Posted in Cooking, Pickles/Relish, tagged canning, Cooking, cucumbers, food, freezer pickles, preserving, recipe, Recipes, refrigerator pickles, tarragon pickles on August 12, 2008 |
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Back in 1987 when my husband, daughter and I lived in a rural area called Blue Jay on the Ohio/Indiana border, I tried out numerous recipes to use up all of the produce that came from our large garden. I had a lot to work with and a family to feed, so I preserved a lot of stuff. Now, my daughter is married, my husband passed away four years ago and I like to make just a jar or two of my favorites from 20+ years ago. This is a good refrigerator or freezer pickle recipe I make when I have some fresh tarragon and can find pickling cucumbers at the farmer’s market.
FREEZER TARRAGON PICKLES
- 4 cups thinly sliced cucumbers
- 1 medium onion, thinly sliced
- 1 Tblsp. pickling salt
- 1/2 cup granulated sugar
- 1/4 cup white wine vinegar
- 1/4 cup white vinegar
- 1/2 tsp. celery seed
- 1/2 Tblsp. fresh tarragon
- 1/4 tsp. freshly ground black pepper
In a large bowl, combine cucumbers, onions and salt. Let stand for 3 hours.
Rinse vegetables under cold tap water and drain well.
Combine the granulated sugar, white wine vinegar, white vinegar, celery seed, tarragon and pepper and add the drained vegetables. Mix well and pack into two one-pint containers.
I keep one jar in the refrigerator to cure for one week before eating, and place the other jar in the freezer for a summer treat during the winter. When removing from the freezer, allow to defrost in the refrigerator for 8 hours before serving.
Yield: Two pints
These pickles are light, crisp and refreshing.
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Posted in Carthage--Hamilton County (Ohio), Country, Fairs, Fairs & Horses, Pickles/Relish, Prizewinners, tagged best of show, blue ribbon, canning, Cooking, Country, county fair, cucumbers, dill pickle, Fairs, Family, food, garden, pickle spears, preserving, recipe, Recipes, rural on July 17, 2008 |
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Twenty-five years ago (1983), my husband, daughter and I were living on two acres of land on the Ohio/Indiana border. Fruit trees took up about one acre and a huge vegetable garden took up the other half, barely leaving enough room for a small house. My husband loved his mini-farm and spent every spare minute away from his normal job working in the garden. He got excellent results and from the first asparagus in April to the remnants of the garden in the fall, I tried to use everything he hauled into the house every day.
He enjoyed walking down the rows of the garden in the early summer, pointing to each plant and telling me what kind of vegetable it was and how many plants he had. He did this every day – a little boring, but he was so proud of his garden.
We always had a bumper crop of cucumbers and I processed them immediately to be sure we had crisp, crunchy pickles all year around.
The first year I seriously entered a county fair was in 1983 when I was brand-new to canning and preserving. Imagine my surprise when we went to the fair and saw I had won a blue ribbon and a coveted BEST OF SHOW rosette for my Dill Pickle Spears. That year, they had gotten creative in displaying canned goods and had them arranged on an old red wagon. At the very top was a big, beautiful rosette and a completely empty pickle jar. The judges told me they had liked the pickles so much that they had eaten all of them with their lunch that day.
Here’s the recipe:
DILL PICKLE SPEARS
- 4 lbs. pickling cucumbers, cut in spears
- Dill seeds
- Whole peppercorns
- 2 cups of 5% acid strength white vinegar
- 4-1/2 cups water
- 1/3 cup pickling salt
Place spears in sterilized hot quart jars. Add 1 tsp. dill seed and 3 peppercorns to each jar.
Combine the vinegar, water and salt in a saucepan and bring to a boil. Pour over the cucumbers, filling to within 1/4″ of jar top. Seal and process in boiling water bath for 10 minutes.
I’ve found an asparagus steamer is good for processing just a few jars. Let jars cool on a rack before storing. Allow pickles to cure for at least 2 weeks before using for best flavor.
Makes approximately 10 quarts
This is a good website for canning and preserving foods.
As a Best of Show Winner, I had my picture taken and there was a small article in our local newspaper with the recipe.
My husband passed away 4 years ago and since the dill spears were his favorite and not mine, I don’t make them any more. But I think of him every time I drive by a big vegetable garden and remember the first Best of Show ribbon I ever won.
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In the 20 years we lived in the country and had a huge vegetable garden, I made every type of pickle, many of them prizewinners at the county fair, but this is my personal favorite and the only pickles that we ran out of before canning season came around each year. The cucumbers can be cut in any shape – slices, spears, or small ones could be left whole – but fairly thin sticks were always cut for these pickles.
I used to put up 20 or 25 jars during the summer, but since I’m alone now, I make up a small batch to last through the summer barbecue season. This recipe makes 3 one-pint jars.
SWEET AND SOUR PICKLE STICKS
- 6 medium sized pickling cucumbers (not the waxed type found at the supermarket), enough to fill 3 pint-sized Mason canning jars
- 1-1/4 cup plus 2 Tblsp. white vinegar (5% acidity)
- 1 cup water
- 2 Tblsp. pickling salt
- 1 Tblsp. celery seed
- 1 Tblsp. plus 1/4 tsp. turmeric
- 1 tsp. mustard seed
- 2-1/4 cups granulated sugar
Cut cucumbers into strips and pack into sterilized jars. No need to peel, but trim off the ends. The freshest cucumbers make the crunchiest pickles.
In a large saucepan, combine vinegar, water, pickling salt, celery seed, turmeric, mustard seed and sugar. Bring to a boil – then boil 5 minutes longer. Pour over the cucumbers in the jars, leaving 1/4″ headspace.
Wipe jars clean, put lids on jars and process in a boiling water bath for 5 minutes. Cool on a wire rack before storing. I’ve found an asparagus steamer is good for processing just a few jars. Let cure for 2 weeks before using.
This is a good web site for information on canning and preserving foods.
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