8-8-12: A Jarring Experience

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Sascha's August recipes, to grow WYPR's pickling prominence. 

Peach Chutney

Yield: About 7 pints

Ingredients:

• 4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)
• 2 to 3 cups brown sugar
• 1 cup raisins
• 1 cup chopped onion (about 1 medium)
• ¼ cup mustard seed
• 2 tablespoons ginger
• 2 teaspoons Kosher Salt
• 1 clove garlic, minced (optional)
• 1 hot red pepper, finely chopped
• 5 cups vinegar
• 1 tablespoon picking spice 

Combine all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. 

Best Ever  Sweet Dill Pickles

Prep time: 30 minutes, Process: 10 minutes, Stand: 1 week

Yields: 6 pints

Ingredients:

• 3 to 3 ¼ pounds 4-inch pickling cucumbers (about 36 small)
• 4 cups water
• 4 cups white vinegar
• 2 cups sugar
• 1/3 cup Kosher salt
• 6 tablespoons dill seeds

Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water.  Remove the stems and blossoms, and slice off the blossom ends.  Slice cucumbers into ¼ to ½ inch thick slices.  In a 4 to 5 quart stainless steel enamel, or nonstick heavy pot, combine the water, vinegar, sugar, and pickling salt.  Bring mixture to boiling, stirring until sugar dissolves.  Pack cucumber slices loosely into six hot, sterilized pint canning jars, leaving ½ inch headspace.  Add 1 tablespoon of the dill seeds to each jar.  Pour hot vinegar mixture over cucumbers, maintain the ½ inch headspace.  Discard any remaining vinegar mixture.  Wipe jar rims; adjust lids.  Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).  Remove jars from canner; cool on wire racks.  Allow to stand at room temperature for 1 week before serving.  

Asian Pickeled Carrots

Prep time: 55 minutes

Yield: About 3 half pints

Ingredients:

• 1 pound carrots, bias-sliced into ¾ inch pieces (halve any thick carrots lengthwise)
• 1 teaspoon salt
• ¼ cup thin strips of peeled fresh ginger
• 3 whole allspice
• ¾ cup water
• ¾  cup rice vinegar
• 1/3 cup packed brown sugar
• 4 whole cloves
• 4 whole black peppercorns
• 1 tablespoon pickling spice

In a covered large saucepan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crisp-tender; drain.  Pack carrots into three sterilized half-pint canning jars or other jars.  Divide fresh ginger among jars; place one of the whole allspice in each jar.  In a small stainless steel, enamel, or nonstick heavy saucepan, combine the ¾ water, the vinegar, brown sugar, cloves, and peppercorns.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.  Pour hot vinegar mixture over carrots.  Wipe jar rims; adjust lids.  Cool.  Seal and label.  Store in the refrigerator for up to 3 months.

Chef Sascha stresses the importance of handwashing and washing jars, lids and vegetables throughout the pickling process. She recommends new picklers consult Better Homes and Gardens and Ball for additional tips.