Tuesday, April 09, 2013

Sweet Carrot Pickles/Pickled Mushrooms and Onions

I made both of these last week, and they're wonderful already. Given time to store, they will probably get better. I did not bother to run them through the canner, as I knew we'd use them in the next couple weeks, but I'll post the recipe as published. I'd encourage you to make the carrots-they're really delicious.

Both recipes are from Better Homes and Gardens Home Canning Book, 1973

For the Carrots:

Peel six pounds medium carrots (about 36). Cut lengthwise into quarters. Cook the carrots in boiling, salted water until just tender-6 to 7 minutes, Drain. In a large pot, combine 3 cups granulated sugar, 3 cups vinegar (I used cider), 3 cups water, 1/3 cup mustard seeds, 6 inches stick cinnamon, and 6 whole cloves. Bring to a boil, then reduce to a simmer. Simmer 20 minutes. Pack carrots into hot quart jars (or pints, but trim the carrots accordingly) leaving 1/2 inch headspace. Cover with vinegar mixture. Remove air bubbles, wipe treads, and seal with a warmed lid. Adjust bands, and process 10 minutes in a water bath canner (the recipe said, 5 which I don't think is adequate). Let cool 12-24 hours before testing seals.

For The Mushrooms:

1 pound fresh, whole mushrooms
2 medium onions, thinly sliced
1 1/2 cups red wine vinegar (I used malt vinegar for 1/4 of that)
1 1/2 cups water
1/2 cup brown sugar
4 teaspoons canning salt
1 teaspoon dried tarragon, crushed

Wash mushrooms, and trim stems. In a large saucepan, combine onions, vinegar, water, brown sugar, salt, and tarragon. Bring to a boil. Add mushrooms, and simmer uncovered 5 minutes. Remove vegetables from liquid with a slotted spoon. Pack vegetables into sterilised, hot jars. Cover with liquid leaving 1/2 inch headspace. Remove air bubbles, adjust lids, and bands. Process 10 minutes in a boiling water canner. Let stand 12-24 hours before testing for seals. If you get otters...you otter throw 'em. back!

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