Brined Dill Pickles
Brined or fermented pickles go through a curing process for one or more weeks. Attention to cleanliness, measurements, time and temperature are essential to the success and safety of brined pickles. This recipe has not been tested in the Blue Flame Kitchen ® . It is an adaptation of Brined Dill Pickles, Bernardin Ltd.
| 10 lb | pickling cucumbers (4 inch/10 cm) | 4.5 kg |
| 3/4 cup | mixed pickling spice | 175 mL |
| 24 – 30 | heads fresh dill | 24 – 30 |
| 6 – 12 | cloves garlic | 6 – 12 |
| 16 cups | water | 4 L |
| 2 cups | vinegar | 500 mL |
| 1 1/2 cups | pickling salt | 375 mL |
Wash a large crock or food-grade plastic container with hot soapy water. Rinse with a solution of 1 tbsp (15 mL) chlorine bleach per quart (L) of water. Wash cucumbers thoroughly. Trim 1/8 inch (3 mm) off stem and blossom ends. Place half of the pickling spice, dill and garlic in crock. Fill crock with cucumbers to within 4 inches (10 cm) of top. Add remaining pickling spice, dill and garlic.
To prepare pickling liquid, combine water, vinegar and salt. Stir until salt is dissolved. Pour over cucumbers. Place a weight on top of cucumbers to hold them under liquid. Store crock in a room with a consistent temperature of 70 – 75°F (21 – 24°C) for 2 – 3 weeks while cucumbers are fermenting. Remove surface scum daily.
Let cucumbers ferment until well flavoured with dill and evenly coloured or translucent throughout. Fully fermented pickles may be stored in the original crock for 4 & 6 months, provided they are refrigerated and surface scum is removed regularly. Water bath processing fully fermented pickles is preferable.
To process, remove pickles from pickling liquid. Strain liquid into a nonreactive Dutch oven; bring to a boil. Pack pickles into hot sterilized jars. Pour boiling pickling liquid over pickles, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes* in a boiling water bath.
Yield: 6 quart (L) jars.
Preparation Tip: A resealable plastic bag filled with pickling liquid makes an excellent weight to hold cucumbers under pickling liquid.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Delicious Dill Pickles
| 10 lb | pickling cucumbers (4 inch/10 cm) | 4.5 kg |
| 15 cups | water | 3.75 L |
| 7 cups | apple cider vinegar | 1.75 L |
| 7/8 cup | pickling salt | 225 mL |
| 6 – 16 | cloves garlic | 6 – 16 |
| red pepper flakes (optional) | ||
| 12 – 16 | heads fresh dill | 12 – 16 |
Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Place cucumbers in ice water and refrigerate overnight; drain. To prepare pickling liquid, combine water, vinegar and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 1 & 2 cloves garlic, 1/4 tsp pepper flakes and 1 head dill.
Pack cucumbers into jars and place a second head of dill on top. Pour boiling pickling liquid over cucumbers, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes* in a boiling water bath.
Yield: 6 – 8 quart (L) jars
Preparation Tip: The flavour of these pickles is best if they are stored 6 weeks before serving.
Fresh Pack Dill Pickles
This recipe has not been tested in the Blue Flame Kitchen ® . It is an adaptation of Fresh Pack Dill Pickles, Bernardin Ltd.
| 14 lb | pickling cucumbers (4 inch/10 cm) | 6.5 kg |
| 16 cups | ice cubes | 4 L |
| 8 cups | water | 2 L |
| 1 cup | pickling salt | 250 mL |
| 8 cups | water | 2 L |
| 6 cups | vinegar | 1.5 L |
| 3/4 cup | pickling salt | 175 mL |
| 1/4 cup | sugar | 50 mL |
| 2 tbsp | mixed pickling spice, tied in cheesecloth bag | 25 mL |
| 14 tsp | mustard seed | 70 mL |
| 14 – 21 | heads fresh dill | 14 – 21 |
| 14 – 21 | cloves garlic | 14 – 21 |
Wash cucumbers thoroughly. Trim 1/8 inch (3 mm) off stem and blossom ends. Layer cucumbers and ice in a large nonreactive container. In a bowl, combine 8 cups (2 L) water and 1 cup (250 mL) salt, stirring to dissolve salt. Pour over cucumbers. Add additional cold water, if necessary, to just cover cucumbers. Place a weight on top of cucumbers to hold them under water. Refrigerate overnight.
