Ginger & Mustard Carrots

This is one of those recipes where I know I have to rush to the computer and type up the recipe so I don't forget how I did it.  I took the flavors I normally associate when cooking carrots on the stove or in the oven and intermingled them into a pickled carrot.  I have to be honest, waiting until tomorrow is going to kill me so I can know how they will taste.  The end result will be posted tomorrow.  I purchased the carrots in this recipe from the local farmer's market so I could control how large they were and also cut the tops off to the length I desired.  I canned these in tall Weck cylindrical jars so the carrots would have the height I needed.

4 lbs. of baby carrots cleaned and divided between your canning jars.
Place into each jar the following:
1 tsp. chopped crystallized ginger
1/2 tsp. brown mustard seeds
1/2 tsp. yellow mustard seeds
1 tsp. coriander seeds
1 fresh garlic clove, sliced

In a large pot add:
9 c. distilled water
6 c. white vinegar
3/4 c. sugar
1/2 c. kosher salt
1 oz. fresh ginger, sliced into coins
3/4 tsp. red pepper flakes

Bring mixture to a boil and then pour into jars leaving 1/2" space at top - do not put fresh ginger coins into jars, remove these.  If you need to make more canning liquid, that's fine.  Cover jars that are filled and finish the others when the second batch of liquid is done.

Place sealed jars into a boiling water bath, making sure water is fully covering the tops (most canning bath pots will leave little room, don't fret) and cook for ten minutes.  Carefully remove the jars and allow them to fully cool.  When cool, turn them over to make sure seal is secure - if any seals are not - place into refrigerator and eat within two weeks.  You can store any others in cool, dry place for up to one year.   Serve chilled.

Ginger Pear Jam

4 Bosc Pears, peeled, cored and diced
1 Granny Smith Apple, peeled, cored and diced
1 medium onion, diced
1/2 c. golden raisins
1/2 c. Australian Crystallized ginger
1 1/4 c. cider vinegar
2 garlic cloves, chopped
1 c. brown sugar
1 tbsp. fresh ginger, grated
1/2 tsp. dried ginger
1/2 tsp. salt
1/2 tsp. red pepper flakes

Prep your pot for canning as well as your jars to begin with.

I make my jam in a 14" Deep Saute Cast Iron Pan.  Place all of your ingredients in the pan and turn heat to medium high, bring to boil - reduce heat to medium and set timer for 30 minutes, stirring occasionally.  Mixture should have a steady boil, not rapid.  When 30 minutes are up, place into appropriate jars - I tend to get 7-8, 1/2 c. jars.  Wipe jar rims, seal and place into water bath for ten minutes.  Remove and cool thoroughly - check seals and store any with broken seals in the refrigerator, the rest can be in your pantry for up to one year.

Giardiniera (Italian-Style Pickled Vegetables)

Loosley translated from Italian, the word giardiniera means 'from the garden,' and everything you find is giardiniera is indeed from the garden.  Although recipes differ, mine contains the standard carrots, celery and peppers yet I try to do things a little different by using purple and green cauliflower, as well as fresh garlic cloves and baby white and red onions from the farmer's market.  Even my carrots are baby carrots from the farmer's market, left in their rustic state - I simply scrub them and do not peel them.  To me, giardiniera is about nibbling on brightly-colored vegetables that inspire conversation.  What you need to understand about making this recipe is that it is time-involved, which is why I like to sit at the kitchen table with my daughter and do the prep work together and talk about our week as it makes the work load lighter and faster!

Lastly, I brine all my vegetables in a large, 2 1/2 gallon jar as it needs to be refrigerated for 18-24 hours before you flash cook and can them.

2 heads cauliflower, I use 1 green and 1 purple - cut into medium florets
1 lb. carrots, I use baby carrots from farmer's market
2 red peppers, seeded and rough chopped
2 yellow peppers, seeded and rough chopped
1 lb. celery, rough chopped
2 lb. baby onions, I use half red and half white
3 heads fresh garlic, peeled (roughly 24-30 cloves)
12 c. water
2 c pickling salt
2 qts. white vinegar
2 qts. filtered water
1/4 c. yellow mustard seed
1/4 c. brown mustard seed
1/4 c. celery seed
2 Tien Tsin dried peppers
3 c. sugar
1 lb. unpitted olive mix from quality olive bar
1 fresh bay leaf for packing in each jar.

Place 12x. water and salt into jar and stir to dissolve.  Add all of the vegetables, except the olives (these will be added directly to the jars.  Place cover and refrigerate for 18-24 hours.   Before you start the next step, make sure you have sterilized your jars and your canning water is simmering you plan on placing the giardiniera in right beforehand.

Combine the vinegar, sugar, mustard seed, celery seed and peppers into one large pot (or two smaller pots, dividing the mixture evenly) and bring to a boil, cooking for 5 minutes.  Turn off the heat and discard the chili peppers.

Divide the vegetables between the jars, making sure to add the olives and slide one fresh bay leaf into the side of the jar facing the top outward.  Add liquid, making sure you have 1/2" headroom in the top of each jar.  Shake to remove any air bubbles, then wipe the rims of each jar and place rubber rings and lids.

Place jars into canner, making sure they are submerged at least 3" below the water.  Bring to a boil and process for ten minutes.  Remove jars and cool.  Check seals for leakage by turning them upside down, if there are any with leaks place into refrigerator and consume in two weeks time.  Store other jars in a cool, dark place for up to a year - enjoy!

Chalkboard Canning Labels now available in my store!

I absolutely love using these 3" x 2" chalkboard labels for canning.  They are reminiscent of a time past and I can reuse the label over and over again when I am canning that recipe again.  I choose to write on them with an extra-fine point Sharpie paint pen in white.  The heavy duty black vinyl labels are self adhesive, and can be used to organize virtually anything in your life.   They are made in France!


Set of 12 - $6