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FROM THE FARMSTEAD<br />
Davissonwell.com<br />
AVAILABLE<br />
SERVICES:<br />
• Well Maintenance<br />
and Repair<br />
• Well Inspections<br />
• New Wells<br />
• Pressure Tank<br />
Service<br />
• Water Lines and<br />
Hydrants<br />
Put cucumbers, onions and<br />
peppers in large roaster pan<br />
and pour on salt. Put ice cubes<br />
over the top and let stand for<br />
three hours.<br />
Sterilize pint jars<br />
Make syrup:<br />
5 cups sugar<br />
11/2 teaspoon turmeric<br />
2 Tablespoons mustard seed<br />
1 teaspoon celery seed<br />
3 cups vinegar<br />
1 cup water<br />
Pickle crisp<br />
Drain cucumbers WELL. Mix<br />
the above ingredients and<br />
bring to a boil. Put cucumbers<br />
in and bring to a boil again.<br />
Put cucumbers and syrup in<br />
jars. Add 1/8 teaspoon pickle<br />
crisp per pint and1/4 teaspoon<br />
per quart. Seal and process<br />
10 minutes in a boiling water<br />
canner. Makes about 8 pints.<br />
Giardiniera<br />
Most recipes include celery,<br />
carrots, onion, bell pepper<br />
and garlic as the base.<br />
Cauliflower can be substituted<br />
with zucchini, and you can<br />
add banana peppers, olives,<br />
mushrooms or other favorites<br />
in whatever combination you<br />
prefer. Just chop into small<br />
pieces. I include jalapeno in<br />
mine because I like a lot of<br />
heat.<br />
1/2 head cauliflower, chopped<br />
into small florets<br />
10 ribs of salary, diced<br />
5 medium carrots, diced<br />
2 large red bell peppers,<br />
seeded and chopped<br />
3 medium onions sliced<br />
1-3 cloves garlic minced<br />
In EACH pint jar, put:<br />
1/2 teaspoon oregano<br />
1/2 teaspoon basil<br />
1/4 teaspoon coriander seeds<br />
1/4 teaspoon yellow mustard<br />
seeds<br />
1/4 teaspoon black<br />
peppercorns<br />
1/4 teaspoon chili flakes<br />
4 cups white vinegar<br />
4 cups water<br />
2 Tablespoons kosher salt<br />
Prepare vegetables and put<br />
in a non-reactive bowl. Cover<br />
with ¼ cup kosher salt and<br />
enough water to cover. Let<br />
them soak at least four hours<br />
or overnight. To prepare the<br />
brine, bring the water, vinegar<br />
and salt to boil. Put spices<br />
into each of the jars. Rinse<br />
vegetables before dividing<br />
them up into the jars. Pack<br />
tightly and pour brine over.<br />
Process 20 minutes in a<br />
boiling water canner. When<br />
using, add some olive oil to the<br />
mix before serving. Makes 5 to<br />
6 pints.<br />
EASTERN IOWA FARMER PHOTO / BROOKE TILL<br />
Homemade giardiniera with some heat and crispy sweet pickles are<br />
two tasty condiments that go well with soup and sandwiches.<br />
118 EASTERN IOWA FARMER | SPRING 2024 eifarmer.com