To prepare pickling liquid, combine 8 cups (2 L) water, vinegar, 3/4 cup (175 mL) salt, sugar and pickling spice in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt and sugar. Boil gently for 5 minutes. Remove spice bag. In each hot sterilized jar, place 2 tsp (10 mL) mustard seed, 2 – 3 heads dill and 2 – 3 cloves garlic. Pack cucumbers into jars. Pour boiling pickling liquid over cucumbers, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes* in a boiling water bath.
Yield: 7 quart (L) jars
Refrigerator Dills
This recipe does not require processing as it is a refrigerator pickle.
| 8 cups | water | 2 L |
| 1 cup | vinegar | 250 mL |
| 1/4 cup | pickling salt | 60 mL |
| 6 – 7 lb | pickling cucumbers (2 1/2 inches/6 cm) | 3 kg |
| 4 | heads fresh dill | 4 |
| 3 | cloves garlic | 3 |
| 2 tbsp | mixed pickling spice | 25 mL |
| 3 | bay leaves | 3 |
To prepare pickling liquid, combine water, vinegar and salt in a nonreactive container. Stir to dissolve salt; set aside.
Wash a 1 gallon (4 L) jar thoroughly with hot soapy water. Rinse with a solution of 1 tbsp chlorine bleach per quart of water. Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Pierce cucumbers several times with a fork. Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers. Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months.
Yield: 1 gallon (4 L) jar
Preparation Tip: The amount of pickling liquid needed will vary depending on the size of cucumbers.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Freezer Pickles
This recipe does not require processing as it is a freezer pickle. It uses table salt rather than pickling salt.
| 8 cup | thinly sliced English cucumbers | 2 L |
| 2 cups | thinkly sliced onions | 500 mL |
| 2 tbsp | salt | 25 mL |
| 2 cups | sugar | 500 mL |
| 1 cup | vinegar | 250 mL |
| 1/3 cup | water | 75 mL |
| 1 tbsp | mustard seed | 15 mL |
Combine cucumbers, onions and salt in a bowl; set aside. In a saucepan, combine sugar, vinegar, water and mustard seed. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Pour over cucumber mixture. Stir until thoroughly combined. Cover and refrigerate for 24 hours. Spoon into freezer containers and freeze. Pickles may be frozen for up to 6 weeks. Thaw pickles in refrigerator. Thawed pickles may be kept refrigerated for up to 1 week.
Yield: 12 cups (3 L)
Refrigerator Ice Cream Pail Pickles
This recipe does not require processing as it is a refrigerator pickle.
| 10 cups | sugar | 2.5 L |
| 6 cups | vinegar | 1.5 L |
| 1/4 cup | pickling salt | 50 mL |
| 2 tbsp | mustard seed | 25 mL |
| 2 tbsp | tumeric | 25 mL |
| 14 cups | thinly sliced English cucumbers (about 2 lb/1kg) | 3.5 L |
| 4 cups | peeled pickling onions (about 2 lb/1kg) | 1 L |
| 1 | green bell pepper, cut into strips | 1 |
| 4 cups | cauliflower florets (about 2 lb/1kg) | 1 L |
Wash two ice cream pails thoroughly with hot soapy water. Rinse with a solution of 1 tbsp (15 mL) chlorine bleach per quart (L) of water. To prepare pickling liquid, combine sugar, vinegar, salt, mustard seed and turmeric in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve sugar. Remove from heat; cool to lukewarm. Combine cucumbers, onions, green pepper and cauliflower; divide equally between pails. Pour pickling liquid over vegetables; stir to mix well. Vegetables must be completely covered with pickling liquid. Cover and refrigerate. Stir pickles daily for first 2 days. Store refrigerated for up to 4 months.
