Post by carnation037 on Sept 26, 2002 15:43:13 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: 09/05/02 at 8:27pm » <br>. . . . .
6 cups cucumbers, thinly sliced, unpeeled 1 cup green peppers, thinly sliced 1 cup onion, thinly sliced 1 tsp salt
Mix all ingredients in large bowl. Cover with ice cubes, or crushed ice; let stand 2 hours. Drain well. (Can use ice water to cover)
Combine: 1 cup vinegar 2 cup sugar 1 tsp. celery seed Boil, then cool
Pack the vegetables in Jars. Cover with the vinegar/sugar solution,. Cap tightly and then refrigerate. Let set in refrigerator a couple of days before eating any of them. Depends on the size of the jars of how many you get.
In a large jar, layer cucumbers and onions. In a saucepan, combine sugar, vinegar and turmeric. Bring to boil, stirring until sugar is dissolved. Pour vinegar mixture on top of cucumbers and onion mixture. Cool slightly. Cover tightly. Refrigerate. Eat the next day. Goes well with sandwiches and hamburgers.
Post by carnation037 on Jan 2, 2003 9:25:44 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 10:22pm »<br>.....
Anytime Cucumber Slices
3 to 4 large cucumbers, sliced 2 medium onions, thinly sliced 3 T. minced fresh dill or 1 T. dill weed 1 C. sugar 1/2 C. vinegar 1/2 C. water 1 tsp. salt
In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil. Pour over cucumber mixture. Cover and chill for 3 hours or overnight. Yields 6 cups.
Post by carnation037 on Jan 2, 2003 9:52:52 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 10:36pm » <br>..... These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.
Open Jar Pickles
9 lbs. medium-size cucumbers 1 T. alum 1 pt. vinegar 1 pt. water 3 lbs. sugar 6 C. vinegar 1 oz. stick cinnamon 1/2 oz. whole allspice
Make salt brine to cover cucumbers, using 1 cup salt to 1 gallon water. Let stand for 3 days, then drain. Soak cucumbers in cold water for the next 3 days, making sure to change the water each day. Drain and cut pickles crosswise into 2 or 3 pieces. Mix 1 pint vinegar with 1 pint water. Add alum and allow pickles to simmer in this solution for 2 hours. For a greener appearance, a little green coloring may be added. Drain and pack in earthen or glass jar. Combine sugar, vinegar and spices and let boil for 5 minutes. Pour hot syrup over pickles.
Post by carnation037 on Jan 2, 2003 10:11:35 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 10:29pm » <br>..... These add zest to plain salads and are terrific as a cold hors d'oeuvre.
Marinated Artichoke Hearts
2 (10 oz.) pkg. frozen artichoke hearts 1/2 C. white wine vinegar 1/2 C. water 4 garlic cloves, peeled 1 T. salt 1/4 tsp. dried, crushed thyme 3/4 tsp. dried basil 3/4 tsp. dried oregano 1/8 tsp. cayenne Light, fruity olive oil
Steam or boil artichoke hearts. Drain well and pat dry with a paper towel. Place artichoke hearts into four scalded, half pint jars. Combine remaining ingredients, except olive oil, in a saucepan. Bring to a boil. our hot liquid over artichoke hearts. Distribute garlic cloves between jars. A dd enough olive oil to each jar to come up to the jar rim. Cap jars and refrigerate artichokes about 1 week before serving. Yields 4 half pints. Artichokes will keep about 2 weeks longer.
for the pickling solution: 3/4 cup cider vinegar 1/2 cup water 1/2 teaspoon pickling spices 12 whole black peppercorns
Trim carrots so they fit vertically 3/4-inch (2 cm) below the rim of a wide-mouth pint glass jar. Place in a large skillet with just enough water to cover. Cook until crisp-tender, about 5 minutes. Drain. Mix the dill week and mustard seed into the carrots. Loosely pack carrots vertically into a sterilized wide-mouth point glass jar. In a small saucepan, bring pickling solution ingredients to a boil. Pour hot liquid over carrots to cover. Reserve any extra liquid. Cover and refrigerate. If needed, add reserved liquid after carrots are chilled to keep carrots covered with liquid. Makes 10 servings. Use within 1 week.
