July 17, 2015 - 05:40 PM / 05:55 PM
Demonstration led by Greg Andrews.
Chef and Co-owner The Supper at The Greensburg Train Station and The Pickled Chef
After opening our Farm To Table restaurant in June of 2010, in order to celebrate the wonder farms and artisanal products in Westmoreland and the surrounding counties, we were often asked by our guest if they could purchase the condiment and pickled items we served regularly on our menu. We took that encouragement and started The Pickled Chef in 2014. Inspired by my work across the country, from growing up in Texas, to working in San Francisco, Hawaii, Florida, Memphis, New York City and Pennsylvania, I took influences from those regions and have built a line of Perfectly Preserved Farm Fresh Foods, featuring old school, classic recipes and also new twist on tried and true pickles, sauces and condiments. We sell our wares at local Farmers’ Markets, The Supper Club and will be expanding into local specialty markets and grocery stores.
5 cs finely chopped cabbage (about 1-1/2 med heads)
4 cs chopped cored green tomatoes, unpeeled (about 8 medium)
1-1/2 cs chopped onions (about 2 medium)
1 c chopped seeded red bell pepper (about 1 large)
1 c chopped seeded green bell pepper (about 1 large)
3 T salt
1/4 c pickling spice
4 T coarsely chopped gingerroot
2 T mustard seeds
3 c white vinegar
1-3/4 c water
1 c granulated sugar
2 t ground turmeric
6 to 7 ½ pint jars
Combine cabbage, green tomatoes, onions, red and green peppers and salt in a large glass or stainless steel bowl. Cover and let stand in a cool place for 12 hours or overnight. Transfer to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid. Set aside. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Tie the pickling spice, gingerroot and mustard seeds in a square of cheesecloth creating a spice bag. Combine drained cabbage mixture, vinegar, water, sugar, turmeric and spice bag in a large stainless steel saucepan. Cover and bring to a boil over medium-high heat. Uncover and boil for 5 minutes, stirring frequently. Reduce heat and boil gently, stirring frequently, for 1 hour, until thickened to the consistency of a thin commercial relish, about 20 minutes. Discard spice bag. Ladle hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process the jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.