Thank You Pickles

I am heading to out of town next weekend for a wedding, and wanted to bring a small host gift.  Homemade pickled beets, carrots and fennel were just the thank you I was going for:  beautiful, simple and delicious.  Enjoy! -Amanda 

DSCN3104

 

Spiced Pickled Beets

Yield: 2 pints

4 cinnamon sticks

4 star anise pods

20 clove buds

5 medium sized beets, peeled and sliced

1/2 yellow onion, sliced

1 1/2 cup pickle brine (see recipe below)

 

Directions:

1.  Place 2 cinnamon sticks, 2 anise pods, and 10 clove buds in the bottom of each sterilized pint jars.

2.  Fill each jar with sliced beets and onion, leaving 1/2 inch of space at the top of the jar.

3.  Fill each jar with pickle brine, leaving 1/2 inch of space at the top.

4.  Cover with a sterilized lid.

5.  Submerge the jar in boiling water for 10-15 minutes.

6.  Remove from the water.  When you hear the lid pop, the jar has sealed.  Your pickles are now shelf stable.

 

Orange and Red Pepper Pickled Fennel

Yields: 1 pint

zest of 1 orange

1 teaspoon mustard seeds

1 teaspoon red pepper flakes

1 bulb fennel, sliced

3/4 cup pickle brine

 

Directions:

1.  Place orange zest, mustard seeds and red pepper in the bottom of each sterilized pint jars.

2.  Fill each jar with sliced fennel, leaving 1/2 inch of space at the top of the jar.

3.  Fill each jar with pickle brine, leaving 1/2 inch of space at the top.

4.  Cover with a sterilized lid.

5.  Submerge the jar in boiling water for 10-15 minutes.

6.  Remove from the water.  When you hear the lid pop, the jar has sealed.  Your pickles are now shelf stable.

 

Pickled Carrots

Yields: 2 pints

4 bay leaves

2 teaspoons coriander

2 teaspoons mustard seeds

2 teaspoons peppercorns

6 large carrots, peeled and cut into sticks

1 1/2 cups pickle brine

 

Directions:

1.  Place 2 bay leaves, 1 teaspoon mustard seeds and 1 teaspoon peppercorns in the bottom of each sterilized pint jars.

2.  Fill each jar with carrot sticks, leaving 1/2 inch of space at the top of the jar.

3.  Fill each jar with pickle brine, leaving 1/2 inch of space at the top.

4.  Cover with a sterilized lid.

5.  Submerge the jar in boiling water for 10-15 minutes.

6.  Remove from the water.  When you hear the lid pop, the jar has sealed.  Your pickles are now shelf stable.

Pickle Brine

Yield: 4 cups

1 cup white vinegar

1 cup water

3 tablespoons fine salt

1/4 cup honey

 

Directions

1.  In a saucepan combine all ingredients.  Heat until the salt has dissolved.

 

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