6 lamb shanks (about 12 ounces each)2 teaspoons kosher salt2 teaspoons freshly ground black pepper cup all-purpose flour3 tablespoons olive oil2 cups chopped onions cup chopped carrots cup chopped celery2 tablespoons minced garlic1 tablespoon finely chopped fresh rosemary leaves1 teaspoons chopped fresh thyme leaves2 tablespoons tomato paste2 cups dry red wineOne 28-ounce can Italian tomatoes, undrained, crushed with your hands3 to 4 cups chicken, veal, or lamb stock, or canned low-sodium chicken broth2 bay leavesCreamy Polenta (chapter "From the Mill") or Creamy Stone-Ground Grits (chapter "From the Mill"), for serving (optional)Gremolata (chapter "Out On the Range") for serving (optional) 1. Preheat the oven to 375F. Preheat the oven to 375F.

2. Season the lamb shanks on all sides with 2 teaspoons of the kosher salt and 2 teaspoons of the black pepper. Sprinkle the flour over the shanks, and shake them to remove any excess. Season the lamb shanks on all sides with 2 teaspoons of the kosher salt and 2 teaspoons of the black pepper. Sprinkle the flour over the shanks, and shake them to remove any excess.

3. Add the oil to a Dutch oven that is just large enough to hold the shanks in one layer, and heat it over high heat. Add the shanks and sear until well browned on all sides, about 8 minutes. Transfer the shanks to a platter. Add the oil to a Dutch oven that is just large enough to hold the shanks in one layer, and heat it over high heat. Add the shanks and sear until well browned on all sides, about 8 minutes. Transfer the shanks to a platter.

4. Add the onions, carrots, celery, the remaining teaspoon salt, and the remaining teaspoon pepper to the Dutch oven, and cook, stirring, until the vegetables are wilted and golden brown around the edges, about 6 minutes. Add the garlic, rosemary, and thyme, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Then add the wine and cook, stirring to loosen any brown bits on the bottom and sides of the pan, until the wine has reduced by about half, about 5 minutes. Add the onions, carrots, celery, the remaining teaspoon salt, and the remaining teaspoon pepper to the Dutch oven, and cook, stirring, until the vegetables are wilted and golden brown around the edges, about 6 minutes. Add the garlic, rosemary, and thyme, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Then add the wine and cook, stirring to loosen any brown bits on the bottom and sides of the pan, until the wine has reduced by about half, about 5 minutes.

5. Return the shanks to the pot and add the tomatoes, stock, and bay leaves. Bring to a boil, cover the pot, and place it in the oven. Bake until the shanks are fork-tender, turning them once or twice to ensure even tenderness, 2 to 2 hours. Return the shanks to the pot and add the tomatoes, stock, and bay leaves. Bring to a boil, cover the pot, and place it in the oven. Bake until the shanks are fork-tender, turning them once or twice to ensure even tenderness, 2 to 2 hours.

6. Remove the pot from the oven and carefully transfer the shanks to a serving platter. Tent the shanks loosely with aluminum foil to keep warm. Remove the pot from the oven and carefully transfer the shanks to a serving platter. Tent the shanks loosely with aluminum foil to keep warm.

7. Remove and discard the bay leaves. Place the Dutch oven over high heat and cook until the braising liquid has reduced to a thick gravy consistency, 5 to 10 minutes. Remove and discard the bay leaves. Place the Dutch oven over high heat and cook until the braising liquid has reduced to a thick gravy consistency, 5 to 10 minutes.

8. Serve the lamb shanks in wide, shallow bowls, over polenta or grits if desired, with the sauce ladled over the top. Garnish with Gremolata to taste if desired. Serve the lamb shanks in wide, shallow bowls, over polenta or grits if desired, with the sauce ladled over the top. Garnish with Gremolata to taste if desired.

6 servings

Grilled Sausages with Homemade Mustard Visit your local butcher, or the sausage maker at your local farmer's market, and select your favorite mix of sausages. Grill 'em up and serve 'em with Emeril's Sauerkraut (chapter "Home Economics: Preserving the Harvest") and the Homemade Mustard, and you're in for a real manly-man treat!

5 pounds a.s.sorted fresh sausages (seafood, andouille, merguez, Italian, chicken, pork) cup olive oilHomemade Mustard, for serving (chapter "Out On the Range") 1. Preheat the grill to medium-high. Preheat the grill to medium-high.

