Email to Cat      

Quick Confetti Pickles

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A beautiful pickle of cucumber, squash, and radishes, glowing with color and a bright lemony taste."

List of Ingredients

◦ 1 English cucumber (about 1 � pounds)
◦ 1 medium-size yellow squash (about 7 � ounces)
◦ � cup Ball� Salt for Pickling & Preserving, divided
◦ 2 (7-ounce) pink, purple, or red icicle radishes, or 10 standard-size radishes
◦ 1 long, slender carrot (about 2 � ounces), peeled
◦ 2 cups water
◦ 1 cup apple cider vinegar (5% acidity)
◦ � cup sugar
◦ 2 tablespoons lemon juice
◦ 1 teaspoon dill seeds
◦ 6 dill sprigs
◦ Ball� Pickle Crisp (optional)



Recipe

Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into ⅛-inch slices. Place in a colander in sink; sprinkle with 2 tablespoons salt, and toss gently. Let drain 30 minutes.

Meanwhile, cut radishes and carrot into ⅛-inch-thick slices; add to drained cucumber and squash, tossing well.

Bring water, next 4 ingredients, and remaining 2 tablespoons salt to a boil in a 1 �-quart stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Reduce heat to low, and simmer while filling jars.

Place 2 dill sprigs in a hot jar. Pack vegetables tightly in jar, leaving � inch headspace. Ladle hot pickling liquid over vegetables, leaving �-inch headspace. Add ⅛ teaspoon Ball� Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 3 (1-pint) jars



� Simple Switch:
You can mix up the assortment and quantity of vegetables, using more carrots, zucchini squash, tiny pickling cucumbers, or hakurei turnips.