Pickles
Winter Pickles
So it's the end of February, and we've got a pile of rutabagas about the size of my head still in the cold cellar (which is actually a slightly retrofitted refrigerator), as well as a big pile of carrots that are starting to think about getting a little bendy. These pickles are just the thing.
I've adjusted this recipe a whole bunch of times, and I suggest you do the same, but it originally came out of Cooking With Shelburne Farms by Melissa Pasanen and Rick Gencarelli. The amounts below will give you about a half-gallon of pickles.
1/2 of a rutabaga the size of your head
all the carrots getting bendy (or about 6 even if they're good)
1 c each cider and white vinegar
3 c water
1 T salt
1 T sugar
as much garlic as you can stand
pickling spices of your choice (I use mustard seed, black peppercorns, red pepper flakes, dill seed and dried dill, about a spoonful each)
Combine vinegars, water, and spices in a small non-reactive pot and bring to a boil. Simmer for ten minutes or so.
Chop the rutabaga and carrots into matchsticks. (The Shelburne Farms recipe suggests blanching them, but I find that they got too soft for my taste - blanching does make them pickle up faster, especially the carrots, so you might want to try it.)
Place veggies in a clean mason jar or two, and pour the hot brine over the top. Let cool, then refrigerate.
Let it all steep for a few days, and enjoy!
So it's the end of February, and we've got a pile of rutabagas about the size of my head still in the cold cellar (which is actually a slightly retrofitted refrigerator), as well as a big pile of carrots that are starting to think about getting a little bendy. These pickles are just the thing.
I've adjusted this recipe a whole bunch of times, and I suggest you do the same, but it originally came out of Cooking With Shelburne Farms by Melissa Pasanen and Rick Gencarelli. The amounts below will give you about a half-gallon of pickles.
1/2 of a rutabaga the size of your head
all the carrots getting bendy (or about 6 even if they're good)
1 c each cider and white vinegar
3 c water
1 T salt
1 T sugar
as much garlic as you can stand
pickling spices of your choice (I use mustard seed, black peppercorns, red pepper flakes, dill seed and dried dill, about a spoonful each)
Combine vinegars, water, and spices in a small non-reactive pot and bring to a boil. Simmer for ten minutes or so.
Chop the rutabaga and carrots into matchsticks. (The Shelburne Farms recipe suggests blanching them, but I find that they got too soft for my taste - blanching does make them pickle up faster, especially the carrots, so you might want to try it.)
Place veggies in a clean mason jar or two, and pour the hot brine over the top. Let cool, then refrigerate.
Let it all steep for a few days, and enjoy!