Pickled Radishes
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 4:57 pm ((PDT))
Pickled Radishes
4 bunches small radishes
3 cups white vinegar
6 Tbsp pickling salt
3 bay leaves
3 dried chiles
3 dill heads
30 peppercorns
3 garlic cloves, optional
Trim and wash radishes. Combine vinegar and picling salt. Put 1 bay
leaf, 1 dried chile, 1 dill head, 10 peppercorns, and one garlic clove
(if deseired) in each of 3 pint jars.
Divide radishes between these and pack well. Pack more than you think
will fit because they will float. Cover with vinegar mix, leaving ¼
inch
headspace. Process in a boiling water bath 10 minutes.Adjust time
according to altitude.
Note: The radishes will turn white in the brine, turniing the brine a
red color. Let radishes age for at least 1 week.
Makes: 3 pints
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6. Rosy Radish Relish
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 4:58 pm ((PDT))
Rosy Radish Relish
3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 Tbsp mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 Tbsp prepared horseradish
Put the radishes, celery and onion through the coarse blade of a
grinder, or chop them finely.
Mix with remaining ingredients and allow to stand three hours. Bring to
a boil in a large pan and cook ten minutes.
Pour into hot jars, leaving a 1/2” headspace. Adjust lids and process
1/2 pints and pints in a boiling water bath for 20 minutes. Adjust time
according to altitude.
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7. Fig Sesame Jam
Posted by: “KittyHawk”
Date: Mon Jun 9, 2008 5:24 pm ((PDT))
Fig Sesame Jam
This jam is tasty on toast alone, or with some Manchego cheese.
1 1/4 cups sugar
3/4 cup water
2 lb firm ripe fresh figs, trimmed and quartered
2 - 3 by 1 inch strips fresh lemon zest
2 Tbsp fresh lemon juice
1/4 cup sesame seeds, toasted
Simmer sugar and water in a large heavy saucepan, stirring, until
sugar is dissolved.
Gently stir in figs, zest, and lemon juice and simmer, uncovered,
stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently
stir in sesame seeds.
Makes: 3 1/2 cups
NOTE: Jam keeps, covered and chilled, 1 month. Toast seeds in a
dry heavy skillet over moderate heat, stirring until fragrant and a
shade or two darker. Or, toast in a shallow baking pan in a 350
degrees F. oven, 5 to 10 minutes. For longer storage process in a
boiling water bath for 10 minutes.
/Salute