Pickledoystersormussels Recipes

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

QUICK SWEET PICKLES

Steps:

• Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
• In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

MUSTARD PICKLES

Steps:

• Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
• Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
• In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
• Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

POP'S DILL PICKLES

Steps:

• Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
• Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

SOUR PICKLES

Steps:

• Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
• Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
• Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
• Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
• Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.

PICKLED OYSTERS OR MUSSELS

Steps:

• Prepare the shellfish first by scrubbing shells.
• Steam the shellfish just enough so that the shells become open.
• Strain the liquid from steaming and cool in the refrigerator.
• Remove the meat from the shells.
• Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
• Leave to cool.
• Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
• Pour the cooled vinegar mixture over the meat to cover.
• Seal firmly and store in the refrigerator.

MUSTARD PICKLES

Steps:

• Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight. In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain. Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth. Cook over medium heat until thick, stirring constantly. Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.