2. Drizzle the sausages with the oil, place them on the grill, and grill for 7 minutes. Then turn them over and cook for another 7 minutes. (Cooking times will vary based on the type of sausage; they are cooked through when the juices run clear when the sausages are pierced with the tip of a knife.) Drizzle the sausages with the oil, place them on the grill, and grill for 7 minutes. Then turn them over and cook for another 7 minutes. (Cooking times will vary based on the type of sausage; they are cooked through when the juices run clear when the sausages are pierced with the tip of a knife.) 4 servings

Homemade Mustard Who knew that making your own mustard could be so easy and delicious? Be forewarned: fresh mustard can have a bit more of a kick to it than many store-bought mustards (in a horseradish-y kind of way). This mellows as the mustard ages.

3 tablespoons whole yellow mustard seeds2 tablespoons whole brown mustard seeds1/3 cup dry white wine1/3 cup white wine vinegar1 shallot, minced (about 2 tablespoons)Pinch of ground allspice1 teaspoon salt teaspoon freshly ground white pepper 1. Combine all the ingredients in a nonreactive bowl, and refrigerate covered, overnight. Combine all the ingredients in a nonreactive bowl, and refrigerate covered, overnight.

2. Transfer the mustard mixture to a blender, and process until the mustard has the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks. Transfer the mustard mixture to a blender, and process until the mustard has the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks.

cup

Home Economics: Preserving the Harvest

General Guidelines for Home Preserving and Processing The main objective of preserving is to prevent unwanted growth (such as yeast, mold, and bacteria) from ruining the harvested fruit or vegetable so that you can enjoy your favorite foods throughout the seasons. This is especially helpful when you have harvested more than you know what to do with. If you have ever been fortunate enough to be in this situation, then preserving is for you. Before getting started, though, it is extremely important to read these guidelines on washing, sterilizing, filling, and processing jars. We have a.s.sembled a few basic tips for you here, but if you really want to get into canning and preserving, we recommend that you invest in a detailed canning and preserving manual. There are several wonderful such guides available; we personally love the one put out by the Ball canning company. It is an extraordinarily detailed reference, very helpful to have on hand.

Washing the jars Make sure the jars are in perfect condition-no cracks or chips. Select the size jars you need for your project. You may need half-pint, pint, or quart size, depending on what you're making. You may need wide-mouth (for large things such as whole beets) or narrow-mouth (for something like chutney).

Make sure the lids and bands fit and are not corroded. Wash the jars and lids in hot, soapy water, rinse them thoroughly with hot water, and leave them out to air-dry on clean kitchen towels. If you are going to be heat processing your preserves for storage, do not use lids that have been used before.

Sterilizing the jars Oven method Preheat the oven to 225F. Place folded towels on a baking sheet to create a cushion. Lay the washed jars on their sides on the towels, and shortly before you plan to fill them, heat the jars in the oven for at least 30 minutes.

Bring a small saucepan of water to a simmer, and then remove it from the heat. Drop in the jar lids, cover the pan, and let the lids warm for at least 10 minutes. The lids should not be removed until you are ready to close the jars. It is best, and certainly easiest, to use a magnetic lid lifter to retrieve the lids from the hot water.

Boiling method Set a rack in a large pot and fill the pot with hot water. Using tongs or a jar lifter, place four clean jars on the rack, filling the jars with water and s.p.a.cing them 1 inch apart. There should be 1 to 2 inches of water covering the jars. Cover the pot with a lid, bring the water to a boil over high heat, and boil the jars for 10 minutes. Turn off the heat. Remove the sterilized jars from the hot water and set them upside down on a clean paper towel to drain briefly.

Bring a small saucepan of water to a simmer, and then remove it from the heat. Drop in the jar lids, cover the pan, and let the lids warm for at least 10 minutes. The lids should not be removed until you are ready to close the jars. It is best, and certainly easiest, to use a magnetic lid lifter to retrieve the lids from the hot water.

At this point, the jars and lids are sterilized. Now follow the particular recipe directions precisely, because the processing methods vary from one recipe to the next. For instance, some recipes require heat processing after the jars have been filled. Other recipes are for foods that do not require heat processing, and can be stored for shorter lengths of time.

