Food preservation workshop – PICKLES – St. Michaels FRESHFARM market – July, 2011

Today’s story – about last week’s food preservation workshop, sponsored by Ball and FRESHFARM Markets, and prepared in the fantastic commercial kitchen of Christ Church in St. Michaels – is all about pickles, prepared in two different ways. One sweeter, one saltier.

Carol Bean (designer all ways), set up the kitchen like a cooking show, and brought a delicious panzanella to share.

Little Wyatt joined in the fun.

Joy Connolly led us off with a recipe for “Crystal Pickle Chips” from Roberta Toms, a long time St. Michaels’ resident. Joy is practiced and comfortable in the kitchen, and shared tips and techniques all afternoon long. She’s been making this crystal pickle chip recipe with her mother-in-law for 30 years.

Recipe for Crystal Pickle Chips

1 lg. green pepper, thinly sliced
6 large, firm cucumbers – thinly sliced
1 large onion, thinly sliced
1 large garlic clove
1/4 cup salt
2 qts. cold water
14 ice cubes
2 cups sugar
1 1/2 cups vinegar
1 T. mustard seed
1 t. celery seed
1 t. ground turmeric

Directions –
Put green pepper, cucumber, onion and garlic in large bowl; sprinkle with salt and add cold water and ice cubes.

Let stand for 2 hour. Remove garlic and drain vegetables.

Mix sugar, vinegar, mustard seed, celery seed and tumeric in large pot; stir and add vegetables.

Bring JUST to a boil on high heat.

Remoe from heat (or turn to warm, but keep hot) and pack in jars.

Work out bubbles by pressing firmly with spoon. Pour on juice just to cover. Seal.

Yields approx. 3 pints.

Look at this set up. Joy places the jars inside of a larger pot, where they fit fairly tightly – they won’t spill as she fills the jars, and she can simply spin the pot around to access each jar. Held together easily, she can wipe the rims clean and seal the jars without burning herself or spilling (like some other people we know, ahhhh – me! Great lesson learned! Thanks, Joy!)

Second, Kirke Harper offered us a simple and quick, no cook, no vinegar – easy pickle recipe. Ready? Here it is:

Countertop Kosher Dill Pickles
From Mark Bittman: How To Cook Everything

2 pounds pickling cucumbers, halved, quartered or eights, unpeeled
1/3 cup kosher salt
1 cup boiling water
5 or more cloves of garlic
1 bunch fresh dill or 2 Tablespoons dry dill and 1 teaspoon dill seed

Combine salt and boiling water in a large bowl. Stir to dissolve the salt.
Add ice cubes to cool.
Add all other ingredients.
Add water to cover.
Cover the bowl with a plate slightly smaller than the bowl and weight it down to keep the cucumbers under the brine.
Set aside at room temperature.

It will take 12 to 24 to 48 hours to achieve the taste you want, then refrigerate. They will last up to a month.

Absolutely delicious!

~ by kbosin on August 5, 2011.

One Response to “Food preservation workshop – PICKLES – St. Michaels FRESHFARM market – July, 2011”

  1. I learned so much from Joy. She is so organized! 30 years of pickle-making will do that for you, I guess. Looks like it will be a few more years before I get my act together!

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