recipes

pickled beets

Brine per four beets:

1 cup white vinegar

Splash of cider vinegar

1 cup water

1/4 cup sugar

1 teaspoon pickling/kosher salt

Pinch of dry mustard

3tbsp peppercorns

Steps:

Cut the beets to your desired size.
Roast the beets at 375F to your preferred texture.
Add all of the brine ingredients to a stock pot and bring to a boil, make sure that the salt and sugar are dissolved.
Allow the brine to cool until lukewarm.
Place the cooked beets in your jars and pour the lukewarm brine over the beets, leaving some space at the top.
Close the lids and refrigerate

Tips:

Cutting your beets thinner makes them pickle faster, but cutting them too thin makes them change shape in the oven.
If you roast the beets until they are too soft, they may become mushy in the brine.
The sweeter the beet, the better.

They're best after 7-10 days. They stay good for about 6 weeks.

pickled carrots and daikon

Brine ingredients (enough for around 500g of vegetable mix):

1 cup apple cider vinegar or rice vinegar

1 cup of water

1 cup white sugar

2 tbsp pickling salt(1tbsp for the brine, 1tbsp for soaking the vegetables beforehand)

Vegetables (increase or decrease amounts based on preference):

Carrots (around 250g)

Daikon(around 200g)

Ginger (around 50g )

Steps:

Wash and slice the vegetables into your desired size.
Rub the vegetables with a tablespoon of salt, you may need more depending on the shape and amount of your vegetables.
Let the vegetables soak in the salt for an hour, they should be flexible when ready.
Put together all of the brine ingredients in a pot and simmer until the sugar has dissolved.
While you allow the brine mixture to cool, rinse the vegetables and squeeze any additional water out.
Place the vegetables into the jars and add in the brine while warm but not too hot.
Close jars, let sit at room temperature for 30 minutes then refrigerate.

Best after 7-10 days. It lasts about 6 weeks.

Spicy dill pickles

Ingredients (for about 600g of vegetables):

1 cup white vinegar

(Optional) a splash of apple cider vinegar

1 to 2 cups of water (depending on your taste! I like it a bit more on the vinegar side)

1 tbsp pickling salt(you will need more to salt the cucumbers beforehand)

3 tbsp Black peppercorns(adjust to your liking)

3 tbsp Whole mustard seeds(adjust to your liking)

3 tbsp Whole cardamom seeds (adjust to your liking)

In each jar:

Fresh dill (adjust to your liking)

5 or 6 cloves of garlic (smashed or roughly chopped)

½ sliced fresh jalapeno - seeds included!

Enough cucumbers to fill the jar you are using

Steps:

Salt the cucumbers generously and let them sit for an hour.
While your cucumbers are soaking, bring the vinegar, water, and salt to a boil.
Add the rest of the brine ingredients to the pot and let cool.
Rinse the cucumbers and drain any excess water, add all of the vegetables to the jars.
Fill the jar with warm but not hot brine and leave some space at the top of the jar.
Close the jars and let sit for 30 minutes at room temperature.
Refrigerate the jars.

We used this same brine for:

Regular dills (didn’t add jalapenos)

Spicy dills (add jalapenos to jar or add chilis to brine after making regular brine)

Spicy beans

Best after 7-10 days, they last about 6 weeks.

Mustard relish

All of the produce for the mustard relish was harvested from our Urban Farm.

Brine Ingredients:

1 cup white sugar

1 cup flour

1 tbsp celery seed

1 tsp turmeric

2 tbsp dry mustard

4 cups white vinegar

Vegetables:

12 cups chopped cucumbers

3 chopped red bell pepper

3 chopped green bell pepper

4 cups chopped onion

4 cups cauliflower

4 cups sweet corn

¾ cups pickling salt

8 cups water

Steps:

Mix 8 cups of water and the pickling salt in a large container, and let your vegetables soak in the mixture overnight.
Drain the vegetables really well the next morning.
Mix together all of the dry ingredients for the brine in a large pot.
Add in the white vinegar and heat up the mixture slightly making sure to stir well.
Add in the well-drained vegetables and bring to a boil at medium heat, continue to stir frequently.
Pour the mixture into sterilized jars, let cool and refrigerate, or seal.
Place clean mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C).
Set screw bands aside. Keep jars hot until ready to use.
Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace).
Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish.
Wipe jar rim removing any food residue.
Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.
Return filled jar to rack in canner.
Repeat for remaining relish.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.
Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed.
Remove screw bands; wipe and dry bands and jars.
Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

For best quality, use home canned foods within one year.

Enjoy your pickles!

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