Tag Archives: Leda Meredith

recipe goodness :: wild pokeweed and field garlic breakfast tart

Wild Pokeweed and Field Garlic Breakfast Tart

Wild Pokeweed and Field Garlic Breakfast Tart

After my foraging tour with Leda Meredith through Prospect Park, I came home with a bag full of wild treasures and the conviction that I could turn these “weeds” into something mmmm-inducing. I’ve never trampled through a field before and then thought the greens below my feet would make for a tasty meal {not a common thought for a New Yorker}. But I’ve come a long way after a mere two hours with Leda — and am now emboldened to cook with ingredients found a few feet from a park bench. For those of you who don’t plan to take up foraging anytime soon, or don’t have access to a forage-friendly plot of land, I’ve included suggested recipe substitutions to these wild cousins. And let me just say, this recipe exceeded my wildest expectations — it’s a start-your-morning-right winner.

Field Garlic, Pokeweed Leaves and Shoots

Field Garlic, Pokeweed Leaves and Shoots

Wild Pokeweed and Field Garlic Breakfast Tart
Serves 6-8 | Crust recipe from Tamar Adler’s Everlasting Meal

Rustic Olive Oil Tart Crust:
2  1/2 cups of flour
1/2 cup+ cold water
1/3 cup olive oil
1 teaspoon kosher salt

Tart Filling:
6 farmers’ market large eggs
6-8 pokeweed shoots, chopped {use asparagus as a substitution}
Small handful of garlic shoots, chopped {chives as a substitution}
Olive oil
Salt and pepper to taste
1/2 lemon, juiced
6 oz greek yogurt or labne

  1. Mix all the ingredients for the dough together and separate into two separate balls of dough. Add a little extra cold water at a time if the dough is crumbling and not coming together.
  2. Form each half into a disc shape, wrap in plastic wrap and put in the fridge or freezer to chill while you prepare the greens, about 30-45 minutes.
  3. Rinse all your wild greens thoroughly and remove any dry ends or pieces. Roughly chop the pokeweed stalk and leaves into 1-2 inch pieces. {Note: Pokeweed is best enjoyed early Spring when the plant is a single shoot. Avoid eating with the pokeweed branches out and turns dark magenta as it will become toxic at this stage}.
  4. Finely chop the garlic shoots.
  5. Heat a generous pour of olive oil in a medium saute pan over medium heat cook all the greens until wilted and tender. Remove from the heat and squeeze with lemon, season with salt and pepper. Set aside.
  6. Roll one of the discs on a floured surface to fit the shape of your pan {save the other for another time}. I used a rectangular tart pan, but a pie dish will work too. Press the crust into all the corners of the dish you select so the bottom is completely covered in dough. I had to borrow some more dough from the second disc, so do what you gotta do to make it work for you. You can keep the remaining dough in the freezer for a future midweek tart.
  7. Pierce the dough all over with a fork, then lay a piece of foil loosely over the dough. Place pie weights, dry beans or a smaller glass baking dish on the dough to keep it from rising. Bake in the oven for 20 minutes.
  8. While the dough is baking beat all your eggs in a bowl with half of the yogurt and season with salt and pepper.
  9. Remove the par-baked tart from the oven. Remove the weights and foil and spread the greens across the dough. Pour the egg mixture over the top of the tart and dollop the remaining yogurt evenly spaced on top of all the ingredients.
  10. Bake 20 minutes or until egg is set and firm to the touch.
  11. Sprinkle with Maldon sea salt, slice, serve and thank me later!
Delightful Rustic Olive Oil Tart Crust from Tamar Adler

Delightful Rustic Olive Oil Tart Crust from Tamar Adler

The Simplest Ingredients, Make the Happiest Meals

The Simplest Ingredients, Make the Happiest Meals

Other Eggs-ellent Breakfast Winners:
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!} 

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Do This!: Foraging for Food is F’ing Fun {in Brooklyn’s Prospect Park with Leda}

Leda Meredith's Foraging Tour in Prospect ParkNo, no, I’m not going to start living off the grid and shorning sheep to make my own clothes. But I did learn a very valuable lesson that foraging for wild edibles is not only fun and fairly easy once you know how to ID certain plants, but it also saves you the $12 /lb price that you would otherwise pay at the farmers’ market for these prolific wilds.  After a lovely two hour foraging SideTour with enthnobotonist and locavore expert, Leda Meredith, I came away with some great knowledge and edible treasures that I plan to do something spectacular with this week. Pokeweed and Field Garlic Tart anyone?

