Seasoning method from the following article (worth a read a there is good chemistry info behind using flaxseed oil over other forms of fat): http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

The Recipe for Perfect Cast Iron Seasoning

The basic idea is this: Smear a food-grade drying oil onto a cast iron pan, and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. So start with the right oil.

Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily. Check the expiration date to make sure it’s not already rancid. Buy an organic flaxseed oil. You don’t want to burn toxic chemicals into your cookware to leach out forever more. It’s a fairly expensive oil. I paid $17 for a 17 ounce bottle of cold-pressed, unrefined, organic flaxseed oil. As it says on the bottle, shake it before you use it.

Strip your pan down to the iron using the techniques I describe in my popover post. Heat the pan in a 200°F oven to be sure it’s bone dry and to open the pores of the iron a little. Then put it on a paper towel, pour a little flaxseed oil on it (don’t forget to shake the bottle), and rub the oil all over the pan with your hands, making sure to get into every nook and cranny. Your hands and the pan will be nice and oily.

Now rub it all off. Yup – all. All. Rub it off with paper towels or a cotton cloth until it looks like there is nothing left on the surface. There actually is oil left on the surface, it’s just very thin. The pan should look dry, not glistening with oil. Put the pan upside down in a cold oven. Most instructions say to put aluminum foil under it to catch any drips, but if your oil coating is as thin as it should be, there won’t be any drips.

Turn the oven to a baking temperature of 500°F (or as high as your oven goes – mine only goes to 450°F) and let the pan preheat with the oven. When it reaches temperature, set the timer for an hour. After an hour, turn off the oven but do not open the oven door. Let it cool off with the pan inside for two hours, at which point it’s cool enough to handle.

The pan will come out of the oven a little darker, but matte in texture – not the semi-gloss you’re aiming for. It needs more coats. In fact, it needs at least six coats. So again rub on the oil, wipe it off, put it in the cold oven, let it preheat, bake for an hour, and let it cool in the oven for two hours. The picture above was taken after six coats of seasoning. At that point it starts to develop a bit of a sheen and the pan is ready for use.

If you try this, you will be tempted to use a thicker coat of oil to speed up the process. Don’t do it. It just gets you an uneven surface – or worse, baked on drips. Been there, done that. You can’t speed up the process. If you try, you’ll mess up the pan and have to start over.

The reason for the very hot oven is to be sure the temperature is above the oil’s smoke point, and to maximally accelerate the release of free radicals. Unrefined flaxseed oil actually has the lowest smoke point of any oil (see this table). But the higher the temperature the more it will smoke, and that’s good for seasoning (though bad for eating – do not let oils smoke during cooking).

I mentioned earlier there’s a myth floating around that vegetable oils leave a sticky residue. If the pan comes out of the oven sticky, the cause is one of three things:

• You put the oil on too thick.
• Your oven temperature was too low.
• Your baking time was too short.

It’s possible to use a sub-optimal oil for seasoning, like Crisco or bacon drippings, and still end up with a usable pan. Many (most) people do this. But the seasoning will be relatively soft, not as nonstick, and will tend to wear off. If you want the hardest, slickest seasoning possible, use the right oil: flaxseed oil.

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Cast iron stripping method from the following article (ignore the “seasoning” section as the above method is her updated process): http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/

How to Strip Off an Old Cast Iron Finish

Removing the Crud

A good method is a self-cleaning oven, but there are some risks. There have been reports of the crud catching on fire inside the oven, which is locked during the cleaning cycle so you can’t open it and put out the fire. There is also a risk of warping the pan at self-cleaning temperatures, which are 900-950°F. Most of the time, neither of these bad things happen and it works great, but I don’t have a self-cleaning oven.

Next best is a lye bath, which cleans off crud and old seasoning, but not rust (that requires a second step). That was also a no-go for me due to the lack of a plastic tub, and my general fear of substances that could explode and kill me. But oven cleaner usually contains lye, and I thought I could handle oven cleaner.