Filling the jars Turn the sterilized jars right side up. Pack the pickling/preserving ingredients/mixture in the jars. This is best done using a canning funnel-it helps keep the tops of the jars clean, which is extremely important in ensuring a proper seal later. Ladle the hot brine (if pickling) into the jars, leaving a -inch heads.p.a.ce. Sweet mixtures that are not acidic, such as jams and jellies, usually require a -inch heads.p.a.ce. Wipe the rims clean with a damp paper towel, affix the lids, seal with the rings, and tighten. When filling the jars with hot liquids, the lids will seal (pop) as the jars and their contents cools. If you are not processing, refrigerate the jars once they have cooled. Generally jars that have not been heat processed will have a 4- to 6-month shelf life.

Processing the ingredients Using the jar lifter, return the filled and sealed jars to the pot of hot water that you used to sterilize the jars. There should be 1 to 2 inches of water to cover the jars. Cover the pot with a lid, bring the water to a gentle boil, and process for the length of time indicated in the recipe, usually between 10 and 15 minutes. Carefully remove the jars and set them aside to cool in a dark place. The lids will "pop" as the jars cool. Any jars whose lids do not seal properly should be refrigerated once cool and then enjoyed within 2 weeks. The shelf life for unopened processed jars is typically 1 year if stored in a cool, dark place. (Refrigerate the jars promptly after opening.)

Green Tomato Piccalilli This tomato relish is one way to enjoy green tomatoes year-round. Spoon it over hot dogs, use it as a garnish for red beans and rice or baked beans, or serve it as a condiment on a cheese plate.

3 pounds green tomatoes, cored and cut into -inch dice4 medium onions, chopped cup kosher salt2 red bell peppers, seeded and finely chopped1 cups packed light brown sugar cup granulated sugar2 cups distilled white vinegar1 cup cider vinegar2 cinnamon sticks (3 inches each)1 tablespoon whole yellow mustard seeds1 teaspoon ground allspice teaspoon crushed red pepper teaspoon ground cloves 1. In a large gla.s.s bowl, or other nonreactive container, layer the diced tomatoes and the onions, sprinkling the kosher salt between the layers. You should have used all of the salt by the time you have finished layering the tomatoes and onions. Cover with plastic wrap and refrigerate overnight. In a large gla.s.s bowl, or other nonreactive container, layer the diced tomatoes and the onions, sprinkling the kosher salt between the layers. You should have used all of the salt by the time you have finished layering the tomatoes and onions. Cover with plastic wrap and refrigerate overnight.

2. Drain the tomatoes and onions, and rinse them briefly under cool running water. Place them in a large enameled or other nonreactive saucepan, add all the remaining ingredients, and bring to a boil. Reduce the heat to low and simmer until the vegetables are very tender, about 30 minutes. Drain the tomatoes and onions, and rinse them briefly under cool running water. Place them in a large enameled or other nonreactive saucepan, add all the remaining ingredients, and bring to a boil. Reduce the heat to low and simmer until the vegetables are very tender, about 30 minutes.

3. Remove the pan from the heat and discard the cinnamon sticks. Spoon the relish into hot sterilized jars, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes. Remove them from the hot water bath and set them aside to cool. Remove the pan from the heat and discard the cinnamon sticks. Spoon the relish into hot sterilized jars, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes. Remove them from the hot water bath and set them aside to cool.

4. Store the jars in a cool, dark place for up to 1 year. (Any jars that do not seal should be refrigerated promptly and the piccalilli enjoyed within 2 months.) Store the jars in a cool, dark place for up to 1 year. (Any jars that do not seal should be refrigerated promptly and the piccalilli enjoyed within 2 months.) 2 quarts

Spicy Tomato Jam This spicy jam is the perfect thing to make in the deep of summer when everyone has ripe tomatoes to spare. It's great with grilled chicken or pork, and is also nice alongside cheese and crackers. Or try a dollop with crispy fried oysters or on top of a simple grilled burger. . . . It's very intensely flavored-a little goes a long way.

4 cups peeled, seeded, and chopped ripe tomatoes (2 to 3 pounds tomatoes)2 lemons, peel cut entirely away and discarded, seeds removed, flesh finely chopped1 cups sugar2 tablespoons minced fresh ginger teaspoon crushed red pepper2 pinches salt 1. Combine all the ingredients in a medium saucepan and bring to a boil. Lower the heat to a brisk simmer and continue to cook, periodically skimming off any foam that forms on the surface and stirring frequently, until a thick, jamlike consistency is achieved and most of the liquid has evaporated, 30 to 35 minutes. (Stir more frequently during the last 10 minutes so the jam does not burn on the bottom of the pan.) Combine all the ingredients in a medium saucepan and bring to a boil. Lower the heat to a brisk simmer and continue to cook, periodically skimming off any foam that forms on the surface and stirring frequently, until a thick, jamlike consistency is achieved and most of the liquid has evaporated, 30 to 35 minutes. (Stir more frequently during the last 10 minutes so the jam does not burn on the bottom of the pan.) 2. Transfer the jam to hot sterilized jars, filling the jars to within inch from the top, and attach the lids and rings. Transfer the jam to hot sterilized jars, filling the jars to within inch from the top, and attach the lids and rings.

