Dill Pickles and Pickled Beets

Dear Jess,

I had an amazing time at the market this morning! I picked up some pickling cucumbers, and some different coloured beets. I decided it's time to start my winter pantry. It is almost 3:00 in the afternoon, and I now have 9 large jars of pickles, and 4 medium jars of pickled beets! I'm off to a great start!

Dill Pickles
adapted from www.epicurious.com 
(I tripled this recipe)

8-10 small pickling cucumbers (about 3 pounds)
2 cups white vinegar
2 cups water
3 tbsp kosher salt
8 heads fresh dill
8 cloves of garlic
peppercorns 

Wash and trim your cucumbers.

Heat jars. (I either take them fresh out of the dishwasher, or heat them for 10 minutes in a 200 Degrees oven)

Combine vinegar, water, and salt in a saucepan and bring to a boil.

Remove jars from heat. Place 1 head fresh dill and 1 clove garlic into each jar; pack in cucumbers (if they're large, quarter them lengthways.) Add 1 more head of fresh dill and 1 more clove of garlic and a few peppercorns. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process for 10-15 minutes in boiling bath.

Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about. It is only the effect of the acid on the natural pigments in the garlic.

Pickled Beets
from Mustards, Pickles and Chutneys by Margaret O'Sullivan, Page 36

6 beets
1 1/2 cups red wine vinegar
3 tsp mustard powder
1 tsp salt
1 cup sugar
3-4 heads fresh dill (or 3-4 tsp dill seeds)

Cook the beets, with some stalk intact, for 15-20 minutes or until they are tender. Dreain, setting aside 1 1/2 cups of the cooking liquid. When the beets are cool, cut off the stalks and bottoms, then peel. Slice, then pack into warm dry jars.

Bring the vinegar and reserved cooking liquid to a boil, add the mustard, salt and sugar. Stir to dissolve the sugar and simmer for about 5 minutes. Add the dill to the jars with the beets, then cover completely with the hot vinegar mixture. Seal in a boiling bath for 10 minutes. Leave for a few days before using.

Next will be peach preserves I think! Hope your summer is going well!

Love,

Mango Chutney

Dear Jess,

I am so sorry it has been so long since my last post! As you know, I have been caught in the throws of morning sickness... thankfully it seems to be passing as I ease into the second trimester!

I have been having quite a few frustrating moments lately. Blood clinics loosing my requisitions, getting lost, forgetting to do things... and most recently, not being able to find Mango Chutney in Sobeys. (Even though they have an isle with 'Chutney' on the category sign!) I need it to make 'Grill of a Lifetime' from The Looneyspoons Collection. The girl I talked to didn't know what chutney was, and asked a stock boy, who sent me to the same isle I was in, and didn't think it prudent to come help me. Thus, I got out my super-smart phone, Googled 'Mango Chutney Recipe' and picked up the ingredients to make my own. My mood rose when I saw mangoes were on sale, and then I thought to myself that home-made chutney is always better than store-bought anyways.

So without further a-do...

Mango Chutney
adapted from epicurious.com

6 cups of mangoes, peeled and chopped
1/2 large sweet red pepper, chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup craisins
1/2 cup white vinegar
1/2 cup finely chopped peeled gingerroot
1 tbsp lemon juice
2 tsp curry powder
1/2 tsp each: ground nutmeg, cinnamon, and salt

1. Combine mangoes, red pepper, sugar, onion, craisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

2. Heat jars in low temp oven. Remove, and ladle chutney into jars to within 1/2 ince of rim. Process 10 minutes for 250mL jars and 15 minutes for 500mL jars. 

This chutney smells so amazing, is quite simple, and doesn't take all day!

I hope you have a great trip with your parents! (I can't remember when you leave... but I'm pretty sure it's soon...)

Love,