Oven Cleaner Method

I put some cardboard down in the bathtub and laid the pan on the cardboard. Before spraying thoroughly on both sides, I suited up like an astronaut – long rubber gloves (double, thin latex underneath, in case there was a tear), double mask over my nose and mouth (one isn’t enough – you still breath vapors), and goggles over my eyes. This is not excessive precaution. I somehow got a drip of oven cleaner on my upper arm and it burned right through my skin. I flushed it very thoroughly in water and then dabbed on some yogurt since lye is base and yogurt is acid – that soothed it.

After thoroughly spraying the pan with oven cleaner, I popped it into a large, thick plastic bag, closed the bag tightly, and put it in a small plastic wash tub in the general vicinity of my radiator so heat could help it along (not on the radiator, of course, just near it). I waited 24 hours, then donned the gloves again and took a look. A rinse and a scrub told me it needed another dose. I again suited up like an astronaut, sprayed it down again, and put it back in the sealed plastic bag near the radiator.

Twenty-four hours later I looked again, and this time all the crud was gone. But the pan was covered in thick rust that went way beyond my scrubbing ability. I didn’t take a picture of the bottom of the pan, but even the letters on the bottom were encrusted with rust.

Removing the Rust

Removing crud from the pan is dangerous to you but not to the pan. Lye does not damage iron. Removing the rust is just the opposite. You remove rust with a 50/50 solution of distilled white vinegar and water. This is safe for you but can destroy iron if you leave it in there too long. (Electrolysis is a safer method for the pan because it removes rust as well as crud so you can skip this step.)

When you put a pan in a vinegar and water solution, it sort of simultaneously rusts and derusts. The vinegar will cause the excess rust to lift off the pan and bubble up, but when you take it out of the solution it instantly starts rusting because the iron is utterly unprotected. A very thin film of rust is unavoidable – you just oil the pan and wipe it off that way. Don’t leave the pan in the vinegar indefinitely waiting for it to come out perfectly gray. It never will.

You want to leave the pan in the vinegar for the shortest time possible, so check it frequently, and never leave it in the vinegar solution for more than 24 hours. I checked the pan every couple of hours. At about the 12 hour mark I dumped out the rusty solution and put in new, clean solution. A few hours later, no more rust was bubbling up from the pan so I figured it was done.

I removed it from the vinegar solution and scrubbed it down with washing soda (like baking soda, but much stronger) to make sure the vinegar was complete neutralized. Washing soda is base; vinegar is acid. Then I put it in a 200 degree oven to make sure it was bone dry. When I took it out, I oiled it all over with avocado oil. I’ll explain the reason for avocado oil in the next section.

I want to emphasize how important it is at this point to rinse all the vinegar off using washing soda to neutralize, thoroughly dry the pan, and then thoroughly oil it. Do not wait even 10 minutes to do this because the pan is already rusting and you must stop the process.

Roy Choi’s Mojo Pork Cubanos
Try to roast your own pork and buy nice bread for these Cuban sandwiches. But use supermarket-level ham, mustard, pickles and cheese.

• 6 thin slices baked ham
• 12 LG, thin slices Roy Choi’s Mojo Pork (recipe follows) or other cooked roast pork
• Melted butter, for brushing
• 2 LG white baguettes, each cut in 3 pieces (about 6 inch/15 cm), split lengthwise
• Yellow mustard, for brushing
• 6 thin slices Swiss cheese
• 12 long thin slices dill pickles

1. Heat panini/sandwich press over medium. Add ham and pork. Cook, turning once, until warmed and browned in spots, about 1 minute. Transfer to plate.
2. Generously butter cut sides of baguettes. Toast on press over medium until lightly browned, 1 to 2 minutes. Transfer to work surface. Layer bottom of buns with pork, ham, cheese and pickles. Brush inside of bun tops with mustard. Close sandwiches.
3. Generously butter outside of sandwiches. Place on press. Cook until cheese melts and outsides are browned and crispy, about 3 minutes.
4. (If you don’t have a press, use a large, cast-iron skillet or griddle. Top sandwiches with a large baking sheet weighed down with heavy cans or cast-iron skillet. Cook over medium for about 3 minutes per side.)
5. Let sandwiches stand 1 minute before cutting in half. Serve hot.

