Prize Winning Pickles

prizepicklesMy Peculiar Pickles won first prize at the Topsfield Fair this past weekend!  They were a combination of home grown cucumbers and those purchased at the Arlington Farmers Market and Heirloom tomatoes.  The big hit (and curiosity) of these pickles every time I serve them is the spiny little Maxixe which I purchase from the Hmong Farms stall at the farmers’ market.  Oddly enough, I had a visit schedule to tour the farm today and take some photos  for my book.  I guess I owe the farmers a big thank you when I get there for growing these glorious vegetables!  And thanks too for my wonderful friends at Kimball Fruit Farms for their outstanding tomatoes even in a tough tomato year.

threepickles-thumbPrize Winning Pickles
2 pints Lemon Cucumbers pickled in brine
2 pints Heirloom Tomatoes pickled in brine
2 pints Maxixe pickled in brine

Brine Recipe
1 quart apple cider vinegar
1 quart water
½ cup sugar
1/3 cup salt
1 tsp coriander seed
1 tsp each brown and yellow mustard seeds
1 tsp black peppercorns
5 dill fronds*

Wash cucumbers and slice in large chunks
Wash tomatoes and slice in large chunks
Combine vinegar, water, salt, and sugar in a large saucepan
Place spices in cheesecloth and add to vinegar mixture
Simmer for 15 minutes
Clean and heat 6 pint jars and lids
One at a time:
Pack cucumbers or tomatoes into hot jar leaving ¼ inch headspace
Ladle hot vinegar mixture over cucumbers or tomatoes
Remove air bubbles
Seal jar with two piece cap
When all jars are filled, process for 15 minutes in a boiling water canner
Rest jars for 24 hours and then check seals
Store in a cool dry place

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2 responses to “Prize Winning Pickles

  1. Congrats again…We’ll have to give them a try some time soon! TEAM LIS

  2. Barbara Rutherford

    Hi, Robin. Congratulations on your winning pickles.

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