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Post by carnation037 on Mar 21, 2004 19:24:48 GMT -6
Please place any pickled vegetable recipes here. Thanks and have a great day.
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Post by carnation037 on Mar 21, 2004 22:49:12 GMT -6
request from Cherylene « Thread started on: Aug 11th, 2002, 4:13pm » <br> Hot Sweet Gherkins pickles
I am looking for a wonderful pickle recipe that looks and tastes like sweet gherkins but are hot ... they had jalapenos in them. I have tried bread and butter recipes and sweet pickle recipes trying to come up one on my own and I have had no luck yet. Anyone out there have it? Fire and Ice Pickles I think were the name.
thanks I really enjoy the recipes Cherylene ^^^^^^^^^^^^^^^^^^^^^^^^^
Re: Fire + Ice Pickles « Thread started on: Aug 26th, 2002, 12:13am » <br> Cherylene, I found this one when I did a search of this board. Hope this similar to what you want. I will keep a look out for any others.
Fire + Ice Pickles
2 32oz. jars large size whole dill pickles, drained ...and cut into 1/4" thick slices 4 c. sugar 4 tbsp. hot sauce (then add more if not hot enough) 3/4 tsp. dried crushed red pepper 3 cloves garlic 1 large thinly sliced onion
Combine the pickle slices, sugar, hot sauce, red pepper, onion and garlic in a large bowl. Stir well. Cover and let stand for 2 hours, stirring occasionally. Spoonthe mixture back into the original jars. Cover and refrigerate for up to 1 month. For the best flavor, wait 1 week before eating.
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Post by carnation037 on Mar 21, 2004 23:06:40 GMT -6
from carnation037 Moderator « Thread started on: Sep 19th, 2002, 3:31pm » <br> Dilly Green Tomato Pickles
5 lbs. small, firm green tomatoes 3 1/2 c. distilled vinegar 1/4 c. canning salt 6 or 7 garlic cloves fresh dill or dill seeds 6 or 7 bay leaves
Wash and core tomatoes, cut into halves or quarters. Combine vinegar, water, and salt, bring to a boil. Pack tomatoes into hot jars, leaving 1/4"at top. Add 1 garlic clove, 1 head of dill or 2 tbsp. dill seeds, and l bay leaf to each jar. Pour the hot liquid over tomatoes, leaving 1/4" at top. Put on lids and process 15 minutes in boiling water bath. Makes 6 or 7 pints.
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Post by carnation037 on Mar 21, 2004 23:08:51 GMT -6
from carnation037 Moderator « Thread started on: Sep 19th, 2002, 3:37pm » <br> Sweet Pickles
5 c. thinly sliced cucumbers 2 cloves garlic, halved 2 c. water 1 tsp. mustard seed 1 tsp. celery seed 1 tsp. ground turmeric 2 c. sliced onions 2 c. vinegar 4 c. sugar
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in sugar. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
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Post by carnation037 on Mar 21, 2004 23:14:26 GMT -6
from carnation037 Moderator « Thread started on: Sep 20th, 2002, 8:32pm » <br> I haven't had this one in years, but I do remember really liking it. We would do up a bunch of jars and they would be all gone by the end of the week...never had enough for later!
Pickled Peppers
green or red peppers salt oil vinegar water white sugar
Wash peppers. Take seeds out and cut into strips. Boil in water for 5 mins. Drain and pack as many as you can into quart jars. To the top of each quart add: 1 tsp. salt 1 tbsp. oil Bring to boil: 4 c. vinegar (1 qrt.) 4 c. water 3 c. white sugar Pour this hot liquid over peppers in jars and seal. Liquid is enough for 4 quarts.
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Post by carnation037 on May 18, 2004 22:25:30 GMT -6
from April B. « Thread started on: Apr 13th, 2004, 1:22pm » <br> From: Elvee O'Kelley To: posts@chitterlings.com Pickled Jalapeño Peppers 3 pounds fresh jalapeño peppers 2-1/2 cups carrots, sliced 1 large onion, cut into 8 wedges 4 cups white vinegar 2 cups water 1/2 cup olive oil 4 tablespoons canning salt 18 peppercorns Canning jars and lids Combine the white vinegar, water, olive oil, peppercorns and canning salt in a medium saucepan. Bring it to a boil; lower heat and simmer. Pack the peppers, onion and carrots into hot sterilized jars. Pour the hot vinegar mixture over them to within 1/2 inch from the top of the jars. Wipe the jars clean. Adjust the lid and band, according to the manufacture's directions, and process them in boiling water, making sure the jars are completely covered with water. Return the water to a boil and process for 10 minutes. This will help seal the jars. Allow the peppers to cure for a minimum of 6 weeks. The longer you allow them to cure, the better they will taste.