Makes 6.

Roy Choi’s Mojo Pork

• ⅔ C (160 mL) extra-virgin olive oil
• 1½ TBS (22 mL) finely grated orange zest
• ½ C (125 mL) fresh squeezed orange juice
• ½ C (125 mL) fresh lime juice
• 7 cloves garlic, minced or pressed
• ⅔ C (160 mL) lightly packed cilantro leaves, chopped
• ¼ C (60 mL) lightly packed mint leaves, chopped
• 1 TBS (15 mL) minced fresh oregano leaves
• 1 TSP (5 mL) ground cumin
• 1 TSP (5 mL) each: kosher salt + freshly ground black pepper
• 4 to 6 LB (1.8 to 2.7 kg) boneless pork shoulder (butt end)

1. Butterfly cut the pork shoulder into a single, flat even thickness (½” – 1″ thick) to allow the marinade to penetrate more deeply, and allow for even rolling and tying later.
2. In large bowl, whisk oil, orange zest, orange juice, lime juice, garlic, cilantro, mint, oregano, cumin, salt and pepper. Add pork. Turn until well coated all over. Transfer pork and marinade to large, resealable plastic bag. Place bag in bowl. Refrigerate, turning occasionally, 12 to 24 hours.
3. Discard marinade. Pork may be netted. If not, and if desired, tie with kitchen twine in 4 spots to form tight roll. Set pork, fat side up, on rack set in shallow roasting pan or on rimmed baking sheet.
4. Roast, uncovered, in preheated 425F (220C) oven 30 minutes; baste with pan juices. Reduce heat to 375F (190C). Roast, basting every half hour, until instant-read thermometer insert in centre registers 160F (71C), 90 to 120 minutes.
5. Transfer pork to cutting board. Cover loosely with foil. Let stand 30 minutes before discarding net or twine.
6. You can slice as desired and eat pork as is. Or, to use it for Roy Choi’s Mojo Pork Cubanos (previous recipe), slice as thinly as possible. You can also refrigerate until cold to make it easier to slice.

Makes about 16 to 20 servings.

• 1½ MED onions (minced fine)
• 15 cloves garlic (minced fine)
• 1½ LB carrots (minced fine)
• 8 OZ mushrooms (minced fine)
• 350 GR Italian-style breadcrumbs
• 2 LB ground pork (lean)
• 2 LB ground beef (90/10 or leaner)
• 2 LB ground turkey
• 3 egg yolks
• 1 TBS salt
• 1½ TSP black pepper

1. To make things simpler use a food processor to finely mince the onion, garlic, carrots and mushrooms.
2. Add all ingredients to a large bowl and mix thoroughly with gloved hands taking care not to over-mix as this will make the meatloaf dense and tough.
3. Either form one large loaf, or divide into 4 mini loaves of approximately 1½ LBS each (which can be placed in disposable foil bread-loaf trays and frozen, or formed in cling-wrap lined 2 LB bread-loaf pans, frozen, then removed and wrapped tightly in foil).
4. Bake until loaf reaches 165˚ in the center.

Size	Oven Temperature	Time
Mini Loaf	350°	1 hour and 15 minutes
Mini Loaf	400°	1 hour (cover for the first 30-40 minutes)

1½ LB jumbo shrimp with heads, unpeeled
½ C Worcestershire
2 TBS fresh lemon juice
2 TSP ground black pepper
2 TSP cracked black pepper
2 TSP Creole seasoning (Tony Chachere’s or similar)
1 TSP minced garlic
1½ C (3 sticks) cold unsalted butter, cubed
French bread

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning and garlic, and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.

Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly, adding more only when butter is melted. Remove skillet from heat.

Place shrimp in bowl and pour sauce over top. Serve with French bread for dipping.

