All the posts in "veggies"

Canned Garlic Scapes


Used the same brine as the canned Onions, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.2 tablespoons yellow mustard seed (per jar)
  • 0.2 tablespoons black peppercorns (per jar)
  • 5 bunches of scapes, tops chopped off and roots thoroughly washed

Doubled the recipe to cover both sets of veggies.

Removed tops, added mustard seed, peppercorns, and sliced garlic to the jar. Brought the brine to a boil, poured over the scapes, and processed for 5 minutes.


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Canned Onions


Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.

Ingredients

  • 2 Cups Distilled White vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 Garlic Clove, Sliced (per jar)
  • A sprig or two of dill weed (per jar)
  • 0.5 tablespoons yellow mustard seed (per jar)
  • 0.5 tablespoons black peppercorns (per jar)
  • 3 White Onions
  • 3 Red Onions

Doubled the recipe to cover both sets of veggies.

I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.


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Canned Asparagus


Pulled recipe from Sherri Brooks Vinton. “Put ’em Up!.”

Bought 6 bunches of asparagus at farmers market, processed day-of.

  • 4 pounds asparagus, washed and dried
  • 4 cups cider vinegar
  • 1 cup water
  • ¼ cup salt
  • 2 tablespoons sugar
  • 4 garlic cloves, sliced
  • 1 tablespoon mustard seed
  • 1 teaspoon peppercorns

Doubled the brine.

Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.

Processed for 15 minutes


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