Preparation Tip: Pickles may be repacked into sterilized glass jars for storage in the refrigerator.
Pickled Beets
| 4 – 5 lb | small beets (40 – 48) | 2 kg |
| 3 cups | vinegar | 750 mL |
| 1 1/2 cups | sugar | 375 mL |
| 1 cup | water | 250 mL |
| 2 tbsp | pickling salt | 25 mL |
| 2 tbsp | mixed pickling spice, tied in a cheesecloth bag | 25 mL |
Cook beets until barely tender. Run under cold water until cool enough to handle. Peel and slice beets into 1/4 inch (6 mm) thick slices. To prepare pickling liquid, combine vinegar, sugar, water, salt and pickling spice in a nonreactive Dutch oven. Bring mixture to a boil; reduce heat and simmer 10 minutes. Add beets to liquid; return to a boil. Remove spice bag. Ladle beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 30 minutes* in a boiling water bath.
Yield: 4 pint (500 mL) jars
Pickled Ginger
The pink colour develops naturally in the ginger during the pickling process. This recipe does not require processing as it is a refrigerator pickle.
| 1 lb | fresh young ginger | .0.5 kg |
| 1 tbsp | pickling salt | 15 mL |
| 2 cups | rice vinegar | 500 mL |
| 1 cup | water | 250 mL |
| 6 tbsp | sugar | 75 mL |
Peel ginger; slice paper-thin. Layer ginger and salt in a nonreactive container. Cover and refrigerate overnight.
To prepare pickling liquid, combine vinegar, water and sugar; stir to dissolve sugar. Spoon ginger mixture into hot sterilized jars. Pour pickling liquid over ginger to completely cover. Store, covered, in refrigerator for up to 3 months.
Yield: About 4 cups.
Preparation Tip: Fresh young ginger is necessary for this recipe. Avoid using mature fibrous ginger.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Mustard Vegetable Pickles
| 5 cups | cauliflower florets | 1.25 L |
| 5 cups | green bean pieces (1 inch/2.5 cm) | 1.25 L |
| 3 | medium onions | 3 |
| 3 | green bell peppers | 3 |
| 1 | large English cucumber | 1 |
| 2 1/2 cups | sugar | 625 mL |
| 3/4 cup | flour | 175 mL |
| 1/2 cup | dry mustard | 125 mL |
| 2 tbsp | mustard seed | 25 mL |
| 2 tbsp | pickling salt | 2 5mL |
| 1 tbsp | turmeric | 15 mL |
| 1/4 tsp | cayenne pepper | 1 mL |
| 4 cups | apple cider vinegar | 1 L |
In separate saucepans, cook cauliflower and beans in boiling salted water until barely tender crisp, about 5 minutes. Drain well and set aside.
Cut onions, green peppers and cucumber into 1 inch (2.5 cm) pieces. In a nonreactive Dutch oven, combine next 7 ingredients (sugar through cayenne pepper). Gradually whisk in vinegar, whisking until smooth. Bring mixture to a boil, stirring constantly. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Add vegetables and combine thoroughly.
Return mixture to a boil over high heat, stirring constantly. Reduce heat and simmer for 15 minutes, stirring frequently. Ladle into hot sterilized jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickle mixture, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath.
Yield: 8 pint (500 mL) jars
Bread and Butter Pickles
| 6 1/2 lb | pickling cucumbers (5 inches) | 3 kg |
| 1/2 cup | pickling salt | 125 mL |
| 8 cups | vinegar | 2 L |
| 6 cups | sugar | 1.5 L |
| 1/4 cup | mustard seed | 60 mL |
| 2 tbsp | turmeric | 25 mL |
| 2 tsp | celery seed | 10 mL |
| 1 tsp | whole cloves (optional) | 5 mL |
| 12 | medium onions, thinly sliced | 12 |
Wash cucumbers thoroughly. Trim 1/8 inch off stem and blossom ends. Cut into 1/4 inch thick slices. In a large nonreactive container, alternate layers of cucumbers and salt. Cover and let stand at room temperature for 3 hours; drain.
