There’s just something so satisfying about taking the freshest of the harvest and turning it into something that can be enjoyed all winter. Make sure that you check out all the fab things that #SundaySupper has to offer this week. The canning tricks and how to ferment?! They are unbelievable.
I think maybe it’s a combination of too many episodes of ‘Little House on the Prairie’ and a farmer Grandmother. Her farmhouse basement was carved right of the Canadian shield by very stubborn ancestors to ensure nothing was wasted when times were lean.
It’s where as a young bride and mother she dragged barrels of salted meat into and furiously canned anything that wasn’t tied down when the gardens were bursting. Full shelves of jars meant a varied diet during cold winter months especially on a dairy farm that had five children and grandparents to support.
Pickles are always my first choice and an odd one that I can’t seem to get enough of is Mustard pickles. They are bizarrely coloured, crunchy and with bread and butter pickles just amazing on a cheese board.
You can use a food processor for your cucumbers but honestly, I like them roughly chopped by hand. They somehow taste better. Place them together with onions, water and peppers.
The totally funky part is the bizarro kind of slurry that you make out of spices, flour and vinegar. Jewel coloured and pungent it creates a really pretty mix that gets heated until just thickened before being placed in sterilized jars and process in a water bath. I love to can, my kitchen sparkles afterwards as you douse everything not tied down with boiling water to guard against botulism.
Let sit for at least a week before enjoying.
- 10 cups small, chopped cucumbers
- 1½ cups chopped onions
- 1½ cups chopped red peppers
- 6 cups water
- 3 cups vinegar
- ⅛ cup dry mustard
- ¼ cup sugar
- 1 T each coriander seeds, celery seeds and mustard seeds
- ¼ cup pickling/kosher salt
- 3 T tumeric
- ¾ cup flour
- Combine spices, sugar and flour before beating in vinegar. Stir into vegetables and water and bring to a quick boil. Turn down and simmer until slightly thickened.
- Place in sterilized jars, add lids and process in a water bath for 13 minutes.
- Blackberry Chia Seed Jam from Books n’ Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Homemade Spiced Peach Jam from Cosmopolitan Cornbread
- Pickled Black Radish from A Kitchen Hoor’s Adventures
- Piri Piri Hot Sauce from Curious Cuisiniere
- Rhubarb Vanilla Jam from Hezzi-D’s Books and Cooks
- Southwestern Salsa from The Freshman Cook
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
- Simple Pickled Red Cabbage from Simply Healthy Family
Preserving in oil or butter
And for even more help and support: 5 Food Preservation Tips from Sunday Supper Movement
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