3. Once they have cooled, store the jars in the refrigerator for up to 4 months. (Alternatively, place the jam in covered nonreactive containers and store in the refrigerator for up to 2 weeks.) Once they have cooled, store the jars in the refrigerator for up to 4 months. (Alternatively, place the jam in covered nonreactive containers and store in the refrigerator for up to 2 weeks.) 1 generous pint, two 8-ounce jars

Homemade Hot Sauce This recipe can be modified to use whatever type of chiles you like. The flavor, and the heat level, will vary greatly depending on the chiles you use. Talk about kickin' it up a notch-how you want to do it depends on you! Made with red Fresno peppers, the sauce is piquant with a full-bodied richness. Made with the jalapenos, it is very spicy, yet still full of depth. Many times the fieriness of the sauce will depend not only on the species of pepper but on the peppers themselves. If you are adventurous, just go for it: taste, and decide on your favorite for yourself. If you want a mild chile sauce, remove some or all of the seeds from the peppers before proceeding.

2 teaspoons vegetable oil10 ounces fresh red Fresno chiles or jalapenos, stemmed and cut crosswise into -inch-thick slices (see Note)6 cloves garlic, smashed cup thinly sliced onions cup chopped carrots1 teaspoons salt2 cups water cup chopped fresh cilantro leaves and stems1 cup distilled white vinegar 1. Heat the oil in a small saucepan over high heat. Add the chiles, garlic, onions, and carrots. Add the salt. Cook the peppers in the pan for 5 minutes; it is okay if they blister or blacken, stirring as needed. Heat the oil in a small saucepan over high heat. Add the chiles, garlic, onions, and carrots. Add the salt. Cook the peppers in the pan for 5 minutes; it is okay if they blister or blacken, stirring as needed.

2. Add the water and cilantro, and reduce the heat to medium-high. Cook for 20 minutes, or until the peppers are soft and almost all of the liquid has evaporated. (Note: This should be done in a very well ventilated area!) Remove the pan from the heat and allow the peppers to cool to room temperature. Add the water and cilantro, and reduce the heat to medium-high. Cook for 20 minutes, or until the peppers are soft and almost all of the liquid has evaporated. (Note: This should be done in a very well ventilated area!) Remove the pan from the heat and allow the peppers to cool to room temperature.

3. Transfer the mixture to a food processor or blender, and puree for 15 seconds. While the machine is still running, add the vinegar in a steady stream, continuing to puree on high speed until smooth, about 1 minute. Transfer the sauce to a sterilized pint jar, bottles, or other container. Cover and refrigerate for up to 6 months. Transfer the mixture to a food processor or blender, and puree for 15 seconds. While the machine is still running, add the vinegar in a steady stream, continuing to puree on high speed until smooth, about 1 minute. Transfer the sauce to a sterilized pint jar, bottles, or other container. Cover and refrigerate for up to 6 months.

Note: If you are a fan of poblano peppers, subst.i.tute 6 ounces roasted poblanos (about 2 peppers) and 6 ounces jalapenos for the 10 ounces of chiles above. (See chapter "Leafy Greens" for roasting instructions.) About 2 cups

Watermelon Rind Crisp Sweet Pickles This is a delightfully sweet treat, hitting all of your taste buds and playing your palate with different spice notes. You'll have plenty of watermelon rind from the summer months, so why not give it a try?

6 cups cold water1/3 cup pickling salt6 cups peeled watermelon rind (white and light pink part only), cut into -inch cubes2 cups ice cubes4 cups sugar2 cups distilled white vinegar2 cups water4 cinnamon sticks (3 inches each)2 bay leaves1 tablespoon whole yellow mustard seeds1 tablespoon whole coriander seeds1 teaspoon whole allspice berries teaspoon whole cloves 1. In a large bowl, whisk together the cold water and pickling salt. Place the watermelon rind in another large nonreactive mixing bowl, and pour the salt-water mixture over it. Add the ice cubes, transfer to the refrigerator, and let sit for at least 6 hours or overnight. In a large bowl, whisk together the cold water and pickling salt. Place the watermelon rind in another large nonreactive mixing bowl, and pour the salt-water mixture over it. Add the ice cubes, transfer to the refrigerator, and let sit for at least 6 hours or overnight.