Nutritional information per serving: 28 calories (1% calories from fat), 1g protein, 6g carbohydrate, trace fat (0 saturated fat), 1g dietary fiber, 0 cholesterol, 16mg sodium Diabetic exchanges: free
Post by carnation037 on Jan 2, 2003 12:14:45 GMT -6
This recipe makes a nice relish to serve as a side dish or on an antipasti platter. You can vary the heat by adding more or less hot peppers.
Pickled Vegetable Relish
1/4 head cauliflower, cut into bite sized pieces 6 small white onions, peeled 2 large carrots or 8 baby carrots, (cut large carrots into 1/8th inch slices) 1 large red bell pepper, cut into chunks 1 medium cucumber, cut into 2 inch wedges 2 1/2 cups white vinegar 1/4 cup sugar 2 teaspoons whole mustard seeds 1 teaspoon whole celery seeds 1 teaspoon Sslt 12 whole peppercorns 1 small dried chile pepper
Place the cauliflower, onions and carrots in a large saucepan of boiling water. Cook for 2 minutes and drain. Combine all the vegetables in a bowl, and mix together. Fill hot sterilized jars with the vegetable mixture. Leave 1 inch of space at the top. Heat the vinegar, sugar and seasonings in a saucepan over a medium heat. Boil for 30 seconds and remove from the heat. Pour the hot liquid over the vegetables in the jars, leaving 1/2 inch space at the top. Cover the jars securely with their lids. Let stand until completely cool, and then store in a cool, dark place. (refrigerate) Makes 2 Pints.
Serve as a relish or as part of an antipasto tray.
Post by carnation037 on Jan 2, 2003 12:16:37 GMT -6
Gingery Sweet Pickled Vegetables
1/2 pound pickling cucumbers (2 - 3 inch) 1 teaspoon pickling salt 1/2 cup peeled, thin-sliced fresh ginger 2 small dried chile peppers 1 1/2 cups rice vinegar 1 1/2 cups water 1 1/2 cups sugar 2 cups diagonal carrot slices (1/5 inch thick) 1 large bell pepper, cut into 1-inch squares 3/4 lb. onions (1 large or 2 medium), cut into 1-inch chunks
Gently wash the cucumbers and cut them into 1-inch lengths. Discard a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours. Use a large nonreactive saucepan to bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool. Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it. The pickles will be ready to eat after about 3 days. Makes 2 quarts.
Refrigerated, they will keep for at least 2 months.
Post by carnation037 on Mar 21, 2004 22:59:39 GMT -6
from carnation037 Moderator « Thread started on: Sep 19th, 2002, 3:32pm » <br> Easy Sweet Garlic Pickles
1 gallon jar of hamburger sliced dill pickles 4 lb. sugar Cloves of garlic, sliced (as many as you like to your taste)
Drain the pickles. Place a layer of pickles in large container such as your turkey roaster. Sprinkle sugar and garlic over layer. Repeat. Cover tightly with plastic wrap and let sit for 24 hours. Pack into jars and refrigerate. These don't need to processed as they already were. Very good and simple to make.
Post by carnation037 on Mar 21, 2004 23:23:39 GMT -6
from carnation037 Moderator 2 Sweet Dill Pickles recipes « Thread started on: Sep 20th, 2002, 8:38pm » <br> Sweet Dill Pickles #1
1 32 - 46oz. jar whole non-Kosher dill pickles (zesty type make a spicy slightly hot pickle) 2 c. sugar 1/2 c. vinegar 1 c. water
Drain pickles. If there are spicy solids, pour juice through a strainer and put spices back into jar. Cut pickles into slices or chunks. Mix sugar, vinegar and water in heavy pan. Heat to a boil. Add pickles and simmer for 5 minutes. Cool and repack into original jar. Chill and letset overnight. Store in refrigerator. ..........