Interested in digging for edible gold?

Sign-up for Leda’s next Foraging Tour Here

So, first things first, some rules to abide by when foraging in public spaces like Central Park or Prospect Park:

  • There is no law against foraging, but there are laws against damaging park property, so don’t start cutting down trees and foraging for park benches.
  • There are laws against walking with gardening tools — keep your shovel at home!
  • You’re not supposed to take things out of the park. That said, there are numerous invasive, prolific plants that the park hires people to weed out, many of which are edible. This is where you come in. A new meaning to “will work for food.”
  • Forage a good 50 feet away from walking paths to avoid the “dog” path and undesired fertilizer.
  • The NYC public parks can’t afford to spray pesticides or any other chemicals, so it’s one of the safest green areas to forage. Steer clear of where they do scatter rat poison, however — these areas will be clearly marked.

So, what did we find?

Wild Violets

Leda Shows Off How to ID Wild Violets

Wild Violets

  • ID: heart-shaped leaves with teeth on edges. Purple flower.
  • Edible: Leaf and flower. Roots are toxic.
  • Medicinal: Good for respiratory issues.
  • How to Eat: Mix in a fresh salad or candy the flowers. Dry for tea.

Burdock aka Gobo Root (forgot to Snap a shot)

  • ID: Big fuzzy leaves with ruffled skirt edges. Harvest root of a first year plant before it flowers
  • Edible: Roots and immature flower stalks (use like Italian cardoons)
  • Medicinal: Good for skin issues and liver cleansing
  • How to Eat: Saute like kale
Bishop's Elder

Bishop's Elder

Bishops Elder 

  • ID: 3 parted leaves. Extremely invasive ground cover. In the celery family, so has a hairless stem that has a curve like a celery stalk and smells like celery when you smell the stem.
  • Edible: Fresh or dry stem and leaf.
  • How to Eat: Great for soup stocks.
Sassafras Leaf Trio

Sassafras Leaf Trio

Sassafras Tree

  • ID: 3 different leaf shapes on each stem: oval, mitten, three-prong “fork.” Leaf smells like root beer when you rip the leaves.
  • Edible: Root and leaves
  • How to Eat: Boil the root and use sweetener and seltzer water to make root beer.  Leaves can be used to make file powder for gumbo. Or just scratch and sniff the root beer scented goodness for kicks.
Red Bud Tree

Red Bud Tree

Red Bud Tree

  • ID: Buds grow out of the bark. Darker red/pink than a cherry blossom.
  • Edible: Flowers
  • How to Eat: In the bean family so tastes slightly like a bean. Serve in salads, add to ice cream or cookies.
Juneberry Tree

Juneberry Tree {will be a May-Berry this year!}

Juneberry Tree {no berries yet!}

  • ID: Smooth gray bark, 5 pointed berry that looks like a blueberry when the fruit blooms. Smooth oval leaf with teath.
  • Edible:  Berry
  • How to Eat: Just as you would a blueberry.
Garlic Mustard

Garlic Mustard

Garlic Mustard 

  • ID: Serrated heart-shaped leaf. Grows tall. Small stems grow outward that become seed pods.
  • Edible: Leaf, root and stem/seeds
  • How to Eat: Leaves taste like broccoli rabe and can be prepared as such. Root tastes like horseradish. Stick like flower stems will become seed capsules and can be used as mustard seed.

Mugwort (forgot to Snap a shot)

  • ID: Serious invasive. White fuzzy stem, deeply divided pointed leaf, silvery-white underside of the leaf, spicy taste.
  • Edible: Leaves and stem
  • Medicinal: Muscle relaxer, will make you break a sweat if you need to cleanse, use as a bath or as a tea, good for stress and unblocks just about everything. Will also make you have vivid dreams if you put under you pillow!
  • How to Eat: Best for seasoning to add a little spice.
Pokeweed