2. Drain the watermelon rind and rinse it thoroughly under cold running water. Transfer it to a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until fork-tender, 10 to 15 minutes. Do not overcook. Drain, and set aside. Drain the watermelon rind and rinse it thoroughly under cold running water. Transfer it to a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until fork-tender, 10 to 15 minutes. Do not overcook. Drain, and set aside.

3. Combine all the remaining ingredients in a large pot, and bring to a boil. Reduce the heat to a low simmer and cook for 10 minutes. Then add the drained watermelon rind and cook for about 1 hour, or until the rind is almost completely translucent. Combine all the remaining ingredients in a large pot, and bring to a boil. Reduce the heat to a low simmer and cook for 10 minutes. Then add the drained watermelon rind and cook for about 1 hour, or until the rind is almost completely translucent.

4. Divide the watermelon rind between two sterilized pint canning jars, and add enough pickling liquid to cover the rind by at least inch. Add a cinnamon stick to each jar. There should be at least -inch heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes. Divide the watermelon rind between two sterilized pint canning jars, and add enough pickling liquid to cover the rind by at least inch. Add a cinnamon stick to each jar. There should be at least -inch heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes.

5. Remove the jars from the hot water and let them cool. The jars should seal as they cool. Any jar that does not seal properly should be refrigerated and the pickles consumed within 2 weeks. Remove the jars from the hot water and let them cool. The jars should seal as they cool. Any jar that does not seal properly should be refrigerated and the pickles consumed within 2 weeks.

6. Watermelon pickles will keep, stored in a cool dark place, for up to 1 year. Watermelon pickles will keep, stored in a cool dark place, for up to 1 year.

2 pints

Emeril's Sauerkraut When there's cabbage, make sauerkraut. Of course it's fresher and more flavorful if you do it yourself! You'll never buy it again. It's easy: shred the cabbage, salt it, press it, and allow it to ferment in a cool dark place. That's it. A natural preserving process ensues. What's important is that you place enough weight on top of the cabbage so that it exudes enough liquid to cover.

5 pounds cabbage, cored and shredded5 tablespoons kosher salt1 cups thinly sliced red onion (about half an onion)4 cloves garlic, thinly sliced (about cup)2 jalapenos, thinly sliced (about cup) 1. In a 6-quart enameled pot or other nonreactive container, such as a crock or a large gla.s.s container, layer the ingredients: cabbage, salt, onion, garlic, and jalapeno. Repeat this three or four more times, ending with a layer of cabbage and salt. Press it with your hands. The salt will begin to extract juices from the cabbage, and it will wilt. After a few minutes, all of the cabbage will fit. Place a piece of cheesecloth over the top, invert a plate or other flat surface on top of the cheesecloth, and press it down again. In a 6-quart enameled pot or other nonreactive container, such as a crock or a large gla.s.s container, layer the ingredients: cabbage, salt, onion, garlic, and jalapeno. Repeat this three or four more times, ending with a layer of cabbage and salt. Press it with your hands. The salt will begin to extract juices from the cabbage, and it will wilt. After a few minutes, all of the cabbage will fit. Place a piece of cheesecloth over the top, invert a plate or other flat surface on top of the cheesecloth, and press it down again.

2. Weight the cabbage with a 5-pound brick wrapped in plastic wrap or with another heavy object set over the plate. Once the cabbage has shrunk enough, cover the container. Allow the cabbage to sit in a cool place (65 to 70F) for 2 to 3 days to begin fermentation. Weight the cabbage with a 5-pound brick wrapped in plastic wrap or with another heavy object set over the plate. Once the cabbage has shrunk enough, cover the container. Allow the cabbage to sit in a cool place (65 to 70F) for 2 to 3 days to begin fermentation.

3. Check the cabbage. There should be enough liquid to cover. It should smell wonderfully aromatic and be absent of any browned shreds. Leave the cabbage to ferment further, for a total time of 2 weeks. Check the cabbage. There should be enough liquid to cover. It should smell wonderfully aromatic and be absent of any browned shreds. Leave the cabbage to ferment further, for a total time of 2 weeks.