Yields 4 appetizers or 2 entrees.

• 5 LB chicken leg quarters
• 1-2 LB carrots (sliced)
• 1 LB mushrooms (sliced) (optional)
• 4 TBS olive oil
• 1 MED onion (diced)
• 12 garlic cloves (minced)
• 1-2 sprigs of fresh rosemary
• 2 TBS dried rosemary (ground)
• 2 TSP paprika
• 1½ TSP kosher salt
• 1 TSP freshly ground pepper
• ½ C chicken broth
• ¼ C white wine

Optional

• 2 LB fingerling Yukon gold potatoes (halved)
• 1 TSP olive oil
• 1 TSP kosher salt
• ¼ TSP freshly ground pepper

NOTE: This recipe assumes you can put your slow cooker insert over direct heat for browning and sautéing, making this a “one pot” meal. If not, use a heavy skillet for sautéing and browning, and build the layers outlined below in your slow cooker insert as you go.

1. Remove the skin from the chicken and trim excess fat. Stir together the dried rosemary, paprika, salt and pepper. Rub the mixture over the chicken. Set aside.
2. If using potatoes, toss them with the oil, salt and pepper. Set aside.
3. Heat 1 TBS of olive oil over medium heat and sauté the onion until soft and clear. Set aside and toss with the carrots.
4. Heat the remaining olive oil over medium heat and sauté the garlic until golden brown. Set aside using a slotted spoon, reserving the oil in the pan (which now has a nice garlic flavor).
5. Allow the pan to pre-heat over medium-high heat, then brown half of the chicken in the reserved oil in the pan for 3 to 4 minutes on each side, or until deep golden brown. Set aside, reserving drippings in skillet. Repeat with the remaining chicken. Do not be tempted to skimp on the browning step.
6. Add broth, wine and set aside garlic to the reserved drippings in skillet and cook for 1 minute over medium heat, stirring to deglaze the bottom of the skillet. Pour all out and set aside.
7. If not using potatoes simply add the carrot and onions with the fresh rosemary to the bottom of pot, layer the mushrooms over the carrots, layer the chicken on top and pour the broth/wine/garlic mixture over the top of all. Cover and cook over low for 6-7 hours (4 hours on high if time is a factor).
8. If using potatoes add them in a layer between the mushrooms and chicken.

• 1 TBS olive oil
• 1½-2 LB smoked sausage (diced or cubed)
• 1½ LB ground beef or turkey
• 1½ LB ground pork
• ½ C green onions (~1 bunch) (chopped)
• 1½ LG onions (chopped)
• 3 LG bell peppers (chopped)
• 3 jalapeno peppers (chopped)
• 12 cloves garlic (minced)
• 1 LB mushrooms (sliced) (optional)
• 1 LB carrots (sliced) (optional)
• Salt/pepper to taste
• 2½ TBS chili powder
• 2 TSP paprika
• 2 TSP cayenne
• 1 TSP ground pequin chili peppers
• 1 TBS dry rub (Barbecue Dry Rub — Lear)
• 3 TBS dried parsley
• 2 TBS Worcestershire sauce
• 2 TBS BBQ Sauce
• 2 TBS ketchup
• 2 TBS apple cider vinegar
• 60 OZ petite diced tomatoes
• 30 OZ crushed tomatoes
• 6 OZ tomato paste (1 SM can)
• ½ LB dried kidney beans (rehydrated before cooking) (or 2 cans cooked kidney beans)
• ½ LB dried black beans (rehydrated before cooking) (or 2 cans cooked black beans)

1. In a heavy pot brown the sausage in the oil and set aside.
2. Brown the ground meats and set aside.
3. Sauté the green onion, onion, bell peppers and jalapeno peppers until the onions are mostly clear and soft, then add the garlic and continue to sauté for a few minutes more.
4. Return the meats to the pot along with the remaining ingredients, cover and simmer over medium heat for at least 1½-2 hours… longer if using rehydrated dried beans and they are not tender enough.
5. The chili will be ready to serve at this point, however the longer and slower you cook it, the better it will become. Reduce heat to very low and cook this for several hours, stirring frequently. 6 hours of slow cooking makes a thick, hearty, flavorful chili.
6. If it is becoming too thick, add chicken or beef broth to adjust the consistency, but not until near the end if possible. If it is too thin, allow to simmer without the lid to cook off some of the moisture. Check seasoning near the end and add salt or other flavors as needed.

