Classic Sweet Watermelon Rind Pickles

Funnily enough, as I went to the cupboard and took out a jar of these pickles, it occurred to me that I hadn't posted a blog entry about them?!  I suppose it was because they are such a foreign food to me that I wasn't 100% sure of how they were supposed to look and taste (as they tend to be commonplace in the southern States).  Armed only with my preserving book and a mountain of watermelon rinds I set to canning this odd, but tasty treat!  Hopefully when watermelon season returns, you will remember this posting and try it for yourself, because I can assure you the taste is unique and fabulous roasted with pork!!!

CLASSIC SWEET WATERMELON RIND PICKLES

Ingredients For Day 1:

16 cups cubed, peeled watermelon rind (about 1 large melon, rind cut into 1" cubes)

1/2 cup pickling or canning salt

Ingredients For Day 2:

2 sticks cinnamon, broken in half

4 cups granulated sugar

1/2 tsp whole cloves

1/2 tsp ground nutmeg

2 cups cider vinegar

2 cups water

• DAY 1:  In a large non-reactive bowl, layer watermelon rind and salt, using about 1/3 of each per layer.  Place a plate on top to weigh down rind.  Cover and refrigerate for at least 12 hrs or up to 24 hrs.
• DAY 2:  In a sieve, working in batches, drain rind and rinse well.  Drain again.
• In a large pot combine rind and enough cold water to cover by about 1".  Bring to a boil over medium-high heat.  reduce heat and boil gently for about 10 minutes or until fork tender.  Drain well and set aside.
• In a large clean pot combine cinnamon sticks, sugar, cloves, nutmeg, vinegar and 2 cups water.  Bring to  a boil over medium heat, stirring often until sugar is dissolved.
• Add rind and simmer, gently stirring occasionally for 1 to 1 1/2 hrs or until rind is translucent and looks glassy.  Remove from heat.
• Meanwhile, prepare canner, jars and lids.  
• Using a slotted spoon, pack rind and whole spices into hot jars, leaving 1" headspace and dividing spices as evenly as possible between jars.  Pour in hot pickling liquid, leaving 1/2" headspace and removing air bubbles. 
• Wipe rim and place hot lid disc on jar.  Screw band down until fingertip tight.
• Place jars in canner and return to a boil.  Process for 10 minutes.  Turn off heat, remove canner lid and let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and reprocess any jars whose lids did not seal.

*For a deeper flavour, replace all or half of the granulated sugar with packed brown sugar.  The colour of the pickles will be a dark caramel!*
*If you prefer a milder spice flavour, just discard the whole spices instead of adding them to the jars!*

Corn Zucchini Relish

That time of year has finally arrived and I am in full-swing with my canning 'operation'!!! The corn this year is fantastic and in abundance; that and zucchini is always abundant so this recipe is perfect (and extremely tasty too!)

CORN ZUCCHINI RELISH

Ingredients

8 cups cooked corn kernels

2 cups finely chopped zucchini

1 1 /2 cups finely chopped onions

1 1 /2 cups finely chopped celery

1 cup finely chopped red bell pepper

1 cup finely chopped green bell pepper

2 cups granulated sugar

1/4 dry mustard

2 tbsp canning/pickling/kosher salt

1 tbsp ground ginger

1 tbsp celery seeds

1 tsp ground turmeric

1/2 tsp red pepper flakes

2 1/2 cups cider vinegar

• Prepare canner, jars and lids as usual
• In a large pot, combine all ingredients. Bring to a boil over medium heat, stirring often until sugar and salt are dissolved. Reduce heat and boil gently, stirring often, for about 30 minutes or until onions and celery are tender and mixture is slightly thickened.
• Ladle hot relish into hot jars, leaving 1/2" headspace. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
• Place jars in canner and return to a boil. Process for 15 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that are not sealed.

To cook the corn, boil it in a large pot of boiling water, in batches as necessary, for 5 minutes or until kernels are tender. Remove from water and drain well. Let cool completely. Using either a serrated or chef's knife, cut kernels from cob and measure. You'll need approximately a dozen (12) cobs of corn for the 8 cups required in this recipe!

Pickled Coleslaw

Yet another favourite at our party and something that I tried in the summer when I received cabbage and carrots in my CSA basket! This recipe comes from Jennifer MacKenzie's book "The Complete Book of Pickling" (AKA my canning bible!!!) Even though it is a two-day process, it really isn't taxing and well worth the effort! I got 3L jars and 1 500mL jar out of this recipe.

