blackberry pickle

[Guest guest]

Pickled Bramble Berry

from Stocking Up by Carol Hupping and the staff at Rodale

 

3 1/2 cups blackberries

3/4 cup white vinegar

3/4 cup cider vinegar

1 t ground ginger

1/2 t ground cinnamon

1/4 t ground cardamom

1/4 t ground allspice

1 bay leaf

1 blade of mace

 

Wash and pick over berries.

In a small enamel or stainless steel pan bring vinegars and spices to

boil. Remove the bay leaf and mace. Meanwhile place the berries in

hot, scalded half-pint jars. Pour hot vinegar mixture over berries.

Seal and process in boiling-water bath for 5 minutes.

Yield four half-pints.

 

I had a pound and a half of blackberries which gave me 6 half-pints,

plus a half cup for fresh eating. I doubled the vinegar portion and

ended up not using it all, a batch and a half would be good. I also

didn't have mace and couldn't find it anywhere in town, so I added a

tiny pinch of ground nutmeg.

 

I can't say how it tastes, as I haven't opened one yet. The book also

recommends using the liquid to make mayonnaise for chicken salads.

 

Here's a recipe for spiced peaches I'll make this weekend

 

Sweet spiced pickled peaches

 

8 pounds peaches

2 cups apple juice

1 quart cider vinegar

1/2 cup honey

21 whole cloves

3 1/2 sticks cinnamon

7 slices of ginger root, 1/4 inch long

 

Rinse, peel, halve and pit peaches. Reserve 7 pits and set peaches aside.

 

In a large kettle combine apple juice, vinegar and honey. Bring to a

boil and add peaches. Simmer 5 minutes.

Place a peach pit in each hot, scalded pint jar along with 3 whole

cloves, 1/2 stick of cinnamon and a slice of ginger. Distribute the

peaches amonth the jars. Pour the liquid to cover, adding more

vinegar if necessary, leaving 1/4 inch headspace.

Seal and process 10 minutes in a boiling water bath.

 

yield 7 pints.

 

the peach pit is to prevent the peaches from browning.

for sweet pickled peach, double the honey.

when you have opened and enjoyed your peaches, reserve the syrup, Pour

it over a ham while baking.

 

make peach vinegar with the peelings and pits.

 

tie pits and peel in a double layer of cheesecloth or a jelly bag.

Combine with 2 cups vinegar in a medium sauce pant and bring to a boil

slowly, then simmer gently 15 minutes. Remove bag and let stand until

cold. Strain and pour into a hot sterilized pint jar. Seal. The

vinegar keeps in the refigerator for 1 year.

 

Yum. I'll do that for sure.

 

I really like this book, Stocking Up. Guide on harvesting, storing,

freezing, drying, canning, pickling just about everything you can

think of. Includes canning meats, cheesemaking, ice cream and many

recipes to make and freeze or can; or to make from canned and frozen

things.

 

Ellen

 

 

--

" You never can tell with bees. " Winnie-the-Pooh

[Guest guest]

Thanks for these.I have tons of blackberries in my freezer now.I think

I will try this next week.I need to pick up some spices in town

first.Kat

[Guest guest]

YUM! That sounds like a great book. maybe it'll inspire me to try my hand at canning, lol.

Cyndi

 

In a message dated 9/5/2008 10:29:48 A.M. Pacific Daylight Time, stringweaver writes:

 

 

Pickled Bramble Berryfrom Stocking Up by Carol Hupping and the staff at Rodale3 1/2 cups blackberries3/4 cup white vinegar3/4 cup cider vinegar1 t ground ginger1/2 t ground cinnamon1/4 t ground cardamom1/4 t ground allspice1 bay leaf1 blade of maceWash and pick over berries.In a small enamel or stainless steel pan bring vinegars and spices toboil. Remove the bay leaf and mace. Meanwhile place the berries inhot, scalded half-pint jars. Pour hot vinegar mixture over berries.Seal and process in boiling-water bath for 5 minutes.Yield four half-pints.I had a pound and a half of blackberries which gave me 6 half-pints,plus a half cup for fresh eating. I doubled the vinegar portion andended up not using it all, a batch and a half would be good. I alsodidn't have mace and couldn't find it anywhere in town, so I added atiny pinch of ground nutmeg.I can't say how it tastes, as I haven't opened one yet. The book alsorecommends using the liquid to make mayonnaise for chicken salads.Here's a recipe for spiced peaches I'll make this weekendSweet spiced pickled peaches8 pounds peaches2 cups apple juice1 quart cider vinegar1/2 cup honey21 whole cloves3 1/2 sticks cinnamon7 slices of ginger root, 1/4 inch longRinse, peel, halve and pit peaches. Reserve 7 pits and set peaches aside.In a large kettle combine apple juice, vinegar and honey. Bring to aboil and add peaches. Simmer 5 minutes.Place a peach pit in each hot, scalded pint jar along with 3 wholecloves, 1/2 stick of cinnamon and a slice of ginger. Distribute thepeaches amonth the jars. Pour the liquid to cover, adding morevinegar if necessary, leaving 1/4 inch headspace.Seal and process 10 minutes in a boiling water bath.yield 7 pints.the peach pit is to prevent the peaches from browning.for sweet pickled peach, double the honey.when you have opened and enjoyed your peaches, reserve the syrup, Pourit over a ham while baking.make peach vinegar with the peelings and pits.tie pits and peel in a double layer of cheesecloth or a jelly bag.Combine with 2 cups vinegar in a medium sauce pant and bring to a boilslowly, then simmer gently 15 minutes. Remove bag and let stand untilcold. Strain and pour into a hot sterilized pint jar. Seal. Thevinegar keeps in the refigerator for 1 year.Yum. I'll do that for sure.I really like this book, Stocking Up. Guide on harvesting, storing,freezing, drying, canning, pickling just about everything you canthink of. Includes canning meats, cheesemaking, ice cream and manyrecipes to make and freeze or can; or to make from canned and frozenthings.Ellen-- "You never can tell with bees." Winnie-the-Pooh

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[Guest guest]

On Mon, Sep 8, 2008 at 3:19 PM, <cyndikrall wrote:

> YUM! That sounds like a great book. maybe it'll inspire me to try my hand at

> canning, lol.

> Cyndi

 

whoops, the peach recipes are from a different great book, Preserving

the Harvest. It also has tips for drying, freezing and cellaring.

 

I may be a rabid de-clutterer, but I still believe you can never have

too many cookbooks.

 

Both books should inspire to canning, although I owned Preserving the

Harvest for several years before canning anything.

 

And I'm finding canning isn't so intensive after all. It took just

two hours last night to peel, quarter and process 13 pints of peaches,

about a third of a half bushel box or roughly 40 peaches.

 

Ellen

 

Ellen