There is something Magickal and Special about the Kitchen Magic of Canning and Pickling.Maybe the magic is in taking a small piece of Mother Earth's harvest and preserving that piece of freshness by our own hands,rather than buying something that comes off a shelf highly processed. Maybe the magic is also in the specially chosen brine,herbs and spices that makes each jar unique as the kitchen witch herself .
My journey into the world of canning and pickling began long ago. As a little girl, I can remember Sunday dinners spent at my Great Grandmothers house, where the air was always heavily scented with the Italian spices of basil, oregano, garlic, fresh tomatoes and the smell of fresh bread baked. Those dinners were a special weekly family event. Always after dinner, I would find my self headed off to the "mysterious room in her basement, in search of her black cats to play with. The room had ropes of garlic onions and peppers hanging to dry. Also in that magical mysterious room were shelves and shelves lined with canning jars, each holding its own special vegetables all sealed up with its tasty goodness.
Sadly, my Great Grandmother passed away long before her canning secrets and recipes could be shared, and the knowledge was never passed on, as my own mother never took to the art of canning.I always wanted to learn.. to try... but lacked the knowledge and confidence ... until now..which brings us to this blog.
So as my Kitchen Witch skills grew, so has my confidence. Now I'm not as experienced in canning world as some are, but I will share my attempts here in the Kitchens of a Crafty Witch .
So before we start the recipe lets take a moment to light a candle or say a prayer to our kitchen witch
or Kitchen deity meet Befona she is our kitchen witch and watches over everything Daw And Vadora cook
~BEFONA~
WHAT YOU WILL NEED - Gathering ingredients & supplies
INGREDIENTS:
WHITE VINEGAR
SUGAR
SALT
ONIONS- 1 LARGE
GARLIC- 1 LARGE BULB
SPICES
CRUSHED PEPPER FLAKES
RADISHES 1 BAG - this Kitchen witch could rival Rapunzel's mother, for craving of radishes unlike Rapunzel's mother ..this witch picks her radishes from the gardens at her local super market !
OPTIONAL* BANANA PEPPERS ( also known as the yellow wax pepper or banana chili ) Daw and Vadora like things "SPICY" in their kitchen !
SUPPLIES:
CUTTING BOARD
MEASURING SPOONS
MEASURING CUPS
TONGS
A BIG POT ( for boiling and sterilizing the jars in )
4 SIZE CANNING JARS WITH LIDS
As always when cooking please take all precautions not to burn your self *
STEP 1) Wash 4 - 1 quart sized canning jars with soap and water . Next, get a large pot of water boiling on the stove top to sanitize the quart jars and lids
STEP 2) When water in pot comes to a boil, turn off heat and gently submerge jars into the water carefully using tongs.Leave in water for about 3 mins. Lift gently and carefully with tongs out of the water and place jar ( opening of jar upright )on a clean cloth to dry * As always when cooking please take all precautions not to burn your self any excess water * when all 4 jars are done dip lid rings and seals into water 3 mins . Lift carefully with tongs lift rings and lids out of water set on clean towel next to jars to air dry , discard water in pot.
*As always when cooking please take all precautions not to burn your self *
STEP 3 ) While jars are drying.. its time to wash / clean and slice your radishes, peppers and chop onion ( reserve 1/4 cup for brine ). Peel all garlic cloves (. chop/ mince 6 cloves for brine )save the rest of the cloves for jars .Thickness on radishes and peppers is personal preference - mine are not too thin and not too thick somewhere in-between is just right !
STEP 4 ) Take sliced radishes,peppers, onions, garlic cloves and place in jars - evenly distributing among the 4 -1quart jars
STEP 5 ) Now is the time to make the Brine:
3 cups of water
1 cups of white vinegar
4 tablespoons of salt
4 tablespoons of sugar
1/4 cup chopped onion
1 tablespoon of crushed hot pepper flakes
6 cloves of garlic chopped
Measure in kettle vinegar ,water , sugar , salt, add 1/4 cup chopped onions, 6 cloves of chopped garlic and 1 tablespoon of crushed hot pepper flakes heat mixture and bring to a boil for about 3 minutes . remove from heart and pour over radishes distributing the brine among the 4 jars .place seals on jars and twist down lids tightly . Refrigerate
Thats all there is too this !! the hard part is waiting 3 weeks for them to cure in the refrigerator for best taste results !!
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