March 4, 2014

Getting Started With Pickling/Canning


Getting Started With Pickling/Canning guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.
“These could not be easier and often get eaten while still hot/warm!!
This is a great recipe to get into the idea of canning. While this is not canned, you use a lot of the same ingredients you will first use when you start water-bath canning and you get the feel and idea of what your products will taste, look and smell like when pickling”. Diane

Ingredients:
1 large cucumber, sliced *I used 7 small pickling cucs
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric

Directions:
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile container. Seal and chill in the refrigerator until serving.

(*non-canning, for the refrigerator.
recipe makes one quart)

Recipe by: cooks .com
Photos by: Diane Baker for Canning and Cooking at Home

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