Blue Ribbon, baby

I am too stinking excited about this.  I am now an official Hoosier...1) I entered jellies and pickles at the State Fair and 2) I won.  Probably 1st out of 3 entries or something like that, but I won!!  1st place in the low-sugar category for low-sugar corn cob jelly and Honorable Mention for Pickled Edamame (below).

Edamame Pickles

Makes 4 8 oz. jars

1 lb. frozen shelled edamame (about 3 cups)
1 1/2 cup white vinegar
1 cup sugar
1 cup water
1 ½ tsp kosher salt
1 tsp onion flakes
1 tsp red chili flakes
½ tsp mustard seed
Whole dry chile peppers, such as cayenne (1 per jar)

Prepare jars, lids and rings for canning.  Prepare water bath for processing. (Or use plastic jars for refrigerator pickles.  Keep in fridge up to 3 weeks.)

Bring a large pot of water to the boil.  Boil edamame 2 minutes, then drain and submerge in ice water.  Drain again.  Place 1 whole dried chile pepper in each jar.  Divide edamame equally among jars.

Combine vinegar, sugar, water, salt, chili flakes, onion flakes, and mustard seed in a saucepan.  Bring to a boil and boil 4 minutes. 

Pour vinegar mixture equally in jars, leaving ¼” headspace.  Put on lids and rings, and process 10 minutes in boiling water bath. 

Leave at least 1 week to let flavors blend before serving.

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