4. Transfer the sauerkraut and its juices to sterilized pint jars or other containers, attach the lids and rings, and refrigerate for up to 6 weeks. Transfer the sauerkraut and its juices to sterilized pint jars or other containers, attach the lids and rings, and refrigerate for up to 6 weeks.

4 pints

Spicy Pickled Okra In Louisiana, many folks enjoy pickled okra on relish trays and as garnishes for their favorite c.o.c.ktails. This tasty snack makes a mean stirrer for a spicy b.l.o.o.d.y mary or martini! Try to get young, small okra, since they will be very tender and will also fit nicely into the canning jars.

2 pounds fresh young okra (2- to 3-inch pods)Ice water5 cups distilled white vinegar6 tablespoons kosher salt8 cloves garlic16 fresh hot peppers, such as Tabasco or Serrano cup whole yellow mustard seeds 1. Wash the okra under cold running water. Trim the stem ends, leaving at least 1/3 inch of the cap intact. Soak the okra in ice water to cover for 1 hour. Wash the okra under cold running water. Trim the stem ends, leaving at least 1/3 inch of the cap intact. Soak the okra in ice water to cover for 1 hour.

2. Drain the okra and pat it dry. Divide the okra among four or five sterilized pint canning jars, inserting the okra cap side down. Drain the okra and pat it dry. Divide the okra among four or five sterilized pint canning jars, inserting the okra cap side down.

3. Bring the vinegar, salt, garlic, hot peppers, and mustard seeds to a boil in a large nonreactive pot. Reduce the heat and simmer for 5 minutes. Bring the vinegar, salt, garlic, hot peppers, and mustard seeds to a boil in a large nonreactive pot. Reduce the heat and simmer for 5 minutes.

4. Divide the peppers, garlic cloves, and mustard seeds evenly among the jars of okra. Cover with the hot pickling liquid by at least inch, leaving at least inch of heads.p.a.ce. Make sure there are no air bubbles in the jars, wipe the rims clean, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes. Divide the peppers, garlic cloves, and mustard seeds evenly among the jars of okra. Cover with the hot pickling liquid by at least inch, leaving at least inch of heads.p.a.ce. Make sure there are no air bubbles in the jars, wipe the rims clean, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes.

5. Remove the jars from the hot water and let them cool. The jars should seal as they cool. Store the jars in a cool, dark place for up to 1 year. (Any jars that do not vacuum-seal properly should be refrigerated and the pickles consumed within 2 weeks.) Allow the pickles to mature for at least 4 weeks before consuming. Remove the jars from the hot water and let them cool. The jars should seal as they cool. Store the jars in a cool, dark place for up to 1 year. (Any jars that do not vacuum-seal properly should be refrigerated and the pickles consumed within 2 weeks.) Allow the pickles to mature for at least 4 weeks before consuming.

Four or five 1-pint jars

Pickled Green Beans When there's an abundance of fresh green beans in the market or in the garden, pickle 'em. If you have a dried hot pepper, go ahead, live a little, and stick it in the jar too.

3 cups water1 cups white wine vinegar2 tablespoons pickling salt2 tablespoon sugar teaspoon crushed red pepper1 pounds fresh green beans, rinsed, patted dry, and trimmed to fit in the jars cup thinly sliced sweet onion, such as Texas 1015 or Vidalia4 cloves garlic, smashed 1. Combine the water, vinegar, salt, sugar, and crushed red pepper in a small saucepan, and bring to a boil. Reduce the heat to low and simmer for 2 minutes. Combine the water, vinegar, salt, sugar, and crushed red pepper in a small saucepan, and bring to a boil. Reduce the heat to low and simmer for 2 minutes.

2. Pack the beans, onion, and garlic evenly in four sterilized pint jars. Ladle the hot brine into the jars, leaving inch of heads.p.a.ce. Wipe the rims of the jars clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 15 minutes. Pack the beans, onion, and garlic evenly in four sterilized pint jars. Ladle the hot brine into the jars, leaving inch of heads.p.a.ce. Wipe the rims of the jars clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 15 minutes.

3. Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow 2 weeks before opening. (Any jars that do not seal properly should be promptly refrigerated and the beans consumed within 1 month.) Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow 2 weeks before opening. (Any jars that do not seal properly should be promptly refrigerated and the beans consumed within 1 month.) 4 pints

Kosher-Style Dill Pickles Cold and crispy garlicky pickle slices made from farm-fresh cuc.u.mbers.

