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Posts Tagged ‘jarring’

Sanditas

 

We came upon these beautiful tiny watermelon-looking things called sanditas at the Union Square Greenmarket.  I had never seen them before, but my culinarian son, Mickey, said “oh, yes, I’ve had them at Gramercy Tavern”.  Who knew???  Turns out sanditas are also known as sour Mexican gherkins, cucamelon, or, less-appetizingly, mouse melon and are a favorite Mexican vegetable.  When I bought mine, the vendor said “don’t pickle them, eat them”, so, of course, I had to pickle them.  Once I tasted the little guys I was sure that they would work best pickled to serve with patés or on meze platters.  I did leave a few to slice in salad, but the remainder went into the following recipe.  This recipe can also be used with any baby vegetable or pearl onions.

4 cups sanditas
¼ cup salt
3 cups white vinegar
1 tablespoon fresh orange juice
1 tablespoon sugar
One 2-inch piece fresh ginger, peeled and cut into slivers
1 green hot chile, cut, crosswise, into rounds

Place sanditas in a glass or ceramic bowl. Sprinkle in salt and add cold water to cover. Let stand in a cool place for 12 hours. Drain off salt water and rinse in colander under cold running water. Drain and dry.
Bring the vinegar, orange juice, and sugar to a boil in heavy saucepan over medium heat. Lower the heat and simmer for 10 minutes.
While the vinegar mixture is cooking, pack the sanditas, ginger, and chile into hot sterilized jars. Pour the hot pickling syrup over the top, leaving ¼-inch head­space.
If you are going to refrigerate the pickles, cap the jars and turn upside-down on a wire rack and let stand until cool before refrigerating.  Or, to preserve for a long period of time, place the filled jars into a canning pot fitted with a rack with cold water to cover and place over high heat.  Bring to a boil and boil for 10 minutes.  Remove from the boiling water and cool as directed for refrigerated pickles.

 

sanditas pickles OLYMPUS DIGITAL CAMERA

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My canning leaves a bit to be desired.  I never plan ahead, but just tackle the job when I have more produce than I know what to do with.  This time, it wasn’t me, but my buddy Lynn who saved bags full of corn which she had generously cut off the cob.  I didn’t check to see if we had all of the ingredients my mom used to make her relish, but simply forged ahead .  I will give you mom’s recipe ‘cause I know it works.  I used a little of this and a lot of that to make mine – it ended up being a little hotter than usual, but still tasty.  This should make about 4 pints.

6 cups fresh corn kernels
2 cups finely shredded green cabbage
2 cups chopped onions
1 cup diced red bell pepper
2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon ground turmeric
1 teaspoon dry mustard powder
¾ cup sugar
1 cup white vinegar

Combine the corn with the cabbage, onions, bell pepper, celery seed, mustard seed, turmeric, mustard powder, and sugar in a large heavy-duty pot.  Stir in the vinegar and place over high heat.  Bring to a boil; then, lower the heat and simmer for 20 minutes.
Remove from the heat and pack into hot, sterilized jars.  Cover, tightly, and either cool, upside down on wire racks, and refrigerate or place into a canning pot and process in a boiling water bath for 10 minutes.  Remove from the canner and cool, upside down, on wire racks.

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One thing you can count on in our house is as soon as Kirby cukes come in at the farmers market I will be making my Easy Refrigerator Pickle recipe.  These are a summer favorite in our house and great to keep on hand.  They truly are easy to make and keep for quite awhile.  However, if you keep them too long, they do get a little too soft.  The recipe can be found in a post of July 21, 2010.

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