Relish the Recipes

Story by Emma CrowE | Design & Illustration by Katie Jo Stewart

What do cucumbers, cherry tomatoes and shrimp have in common? Other than being delicious on their own, they’re all foods that can be pickled or canned.

Pickling and canning involve similar processes. The end result is preserved food packed into a glass jar with tons of flavor. The canning process does not have to be as daunting as it seems. Start with simple directions, and then play around with flavors. The combinations are endless.

Sources: - https://dc.ecowomen.org/the-pickling-process-simple-steps-to-master-the-artisan-pickle/ - Contributions by Donna & Jay Zabel

How To Pickle:

Ingredients: • Your choice of veggie • 1 glass jar • Your choice of dry seasonings • 2 cups of water • 1 cup of white vinegar or apple cider vinegar • 1 teaspoon of sea salt • 1 tablespoon of sugar

Directions:

1. Cut veggies into desired shape. 2. Sterilize jars by boiling them in hot water. 3. Place your cut veggies in the jars. 4. Put ½ teaspoon of each dry seasoning into each jar. 5. Create the pickle brine. Mix together water and vinegar. Add sea salt and sugar. Boil until salt and sugar are dissolved. 6. Pour brine into jars ensuring to cover veggies. Leave ½ inch between brine and jar for fermentation. 7. Seal jar and refrigerate for at least 24 hours. Experts recommend 2 weeks. 8. Enjoy your home-pickled veggies!

Zucchini Salsa Recipe:

Ingredients:

• 10 cups shredded and peeled zucchini • 4-5 large onions, chopped • 2 large green peppers, chopped • 2 large red peppers, chopped • ¼ cup pickling salt • 1 tablespoon pickling salt • 2 tablespoon dry mustard • 1 tablespoon garlic powder • 1 tablespoon cumin • 2 cups white vinegar • 1 cup brown sugar • 3 tablespoons red pepper flakes • 1 teaspoon nutmeg • 1 teaspoon black pepper • 5 cups chopped Roma tomatoes • 8 jalapeño peppers, chopped and seeds removed • 2 hot yellow peppers • 2 tablespoons cornstarch • 12 ounces tomato paste 1. Mix together the zucchini, onions, green peppers, red peppers, and ¼ cup of pickling salt. Let the mixture sit overnight in the fridge. 2. The next day, rinse and drain the zucchini mixture. 3. As the zucchini mixture drains, add the remaining ingredients to a large pot. 4. Add the drained zucchini mixture to the pot, mix well, bring to a boil and simmer for 15 minutes. 5. Pour the mixture into sterilized pint jars, leaving 1 inch of space between the contents and the lid. 6. Seal the jars and place them in boiling hot water for 15 minutes to seal (Water needs to cover the tops of the jars). 7. Let the jars cool, and then store the jars in a cool place. 8. Enjoy your Zucchini Salsa!

Directions:

Fun things to pickle:

• Avacado slices • Eggplants • Pears • Grapes • Corn

Tips from a Seasoned Canner:

Leftover jars from store purchased foods are not usually suited for preserving foods in a pressure cooker.

Put a little cooking oil on the sealing ring of your pressure cooker before using it the first time.

• Write the date on canned foods once the lids have cooled and sealed.