Pokeweed

Pokeweed 

  • ID: Extremely prolific, but only in-season for 3 weeks. Will come back in the same spot each year, so once you find your hunting ground, you can easily go back.
  • Edible: Whole thing — leaves and stem. But once it gets bigger and branches out and the stem becomes dark magenta it becomes toxic and you don’t want to eat it any longer. Best when it is only one stalk.
  • How to Eat: It’s like asparagus! Have to double boil it first — blanch in one pot, drain and then blanch in a second pot of boiling water. Saute it, grilled it, roast it, you name it!
Dandelion Greens

Dandelion Greens {which will be bitter now that they have flowered!}

Dandelion Greens 

  • ID: Serrated leaf, yellow flower, low to the ground.
  • Edible: Early Spring the leaves are best before they flower — then they get bitter. The roots and flowers are also edible and apparently very tasty.
  • Medicinal: The root will release a milky sap that are good for warts.
  • How to Eat: Good in a salad or lightly sauteed. Flower can be used to make wine! Recipe here
Lamb's Quarters

Lamb's Quarters

Lambs Quarters 

  • ID: White dusty powder on the leaves.
  • Edible: Leaves and stems.
  • How to Eat: Rinse well and saute. Off the charts nutritious compared to spinach!
Wild Garlic

Wild Garlic

Field Garlic 

  • ID: Looks like chives, hollow stem, smells like garlic
  • Edible: Whole thing — bulb to stem.
  • How to Eat: Just like a chive — anything you want a mild garlic flavor added to.
Samora Elm

Samora Elm

Siberian Elm Samaras 

  • ID: Small seed in a green translucent leaf.
  • Edible: Whole seed/leaf when tender enough to pierce the seed with a fingernail.
  • How to Eat: On a salad, in a muffin or just as a field snack.
Spice Bush

Spice Bush

Spice Bush 

  • ID: Smells spicy when break the leaf. Oval leaf with a lopsided point at the end. Tastes like all spice.
  • Edible: Leaf
  • How to Eat: Great for iced tea. infuse or make sun tea. Don’t boil or will get bitter flavor.
Other Wild Things

Other Wild Things

Other Wild Things 

  • ID: Shirtless Man Hanging Upside Down in a Tree

The Booty — Violets, Red Bud, Pokeweed, Field Garlic…stayed tuned for a MUST MAKE TART recipe coming later this week. Olive Oil Crust, Greek Yogurt Dollops and Wild Goodies…

Wild Edible Booty

Wild Edible Booty

Note: Although these pictures and notes can serve as introductions to wild edibles, I have not provided extensive ID characteristics in the descriptions for someone unfamiliar with the plants to safely identify them. If you’re interested in venturing out to forage, I recommend doing online research or signing up for an introductory tour with Leda before chomping on random weeds.

More Leda and Brooklyn Coolness:
Do This!: Learn Lacto-Fermentation {Kimchi! Chutney!} with Leda Meredith
Do This!: Brooklyn’s Depressingly Awesome Industry City Distillery Creates Handcrafted Vodka
NYC Best: Brooklyn’s Frej Should Be Your New Dining Kinfolk

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Do This!: Learn to Forage in Prospect Park for Edible and Medicinal Plants with Expert Leda Meredith

Foragin

If you missed Leda’s Fermentation SideTour, you can still get in on learning more about eating locally — very locally. Wild edible plants are all around, growing right at your feet — in our city parks, as the “weeds” in community gardens and backyards, even in abandoned parking lots. You just need to know where to look. At Prospect Park, Leda will show you how to safely spot ramps (a wild onion), mulberries, sassafras, gobo root, and many more natural delights. Discover the tastes and aromas of these wild, seasonal ingredients. Learn how to sustainably harvest and then deliciously prepare them! You will certainly leave with a new appreciation of urban foraging, the ultimate local food.

Leda writes the “Foraging Brooklyn” column for James Beard nominated nonabrooklyn.com and is the Food Preservation Guide for About.com. She is an award-winning instructor, teaching edible and medicinal plant classes at the New York Botanical Garden and the Brooklyn Botanic Garden. Leda leads wild edible plant and mushroom tours throughout the Northeast. 

Passionate about the sustainable food movement, Leda is your guide to translating a mostly local, organic diet into something doable and fun.