Yields 6+ QT.

Dry Cure
The recipes below make enough for several uses and keeps indefinitely if stored in an airtight container. There are two recipes, one that uses standard sugar and one that uses powdered dextrose (typically found in the bulk/”health” isles of grocery stores, or at a home-brew store). They are both adequate, but the dextrose is preferred as it is less sweet and has a much finer texture, allowing it to dissolve more easily and provide a uniform distribution. The sugar recipe is being provided as a fallback in case dextrose is unavailable. Measurements are provided by weight for greater accuracy. Pink (or “curing”) salt can be found in the bulk/”health” isles of grocery stores, most likely the upscale ones.

These cures are perfect for what is called the “salt box method” of curing. This method means simply dredging the meat in plenty of dry cure on all sides, then gently shaking off the excess so that it has an even coating of cure.

Use ~3½ OZ/100 GR of this mixture for each 5 LB/2.25 KG meat.

Dry Cure – Dextrose (measurements by weight)
1 LB (450 GR) kosher salt
13 OZ (425 GR) powdered dextrose (aka “corn sugar”)
3 OZ (50 GR) pink salt (aka “curing salt”)

Dry Cure – Sugar (measurements by weight)
1 LB (450 GR) kosher salt
8 OZ (225 GR) sugar
2 OZ (50 GR) pink salt (aka “curing salt”)

Yields ~3½ C/725 GR if made with granulated sugar, 4½ C/950 GR if made with dextrose.

Tasso

5+ LB pork shoulder butt
~2 C (450 GR) dry cure

Seasoning (measurements by weight)
3 TBS (30 GR) white pepper
1½ TBS (15 GR) cayenne pepper
3 TBS (6 GR) dried marjoram
3 TBS (24 GR) ground allspice
3 TBS (25 GR) granulated garlic

1x spice mixture will cover 2 ~9lb pork shoulders. 2½x spice mixture will fill a 1 PT mason jar.

If using a bone-in pork shoulder, remove the bone and save for later use… great for adding flavor to a pot of beans! Slice the shoulder across the grain into 1″ thick slabs.

Add some dry cure to a shallow, narrow pan. Dredge the pork slabs in the dry cure, pressing into the cure to make it adheres to all surfaces, and shake off the excess. The surface of each piece should be coated with an even layer of cure. Add more dry cure to your pan as necessary, but dispose of any unused cure from the pan when done.

Place the dredged slabs into a deeper narrow pan in a single layer if possible. The cure will draw out a lot of moisture, so be sure your pan is deep enough to accommodate that without spilling over. Refrigerate, covered, for 4 hours.

Rinse the pork under cold water, brushing off any remaining dry cure, and pat dry with paper towels.

Combine the remaining ingredients, mixing well. Use a shaker to apply the spices evenly to all sides of the meat.

Hot-smoke the pork at 200°F to an internal temperature of 150°F (~3 hours). The tasso will keep for several weeks refrigerated, and for up to a year if vacuum sealed and stored in the freezer. It is recommended to divide the tasso into ½ – 1 LB portions before vacuum sealing and freezing for ease of use.

Yields five 14 OZ/350 GR slabs tasso ham.

Tasso by itself will be very peppery and spicy, but it is not intended to be eaten as is. Instead, it should be used as an ingredient in larger “wet” dishes like gumbo, red beans, etc. Cut into small pieces, added to these dishes and allowed to cook for a while, tasso will give up a nice smoky pork flavor as well as diffuse its pepperyness into the mix, diminishing it to a nice, interesting tingle.

A general guideline for use is 1 LB of tasso per 2 LB of red beans, or 4-5 QT of gumbo.

