I’m currently working on my MFA at The School of the Art Institute of Chicago in the Fiber and Material Studies dept. Each year of grad school we’re required to do a lecture about our work. This fall’s lecture I shared with the group the pickles from an exhibition earlier this fall as well as hard boiled eggs from Papoo and Chalmers (our hens). Following are some of the most well received recipes. They’re not my inventions, some I found online and some from ball blue book. With all of these I use typical steps for boiling water processing to sterilize & seal the jars.
for this, I used a variety of hot peppers
12 med. ears of corn – boiled, iced & cut from ear (approx 5 cups of kernals)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
3/4 cup granulated sugar
1 & 1/4 cup distilled white vinegar
1 cup water
1/2 tbsp. salt
1/2 tspn celery seed
1 & 1/4 tbsp mustard seed
1/2 tspn ground turmeric
Mix cooked kernals with everything and process 15 min.
1 tbsp canola oil
1 tspn. cumin
1 tspn coriandor
2 tspn curry
1 tspn minced ginger
1 whole garlic clove smashed
saute until fragrant and then add cauliflower florets from 1 head.
1 cup water
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tbsp. sugar
1 tbsp. pickling salt.
once boiled and dissolved, add cauliflower and spices, mix, jar and process 10 min.
2 lbs green beans
1/4 cup. canning salt
2 & 1/2 c. vinegar
2 & 1/2 cups water
4 red szechuan peppers (I use dried ones)
4 cloves garlic
4 heads dill
clean trim and pack beans in jars 4 pint jars. add 1 clove garlic, 1 pepper and 1 piece of dill to each jar.
bring to a boil salt vinegar and water and pour into jars.
process 10 min.
2 lbs. zucchini sliced (about 8 smallish)
1/2 lb. onion sliced
1/4 c. canning salt
2 c. sugar
2tspn mustard seed
1 tspn celery salt
1 tspn turmeric
3 c. vinegar
combine zucchini & onion, sprinkle with salt, add cold water to cover & let stand 2 hours
drain, rinse and drain thoroughly.
combine remaining ingred. and bring to a boil. remove from heat, add zucchini & onion and let stand 2 hours. Bring everything back to a boil and simmer for 5 min. Pack in jars and process 15 min.