quick spring pickles!

20 Apr

We are planing on our second round of the Butter Beans Garden & Food Experience, offering camp throughout the month of July! We will visit farms and gardens and local sustainable projects and markets, and learn to make our bown butter, pickles, jams, ice cream and more.

To inspire your palate in your kitchen, try these quick spring pickles we made at our spring Food & Garden Experience. We made ours with carrots, beets and dill. You can use any vegetable though.

Quick pickles:

You will need your veggies and seasonings – in this case carrots, beets and dill (enough to fill the number of jars you have), 1 cup of sugar, salt and vinegar (apple cider or lemon juice), mason jars with lids, a stock pot, and tongs to pick up hot jars out of water. These are fun to make, delicious and great for you. If you are new to this, make sure to eat them within a week.

How we did it:

  1. Begin by washing any dirt away from out tasty freshly farmed carrots and beets. Root vegetables work very well as pickles as they absorb a lot of flavor.
  2. Take the lids off of our mason jars and set them aside.
  3. Chop the ends off of our beets and carrots, removing any excess root.
  4. Chop the beets and carrots into roughly 3in. sticks.
  5. Take a bunch of fresh dill (and seed if available), tear off the ends and put aside. (should be about a cup)
  6. Take out a stock pot and place two cups of water into it, and bring the water to a low boil.
  7. Add 1 cup of sugar, 1 cup of brining salt, 1 cup apple cider vinegar (or lime juice), and the fresh dill (and 1 TBS of dill seed if available), and bring back to low boil.
  8. Now take the beautiful carrots and gently, with tongs, lower them into the brine that you have created.
  9. Let the carrots par-boil (slightly soften) for 3-5min and remove them carefully with tongs, placing them gently into your mason jars. Add a bit of brine with a ladle from the pot, then immediately seal the jars with their lids tightly.
  10. Follow the sam sequence with your beets. Then bring 1-2 inches of water to a rolling boil in a stock pot, and place the jars into the stock pot,  cover, let them *process* for 10-12 minutes, keeping the cover on to allow suction to occur within the jars that *preserve* our pickles!
  11. Then use your tongs and carefully remove the jars one by one out of the processing pot, and let cool and rest.
  12. You will hear the lids *pop!*  Enjoy the next day!


2 Responses to “quick spring pickles!”

  1. Rufus' Food and Spirit Guide April 20, 2011 at 5:57 pm #

    Can’t wait to do this with some of my summer crop.

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