Monday, August 6, 2012

Leftover pickles

There was at the house on the weekend a party. This party resulted in lovely fresh veggies and dips and salads and all sorts of lovely summery edibles. I also opened up the zucchini, beans and asparagus pickles from earlier in the summer. The beans and asparagus were very sharp, to my mind, the zucchini were very nice. As best as my notes read, all three got the same brine so who knows.

There was also leftovers (not of the homemade pickles!). A lot of leftover veggies. Celery, beans and sweet peppers to be precise. Neither of us much like celery, only I like beans and while we both like sweet peppers, six seemed excessive no matter that four had been claimed for lunches. Oh yes.. and leftover plums and grapes at the stage of now or compost. Now it was.

But pickles make everything better.

Fruit Pickles

Grapes are a fridge pickle. Plums I decided to process. Both of the fruits got the same treatment. Raw pack, brine poured over and then processed or fridged.

Fruit Brine

2 c cider vinegar
2 c sugar
1 tsp kosher salt

Mix and boil. Pour over raw packed fruit.

In the 500ml jar with the fruit went 2 small cinnamon sticks, 4 peppercorns, 4 cloves and 2 all spice berries. Process for 10 min.

Leftover Veggie pickles

As usual they're raw packed with spices, and then brined and processed. 500 ml jars, and into each one went:

A few red pepper strips
A jar length of green onion
garlic clove
4 peppercorns

The celery got 1/2 tablespoon of dill seed.
The peppers and beans got fresh dill weed shoved in until I was bored of shoving. (I fear not enough. We'll see)

Veggie Brine

4 c white vinegar
4 c water
1/4 c kosher salt
1 c sugar

Boil to get everything combined and hot. Pour over veggies into jars and process 10 mins.

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