Dill Pickle Relish

Ingredients

  • 2 lbs cucumbers (finely chopped)
  • 1/3 C white onion (finely chopped)
  • 1/4 C garlic scapes (finely chopped)
  • 1/2 t turmeric
  • 1/8 C sea salt
  • 1 C water
  • 1/2 T dill weed
  • 1/4 T dill seed
  • 1/4 T mustard seed
  • 1.5 T white sugar
  • 1 C white vinegar

Instructions

  1. Mix the cucumbers, onions, scapes, salt, turmeric, and water in a large bowl and set aside.
  2. After 2 hours, rinse and drain cucumber mixture.
  3. Combine the cucumber mix with the dill seed, dill weed, mustard seed, sugar, and vinegar in a large pan and bring it to a boil.
  4. Reduce heat and let the mixture simmer for 10 minutes.
  5. Ladle the hot relish into warm, sterile pint jars.
  6. Process jars with a steam canner for 10 minutes.
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Beet and Cabbage Sauerkraut

Ingredients

  • 2C Red cabbage- finely sliced
  • 1 bunch Beetrrot – grated
  • 7g sea salt (for 350g veg)
  • 1/2 t caraway seeds
  • 1/2 Clove Garlic – grated
  • 1 t Ginger – grated
  • 1 grape leaf

Instructions

  1. Finely slice the cabbage and grate the beets.
  2. Put the vegetables into a bowl and add the sea salt. Set aside, mixing occasionally for 1-2 hours, until cabbage is wilted and released a bit of water.
  3. Mix in the caraway seeds, garlic and ginger to the cabbage and beet mixture and pack it into a very clean mason jar. Pack it down with a muddler so there is enough liquid to cover the cabbage. If not, add just enough water so that everything is submerged.  Top with a grape leaf and press down once more.
  4. Add an air-lock and place in a cool spot for 3-5 days.
  5. Once fermented to, remove the air-lock, add a lid and place in the fridge.

Sauerrüben: Lacto-fermented Turnips

Commonly found in some parts of Germany and Poland, though not quite as popular as sauerkraut.

Ingredients

  • 4 turnips (I had 306 g shredded turnip)
  • Sea salt (6 g for 20g/kg)
  • grape leaf

Instructions

  1. Wash and grate the turnips.
  2. Mix the sea-salt into the grated turnips and set aside for ten minutes.
  3. Squeeze as much of the juices out of the turnips as possible.
  4. Pack the turnips into a quart jar pushing them down.  Once packed, add the brine mixture so they are under their own brined juice. Add a grape leaf or two to keep the turnips below the brine.
  5. Put on an airlock and leave on the kitchen counter for two or three days.
  6. When the fermentation slows, you can remove the airlock, add a lid and out the jar in the refrigerator to mature.

Bread and Butter Pickled Radishes

Ingredients

  • 1 1/2 c cider vinegar
  • 1 cup castor sugar
  • 1/2 cup water
  • 4 t kosher salt
  • 2 t mustard seeds
  • 2 t pickling spice
  • 2 t whole black peppercorns
  • 3 bunch radishes

Instructions

  1. Combine all of the ingredients except the radishes in a saucepan and bring to a boil to dissolve the sugar and salt.
  2. Thinly slice radishes and pack into warm, sterile canning jars.
  3. Cover the radishes with the liquid pickling mixture.
  4. Process, I use a steam canner, for 15 minutes.

Zenger Farms CSA – Week 3

June 21st CSA Pick-up at Zenger Farms

• Red Iceberg Lettuce
• Bok Choy
• Lacinato Kale
• Red Scallions
• Cucumbers
• Radishes
• Hakurei Turnips
• Sugar Snap Peas
• Cilantro
• Bob’s: Old Fashioned Rolled Oats

What we did with it

Bread and Butter Pickled Radishes (3 jars – 2 red radishes and 1 french radishes)

Sauerrüben: Lacto-fermented Turnips

Red Cabbage and Beetroot kraut

Oregon Strawberry Jam

Ingredients

    • 2 2/3 C crushed Oregon strawberries
    • 3 T Classic Pectin
    • 1/2 t butter
    • 3 1/3 C castor sugar
Instructions
    1. Attach the stirrer to the pot and distribute the pectin over bottom.
    2. Add the strawberries and butter.
    3. Press the jam button to set the cook time to 21 minutes – press enter.
    4. In 4 minutes the timer will make 4 short beeps reminding you to add the sugar. Place the Glass Lid on the Pot.
    5. The Jam & Jelly Maker will beep again at the end of the timer. Press cancel, unplug it and remove Glass Lid.
    6. REMOVE Stirrer and fill small glass jars, gaskets and rings – process 20 minutes in a steam canner.

Zenger Farms CSA – Week 2

June 7th CSA Pick-up at Zenger Farms

• Romaine Lettuce
• Bok Choy
• Rainbow Chard
• Scallions
• Cucumbers
• Zucchini
• Radishes
• Hakurei Turnips
• Green Garlic
• Sugar Snap Peas
• Parsley
• Garlic Scapes
• Radishs
• Mustard Greens
• Bob’s: Garbanzo beans (chickpeas)