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Post by carnation037 on Aug 28, 2005 22:11:24 GMT -6
Mustard Bean Pickles #1, green
5 lbs. beans, cut and cooked until tender for juice: 3 c. vinegar 4 tbsp. mustard 2 c. water 4 c. white sugar 1 tsp. turmeric 8 tbsp. flour 1 tsp. salt (pickling)
Mix dry ingredients. Mix water in. Add vinegar; boil, stirring gradually until thickened. Pour over beans; heat and seal in sterilized jars.
Mustard Bean Pickles #2, green
4 qts. beans, cut into small pieces 3 c. sugar 1/2 c. flour 1/2 c. mustard 1 tbsp. celery seed 1 tbsp. turmeric 3 c. white vinegar Boil until thick. Pour over beans and seal.
Mustard Bean Pickles #3, yellow
4 c. vinegar 1 c. water 3 c. sugar 1 c. prepared mustard 6 qts. boiled beans (boiled in salt water and drained) Boil brine and throw in beans. Bring to a good boil. Put in canning jars and seal them.
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Post by carnation037 on Aug 28, 2005 22:13:46 GMT -6
from WhisperingPass « Thread Started on Jul 29, 2005, 12:56am »
Mustard Bean Pickles
Ingredients:
7 1/2 cups yellow beans about 1 pound 1 1/4 cups granulated sugar 1/4 cup all purpose flour 1/4 cup dry mustard 1/2 teaspoon tumeric 1 teaspoon salt 1 teaspoon whole peppercorns 1 1/2 cups white vinegar divided
Cooking Instructions: Wash, tail and cut beans. Cook in a large saucepan in boiling salted water until beans are just tender, about 10 minutes. Rinse under cold water and drain. Meanwhile, in a medium-sized mixing bowl, stir together sugar, flour, dry mustard, turmeric, salt and whole peppercorns. Add 1/4 cup vinegar and make a paste.
Heat 1-1/4 cup vinegar in the large saucepan to boiling point. Add paste to vinegar, and on medium heat, stir mixture until smooth and thickened, about 5 minutes.
Add drained beans to mixture and bring to a boil. Remove from heat and ladle into warm sterilized jars. Seal with lids and water process for 10 to 15 minutes. Makes two 500-ml jars.
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Post by carnation037 on Aug 28, 2005 22:30:16 GMT -6
from WhisperingPass « Thread Started on Jun 20, 2005, 2:01pm »
Million Dollar Pickles
6 quarts sliced pickles -- sliced 6 medium onions -- sliced 1/2 cup salt 3 cups vinegar 2 cups water 1 tablespoon mustard set 1 tablespoon celery seed 4 cups white sugar 2 cups brown sugar
Place pickles onions and salt in a very large pot. Cover with water and let sit overnight. Drain the next morning. Add remaining ingredients and bring to a boil. Place in sterilized jars and seal
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Post by carnation037 on Aug 28, 2005 22:33:30 GMT -6
from WhisperingPass « Thread Started on Jun 30, 2005, 2:50am »
Pickled Okra
3-1/2 to 4 pounds Okra (small pods) 7 cups white vinegar (or 4 cups cider vinegar plus 3 cups water) 1/3 cup plus 1 tablespoon salt (canning salt is preferred) 5 large garlic cloves, cut in half 5 small red peppers, each cut in half Optional Spices (any one or combination) 5 sprigs fresh dill OR 2-1/2 teaspoons dill weed, divided 1 tablespoon celery seed, divided 2 tablespoons mustard seed, divided
Have five clean one-pint Mason jars with two-piece lids ready.
Wash the okra well, and trim off the tough stems, being careful not to cut into the pods.
Place 2 garlic clove halves and 2 red pepper halves in each jar. Then, pack the okra into the jars, leaving a 1/4-inch headspace in each jar. If using fresh dill sprigs, place one in each jar.
Bring to a boil the vinegar, water (if you're using cider vinegar and water), salt and spices. Pour or ladle the hot mixture into each jar, again leaving a 1/4-inch headspace. Place two-piece lids on each jar and process in a boiling water bath for 15 minutes.
