When I found this recipe for Lemony Pickles, it made me think of Lemony Snicket... maybe I'll call them Lemony Snickets!


Here's what I did...

In my large stainless steel bowl, I mixed 14 cups of veggies (cucumbers and yellow squash this time... any number of combinations of fresh vegetables would work nicely... or just cukes)

4 red bell peppers, seeded and thinly sliced
and
2 Tbsp. canning and pickling salt


I mixed it all together well, covered the mixture with ice water and let it stand at room temperature for 3 hours.


In the meantime...

I made a spice bag using a square of cheesecloth... I added

1 bay leaf
1 Tbsp. black peppercorns
1 tsp. whole allspice

I tied it all up in the spice bag and set it aside.


In a large stainless steel saucepan, I combined

3/4 cup fresh squeezed lemon juice


1-1/4 cup granulated sugar


1-1/3 cup white vinegar


I added the spice bag to the brine mixture and brought it to a boil over medium-high heat, stirring to dissolve the sugar. I reduced the heat and boiled gently for a few minutes (recipe said 7 minutes, I think I went a little longer).

Then (after the 3 hour ice water soak) I drained the vegetables in a colander...



I added the veggies to the brine mixture and brought it all back to a boil, then discarded the spice bag.


After heating my pint jars and lids I added to each hot jar...

1 slice of lemon
1 bay leaf
1 clove garlic


I packed the vegetables into the hot jars to within a generous half inch headspace. I ladled the hot pickling juice into the jar to cover the veggies, removing air bubbles and adjusting headspace as necessary. I wiped the rim with a damp cloth and tightened the lids on to fingertip tightness.

I processed the jars in a boiling water bath... ensuring they were completely covered with water, I brought the water to a boil and processed for 10 minutes.

After processing, I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar!


According to the Ball Complete Book of Home Preserving... "If you find traditional pickles too astringent, try this refreshing alternative. Lemon juice provides a unique flavor, and a touch of sugar takes the bite out of the vinegar. For best flavor, let these pickles 'mature' for 4-6 weeks before using."

I came across a tasty sounding recipe for Zesty Zucchini Relish... "it makes a great accompaniment to bratwursts hot off the grill"... I had zucchini from the garden so I made it... here's what I did...

I shredded all the zucchini I had on hand after eating it for days and sending some to work with Mr. G for his work pals...

The recipe called for 12 cups finely chopped zucchini (I shredded it using my shredder attachment on my KitchenAid)

There wasn't quite enough...

So I shredded enough yellow squash to make 12 cups

Then I shredded

4 cups onions

I added

2 red bell peppers, seeded and diced
1 green bell pepper, seeded and diced

In my big stainless steel mixing bowl, I combined the squash, onions and peppers with



1/3 cup canning and pickling salt

I covered the bowl and let it sit in a (relatively) cool place (70-75 degrees) overnight (12 hours)

Next morning, I transferred the mixture to a colander and drained it.



I rinsed with cool water, and drained it again, thoroughly... using my hands to squeeze out the excess liquid...



In a large stainless steel saucepan, I combined the drained zucchini (squash) mixture with


2-1/2 cups granulated sugar


2-1/2 cups white vinegar


1 Tbsp. ground nutmeg


1 Tbsp. ground turmeric


4 Tbsp. prepared horseradish


and 1 chili pepper, including seeds, chopped (I used a jalapeno pepper since it was what I had on hand from the garden)... When cutting hot peppers, wear rubber gloves to keep your hands from being burned!

The recipe recommends using cayenne or Holland (Dutch) chili peppers if you prefer a hotter relish. If you like a milder relish, use varieties such as yellow wax or New Mexico.


I brought the mixture to a boil over medium high heat, stirring occasionally. I reduced the heat and boiled gently, stirring frequently, until the liquid reduced and the mixture became the consistency of a thin commercial relish (about 45 minutes).


I ladled the hot relish into hot pint canning jars, leaving a half inch headspace.


I removed any air bubbles by running a butter knife between the inside of the jar and the contents, adding more relish if needed.


I wiped the jar rims with a damp cloth.


I tightened the hot lids on to fingertip tightness.

I placed the jars in my canner, ensuring they were completely covered with water. I brought the water to a boil and processed the jars for 15 minutes in the boiling water bath.


After processing, I removed the jars of relish using my jar lifter and set them on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar.

The recipe said it would make about 5 pint jars... I only got 4 pints with some left over, which I put in the fridge for us to eat... VERY yummy! Can't wait to try this zesty relish on hot dogs, brats... or with a big bowl of pintos!

Remember, even if you're just getting started with canning you don't need high end tungsten carbide bowls, kitchenware, utensils or anything like that. Just your basic supplies, some garden fruits and vegetables and a good recipe and you could be canning today.



For a printable copy of this recipe, click here.