Earlier this week I took the day off work to clean and in general prepare for Yom Kippur. While there isn’t a whole lot to do in prep to do for Yom Kippur. It’s not like you have to create elaborate feasts to eat all day (ha!), but it does make thing easier to have most of the stuff ready to go for the break the fast so you’re not prepping when you can’t eat. But mostly I cleaned, waited for the HVAC guys to assess our place, and chopped a bunch of veggies. Summer is officially done, but there is still some pretty good produce left at the farmer’s market to pick up. So, I got a huge daikon radish, two quarts of green beans, and a few carrots this Sunday at the market under 83. FYI, if you come to Baltimore anytime between April and December, you should totally check it out. Lots of local produce, prepared foods, and arts. You may even see a local celebrity or two.
But I digress… After having spent most of the morning cleaning, I prepped the three veggies that I wanted to preserve for later. I found the recipe for Dilly Beans from the Food in Jars book, but it is also found on her website. I had a few habanero peppers from the farmer’s market, so instead of using the cayenne pepper in the recipe, I used habanero pepper rings instead. For the daikon radish, I really wanted to use rice wine vinegar, but I didn’t have enough on hand, so I just used white vinegar instead. I did use sriracha to spice them up!
- 2.5 cups white vinegar (make sure it’s 5%)
- 2.5 cups water
- 1/4 cup pickling salt (I used Kosher salt)
- 8 cloves garlic smashed
- 4 tsp dill seed (not dill weed)
- 3 habanero peppers sliced
- 2 pound green beans trimmed to fit the jar
Clean your four pint jars. Prep your canning pot by putting in the rack and filling the pot to cover your jars (sterilizes the jars). While the pot is heating, put your lids in a separate pot to get the seal warm. In a third pot add the water, vinegar, and salt and bring to a boil. Wash and trim the green beans to fit the jar. I cut a few green beans to fit to the jars, then trimmed the rest of the beans to these models. To each sterilized jar add two smashed cloves of garlic, one teaspoon of dill seed, and some habanero slices. I mixed it up by adding almost a full habanero to two of the jars and then half the amount to the two others. This way I’ll have some more spicy ones and some less spicy. Add the hot pickling liquid to each of the jars and leave about a 1/2 in head space. Tap the jars down to dislodge air bubbles and/or use a chop stick to get rid of any bubbles. Add a lid and band to each jar and add to the boiling canning pot. Once the water has returned to boiling, allow to process for five minutes. Allow to cool and marinate for 2 weeks before eating.
I actually doubled the pickling liquid above as I also had the three carrots and the daikon radish I wanted to preserve as well. The carrots were packed in two jars and used the same pickling ingredients as the beans. Each jar got two smashed cloves of garlic, a teaspoon of dill seed to each, and about a habanero and a half (again one spicier than the other) split between the two jars. The lids and bands were applied to each jar and these were also processed for five minutes as well.
The daikon also used the pickling liquid, but I would suggest trying rice wine vinegar (again at 5%) with this next time. I think it would keep with the asian theme of the vegetable. I added two cloves of garlic to each of two jars for the daikon. Instead of dill and habanero, I just used a few good squirts of srirachasauce. If you have garlic chili sauce, that would also be excellent as well (my guess). Again, I added the pickling liquid to about a half-inch of the top, sealed the jars with lids and bands, and processed the jars for 5 minutes.
The jars are just sitting there now. I also made a set of the daikon as refrigerator pickles since I had cleaned another jar, but couldn’t put it in the pot with the others. Hopefully I’ll taste them soon and report back. Have you preserved anything this year? Tried pickling? Do you have a special Yom Kippur tradition or food you eat to break the fast?
- ‘Food in Jars’: Marisa McClellan offers year-round canning tips (o.canada.com)
- Homemade Pickles! (504main.com)
- The Yom Kippur that was… (unpublishedintelaviv.wordpress.com)