Summertime brings us the freshest produce of the year. Now’s the time to put up some of the bounty for the cold winter days! Pickled cauliflower, cucumbers, and peaches? Yes, please!
There are a few hard and fast rules that will protect your family and the food you have worked to prepare. My first suggestion is to get a quality book on canning and read it. Lehman’s has all the essential canning supplies, including the Blue Ball Book, which many consider the only guidebook you need.
Jars and Lids
Do not reuse lids! They come pre-treated from the manufacturer with an agent to help them keep their seal.
Here are a few recipes to try this summer:
1 TB canola oil
1 tsp. cumin seed
1 tsp. coriander seed
2 tsp. curry powder
1 tsp. fresh minced ginger
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
½ cup cider vinegar
3 TB sugar
1 TB pickling salt (no substitute)
Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant.
Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a canning jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar.
Cool, chill, and store for 1 week to allow the flavors to develop thoroughly.
Yield: 4 servings.
** To process – Heat vinegar mixture to near boiling. Pack cauliflower into jars. Pour hot vinegar mixture into jars, leaving ½” headspace. Cover with lids; screw on bands to “fingertip tight.” Process jars in hot water bath for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place.
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