What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: https://www.epageflip.net/i/1030124
try these recipes In a pickle? There's a bounty of vegetables and fruit out there. Pickle some produce to enjoy the flavors of your garden all winter long. SEPTEMBER 23 - 29, 2018 WhaT'S uP! 47 Quick Pickled Jalapeno Rings Ingredients • 3/4 cup water • 3/4 cup distilled white vinegar • 3 tablespoons white sugar • 1 tablespoon kosher salt • 1 clove garlic, crushed • 1/2 teaspoon oregano • 10 large jalapeno peppers, sliced into rings Directions 1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes. 2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed. Eight-Day Icicle Pickles Ingredients • 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks • 2 cups pickling salt • 16 cups water No. 1 • 1 1/2 teaspoons alum • 16 cups water No. 2 • 16 cups water • 12 cups white sugar • 2 tablespoons pickling spice • 6 cups white vinegar • 1 tablespoon green food coloring • 16 cups water No. 3 • 8 1-quart canning jars with lids and rings Directions Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate. 1. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time. 2. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover. 3. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover. 4. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water- alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover. 5. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover. 6. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. 7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. 8. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Nana's Southern Pickled Peaches Ingredients • 4 cups sugar • 1 cup white vinegar • 1 cup water • 2 tablespoons whole cloves • 4 pounds fresh clingstone peaches, blanched and peeled • 5 (3 inch) cinnamon sticks Directions 1. Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender. 2. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.