With so much of the garden being ready for consumption at the same time, preserving garden produce for the cold months is a time-sensitive exercise.
This week’s recipes offer two ideas for using fresh peaches and for preparing tangy pickles.
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Peach Chutney
10 ripe peaches, peeled, pitted and cut into small pieces
2 lemons, juiced
2 cups white sugar
1 1/2 cups cider vinegar
3 tbsps. finely grated ginger
1/2 tsp. salt
1 tsp. mustard seed
1 medium onion, chopped
1 garlic clove, minced
1 cup golden raisins
In a non-aluminum bowl, toss peaches and lemon juice. Set aside.
In a heavy saucepan, combine sugar, vinegar, ginger, salt, mustard seed, onion and garlic. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.
Add peaches and raisins. Return to heat and simmer for 45 minutes, until syrup is thick, stirring constantly. Remove from heat.
Fill sterilized jars and seal. Store in a cool, dark place. Makes about 2 quarts.
Serve with chicken, pork or shrimp.
• • •
Mustard Pickles
1 medium head cauliflower, cut into small pieces
3 qts. cucumbers, chopped into small cubes
4 large onions, chopped
8 small green tomatoes, cut into pieces
4 qts. water
1 cup pickling salt
3 cups string beans, cut into very small pieces
2 red peppers, seeded and finely chopped
2 green peppers, seeded and finely chopped
Sauce:
6 cups vinegar
1/2 cup dry mustard
1 1/2 tsps. turmeric
5-6 cups light brown or white sugar
1 cup flour
1 tsp. celery seed
Put cauliflower, cucumbers, onion and green tomatoes in a glass or stainless steel bowl or small crock.
In a large pot, bring 4 quarts water to a boil. Add pickling salt.
Pour hot brine over the cauliflower mixture and let sit overnight.
Next morning, drain and wash the vegetables in cold water and give a good rinse. Set vegetables aside.
Boil beans in unsalted water for 10 minutes. Drain and add to cauliflower mixture.
Put vinegar in a stainless steel pot.
In a bowl, combine mustard, turmeric, sugar and flour. Add a little of the cold vinegar and mix to a thin paste.
Add mustard paste to vinegar and stir constantly while it cooks and thickens. Add celery seed.
When mustard sauce comes to a boil, add vegetables, except peppers. Stir while cooking, just until vegetables come to a boil. Add peppers and boil for 1-2 minutes.
Put mixture into small sterilized jars and seal. Makes the equivalent of 6-7 quarts. Wait a few days before sampling. Store in cool place.
Joyce Walter can be reached at [email protected]