To prepare picking liquid, combine vinegar, sugar and spices in a nonreactive Dutch oven. Bring to a boil. Add cucumbers and onions; return to a boil. Boil 2 – 3 minutes. Ladle mixture into hot sterilized jars, leaving 1/2 inch (1 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath. Yield: About 8 pint (500 mL) jars.
Sweet Green Tomato Pickles
| 3 1/2 lb | small green tomatoes (about 18) | 1.5 kg |
| 3 tbsp | pickling salt | 45 mL |
| 2 cups | vinegar | 500 mL |
| 1 cup | sugar | 250 mL |
| 2/3 cup | packed dark brown sugar | 160 mL |
| 3 tbsp | mustard seed | 45 mL |
| 1 tsp | turmeric | 5 mL |
| 1/2 tsp | celery seed | 2 mL |
| 3 cups | sliced onions | 750 mL |
| 2 | large red bell peppers, chopped | 2 |
| 1 | hot pepper, finely chopped | 1 |
Slice tomatoes 1/4 inch (6 mm) thick. Place in a nonreactive container. Sprinkle with salt and mix thoroughly. Refrigerate overnight; rinse and drain thoroughly.
To prepare pickling liquid, combine vinegar, sugar, brown sugar and spices in a nonreactive Dutch oven. Bring to a boil. Add onions; return to a boil. Reduce heat and boil gently for 5 minutes, stirring frequently. Add tomatoes and peppers and return to a boil. Reduce heat and simmer for 5 minutes, stirring frequently.
Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath. Yield: 3 pint (500 mL) jars.
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Pickled Hot Peppers
This recipe has not been tested in the Blue Flame Kitchen ® . It is an adaptation of Pickled Hot Peppers, Bernardin Ltd.
| 3 lb | hot peppers | 1.5 kg |
| 2 | red bell peppers (optional) | 2 |
| 2 | green bell peppers (optional) | 2 |
| 5 cups | vinegar | 1.25 L |
| 5 cups | water | 1.25 L |
| 2 1/2 tbsp | pickling salt | 35 mL |
| 1 tbsp | sugar | 15 mL |
Wash hot peppers and remove stems. Cut large hot peppers into strips. Small hot peppers may be left whole; pierce with a knife. Cut bell peppers into strips.
To prepare pickling liquid, combine vinegar, water, salt and sugar in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt and sugar. Combine peppers and pack tightly into hot sterilized jars. Pour boiling pickling liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes* in a boiling water bath.
Yield: About 8 pint (500 mL) jars
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.
Small Pickled Onions
| 3 1/2 lb | pickling onions | 1.5 kg |
| 1/2 cup | pickling salt | 125 mL |
| 5 cups | white wine vinegar | 1.25 |
| 1 cup | sugar | 250 mL |
| 2 tsp | mixed pickling spice, tied in cheesecloth bag | 10 mL |
Place onions in a large bowl. Cover with boiling water; set aside to cool. Peel onions when cool enough to handle. Place onions in a large nonreactive container. Sprinkle with salt and cover with cold water. Refrigerate overnight.
Drain and rinse onions. To prepare pickling liquid, combine vinegar, sugar and pickling spice in a nonreactive Dutch oven. Bring to a boil; boil 1 – 2 minutes. Remove spice bag; add onions and return just to a boil.
Ladle onions and pickling liquid into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath. Yield: 4 pint (500 mL) jars.
Preparation Tip: White wine vinegar is required to help prevent discolouration (pink or grey onions). Cauliflower florets may be pickled in place of onions, if desired.
Dilled Carrots
This recipe has not been tested in the Blue Flame Kitchen ® . It is an adaptation of Dilled Carrots, Bernardin Ltd.
| 5 lb | 2.5 kg | carrots |
| 6 cups | vinegar | 1.5 L |
| 2 cups | water | 500 mL |
| 1/2 cup | pickling salt | 125 mL |
| 7 | cloves garlic | 7 |
| 14 | heads fresh dill | 14 |
| 3 1/2 tsp | red pepper flakes (optional) | 17 mL |
Peel carrots and cut into 3/4 inch (2 cm) thick sticks, 1 inch (2.5 cm) shorter than jar.