Pickled Coleslaw

Ingredients:

DAY 1:

4 lbs green cabbage (approx. 1 head)

4 cups shredded carrots (approx. 8)

1/4 cup pickling or canning salt

DAY 2:

3 3/4 cups granulated sugar

2 tbsp celery seeds

2 tbsp mustard seeds

1/2 tsp freshly ground black pepper

5 cups cider vinegar

TO SERVE (per 500 mL of coleslaw):

1/4 cup sunflower oil

1 tsp Dijon mustard

DAY 1:

• Cut cabbage lengthwise into 4 to 6 wedges. Cut out core. Cut each wedge crosswise into very thin slices. You should have about 22 cups.
• In a large non-reactive bowl, combine cabbage, carrots and salt. Place a plate on top to weigh down vegetables. Cover and let stand at a cool room temperature for at least 12 hours or for up to 24 hrs.

DAY 2:

• Prepare canner, jars and lids
• In a colander working in batches, drain vegetables and rinse well. Drain again, squeezing out as much liquid as possible. Spread out on towel-lined baking sheets to drain any remaining water.
• In a pot combine sugar, celery seeds, mustard seeds, pepper and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minutes. Reduce heat to low and keep liquid hot.
• Working with one jar at a time, pack vegetables into hot jars, leaving room for liquid and 1" headspace. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to a boil. Process 500mL jars for 15 mins and 1L jars for 20 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
• When serving, open jar and drain coleslaw in a sieve. Transfer to serving dish. In a small bowl combine the sunflower oil and Dijon mustard and toss with coleslaw just prior to serving.

Apple Cranberry Sauce

I had torn this recipe out of my "Canadian Living" magazine back in 2005, but had never actually got to making it...so I decided this Thanksgiving was high time! We had visited "Siloam Orchards" (if you have a chance to ever visit this farm it's located northwest of Uxbridge and they grown heirloom apples, farm maple syrup and use 100% organic spray - I know because Greg doesn't go anaphalactic when he eats one!) and had a ton of apples so in place of a McIntosh, I used Honey Golds...delicious!!

This is great with turkey of course, but also equally as good with ham or chicken!

APPLE CRANBERRY SAUCE

Ingredients:

1 tbsp vegetable oil

1 small onion, minced

1 pkg fresh cranberries

1 McIntosh apple, peeled and diced

1/4 cup packed brown sugar

2 tbsp cider vinegar

1 cinnamon stick

Pinch, each, salt and pepper

• 
  
  In a saucepan, heat oil over medium heat; saute onion, stirring occasionally for 4 minutes.
• 
  
  Add cranberries, apple, brown sugar, vinegar, and cinnamon stick. Bring to a boil. Reduce heat, cover and simmer, stirring twice, until sauce it thick enough to mound on a spoon (approximately 12 minutes).
• 
  
  Add salt and pepper. Discard cinnamon stick and serve!

This can be served either warm or room temperature! We added some to room temperature goat's cheese and had it on baguette with some smoked pheasant and it was DELICIOUS! It adds just the right amount of sweetness to either smoky or spicy flavours.

Apple, Onion & Ale Relish

As I logged in today to the blog I realized that it has been almost a month since my last post?! "What have I been doing with myself?", I asked. And then it hit me - I have been preserving like a woman crazed (if my pantry is anything to go by!)

I have been making Zucchini Relish, Tomato & Rhubarb Chutney, Strawberry Jam (by the truckload!), Sweet Watermelon Rind Pickles, Caramelized Vidalia Onions, Dill Pickles (both icicles and slices), Spicy & Sweet Mango Salsa, Salsa Verde, Apple, Onion & Ale Relish, Peppery Strawberry Salsa, and the favourite by far - Dilled Green & Yellow Beans!

So thankfully I haven't been exactly slacking! As I am sweating profusely over my steaming canner I hold fast to the vision of friends and family enjoying these summer flavours in the middle of a long and cold winter.

Yesterday I made the Apple,Onion & Ale Relish that I mentioned earlier, and it is so simple and delicious slathered over a crispbread topped with aged cheddar, I just felt I had to share the recipe! The malt and hops from the ale really add depth to this sweet and savoury relish. It comes from my new favourite book "The Complete Book of Pickling" by Jennifer MacKenzie. I picked it up at Costco for $14.99 and it has been an invaluable resource for unique recipes.