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Post by carnation037 on Aug 19, 2007 14:35:40 GMT -6
from whisperingpass « Thread Started on Aug 15, 2005, 12:40am »
Shortcut Sweet Pickles
Ingredients
1 (16-ounce) jar whole dill pickles 3 cups sugar 1 - 1-1/2 cups white vinegar 1/3 cup pickling spice
Preparation Cut pickles into 1/4-inch thick rounds. Layer one-third of the pickle slices in the bottom of a 9 x 9-inch glass baking dish. Spread evenly with 1 cup sugar. (Pickle layer and sugar layer should be approximately the same thickness.) Repeat layers using remaining pickles and sugar, ending with sugar. Let stand until sugar is dissolved, or about 1 hour. Combine 1 cup vinegar and pickling spice. Pour over pickles. Add more vinegar, if needed, to cover pickles and dissolve any remaining sugar. Cover dish tightly with plastic wrap and refrigerate overnight. Pickles are then ready to eat. For longer storage, place pickles in original jar. Store in refrigerator.
Yield makes 1 (16-ounce) jar
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Post by carnation037 on Aug 19, 2007 14:36:36 GMT -6
this one is from Jay « Thread Started on Aug 27, 2005, 1:50pm » Pickled Bread & Butter Zucchini 16-cups fresh zucchini, sliced 4-cups onions, thinly sliced ½-cup canning or pickling salt 4-cups white vinegar (5%) 2-cups sugar 4-tbsp mustard seed 2-tbsp celery seed 2-tsp ground turmeric Cover zucchini and onion slices with 1 inch of water and salt Let stand 2 hours and drain thoroughly Combine vinegar, sugar, and spices Bring to a boil and add zucchini and onions Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace Adjust lids and process Process Time at Altitudes of 0 - 1,000 ft: 10 minutes 1,001 - 6,000 ft: 15 minutes Above 6,000 ft: 20 minutes Yield: About 8 to 9 pints . . . . . this one is from from cuteascountry_Shortcake « Thread Started on Sept 29, 2003, 7:13pm » PICKLED BREAD-AND-BUTTER ZUCCHINI www.msue.msu.edu/imp/mod01/01600871.html
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Post by carnation037 on Aug 19, 2007 14:39:27 GMT -6
from whispering pass SNEF GURKEN (RIPE YELLOW CUCUMBER PICKLES) « Thread Started on Jul 30, 2005, 11:49am »
SNEF GURKEN
Peel ripe yellow cucumbers. Cut in halves lengthwise. Scrape seeds out with a spoon. Cut each half in fourths, and soak in cold water over night. Drain and make a syrup of:
2 cups white vinegar 1 cup water 1 cup sugar 1/2 teaspoon mustard seed 1 teaspoon mixed pickling spice
Bring to a boil. Add cucumbers and boil about 3 minutes. Pack pickles solidly into into hot sterilized jars.( i heat my jars in a 250 degree oven and leave in there untill ready to pack each jar, carefull the heat is still on and the jars are very hot) Add 1 teaspoon salt and 1/2 onion, sliced to each quart. Cover with boiling syrup. Seal with boiled lids and rings. place jars on a counter and put to bed wrapped in a towel over night. Do not touch. In morning check for seal and place in pantry untill ready
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Post by carnation037 on Aug 19, 2007 14:40:46 GMT -6
from whispering pass
Shaker Pickles
3 1/2 c. sugar 3 c. vinegar 1/3 c. salt 1 tsp. alum 1 tsp. celery salt 1 tsp. mustard seed 1 tsp. turmeric
Fill gallon jar with sliced cucumbers and onions (about 6 cucumbers and 3 onions fill jar) layers. Mix and pour over cucumbers and onions. Place in refrigerator. Shake once a day for 6 days. Then ready to eat; must be kept in refrigerator.
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Post by carnation037 on Aug 19, 2007 14:59:17 GMT -6
from whispering pass « Thread Started on Jun 30, 2005, 12:52am »
Pickled Cauliflower
2 large cauliflower heads 2 cups pearl onions 1 cup pickling salt 1 cup sugar 3 cups white vinegar 2 tablespoons mustard seeds 1 tablespoon celery seeds 1 small hot pepper, such as a serrano
Wash the cauliflower and break into flowerets. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the mustard and celery seeds and hot pepper, and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints
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Post by carnation037 on Aug 19, 2007 15:09:44 GMT -6
from AprilB « Thread Started on Sept 30, 2003, 1:16pm »
Bread And Butter Pickles
20 unpeeled medium sized, freshly picked cucumbers 8 small (2 inch) onions, peeled 2 green peppers 1/2 cup pickling salt 2 trays ice cubes 5 cups mild vinegar (regular) 5 cups white granulated sugar 1/2 tsp each turmeric and cloves 2 tsp mustard seed 1 tsp celery seed
Wash and cut the cucumbers, onions and seeded peppers crosswise into paper thin slices. Place vegetables in a large pot,
gently stir in the pickling salt, then cover with ice cubes, then position a heavy plate on top.
