Farmer's Market Pickles Summer Vegetables

KNOXVILLE, Tenn. (WVLT)-- Learn how to can and pickle your favorite summer vegetables this year at the Market Square Farmer's Market. Try a quick and easy recipe and join a free workshop to learn more.

The Market Square Farmer's Market is just one of the 25 farmer's markets in the nation that has been awarded with a canning grant. Therefore, they are holding workshops through out the summer where you can learn more.

The first workshop is this Saturday June 4th where you can learn to make Strawberry Jam at 10:00, Strawberry Syrup at 11:00 and Strawberries in Syrup at 12:00. The sessions are free and open to the public.

If you want to try pickling on your own; here's the two recipes we made this morning.

Sesame-Ginger Spring Vegetables

Yield: 1 qt.
1/2 lb. Snow Peas, stems removed
2 bulbs kohlrabi, peeled and cubed
3 small carrots, peeled and sliced
1 tsp. sesame oil
1 1/4 C. rice vinegar
1 1/4 C. Water
1 Tbsp. sugar
1 Tbsp. salt
4 garlic cloves, peeled and sliced
1 Tbsp. Ginger
1 Tbsp.Sesame Seeds
1 tsp.- 3 tsp. hot pepper flakes (optional)

1. Place the snow peas and kohlrabi in a 1 qt. mason jar. Add the ginger, sesame seeds, garlic and hot peppers (optional).
2. In a saucepan, combine the oil, vinegar, sugar and salt and bring to a boil, stirring. Once sugar and salt are dissolved, remove from heat and add the cold water. Once completely cooled, cover the snow peas with the brine. Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 2 weeks to brine, before consuming.

Dilly-Spiced Spring Onions
Yield: 1/2 pt.

5 spring onions, finely chopped
1/4 C. white wine vinegar
1/4 C. water 1 tsp. kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 tsp. sugar
2 garlic cloves, peeled and sliced
2 hot peppers, whole or 1 tsp. dried cayenne powder
1 Tbsp. dill, chopped

1. Place the onions in a small mason jar. add the garlic, peppers (or cayenne) and dill.
2. In a saucepan, combine the vinegar, water, salt and sugar in a small saucepan and bring to a boil. Let cool to warm, and cover the onions with the brine. Let stand until brine and cooled and then cover and refrigerate overnight or for up to 2 days before consuming.

Also, Saturday June 11th from 10:00-12:00 p.m. there will be a Chef's Challenge where two chefs will compete to make the best dish. The challenge is free but you can buy a ticket to enter and win a three course meal for two from the featured restaurant.

View the original article here