To prepare pickling liquid, combine vinegar, water and salt in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 1 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes. Pack carrot sticks into jars and place a second head of dill on top. Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath.
Yield: 7 pint (500 mL) jars
Pickled Horseradish
This recipe does not require processing as it is a refrigerator pickle.
| 2 cups | freshly grated horseradish | 500 mL |
| 1 cup | vinegar | 250 mL |
| 2 tbsp | sugar (optional) | 25 mL |
| 1/2 tsp | pickling salt | 2 ml |
| 1/4 tsp | ascorbic acid crystals (Vitamin C) | 1 mL |
Combine all ingredients in a bowl and ladle into hot sterilized jars. Store, covered, in refrigerator for 1 & 2 months or freeze for up to 6 months.
Yield: 2 half-pint (250 mL) jars
Preparation Tip: Prepare small quantities of Pickled Horseradish at a time as pungency of fresh horseradish fades within 1 & 2 months, even when refrigerated.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Beet and Horseradish Relish
| 4 lb | medium beets (about 10) | 2 kg |
| 1/2 cup | freshly grated horseradish | 125 mL |
| 2 cups | vinegar | 500 mL |
| 1/2 cup | sugar | 125 mL |
| 2 tsp | pickling salt | 10 mL |
| 1 tbsp | mixed pickling spiced, tied in cheesecloth bag | 15 mL |
Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish. To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a saucepan. Bring to a boil; boil 1 & 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
Spoon into hot sterilized jars leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes in a boiling water bath.
Yield: 5 pint (500 mL) jars
Preparation Tip: Drained prepared horseradish may be used in place of fresh horseradish.
Tomato Chutney
| 6 cups | diced peeled tomatoes | 1.5 L |
| 4 cups | diced peeled Golden Delicious apples | 1 L |
| 3 cups | chopped red onions | 750 mL |
| 2 | red bell peppers, diced | 2 |
| 3 | hot peppers, seeded and chopped | 3 |
| 2 tbsp | grated fresh ginger | 25 mL |
| 3 | cloves garlic, crushed | 3 |
| 1 1/2 tsp | pickling salt | 7 mL |
| 1 tsp | cinnamon | 5 mL |
| 1 tsp | cumin | 5 mL |
| 1 tsp | cayenne peppers | 5 mL |
| 3 cups | packed brown sugar | 750 mL |
| 3 cups | apple cider vinegar | 750 mL |
| 1 cup | raisins | 250 mL |
Combine all ingredients in a nonreactive Dutch oven. Cook over medium heat, stirring frequently, for 2 hours or until mixture is thick.
Ladle into hot sterilized jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional chutney, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath.
Yield: 8 half-pint (250 mL) jars
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.
Cucumber Hot Dog Relish
This is an old recipe that originally called for vegetables to be ground. The following adaptation will yield a product more closely resembling the commercial variety.
| 5 cups | finely chopped cucumbers | 1.25 L |
| 3 cups | finely chopped onions | 750 mL |
| 3 cups | finely chopped celery | 750 mL |
| 2 | red or green bell peppers, finely chopped | 2 |
| 2 | hot peppers, seeded and finely chopped | 2 |
| 3/4 cup | pickling salt | 175 mL |
| 7 cups | water | 1.75 L |
| 5 cups | vinegar | 1.25 L |
| 3 cups | sugar | 750 mL |
| 2 tbsp | celery seed | 25 mL |
| 2 tsp | mustard seed | 10 mL |
Combine cucumbers, onions, celery and peppers in a large nonreactive container. Dissolve salt in water; mix with vegetables. Refrigerate overnight.
Rinse and drain thoroughly. In a nonreactive Dutch oven, combine vinegar, sugar, celery seed and mustard seed; bring to a boil. Add vegetables; return mixture to a boil. Reduce heat and simmer 10 minutes, stirring frequently.
Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 15 minutes* in a boiling water bath.