Friday, April 20, 2012 | 10:00am – 12:00pm
Saturday, May 26, 2012 | 10:00am – 12:00pm

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Leda Meredith has definitely been livin’ la vida locavore. As a certified ethnobotanist and author, she is a recognized expert in the local-food movement. It’s a lifestyle that continues to gain traction, as the nutritional and environmental benefits become clearer all the time. More and more people are skipping the supermarket and heading to a farmers’ market, or picking and growing their own food. So spend some time under the sun and join Leda for a foraging tour in the park.

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Do This!: Learn Lacto-Fermentation {Kimchi! Chutney!} with Leda Meredith

Leda Meredith's Lacto Fermentation Sidetour Experience

Leda Meredith's Lacto Fermentation Sidetour Experience

2012 is the year of #scratchcooking. Getting back to the ingredients and making things that you can hold in your own two hands and be proud of. Last weekend I took my new-found pickling love to the next level with a lacto-fermentation class {not to be confused with a lactation class}. Woah. Spicy Carrot Kimchi and Apple Chutney that I would eat straight out of the jar was the end prize. The Sidetour event took place in Brooklyn and was hosted by Leda Meredith, author of The Locavore’s Handbook and food preservationist-extrodinaire.

We spent two hours learning the difference between several food preservation techniques and rules to live by to safely avoid the dreaded botulism {good news, botulism can’t happen when you ferment so keep reading}. Leda showed us a quick hot water bath pickle to distinguish between that jarring method and the lacto-fermentation approach which was going to be our main focus. I’ll skip over the details of the pickle since I covered it in my Happy Girl Pickle Post {read more here}. Jumping to fermentation, just know one thing: this is a quick and easy project that can be done in under 30 minutes, so don’t be scared off by big long words or the idea that jarring is a day-long commitment. Get involved!

Learn to Make Kimchi with Leda {here}

Leda Meredith Makes Hot Water Bath Pickled Carrots

Leda Meredith Makes Hot Water Bath Pickled Carrots

Lacto-Fermentation defined: the biological process by which bacteria converts starches to lactic acid.

Why Lacto-Fermentation is GOOD, not scary: loaded with probiotics that help with digestion and have anti-inflammatory properties. May even fight cancer — hooray!

Stage one of lacto-fermentation: vegetables are submerged in a brine that is salty enough to kill off harmful bacteria. The Lactobacillus good guys survive this stage and begin stage two.

Stage two of lacto-fermentation: the Lactobacillus organisms begin converting lactose and other sugars present in the food into lactic acid. This creates an acidic environment that safely preserves the vegetables – and gives lacto-fermented foods their classic tangy flavor.

Key Fermentation Tips to Live By:

  • Botulism CAN’T happen with fermentation. phew!
  • Fermented foods don’t need to be canned via hot water bath or pressure canning, so can easily be made with an empty mayo jar, salt, vegetables and water. No fancy sealing jars. No sterilization. No equipment needed. But they do need to be stored in the fridge.
  • More specifically, fermented foods should not be canned in a hot water bath, as the heat will kill off all bacteria needed for the lacto-fermentation process.
  • The salt brine is the safety factor in fermentation. As long as you maintain the proper ratio of 1 pint H2O to 2 teaspoons salt, you can play around with any seasonings and veg to let your creativity safely run wild.
  • Adding a splash of whey {from strained yogurt or cheese} will help jumpstart the fermentation process {finally, something to do with all the whey from my homemade ricotta!}
  • Must use filtered water. Chlorine and flouride found in our tap water could kill the bacteria {brita is fine, bottled water may not be since many brands are just bottled tap water}.
  • Must fill the jar all the way to the top with veg and brine so everything is 100% submerged {unlike hot water bath pickling where air space is needed}.
  • Product keeps forever, but flavors will continue to develop to the point of being too pungent and mushy. Peak flavor: 3 months.
Fermented Apple Chutney and Spicy Carrot Kimchi

Fermented Apple Chutney and Spicy Carrot Kimchi

Spicy Carrot Kimchi

Prep Time: 15 minutes | Unrefrigerated Fermentation Time: 48 hours
Minimum Wait Until Eat: 1 week | Peak: 2-3 months

Yield: 1 quart or 1 liter

3 cups filtered water {brita or spring bottled}

1 1/2 tablespoons kosher or other non-iodized salt
1/2 teaspoon nam pla (fish sauce) OR soy sauce
3/4 pound carrots, peeled
1/4 pound daikon radish, peeled
1 scallion, white parts and some of the green, chopped
1 – 2 cloves garlic, peeled and thinly sliced
1 teaspoon grated fresh ginger root
1/2 teaspoon red pepper flakes, or more to taste

