For this edition of Friends@Festival, we’re sharing some favorite jar-friendly recipes that are sure to be of good use for some of that spring- and summer-time produce.
Before you get started—and should you want to take on some additional canning recipes—check out these helpful tips from The Old Farmer’s Almanac website for making the most your pickling plans!
- 1 c. distilled white vinegar
- 1 tbsp. salt
- 2 c. white sugar
- 6 c. sliced cucumbers
- 1 c. sliced onions
- 1 c. sliced green bell pepper
- In a medium saucepan over medium heat, bring vinegar, salt, and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions, and bell pepper into a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers, and store in the refrigerator.
Marinated Fava Beans
- 1 ½ lbs. fava beans (or ¾ c. frozen beans)
- 2 tbsp. sherry or red wine vinegar
- 2 tbsp. olive oil
- 1 med. garlic clove, finely minced (about 1 tsp.)
- 2 sprigs fresh rosemary
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- Bring a pot of salted water to a boil. Remove fava beans from
their long pods.
- Once water boils, add the fava beans and cook until bright green and just tender (about three minutes). Drain and immediately rinse under cold water. Pop beans out of their casing, and set aside.
- In a pint jar, combine the vinegar, olive oil, garlic, rosemary, salt, and pepper. Place a lid on the jar and sake to combine the vinaigrette. Pour prepared fava beans into the jar, replace lid, and shake to coat.
- Let stand for at least 15 minutes before serving. Marinated beans will last two to three days in the refrigerator.
- 4 ½ c. fresh peaches, peeled, pitted, and chopped
- ¼ c. finely chopped crystalized ginger
- 1 (1.75 oz.) package powdered fruit pectin
- 6 c. white sugar
- ½ tsp. butter
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until sugar is dissolved. Return to a boil, stirring constantly for one minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least five minutes. Pack the peach jam into the hot, sterilized jars, filling to within ¼ inch of the top. Run a knife or thin spatula around the insides of the jars after they’ve been filled to remove any air bubbles. Wipe the jar rims clean with a moist paper towel, 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 and carefully lower the jars into
the pot using a holder. Leave a two-inch space between the jars. Add additional boiling water if necessary, until water level is at least one
inch above the jars. Bring to a full boil, cover the pot, and process
for 10 minutes.
- Remove the jars from the stockpot and place onto cloth-covered surface, several inches apart until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool,
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