Allow to stand for four hours or in a cold place overnight; drain well, returning vegetables to pot. Boil remaining ingredients for 5
minutes. Pour over drained vegetables and bring to just below the poiling point. Stirring two or three times.
DO NOT BOIL.
Pack at once into sterilized jars and seal.
These pickles will be ready in one month.
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Post by carnation037 on Aug 19, 2007 15:11:40 GMT -6
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Post by carnation037 on Aug 19, 2007 15:22:36 GMT -6
This one isn't really a canning recipe but a regular vegetable recipe... but will post it in the veggie canning catagory. judetha « Thread Started on Jul 23, 2003, 7:04am » I would like to can Harvard Beets. I lost the recipe that my grandmother used. Does anyone have a recipe. Link to Post - Back to Top 204.186.150.94
response from WhisperingPass
Harvard Beets
12 small cooked and sliced beets 1/2 cup sugar 1/2 tablespoon cornstarch 1/4 cup vinegar 1/4 cup water 2 tablespoons oil or butter
Mix sugar and cornstarch. Add vinegar, water and oil or butter and boil for 5 minutes. Add cooked beets and allow to stand over very low heat for 30 minutes then serve.
My Grandmother used to replace the water with orange juice for a real taste treat at Christmas time.
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Post by carnation037 on Aug 19, 2007 15:52:45 GMT -6
from whisperingpass « Thread Started on Sept 4, 2003, 12:36pm » reply to Lisa40
Sweet Dill Chips Pickles
6 large dill pickles from jar 2 cups cider vinegar 6 cups white sugar 6 whole cloves 2 bay leaves
Remove 6 large dill pickles from a jar (store bought or home made) Slice cukes crosswise in thin slices. Soak in cold water over night. Drain In morning boil remaining ingredients for 10 minutes. Pour over sliced cukes. Let stand 24 hours. Drain off syrup. Boil syrup 10 minutes. Pour over cukes and seal in sterilized jars. These may be used immediately but improve with standing. Makes 2 1/2 pints.
I hope this is the recipe you were looking for, it is one that my friend made every year. Bless her she has passed on but she gave me all her fav recipes to share. Thank You Gwen, I miss you so much.
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Post by carnation037 on Aug 19, 2007 15:58:27 GMT -6
from chief_cook2 « Thread Started on Jul 31, 2003, 12:04pm » (We make this Salad in August or September for winter time)
Beets with Vegetables Salad, canned
2 pounds beets 2 pounds onions 2 pounds tomatoes 2 lb paprika 1 cup Olive oil (or Soya oil/1/2 pint) 1/2 cup apple vinegar (1/4 pint) 3 Tablespoons salt
1. Cook beets roots until tender. Use water to cover. 2. Cool beets and peel. 3. Chop and fry onion until golden. Combine minced: beets, tomatoes, paprika and onion. Add oil and mix. 4. Simmer 20 minutes. 5. Add salt and Apple vinegar. 6. Ladle hot vegetables into hot sterilized jars, pack the mixture. Seal.
(Or Process 10 minutes in a boiling water canner, before Sealing.)
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Post by carnation037 on Aug 19, 2007 16:00:10 GMT -6
from Jay « Thread Started on Aug 22, 2003, 1:48pm »
Pickled Vegetables
3/4 cup small cauliflower florets 3/4 cup small broccoli florets 1/2 cup sliced, peeled carrots 1/4 cup chopped green beans 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 1 1/2 medium stalks celery, sliced 1/3 cup sliced fennel 1 1/2 cups white vinegar 1 cup water 3/4 cup sugar 3 bay leaves 1 teaspoon black mustard seeds 1 teaspoon white mustard seeds 1 tablespoon chopped red chiles
Bring a large saucepan of salted water to a boil. Blanch all vegetables seperately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.
Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to disolve sugar. Bring to a boil, reduce heat, add chilis and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal. Makes 3 cups.
