Erin Molnar, Program Assistant
I presented our first canning demonstration of the season on Saturday. I focused on pickling spring root veg – once these guys start plumping up, you are ready to start your preservation season.
I pre-made some radish relish, so that there would be something to sample. Think pickle relish, but with radishes. It was super easy – minus the fact that when I went to make it, I realized that I was missing a part to my food processor and had to shred the radishes by hand…
The recipe is from Put ‘Em Up! by Sherri Brooks. I mentioned it during my demo as one of my go-to resources. It has great basic information and easy to follow instructions, and it covers a wide variety of produce that you might want to preserve. Put ‘Em Up!: Fruit was just released – I have requested it from the library, and can’t wait until it comes in.
- 2 cups distilled white vinegar
- 1 1/2 cups sugar
- 1 tablespoon kosher salt
- 1 tablespoon whole coriander
- 1 tablespoon cumin seed
- 1 tablespoon yellow mustard seeds
- 2 pounds radishes, shredded
- 1 cup diced onion
- 1 (2-inch) knob ginger, peeled and grated (I used 1 tablespoon of dried ginger.)
- 2 cloves garlic, minced
Combine the vinegar, sugar, salt, coriander, cumin and mustard in a large non-reactive saucepan and bring to a boil. Add the radishes, onion, ginger and garlic and return to a boil, stirring to ensure that all ingredients are heated through. Remove from heat.
Fill jars and either allow to cool and store in refrigerator for up to 3 weeks, or water bath can.
Cumin Pickled Carrots
- 3 pounds carrots, quartered
- 1 green garlic, minced, divided between jars
- 1 teaspoon cumin seeds, per jar
- 4-5 whole cloves, per jar
- 6 cups white vinegar
- 2 cups distilled water
- 1/2 cup pickling salt
Add the vinegar and water to a non-reactive pan and bring to a boil. Once boiling, add the salt and stir to dissolve. Turn the heat down and maintain at a gentle boil.
Add 1 teaspoon of cumin seeds and 2 teaspoons mustard seeds to each clean and warm jar. Fill each jar with prepared carrots, leaving 1/2 inch head space.
Ladle hot brine into each jar, pushing floating carrots down as needed, to ensure they’re covered. Make sure there’s 1/2 inch head space still, now that the brine has been added.
Cool and refrigerate, or water-bath can.
Feel free to post any questions you have.
I hope you will join us for our next canning demo, July 6th, 9:30 am.