APPLE, ONION & ALE RELISH

Ingredients

4 cups finely chopped onions

2 tbsp pickling salt

1 1/2 cups packed brown sugar

1 tbsp yellow mustard seeds

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup cider vinegar

2 cups finely chopped peeled tart soft apples (McIntosh or Granny Smith)

1 cup dark ale (I used "Chimay" a Trappist Monk's ale)

4 cups finely chopped peeled tart cooking apples (McIntosh or Granny Smith)

6 - 250mL jars

• In a large non-reactive bowl, combine onions and salt. Cover and let stand at a cool room temperature for 2 hours.
• Meanwhile, prepare the canner, jars and lids.
• In a colander lined with cheesecloth, working in batches, drain and rinse onions well. Drain again and squeeze out excess liquid. Set aside in colander to continue draining.
• In a large pot, combine brown sugar, mustard seeds, cinnamon, nutmeg and vinegar. Brint to a boil over medium heat, stirring often until sugar is dissolved.
• Increase heat to medium-high and add drained onions, soft apples and ale; return to a boil, stirring often. Reduce heat and boil gently, stirring often for about 10 minutes, or until apples start ot break down and mixture is slightly thickened.
• Stir in cooking apples and return to a boil, stirring often. Reduce heat and boil gently, stirring often to prevent sticking, for about 2 minutes, or until cooking apples just start to soften but don't break down.
• Ladle hot relish into hot jars, leaving 1/2" (1cm) headspace. Remove air bubbles and adjsut headspace as necessary by adding hot relish. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
• Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface, and allow to stand for 24 hours. Reprocess any jars that the lids did not seal properly on to.
• Store in a dark and cool cupboard until you are ready to enjoy!!!

Rhubarb-A-Rama!!!

There is nothing, for me, that signifies springtime more than the annual arrival of the rhubarb crop!!! After making a couple of pies (rhubarb meringue pie, and a sour cream and rhubarb pie), I turned me thoughts to my newfound obsession of preserving. I scoured my recipe collection and found a few I had torn out of a "Canadian Living" in the thoughts of one day tackling the scary job of canning....well that day has arrived! I decided to create a chutney that can be enjoyed in the height of wintertime either on a baked brie, or just alongside a ploughman's lunch. Although I have the jars in my cupboard, I have yet to crack the seal on one - but I tasted it just prior to canning and I believe it will quickly become a family fave!!

RHUBARB TOMATO CHUTNEY

Ingredients:

4 cups chopped rhubarb

2 cups packed brown sugar

2 cups chopped, seeded and peeled tomatoes

1 cup cider vinegar

1/2 cup golden raisins

1 tbsp grated fresh ginger

2 cloves of garlic, minced

1/2 tsp salt

1/2 tsp hot pepper sauce

1 tbsp yellow mustard seeds

• In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
• Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
• Makes 4 cups (1L)
• Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!

Backyard Edibles!

In my quest to serve a variety of vegetables that we don't normally eat, I picked up a bunch of dandelion greens in the grocery store yesterday. I wasn't too sure what to do with them, but decided to go onto trusty Recipezaar.com and found this fantastic recipe! The whole family gobbled it down (okay, so three out of four isn't bad...India just ate the potatoes and bacon!)

DANDELIONS WITH FINGERLING POTATOES

Ingredients:

1 lb fingerling potatoes, halved lengthwise

4 tbsp EVOO

dried thyme

salt

1 bunch of dandelion greens

1 cup fresh parsley

3 tbsp sherry wine vinegar (although apple cider or rice wine works great!)

12 oz bacon, cut into 1/2" dice

1/4 cup shallots, diced

• Preheat oven to 4ooF. Mix the potatoes in a bowl with 2 tbsp EVOO, thyme (to taste...I added approx. 1 tbsp), and 1 tsp salt. Roast on a baking sheet with foil over top for 40 minutes (or until potatoes are soft). I took the foil off for the last 5 minutes so that the fingerlings were golden brown.


• Whisk vinegar, EVOO together in a small bowl and set aside.


• Saute bacon until crisp. Add shallots and potatoes. Add the vinegar and saute till all are heated through.


• Season with salt and pepper if you feel it's necessary.


• Gradually add handfuls of the dandelion greens to the saute pan - I cut the leaves into thirds. Stir until wilted down.


• Serve and grate parmesan-reggiano over top!