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Pickles & Relishes
Pickled Summer Medley
Pickles & Relishes
Pickled Summer Medley
Capture the essence of summer with a vibrant assortment of pickled fruits and vegetables.
Makes:
6 pint jars
Processing Time:
10 Minutes
INGREDIENTS
3 cups coarsely diced Kirby (small) cucumbers (about 1 pound), stems and ends removed
3 cups diced green tomatoes (about 3 medium), cored
2 cups diced fennel (about 1 medium)
2 cups diced yellow bell pepper (about 3 medium), cored with stems and seeds removed
2 cups diced orange bell pepper (about 3 medium), cored with stems and seeds removed
1 cup diced sweet onion (about 1 medium), peeled
4 cloves garlic, finely minced
4 cups water
3 cups white wine vinegar, at least 5% acidity
1 cup granulated sugar (optional)
¼ cup salt for canning and pickling
3 tablespoons Ball® Pickle Crisp Granules
6 sprigs fresh thyme
6 sprigs fresh oregano
6 sprigs fresh dill
6 bay leaves
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Wash produce under cold running water and drain. Dice/mince, then add all prepared produce into a large bowl and stir gently to combine. Tie Pickling Mix in a spice bag.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
Wash produce under cold running water and drain. Dice/mince, then add all prepared produce into a large bowl and stir gently to combine. Tie Pickling Mix in a spice bag.
NEXT, TIME TO COOK!
Combine water, white wine vinegar, pickling salt, and sugar (if desired) in a large saucepan. Add spice bag, then bring to a boil. Reduce to a low simmer and simmer 10 minutes. Remove and discard spice bag.
NEXT, LET'S CAN IT!
To each jar, add 1 sprig of thyme, oregano, dill, and 1 bay leaf. Pack the mixed produce into a hot jar, leaving 1/2-inch headspace. Ladle hot brine into the filled jar, leaving 1/2-inch headspace. Remove air bubbles, clean jar rim, center the lid, and adjust band to fingertip tight. Place on a rack elevated over simmering water (180°F) in a boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude.
Turn off heat and remove cover. Let jars cool 5 minutes.
Remove jars from canner (do not retighten bands if loose). Cool 12 to 24 hours. Check lids for seal, they should not flex when center is pressed. Label and store jars. Enjoy!