Zucchini Relish, Pickled Beets and Hot Pickled Beans Recipes (from 2013)

Zucchini Relish Recipe

Step #1 
Place 12 cups of shredded zucchini and 4 cups of onion in a large bowl, and sprinkle 5 tablespoons of pickling salt. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

Step #2
The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Chop two red bell pepper, add 5 cups sugar, 3 cups vinegar, and 1 tablespoon cornstarch into a large pot. Add 2 teaspoons celery seed and 1 teaspoon ground black pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

Step #3
Fill 8 x 500ml jars and can/process in a standard water bath for 30 minutes. 


Pickled Beets Recipe

Step #1
Pick the biggest beets, give the little guys room to grow. Trim tops, leaving ½ inch of leaves, do not trim “tail”

Step #2
Rinse off dirt in sink

Step #3
Boil for ½ hour in plenty of water

Step #4
Drain and rinse well, cover in cold water and let soak 10 minutes

Step #5
Peel and trim. Slice to ½ inch thick with mandolin slicer (8 cups of beets = 4 x 1 litre jars)

Step #6
Slice 1 large onion very thin with mandolin slicer

Step #7 (Preparing the Brine)
5 cups vinegar, 2 cups water, 1 cup sugar, 4 tbsp coarse salt, 2 tbsp black peppercorn, 12 whole cloves, 1 cinnamon stick.  Bring brine to low boil and simmer for 10 minutes

Step #8

Sterilize clean jars in boiling water for 10 minutes and heat canning lids in very hot water

Step #9
Fill sterilized jars with beets and sliced onions to 1 inch from top

Step #10
Pour pickling brine through sieve, filling jars to within ½ inch from top. Cover with lids and tighten rings to finger tight. Place jars in canner with water just to top and process for ½ hour.  When done let cool for 24 hours, test lid for seal, remove rings and store in a dark cool place for up to 1 year.

 Hot Pickled Beans Recipe

Step #1
Clean and trim 8 cups of beans so they are shorter than the 500ml canning jars standing up, makes about 8 x 500ml jars.

Step #2 (Preparing the brine)
5 cups vinegar, 2 cups water, 1 tbsp crushed red pepper, 4 tbsp dill seed, 4 tbsp coarse salt, 6 cloves garlic cut in half.  Bring brine to boil and simmer for 10 minutes

Step #3
Sterilize clean jars in boiling water for 10 minutes. Heat canning lids in very hot water

Step #4
Fill sterilized jars with beans

Step #5
Remove garlic cloves from brine and fill jars to within ½ inch from top. Cover with lids and tighten rings to finger tight.

Step #6
Place jars in canner with water just to top and process for 15 minutes.
When done let cool for 24 hours, test lid for seal, remove rings and store in a dark cool place for up to 1 year.