urbandryad (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
urbandryad) wrote2013-08-25 06:08 pm
urbandryad) wrote2013-08-25 06:08 pm
Pickles x 2 and Some Peaches
So the butter-spiced peach recipe (actually a nectarine recipe, I substitute peaches and scrub fuzz off but don't peel)is out of this world good. I put it in 250ml jars for breakfasts over the winter, and am trying to get nectarines in addition to peaches to make MUCH MORE. Recipe at http://www.food.com/recipe/butter-spiced-nectarines-484182 Note I went a little light on the spices, but used organic cinnamon and fresh-grated nutmeg.
I am in the process of putting up 35 lbs of cukes into pickles, some using Elizabeth's recipe in the previous post, some using a 4cup vinegar, 4 cup water, 1/3 cup salt, 1/2 cup sugar brine with dill seeds put into the jars. I opened and ate nearly a full 500ml jar from the farm canning session today, so I really like the recipe. It's nice and light and balanced, if not quite as dilly as I'd like. I'm using any less-perfect cukes for the cooked pickles, on the assumption that the slightly older or darker ones will be more worrisome to ferment.
Cooked pickles are mostly going 50/50 in 500ml jar with sliced cukes, green beans and dill, so I can just pull out one jar and take it for lunch with a little variety. Making a couple smaller jars of beans - I realize that since I'm just eating them, not putting them in cocktails, they don't have to all be lined up long and perfect in the jars. It's going a bit faster with that realization.
Funny enough, the real bottleneck right now is waiting for the water to cool from Elizabeth's pickle recipe. Water needs to be boiled, then salted and cooled-- and it's taking forever to cool for me to pour over the pickles. Who knew, right? Packing the jars is just fine with some company and Burn Notice.
The peaches go ultra fast to cook, but need to ripen. I'm picking over the box once every day or two, choosing the ripest by smell mostly.
PS 35 lbs is a lot of cucumbers.
I am in the process of putting up 35 lbs of cukes into pickles, some using Elizabeth's recipe in the previous post, some using a 4cup vinegar, 4 cup water, 1/3 cup salt, 1/2 cup sugar brine with dill seeds put into the jars. I opened and ate nearly a full 500ml jar from the farm canning session today, so I really like the recipe. It's nice and light and balanced, if not quite as dilly as I'd like. I'm using any less-perfect cukes for the cooked pickles, on the assumption that the slightly older or darker ones will be more worrisome to ferment.
Cooked pickles are mostly going 50/50 in 500ml jar with sliced cukes, green beans and dill, so I can just pull out one jar and take it for lunch with a little variety. Making a couple smaller jars of beans - I realize that since I'm just eating them, not putting them in cocktails, they don't have to all be lined up long and perfect in the jars. It's going a bit faster with that realization.
Funny enough, the real bottleneck right now is waiting for the water to cool from Elizabeth's pickle recipe. Water needs to be boiled, then salted and cooled-- and it's taking forever to cool for me to pour over the pickles. Who knew, right? Packing the jars is just fine with some company and Burn Notice.
The peaches go ultra fast to cook, but need to ripen. I'm picking over the box once every day or two, choosing the ripest by smell mostly.
PS 35 lbs is a lot of cucumbers.