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Post by carnation037 on Aug 19, 2007 17:56:02 GMT -6
from chief_cook2 « Thread Started on May 5, 2003, 12:37pm »
Onion Pickles
4 quarts peeled pickling onions 1 cup canning salt 2 cups sugar 1/4 cup mustard seed 2 1/2 tablespoons prepared horseradish 2 quarts vinegar 7 small hot red peppers 7 bay leaves
Sprinkle onions with salt; add cold water to cover. Let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine sugar, mustard seen, horseradish and vinegar; simmer 15 minutes. Pack onions into hot jars, leaving 1/4 inch headspace. Cut two small slits in hot red peppers. Add 1 pepper and 1 bay leaf to each pint jar. Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 10 minutes in a boiling water canner. Yield:7 pints. Note: Wear rubber gloves when cutting and seeding hot peppers.
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Post by carnation037 on Apr 10, 2008 21:20:25 GMT -6
Chili Tomatoes
8 c. peeled and chopped tomatoes 1 c. diced red onion 5 or so jalapeno peppers, seeded and diced 2 cloves minced garlic 1 tsp. pickling salt
Combine all ingredients in large stock pot. Bring to a rolling boil. Reduce heat, cover and simmer for 5 minutes. Ladle into hot sterilized pint jars. Process in a hot water bath for 20 minutes. Makes approximately 8 pints.
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Post by carnation037 on Apr 10, 2008 22:10:49 GMT -6
Cabbage Chow Chow
3 large. heads of cabbage, chopped 6 large onions, chopped 4 large bell peppers each of red and green, chopped 8 cups apple cider vingear 6 cups water 3 cups granulated white sugar 1/4 cup canning salt
Mix all ingreditents together, and bring to boil. Ladle into hot pint, or quart jars. Seal with lids and rings. Place into a hot water bath, and boil for 15 mins.
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Post by carnation037 on Apr 10, 2008 22:18:40 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:34pm »
Pickled Cauliflower
3 lbs. cauliflower (cut into florets or 1-inch pieces) 8 onions, sliced 3 T. salt, dissolved in 2 qt. water 1 small, dried hot red pepper 3 whole cloves 1/2 C. sugar 3/4 tsp. ground turmeric 3/4 tsp. celery seed 1 1/2 tsp. white mustard seed 1 1/4 C. white vinegar 1 1/4 C. water
Place cauliflower and onions in a bowl. Cover with salt water and let stand overnight. Next day, drain and rinse vegetables several times with cold water. Set aside. Tie hot pepper and cloves in cheesecloth bag. Add spice bag to remaining ingredients in a large pot. Bring to a boil and boil for 5 minutes. Add vegetables and cook until barely tender (about 5 minutes). Do not overcook. Remove spice bag. Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace. Cover with boiling liquid, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes. Yields 5 pints.
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Post by carnation037 on Apr 10, 2008 23:17:27 GMT -6
Marinated Mushrooms
7 lbs small whole mushrooms 1/2 cup lemon juice 2 cups Extra Virgin Olive Oil 2-1/2 cups White vinegar 1 tablespoon Oregano leaves 1 tablespoon Basil leaves 1/2 tablespoon whole caraway seeds 1 tablespoon Pickling salt 1/2 cup finely chopped onions 1/4 cup diced pimento 2 Garlic cloves, cut in quarters 25 Black peppercorns
Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, caraway seeds, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Cap and Seal. Process in a water bath canner for 25 minutes.
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Post by carnation037 on Apr 10, 2008 23:26:53 GMT -6
from chief_cook2 « Thread Started on May 5, 2003, 12:38pm »
Beet Pickles
3 quarts peeled and cooked beets 2 cups sugar 2 sticks cinnamon 1 tablespoon whole allspice 1 1/2 teaspoons salt 3 1/2 cups vinegar 1 1/2 cups water
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a boiling water canner. Yield:about 6 pints or 3 quarts.
3 quarts peeled and cooked beets 2 cups sugar 2 sticks cinnamon 1 tablespoon whole allspice 1 1/2 teaspoons salt 3 1/2 cups vinegar 1 1/2 cups water
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a boiling water canner. Yield:about 6 pints or 3 quarts.
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Post by carnation037 on Apr 10, 2008 23:29:05 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:29pm »
Green Tomato Dill Pickles - Kosher Style
Green tomatoes Stalk celery Sweet green peppers Garlic 2 quarts water 1 quart vinegar 1 cup salt Dill
USE small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.
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Post by carnation037 on Jun 25, 2008 16:56:16 GMT -6
from Chris in NM « Thread Started on May 10, 2008, 7:51am »
Easy Pickled Asparagus
1 pound asparagus Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)
Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid and refrigerate at least 1 day. I would imagine you could do this with green beans, too.
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Post by carnation037 on Jan 9, 2010 10:49:57 GMT -6
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