Sweet Dill Pickles #2
1 32 - 46oz. jar whole non-Kosher dill pickles 2 c. sugar 1/2 c. cider vinegar
Discard pickle liquid. Slice pickles 1/4 to 1/2" thick. Put half of slices in a jar and sprinkle with 1 c. of the sugar. Put other half of of slices in jar and sprinkle with the other 1 c. sugar. Put Jar into a large bowl, in case it leaks. Turn jar every now and then. Let stand at room temperature overnight or 5 - 6 hours until the sugar has dissolved. Add vinegar and stir up. Refrigerate for 12 hours. Good idea to shake and turn jar over a couple of times. This cold method produces a crisper pickle because the sugar draws liquid from the pickles.
Post by carnation037 on Mar 21, 2004 23:27:38 GMT -6
from tnlady « Reply #1 on: 08/26/02 at 07:55am » <br>..... In reply to Pattyn55 for Garlic Dill Pickles .....
Hi Patty.....this is my recipe for garlic dills. It is a salt brine pickle, nice and crispy like those used in the Jewish delis in NY City and the Catskills. It is also made by the jar not the batch, so you can make as much or as little as you want.
Garlic Dill Pickles
1st. Sterialize as many quart jars, rings and tops as you will need. 2nd. Wash and pick over your pickle cukes(not salad cukes). They must be perfect. No nicks or bruises. I have used this for thick sliced, spears or whole pickles. 3rd. Cover the cukes with cold water and place in the refrigerator overnite. This removes bitterness and keeps them crunchy. 4th. Remove a very thin slice from each end of the cuke as this will prevent them from getting soft and nasty. Fill each jar with cukes, add 1 T. kosher salt, 1 T mixed pickling spice, 2-4 cloves garlic whole or chopped as you prefer, 2-3 sprigs dill (add flower heads for extra flavor) if fresh dill is not available you can use 1/2 tsp dill seeds. Now from here you can add anything you want like a few hot pepper flakes (a nice zesty pickle) or a small dried chili. Each jar can be different. Now fill each jar with boiling water, put on lids and rings, screw down and shake each jar. Turn upside down on a towel overnight. Next day turn right side up. I keep mine in a spare refrigerator as I like them cold, but friends have kept theirs on a cool dark pantry shelf and they have lasted at least 6 months if not eaten before then. should be ready to eat in about 7 days.
Hope you enjoy these as much as we do. You can also do fresh whole grean beans this way. Makes a great salad topper.
Post by carnation037 on May 18, 2004 22:22:51 GMT -6
from Marilynn (chief_cook) « Thread started on: Apr 19th, 2004, 5:39pm » <br> Pickled Red Beet Eggs
a.. 1 (15 ounce) can beets b.. 1 onion, thinly sliced c.. 12 hard cooked eggs, shelled and left whole d.. 1/4 cup white sugar e.. 1/2 cup vinegar
1 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. 2 Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. 3 Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. Makes 12 servings
Post by carnation037 on Oct 15, 2004 13:38:51 GMT -6
from KekiLou « Reply #14 on: Sep 18th, 2004, 8:11pm » <br> Sweet Refrigerator Pickles from jarred Dill
1 jar dill pickles 2 c. sugar 1 c. vinegar Drain juice from jar of dill pickles. Rinse and cut pickles into slices and return to jar. Boil sugar and vinegar. Add a little green food coloring. Pour this hot mixture over pickles and let stand until cool. Store in refrigerator.
