NEW CASTLE —
County fairs and baseball are winding down, and school and football are starting up.
Although I hold on to summer as long as I possibly can — almost keeping bare toes in sandals until the first snow flies — I realize I eventually have to let go of the smell of freshly cut grass and plucking vegetables from the garden.
But those veggies can still be enjoyed all winter long.
Many of you spend hours canning — tomatoes, peppers, pickles and preserves.
All the women in my family did canning, but that gene wasn’t passed on to me.
Still, I was delighted to hear from someone who loves to can, so much so, that all three of today’s submissions won blue ribbons at the Lawrence County Fair several years ago.
Rose Michaels wrote to say that with canning season underway, she wanted to contribute several recipes to Culinary Conversation. And we were more than pleased to receive them.
“These are very old but very good,” Rose wrote in beautiful penmanship.
So today, we have include Rose’s pickled onions, piccalilli and dilly beans.
“My granddaugher got ‘Best of Show’ with the dilly beans.”
Of the piccalilli, she mentioned that “we made it at home years ago.”
I’ve included two recipes that use fresh vegetables. The cauliflower is wonderful roasted. It has my favorite combination of sweet, salty and nutty in one flavor package.
Fresh tomatoes are wonderful for bruschetta, that popular restaurant appetizer that’s easily duplicated at home.
Thanks, Rose, for your canning recipes.
And your chance to be a guest contributor could be next.
- 2 quarts small onions
- 1 cup sugar
- 1⁄2 cup canning salt
- 4 cups white vinegar
- 2 tablespoons mixed pickling spices
- 2 pints cold water
- Red pepper pods
- Bay leaves
Wash and clean onions; cover with scalding water and let stand for 2 minutes. Immerse at once into cold water and peel.
Make a salt water solution of 1⁄2 cup salt and 2 pints of cold water. Pour over onions and let stand overnight.
Drain, rinse with cold water and drain again. Be careful to remove all brine, which may have accumulated on onions.
Mix 4 cups white vinegar and 2 tablespoons mixed pickling spices tied into a bag and 1 cup sugar. Simmer for 10 minutes, then bring to a quick boil just before putting into jars.
Pack onions into hot jars, add small red pepper pod and bay leaf to each jar and pour pickling solution over onions. Seal at once.
- 1 quart sliced green tomatoes
- 1 medium sized sweet red pepper, chopped
- 1 medium sized green pepper, shopped
- 2 large mild onions, sliced thinly
- 1⁄2 cup canning salt
- 3 cups vinegar
- 2 cups granulated sugar
- 2 teaspoons celery seed
- 1 teaspoon mustard seed
Combine the vegetables, cover with salt. Let stand overnight.
Drain as much liquid as possible.
Boil sugar and vinegar until dissolved, then add spices and vegetables.
Pack into clean hot jars and seal tightly.
Makes approximately three pints.
- 2 heads dill
- 1 clove garlic
- Whole green beans
- 2 cups water
- 2 cups vinegar
- 2 tablespoons salt
Place dill and garlic into each jar.
Cook whole green beans hard for 5 minutes exactly.
Pack whole beans, standing up, in jars.
Boil water, vinegar and salt. Pour over beans and seal.
- 1 large head cauliflower, separated into floret wedges (about 6 cups)
- 2 cloves garlic, minced (up to 3)
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- Coarse salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons butter
Preheat oven to 400.
Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.
- 2 tomatoes, cubed
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried
- 4 tablespoons Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 clove garlic
- 1 baguette loaf
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil and garlic, and season with salt and ground black pepper. Cover and chill in the refrigerator 8 hours or overnight before serving.