EASY REFRIGERATOR PICKLES

Cucumbers are like zucchini, once they start to grow in the garden there are so many it is hard to know what to do with them all.  I make a Hot Crock Pickle that has a nice bite, but it takes a week to cure and pack them up.  Then, of course, there are Dill Pickles, Bread and Butter Pickles, Curry Pickles; besides pickles there are seemingly hundreds of cucumber salads and relishes that you can make – the variations are endless.

If you have a few extra cucumbers and some onions and you want to make a quick pickle that doesn’t need any processing – just sterile jars and space in the refrigerator – this one is a winner. The recipe combines sugar and vinegar that create a tangy, tart flavor, basically a simple Bread and Butter variety.  Give it a try.  I don’t think they will take up space in your refrigerator for too long!

EASY REFRIGERATOR PICKLES

INGREDIENTS

Enough sliced cucumbers to fill up a gallon jar

3 White Onions sliced thin

1 – 2 cups Raw Sugar (depending on your taste)

4 cups Cider Vinegar

1/3 cup Kosher Salt

2 tsp. Mustard Seeds

1 tsp. each Turmeric and White Pepper

DIRECTIONS

Combine sugar and vinegar in small, non-reactive saucepan over low heat. Once sugar is dissolved add spices. Simmer gently, do not boil, for several minutes to meld flavors.

Pack sliced cucumbers and onions tightly into jar; if you do not have a gallon container feel free to use several quart jars. Pour pickling liquid and spices into container leaving 1 to 2 inches (so you can stuff in more cukes!) of head-space. Cap jars.  Reserve any leftover liquid. Let jar(s) sit at room temperature.

Most likely you will discover you have not packed jars fully and the cucumbers and onions will rise leaving more space. Add more of the vegetables to fill, top off with reserved pickling juice and place in refrigerator. I usually hide them in the back and let them rest a few days so the vegetables have time to absorb the pickling flavor. Open and enjoy!

RED ONION RELISH

One of my grandmother’s most reliable mantras was, “Simple is elegant.”  That little platitude has served me well over the years; when I get too muddled over anything I always revert to keeping it simple.

Such is the case for my Red Onion Relish. Unlike many relishes, which have an abundance of ingredients and a complex flavor, this caramelized onion recipe is simply composed creating an intense, uncomplicated flavor. This onion condiment enhances everything from burgers, beef or chicken, to grilled vegetables or a sandwich.

The following recipe is for a small batch that can be stored in the refrigerator for up to a month. You can double or triple the batch and process in a hot water bath for storage on the pantry shelf or gift giving. Some people prefer red wine vinegar in place of balsamic, so I recommend making two small batches first, to discover which one you prefer and so you can  practice  caramelizing the onions.

RED ONION RELISH

INGREDIENTS

2 large Red Onions, peeled and thinly sliced

1/4 cup firmly packed Brown Sugar

1 cup dry Red Wine

5 tbsp Balsamic Vinegar (or ¼ cup Red Wine Vinegar)

1/8 tsp each Salt and White Pepper


DIRECTIONS

Slice onions as thinly as possible. I use my Cuisinart for this step. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and white pepper.

Remove jars from canner and ladle relish into jars to within 1/2 inch of the rim. Process in hot water bath for 10 minutes for half-pint jars. Otherwise ladle into small container that can be tightly capped and store up to one month in the refrigerator.

JANE'S BUTTERNUT SQUASH SOUP

I have always loved squash. Well, for the sake of honesty -  as a foolish youngster I grew tired of the endless zucchini that thrived in my mother’s garden, but as a more knowledgeable adult I have come to appreciate squash in all her wondrous varieties. It is hard for me to choose a favorite, but two varieties I usually grow in my own garden are Acorn Squash and Butternut Squash.

Both these squashes are of the winter variety and differ from summer squash in that they are harvested when the seeds have matured and the skin has hardened into a tough rind. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. They can be kept in a cool dark place, like your cellar or pantry, for months. Store on a shelf, or if you are keeping them in a basket or other container, layer newspaper between them so they don’t touch each other. Winter squashes can be baked, steamed or simmered. They are a good source of iron, riboflavin and vitamins A and C.

Acorn squash are known for their sweet golden flesh and unique ribbed shell, which resembles the shape of an acorn. Marie Oster called acorn squash a rock star among super foods in an article she wrote for Yahoo! Green.



Winter Squash
photo from Pixmac



Butternut is an elongated squash with a pear-ish shape and a sweet, nutty taste. It has yellow to orange skin and pulp that becomes a sweet and rich dark orange as the squash ripens. Not only do these two squash taste delicious, they are easy to grow, simple to cook, and last an amazingly long time if properly stored.

Winter Squash can be canned (no pun intended) and acorn and butternut squash are both perfect candidates for the process if you use a pressure cooker. Squashes are low in acid and the process is a bit time consuming, but there really is no need to can them since they can be stored whole without processing in a cool dark pantry or basement for the winter season.

BAKED ACORN or BUTTERNUT SQUASH



To bake either Acorn or Butternut simply cut in half lengthwise – you will need a heavy-duty chef’s knife because of their thick skin and bulk, remove the seeds and strings with your fingers and a spoon.

Place halves on a cookie sheet or in a baking dish cut side up, put a dollop of butter in each cavity, salt and pepper the fleshy parts, cover each half with tin foil. Place in an oven pre-heated to 400 degrees for about an hour, although it could be more or less depending on the size of the squash.

Test for doneness by piercing with a fork (think baked potato) to make sure they are soft all the way through. Remove and serve.



If you would like to entice the children, or you prefer a bit of extra sweetness yourself, you may replace the salt and pepper with either honey or maple syrup (please use the real thing!) Place a spoonful of either into the cavities with the butter. When the squash are cooked through, drizzle some of the melted goodness over the ends (particularly for the Butternut) before serving. 


Squashes also make delicious soups; the Internet is literally stuffed with recipes. Emeril (Bam!) has a wonderful  Squash Soup recipe, but I think my Mom’s Butternut Soup recipe is the best.



JANE'S BUTTERNUT SQUASH SOUP


INGREDIENTS

2 large Butternut Squash

4 Tablespoons Butter

2 Onions sliced

4 - 5 apples - mix of tart and sweet

Cider

Fresh Nutmeg


DIRECTIONS

Cut Squash in half, remove seed and place face down on a cookie sheet. Bake (@ 400 until soft, cool a little so you can handle.

While squash is cooking, melt 4 Tablespoons butter in stock pot.

Add onions, let simmer while you cut up seed and peel apples, add to the onions in pot. Cook all until tender. Scoop cooked squash from skin and add to mixture. Stir until all is blended and warmed through.

Stir in 2 cups of fresh cider, keep cooking. Salt and pepper to taste.

Put mixture through a Food Mill, or use a food processor to blend soup. If soup is too thick, add cider. If runny, cook down a little.

Add grated fresh nutmeg to taste and serve.

The wonderful thing about this soup recipe is that you can freeze in containers or ziplock baggies for future use. It is certainly one of my favorites. I hope you enjoy it too.