  1. Dissolve the salt in the filtered water. It’s important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process.
  2. Stir in the fish or soy sauce.
  3. Finely julienne the carrots and daikon radish into matchstick sized pieces. A mandoline or thin slicing blade of a food processor will make this step easier.
  4. In a large bowl, toss the carrots, daikon radish, grated ginger, chopped scallion, garlic and red pepper flakes. Pack them into a clean quart or liter glass jar.
  5. Pour the brine over the other ingredients. Press gently on the vegetables and spices to release any air bubbles. The brine should completely cover the other ingredients. If the food floats out of the brine, weight it with a smaller glass jar filled with water. If the vegetables are staying immersed in the brine, just cover the jar they are in loosely with a lid.
  6. Place the jar of kimchi on a small plate to catch the overflow that may happen as it starts to ferment. Leave it at room temperature for 24 – 48 hours until you start to see bubbles and it smells slightly sour when you remove the lid.
  7. Once you see and smell signs that the kimchi is actively fermenting, transfer the jar to the door of your refrigerator. This is the warmest part of your refrigerator but still cooler than room temperature – perfect for your kimchi to keep slowly fermenting.
  8. If you plan to store it for longer than a month, move it to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).

Spicy Apple Chutney

Prep Time: 10 minutes | Unrefrigerated Fermentation Time : 48 hours
Minimum Wait Until Eat: 2 weeks | Peak: 2 months 

Yield: 1 quart

1/2 cup filtered water {brita or spring bottled}

2 tablespoons honey
2 tablespoons whey* (see note below)
1 tablespoon apple cider vinegar
3 cups cored and finely chopped apples
1/2 cup raisins
2 tsp. kosher or other non-iodized salt
1 tsp. ground cumin
1 tsp. slightly crushed coriander seeds
1/2 tsp. red pepper flakes (or more, if you like your chutney spicy)
1/2 tsp. dried thyme
1/2 tsp. caraway seeds

  1. Combine the water, vinegar, honey and whey. Mix the combined liquids with the other ingredients and pack firmly into a quart-size glass jar, leaving at least an inch of head space. The liquid should come up to the top of the fruit. If it doesn’t, add a little filtered water.
  2. Cover and leave at room temperature for 2 days. You should see some bubbles on top by then, which is a sign of active fermentation.
  3. Refrigerate and leave for another week before eating. Will keep in the refrigerator for 2 months. Delicious as a side, on top of meat {pork chop!}, with cheese or on its own!
  4. *The whey in this recipe is already alive with healthy, probiotic bacteria and jumpstarts the fermentation process. To make whey drain plain whole yogurt or homemade ricotta through cloth or paper filters over a bowl. The liquid that separates out is whey.

Scratch Projects {Get Back to your Roots}:
CHEESE | Homemade Ricotta
BREAD | 101: How to Make Bakery Quality Bread @Home
PICKLES | Homemade Spicy Pickled Carrots 

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Do This!: How to Get Pickled with Happy Girl Kitchen

Let's Get Pickled!

Let's Get Pickled!

Pickles have come a long way from the days of our friend the classic Vlasic stork. It is never more apparent that just about anything can not only be pickled, but improved upon with the process. Pickling is one of the top 5 food trends this year, and in NYC, Rick’s Picks, Brooklyn Brine, and McClures have all shown us that while the classic cucumber is great, things like a whiskey sour blend or maple bourbon bread & butter is even better. And if you stray down the vegetable path you may find that creative combos like chipotle carrots, Moroccan green beans or fennel beets also make for a welcomed variety of pickled punch. It’s not just about sandwich stackers anymore.

Nothing fascinates me more than when true artisans take a kitchen-staple and reinvent the approach with new flavor combos that bring excitement to a rather standard world. Well maybe one thing fascinates me more — demystifying the process and learning that something that delighted you out of the jar can easily be made in your own kitchen.

2012 is the year of getting back to the basics and doing things from scratch.