1 pounds fresh pickling cuc.u.mbers, such as Kirby6 sprigs fresh dill3 cups water1 cup distilled white vinegar2 tablespoons kosher salt9 cloves garlic, smashed2 bay leaves, crumbled1 teaspoon dried dill weed or dill seeds teaspoon black peppercorns teaspoon whole fennel seeds 1. Trim off the stem ends of the cuc.u.mbers, and slice them into -inch-thick rounds. Divide the cuc.u.mber slices evenly among three pint jars or other nonreactive containers of similar size. Add 2 dill sprigs to each container. Trim off the stem ends of the cuc.u.mbers, and slice them into -inch-thick rounds. Divide the cuc.u.mber slices evenly among three pint jars or other nonreactive containers of similar size. Add 2 dill sprigs to each container.

2. Combine all the remaining ingredients in a small saucepan, and bring to a boil. Then reduce the heat to a simmer and cook for 5 minutes. Combine all the remaining ingredients in a small saucepan, and bring to a boil. Then reduce the heat to a simmer and cook for 5 minutes.

3. Ladle the hot brine over the cuc.u.mbers, being sure to get 3 cloves of garlic into each container. Set the jars aside, uncovered, to cool for 1 hour at room temperature. Refrigerate the jars for 1 hour. Then cover and store in the refrigerator for up to 3 months. Ladle the hot brine over the cuc.u.mbers, being sure to get 3 cloves of garlic into each container. Set the jars aside, uncovered, to cool for 1 hour at room temperature. Refrigerate the jars for 1 hour. Then cover and store in the refrigerator for up to 3 months.

3 pints

Portuguese Pickled Onions This recipe is inspired by the little onions jarred by my good friends over at Star Pickling in Swansea, Ma.s.sachusetts. Couldn't get their secret recipe, but that doesn't keep me from making 'em. These are next best!

2 pounds very small boiling onions, soaked in hot water for 10 minutes (for easier peeling) and peeled2 cups water2 cups distilled white vinegar2 tablespoons pickling salt2 tablespoons sugar2 tablespoons whole yellow mustard seeds1 teaspoons crushed red pepper15 medium bay leaves 1. Bring a small pot of salted water to a boil over high heat. Add the peeled onions, remove the pot from the heat, and let steep for 3 minutes. Drain, and set the onions aside. Bring a small pot of salted water to a boil over high heat. Add the peeled onions, remove the pot from the heat, and let steep for 3 minutes. Drain, and set the onions aside.

2. In another small pot, combine the water, vinegar, salt, sugar, mustard seeds, crushed red pepper, and bay leaves. Bring to a boil. Then reduce the heat to low and simmer for 10 minutes. In another small pot, combine the water, vinegar, salt, sugar, mustard seeds, crushed red pepper, and bay leaves. Bring to a boil. Then reduce the heat to low and simmer for 10 minutes.

3. Divide the onions evenly among four sterilized wide-mouth pint jars. Ladle the hot brine into the jars, dividing the bay leaves evenly, leaving inch of heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes. Divide the onions evenly among four sterilized wide-mouth pint jars. Ladle the hot brine into the jars, dividing the bay leaves evenly, leaving inch of heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 10 minutes.

4. Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow at least 5 days before serving. Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow at least 5 days before serving.

4 pints

Herbed Oil Do it yourself instead of buying herbed oils. It'll be better. It'll be fresher. Drizzle over everything. Make gifts for everyone.

1 quart McEvoy Ranch Traditional Blend olive oil or other good-quality olive oil1 bunch (about 5 sprigs) fresh rosemary2 sprigs fresh oregano2 sprigs fresh thyme teaspoon crushed red pepper 1. Combine all the ingredients in a medium saucepan, and bring to a simmer. Immediately remove the pan from the heat and allow the herbs and spices to steep in the hot oil for 20 minutes. Combine all the ingredients in a medium saucepan, and bring to a simmer. Immediately remove the pan from the heat and allow the herbs and spices to steep in the hot oil for 20 minutes.

2. Strain the oil or leave the herbs and spices in it, and store it in clean gla.s.s bottles. Use within 1 month. Strain the oil or leave the herbs and spices in it, and store it in clean gla.s.s bottles. Use within 1 month.