Scene of the Brine (26 page)

Recipes

BRANDIED CHERRIES

MAKES ABOUT 6 HALF-PINT JARS

1 cup sugar

2 cups brandy

1 cup red wine

Zest of one orange, removed in large strips with a vegetable peeler

3 pounds sweet cherries, pitted

Combine the sugar, brandy, wine, and orange zest in a 6- to 8-quart preserving pan, bring to a boil, stirring to dissolve the sugar, and boil for 5 minutes.

Add the cherries and lower the heat to a simmer, stirring occasionally, until the cherries are tender (about 5 minutes).

Ladle the syrup and cherries into prepared, hot jars, leaving ¼" headspace and wiping the rims clean. Top each jar with a flat lid and ring, tightening to finger-tight.

Put the jars in a canning pot and cover with at least 1" of water. Boil for 5 minutes, then remove the jars and let sit undisturbed for 12 hours. Check that the lids have sealed (can't be pushed down). Any jars that have not sealed properly should be refrigerated immediately.

SPICY CARROT PICKLES

2 pounds carrots

5½ cups cider vinegar (5% acidity)

1 tablespoon pure kosher salt

3 tablespoons sugar

3 cinnamon sticks

3 bay leaves

8 dried hot chiles, stemmed

4 cloves garlic, sliced

4 sprigs thyme

1 to 2 teaspoons crushed red pepper flakes, to taste

½ teaspoon whole black peppercorns

½ small white onion, thinly sliced lengthwise

Scrub, trim, and peel the carrots; cut into sticks ½" thick and 4" long. Let sit in ice water.

Combine the vinegar, salt, sugar, cinnamon sticks, bay leaves, and 1 cup water in a wide, 6- to 8-quart preserving pan, and bring to a boil. Simmer for 5 minutes.

Add the carrots and cook for 8 to 10 minutes until tender-crisp.

Prepare jars and lids. While still hot, divide the chiles, garlic, thyme, red pepper flakes, and peppercorns among the jars.

Add the carrots to the jars, using tongs or a slotted spoon (don't pack too tightly), and loosely fill spaces with slivers of onion.

Ladle the pickling liquid into the jars, leaving ½" headspace, and remove any air bubbles with a chopstick. Wipe the rims clean, then top each jar with a flat lid and ring, tightening to finger-tight.

Put the jars in a canning pot and cover with 1" of water. Boil for 15 minutes, then remove the jars and let sit undisturbed for 12 hours. Check that the lids have sealed (can't be pushed down). Any jars that have not sealed properly should be refrigerated immediately.

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