Yield: 5 pint (500 mL) jars
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and
avoid touching any exposed skin.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
Tomato Salsa
To make a hotter version of this salsa, add a few drops of hot pepper sauce just before serving.
| 5 cups | chopped seeded peeled tomatoes | 1.25 L |
| 3/4 cup | chopped onion | 175 mL |
| 3/4 cup | chopped green bell pepper | 175 mL |
| 1/2 cup | chopped red bell pepper | 125 mL |
| 1 | hot pepper, seeded and chopped | 1 |
| 1 | clove garlic, crushed | 1 |
| 1 – 5 1/2 oz | can tomato paste | 1 – 156 mL |
| 1/2 cup | vinegar | 125 mL |
| 2 tbsp | sugar | 25 mL |
| 2 tbsp | lime juice | 25 mL |
| 1 1/2 tsp | pickling salt | 7 mL |
| 1 tsp | paprika | 5 mL |
| 2 tbsp | chopped fresh cilantro or parsley | 25 mL |
| 1 tsp | oregano, crumbled | 5 mL |
Combine all ingredients except cilantro and oregano in a nonreactive Dutch oven. Bring to a boil, stirring constantly; reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes. Add cilantro and oregano. Cook mixture 15 & 20 minutes longer or until thickened.
Pour into hot sterilized pint (500 mL) jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional salsa, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 25 minutes* in a boiling water bath or freeze. Once opened, use within 3 weeks.
Yield: 2 pint (500 mL) jars
Preparation Tip: This recipe has the proper acid balance to prevent spoilage. Do not deviate from the proportions in any manner. Do not increase jar size.
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.
Antipasto
Many people believe they can preserve their own antipasto recipes at home because antipasto may be purchased commercially. Most traditional antipasto recipes cannot be home canned safely because they are too low in acid.
This recipe has been formulated to give a well-balanced flavour and texture. It is safe to process in a boiling water bath. Do not alter ingredients or amounts or increase jar size. This recipe has not been tested in the Blue Flame Kitchen ® . It is an adaptation of Vegetarian Antipasto, Bernardin Ltd.
For a traditional antipasto, tuna, shrimp, anchovies, mushrooms, olives or olive oil, may be added just before serving.
| 1 1/2 cups | diced carrots | 375 mL |
| 2 1/2 cups | green bean pieces (1 inch/1.25 cm) | 625 mL |
| 2 1/2 cups | cauliflower florets | 625 mL |
| 2 cups | diced onions | 500 mL |
| 2 cups | diced green bell peppers | 500 mL |
| 2 cups | diced red bell peppers | 500 mL |
| 2 cups | diced zucchini or peeled eggplant | 500 mL |
| 1 1/2 cups | diced celery | 375 mL |
| 2 cups | packed brown sugar | 500 mL |
| 3 tbsp | pickling salt | 40 mL |
| 2 cups | red wine vinegar | 500 mL |
| 3 – 5 1/2 oz | cans tomato paste | 3 – 156 mL |
| 1/4 cup | Worcestershire sauce | 50 mL |
| 1 – 2 tbsp | hot pepper sauce | 15 – 25 mL |
| 4 | cloves garlic, crushed | 4 |
| 3 tsp | basil, crumbled | 40 mL |
| 1 tbsp | dry mustard | 15 mL |
Set prepared vegetables (carrots through celery) aside. In a large nonreactive pot, combine next 7 ingredients (sugar through garlic). Bring to a boil over medium-high heat, stirring frequently. Add carrots. Return mixture to a boil; boil for 2 minutes. Add remaining vegetables, basil and mustard. Return mixture to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently for 5 minutes.
Ladle into hot sterilized pint (500 mL) jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional antipasto, if required, to maintain headspace.
Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 30 minutes* in a boiling water bath. Once opened, use within 3 weeks.
Yield: About 7 pint (500 mL) jars
Preparation Tip: If using eggplant, prepare just before using to minimize browning. A food processor should not be used to prepare vegetables. If desired, antipasto may be frozen. Cook antipasto to desired consistency before freezing.
*For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.