Happy Girl Kitchen Preserves

Happy Girl Kitchen Preserves

A recent trip to Happy Girl Kitchen in Pacific Grove, CA was the perfect venue for said fascinations. Happy Girl Kitchen is run by a husband and wife team, Todd and Jordan Champagne, who had worked on local farms for years, but found the art of food preservation was fading into a thing of the past. Dedicated to supporting the local, organic food community and teaching people how to enjoy their favorite local seasonal bounty in the off-season, the couple launched Happy Girl Kitchen as a brand that offers the very best in artisan preserves, workshops and events in the Bay Area. Start with the right ingredients, add passion and creativity and you’ve got a line of products that will improve any table. Happy Girl is not only dedicated to happy fork licking, but is also giving people the tools to carry out food preservation in their own kitchens by teaching these techniques at their weekly workshops. “Teach a man to fish…” These are good people.

Beautiful Pickling Ingredients

Beautiful Pickling Ingredients

The five hours we spent happily pickling at their workshop was some of the most fruitful {pun intended} time I’ve spent in culinary education. For the first hour or so we learned about different types of preserving, the nature of fermentation, basic rules to live by to avoid flimsy {overcooked}, blue {iodized salt} or botulism-infected {low-acidity} pickles {all disappointing failures, the last of which is deadly and should be reserved as ammo for your enemies}. Do not be afraid, in the end we came away feeling confident that with great ingredients, a few basic kitchen tools and some spicy creativity, we were all destined to be pickling pros ready for market.  I would, however, suggest taking a class as you venture into the new world of pickling to absorb some of these basic guidelines — and hey, have a fun experience along the way.

Sweet! {and sour} what did you make?! Alas, we pickled baby carrots {purple, white and orange varieties}, beets {red, yellow and candied}, and a mixed garden which included carrots, beets, romanesco cauliflower and anything else we felt like jamming in the jar {lemon slices, fennel, red onion, jalepenos, etc.} producing a beautiful variety of colors and shapes.

Pickling ProcessSo in an effort to spread the good food love, I’ve included one of the recipes we learned below. Get as creative as you’d like with adding different spices, cutting carrot shapes {sticks or rounds} and veggie varieties, but please people, don’t mess with the vinegar:water ratio {follow the recipe, live to tell the story}. Let’s get pickled!

I live in SF: Take a Class at Happy Girl {here}
I live in NYC: Take a Class with Leda Meredith {here} 

Spicy Carrots {aka Spicy Rabbit}

Recipe for pint jars:
1 teaspoon coriander seeds
1 teaspoon black pepper
1/2 teaspoon chili flakes
1 sprig of thyme
1-2 clices of jalapenos on bottom and top of jar
Several pounds of carrots to fill number of jars desired.

Vinegar solution:
8 cups Apple Cider Vinegar
12 cups water
1/4 cup sea salt
2 tablespoons honey

  1. Bring a large stock pot with a jar rack {if you have one} to a rolling boil {want to reach 200 degrees}. If you don’t have a jarring rack to submerge your jars, you can put rocks on the bottom of the pot so your jars are not directly on the bottom where they could crack and use tongs to submerge and remove jars.
  2. Scrub clean, but don’t peel carrots. Remove green top and any roots or bad spots. Slice the carrots so that they are the same height as the jars you are using {or if cutting rounds, cut each the same thickness}.
  3. Slice the jalapenos in 1/4-inch thick rounds and start by adding 1-2 in the bottom of each jar {depending on how spicy they are}. Add all your spices to the bottom of the jar.
  4. While packing the jars heat up the vinegar solution to a rolling boil.
  5. Pack the carrots in the jars with the thyme displayed on the side of the jar. Finish off the top with more jalapenos.
  6. Pour the hot liquid brining solution into the jars up to the fill line {where the jar curves at the top}.
  7. Using one hand, place the lid on top and turn just until the jar starts to turn with the lid. This will ensure it’s not too tight and will allow air to release in the hot water bath. You don’t want the lid to be on tight at this point.
  8. Process each jar in the hot water bath for 15 minutes. The water temperature should be 200 degrees.
  9. Remove immediately with jar tongs or water/heat resistant gloves and tighten lid slightly.
  10. Store in a cool, dark place for 6 weeks to finish pickling.

Pickles Pickles Everywhere
NYC Best: I’m In Love with Jacob’s Pickle
Do This: Take an Underground Sidetour to Get You Through the January Blues
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau

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