We Can Pickle That: Pickles for Carolyn

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I just returned from an amazing trip to Alaska!  I was visiting my friend Carolyn from college, and we had a blast hiking, picking high bush cranberries and rosehips, and pickling everything we could get our hands on while giggling, gabbing and catching up on the past 4 years.  I haven’t laughed so hard in a long time, and I am so thankful for our friendship.  I’ve returned to the lower 48 with a new hobby:  pickling!  These are my initial experiments in what is sure to be a lifelong love affair with vinegared veggies. -Amanda

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Pickled Fennel

1 large fennel bulb, sliced

1/2 teaspoon each white pepper, juniper berries and corainder seeds

4 clov buds

1 star anise

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

1/4 cup turbinado sugar

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and sliced fennel, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

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Pickled Haricots Jaunes

12 ounces white green beans

1/2 teaspoon each white pepper, coriander seeds and juniper berries

2 garlic cloves

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

1/4 cup turbinado sugar

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and white green beans, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

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Ginger Pickled Golden Beets

5 golden beets, peeled and sliced

2 slices fresh ginger

2 star anise buds

1/2 teaspoon each coriander, black peppercorns, mustard seeds

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

1/4 cup turbinado sugar

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and golden beets, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

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Spicy Pickled Carrots

5 large carrots, peeled and quartered

2 slices fresh ginger

2 garlic cloves

1/2 teaspoon each red pepper flakes, black peppercorn, celery seeds

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

1/4 cup turbinado sugar

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and carrots, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

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Dilly Beans

1 pound green beans, trimmed

4 cloves garlic

1/2 teaspoon each mustard seeds, coriander seeds, black pepper, dried dill, celery seeds

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and green beans, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

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Spiced Pickled Beets

1 pound red beets, peeled and sliced

1 cinnamon stick

4 clove buds

1 clove garlic

1/2 teaspoon each juniper berries, black pepper

1 sprig dried rosemary

2 cups apple cider vinegar

2 cups water

3 tablespoons kosher salt

1/4 cup turbinado sugar

Directions:

1.  Sterelize jars for 20 minutes in a 225 Fahrenheit oven.  Sterelize lids in simmering water.

2.  Remove jars from the oven.  Fill with spices and beets, leaving half an inch of head space.

3.  Meanwhile, combine vinegar, water, salt and sugar on the stovetop until the salt and sugar have dissolved.

4.  Pour the hot vinegar over the vegetables and spices, until about half an inch from the top of the jar.

5.  Screw on the lid.  Process by submerging the jar in boiling water for 10-15 minutes.

6.  Carefully remove.  When the seal pops, it’s good to go!  If it doesn’t pop, store it in the refrigerator and consume within one month.

And one last glamour shot….

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