Post by carnation037 on Oct 15, 2004 13:39:27 GMT -6
from KekiLou « Reply #14 on: Sep 18th, 2004, 8:11pm » <br> Sweet Icebox Dill Pickles from jarred
1/3 c. wine vinegar 2 c. sugar 1 jar (quart-size) whole dill pickles
Bring vinegar and sugar to a boil, stirring constantly, until sugar melts. Drain dill pickles; cut into chunks. Put pickles back into jar. Pour vinegar and sugar mixture over pickles. Refrigerate 24 hours before using. NOTE: Vinegar and sugar mixture should cover all pickles in jar.
Post by carnation037 on Oct 15, 2004 13:43:48 GMT -6
from carnation037 « Thread started on: Sep 27th, 2002, 04:19am » <br>Creamy Dilled Cucumbers #1
2 medium cucumbers, peeled and thinly sliced 1/2 tsp. salt 1/2 cup sour cream 1 tbsp. lemon juice 2 tbsp. finely chopped green onion 1/8 tsp. pepper 1/4 tsp. sugar 1 tsp. dried dill, or 1 tbsp. freshly chopped
In a small bowl, toss the cucumber slices with the salt. Allow to stand for 10 minutes. Combine the rest of the ingredients. Drain the cucumbers and combine with the sour cream mixture. Refrigerate until ready to serve. Makes 6 servings.
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
Post by carnation037 on Apr 10, 2008 21:16:28 GMT -6
2 c. apple cider vinegar 1 tbsp. coarse salt 1 1/2 c. sugar 1 tsp. whole cloves 1 1/2" piece fresh ginger, peeled and thinly sliced 4 small dried chile peppers 1 lb rhubarb, trimmed and cut into thin 5 - 7" long
Use a medium, enamel coated or stainless, (non reactive) saucepan to combine the vinegar, salt, and sugar. Cook over a medium heat, stirring, until the salt and sugar have dissolved, about 5 minutes. Add the cloves, ginger, and peppers. Bring to a boil over a medium/high heat. Boil for 1 minute. Put the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, making sure to completely cover it. Let cool. Cover and refrigerate for 24 hours before using. May store in the refrigerator for up to 1 week. Makes 12 servings.
Post by carnation037 on Apr 10, 2008 22:01:50 GMT -6
This is almost like a fresh sliced cucumber when opened for use.
cucumbers, peeled 10% vinegar
Grate large cucumbers before they begin to turn yellow. Drain out the juice and put the pulp through a sieve to remove the large seeds. Fill a bottle half full of the pulp. Discard any juice. Fill the other half of the bottle with vinegar. Put in a hot water bath for 10 minutes. When you are ready to use, add salt and pepper.
(Salt will kill the vinegar if you put it in when this is made).
Post by carnation037 on Apr 10, 2008 22:04:16 GMT -6
2 parts white or white wine vinegar, ...(Must be 5% if you're going to can the garlic) 1 part water peeled garlic cloves jalapeno peppers, 1 per pint jar, optional ...(slice or cut 3 lengthwise slits in each) peppercorns, 1/3 tsp. per jar, optional
Mix the vinegar and water together in a saucepan. Bring to a boil.
For refrigerating: Place the garlic cloves, peppers and peppercorns in a hot sterilized jar. Pour the hot vinegar/water pickling solution over the mixture. Let cool to room temperature. Cap, and store in the refrigerator at LEAST a week before eating. If you like them less crispy, heat the garlic cloves in the solution for a minute or two first.
For canning: Place the garlic in the clean pint jars. Layer with the peppers, or if using whole peppers, place one in each jar. Fill with the hot vinegar/water pickling solution, leaving 1/2" space at the top. Seal and process in a hot boiling water bath for 10 minutes. Let the jars set for at least a week before eating.
You can add salt, or leave out the peppers and peppercorns, or use hotter peppers. Try throwing in a little dill weed or a sprig of fresh basil. Or try layering the garlic with sliced red and green jalapenos. If the garlic is to be canned, the main thing to remember is that the pickling solution should be at least half 5% strength vinegar and you should have a safe pickle.