leaf, peppercorns and corriander.
  9. Deglaze with the vinegars.
  10. Deglaze with the white wine.
  11. Add the shallots and the salt.
  12. Continue vinegar deglazing 4 more times.
  13. With the mushrooms hot, pack the hot processing jars (include any liquids).
  14. Close and seal the top and place inside of the simmering water on the rack inside the "Canner", increase the heat and bring water to a boil.
  15. Process for 15-20 (depends on the size of the mushroom pieces) minutes in boiling water.
  16. Remove from simmering water and allow to cool slowly.
  17. When cooled, label and store this piquant mushroom mix.
1.75lbs.Peeled fresh Shitake mushrooms
1/4cupcrushed white peppercorns
1/4cupcrushed white corriander seed
8eachbay leaf
4tbs.sliced shallots
1cupwhite wine
2cupswhite vinegar
2cupsred wine vinegar
2cupsolive oil
2ozs.salt
NOTE: Yield is 13    4-oz. jars and
              1    12-oz. jar (3/4 full).


KOSHER DILL PICKLES
Or,a method for making a CROCK-FULL of pickles.
You can use this recipe to produce what are know as half sours in the deli world. By playing with the room temperature brining time and the water temperature you can produce a pickle of whatever crispness you desire.
QUANT.UNITINGREDIENTPREPARATION
50lbs.Kirby cucumbers
  1. Sterilize Jars, lid and gasket.
  2. Wash Cukes very well..this is important and then size and divide them so you do not have big ones with small ones.
  3. Heat all the water to boiling and using about 4 gallons dissolve the salt and then add the garlic, dill and pickling spice.
  4. Divide this brine in half and pour over the sized cukes. I use plastic bus pans, but wooden barrels are the best.
  5. Then pour the rest of the now quite warm but not boiling hot water over the cukes and placing one bus pan on top of the other make sure that the cukes are completely immersed in the brine. You will have to weigh the bus pans down with plates or such.
  6. We usually leave them out for 48 hours at room temperature and then put them in sterilized glass gallon jars with their brining liquid and then refrigerate.
2lbs.Kosher salt
8ozspickling spice
1.5lbscleaned garlic/sliced
1lbfresh dill
15gallonswater
NOTE: Yield is 11-12 gallons of pickles.




PICKLED CHILIES and COMPANY
Prepared in the traditional Mexican way, but embellished with a few summer
vegetables to harmonize the zing of the chilie's voices.
QUANT.UNITINGREDIENTPREPARATION
1.25lbs.fresh chilies; habaneros, jalapenos, serranos
  1. Trim and wash all produce very well.
  2. leave chilies whole, with their stems. To add some more "heat" take one large habanero and make 4 long slices in the flesh to allow the liquid to percolate through the inside of the chilie.
  3. Under running cold water, scrape root end of garlic heads very well, then cut each one in half.
  4. Slice bell peppers into medium strips.
  5. Peel onions and slice into medium thick rounds.
  6. Remove stems from green cherry tomatoes.
  7. Peel and slice carrots into equal sized round pieces.
  8. Slice cucumbers into medium thick rounds.
  9. Tie 5 thyme sprigs and one rosemary branch together in a bundle.
  10. In a 2 gallon stainless steel pot heat the vinegar, sugar, oil, herb bundles, bay leaf, peppercorns, salt and garlic halves.
  11. When the above is boiling add the cut vegetables, chilies and dried epazote. Stir well.
  12. Allow the above to return to a boil, stirring frequently, and when it has returned, cover and turn off the heat.
  13. When the vegetables have cooled down to near room temperature, cover with plastic film, poke a few breathing holes and refrigerate overnight.
  14. The following morning take the vegetables out of the refrigerator, set on a counter and allow to warm up, covered with the plastic film, for 3 hours.
  15. Sterilize Jars, lids and gaskets.
  16. Using sterlized utensils fill the hot jars with the chilie-vegetable mixture, seal at once, allow to cool for 20 minutes.
  17. Dry the jars and label, including the date packed, then place them in a cool place or in the refrigerator.
1/2lbsgreen cherry tomatoes
1lbcarrots
1.5lbssmall to medium white onions
.5lbsKirby cucumbers
3headsgarlic
2eachmedium green bell peppers
1eachlarge yellow bell pepper
1/2cupcorn oil
1quartwhite vinegar-5% acidity
15eachbay leaves
2ozssalt
1/4cupsugar
1ozwhole black peppercorns
30sprigsfresh thyme
5branchesfresh rosemary
1/2ozdried epazote
NOTE: Yield is 4    16-oz. jars and
              5    12-oz. jar.