These recipes are adapted from the book Charcuterie: The Craft of Salting, Smoking and Curing, and are included here for my own personal ease of reference, as well as to add my own notes as I see fit.

• ½ MED sweet onion (halved, then Frenched into ⅛” slices)
• 2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
• 8 whole garlic cloves (smashed)
• 1¾ C white vinegar (5% acidity)
• 1¾ C cider vinegar (5% acidity)
• 3 C sugar
• 1⅓ TBS (⅓ per PT) yellow mustard seeds
• ½ TSP (⅛ per PT) turmeric
• ¼ TSP (1/16 per PT) ground cloves
• 1⅓ TSP (⅓ per PT) chili flakes
• 1 TSP (¼ per PT) Pickle Crisp (optional)
• 4 (1 per PT) dried hot chilies (arbol, cayenne or tobasco)

1. Divide the Pickle Crisp, garlic, onion, cucumber and dried chilies evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for 5-7 days before eating. Can be refrigerated for up to 3 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTES:

• Use 1 regular sized dried arbol, cayenne or tobasco pepper per PT jar, or 2 smaller if available. Use ?? pequin peppers per PT jar.
• If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, ground cloves, chile flakes, Pickle Crisp and dried chiles before adding the garlic, onions and cucumbers. Combine the water, vinegar and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

• ½ MED sweet onion (halved, then Frenched into ⅛” slices)
• 1 LB pickling cucumbers (sliced into quarters lengthways to make spears) (Kirby variety if available – small and bumpy)
• 1 LB very slender carrots, or mini carrots
• 8 whole garlic cloves (smashed)
• 1½ C water
• 2 C cider vinegar (5% acidity)
• 1½ C sugar
• 2 TSP kosher salt
• 1 TSP (¼ per PT) mustard seeds
• 1 TSP (¼ per PT) celery seeds
• 1⅓ TSP (⅓ per PT) chili flakes
• 1 TSP (¼ per PT) Pickle Crisp (optional)
• 4 (1 per PT) dried hot chiles (arbol, cayenne or tabasco)

1. Divide the Pickle Crisp, garlic, onion, cucumber and carrots and dried chilies evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for 5-7 days before eating. Can be refrigerated for up to 3 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTES:

• Use 1 regular sized dried arbol, cayenne or tabasco pepper per PT jar, or 2 smaller if available. Use ?? pequin peppers per PT jar.
• If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, celery seeds, chile flakes, Pickle Crisp and dried chiles before adding the garlic, onions, cucumbers and carrots. Combine the water, vinegar, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

• 2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
• 1 MED sweet onion (halved, then Frenched into ⅛” slices)
• 1 LG red bell pepper (stemmed, seeded, sliced into ⅛” strips)
• 8 whole garlic cloves (smashed)
• 2 C cider vinegar (5% acidity)
• 1½ C water
• 2 C sugar
• 1 TBS (¼ per PT) yellow mustard seeds
• 1 TSP (¼ per PT) turmeric
• ½ TSP (⅛ per PT) celery seeds
• ¼ TSP (1/16 per PT) ground cloves
• 1 TSP (¼ per PT) Pickle Crisp (optional)

1. Toss cucumbers, onions and bell pepper together. Divide the Pickle Crisp and garlic evenly into 4 sanitized PT jars with tight-fitting lids. Packing in as tightly as you can, add the vegetables to the jars, filling to within ¼” of the top of the jar.
2. Bring vinegar, sugar, water, mustard seeds, turmeric, celery seeds and ground cloves to a boil in a non-reactive heavy pot over medium-high heat and simmer for 4 full minutes to wake up the spice flavors. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, again filling to within ¼” of the top of the jar.
3. Let cool completely, then cover and refrigerate for 2 days before eating.
4. Can be refrigerated for up to 2 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, celery seeds, ground cloves and Pickle Crisp before adding the garlic, onions, bell pepper, and cucumbers. Combine the water, vinegar and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.