Pickled Fruit Recipes, canning

[carnation037]

Please place any pickled fruit recipes here.
Thanks and have a great day.

[KekiLou]

Anytime Cucumber Slices

3 to 4 large cucumbers, sliced

2 medium onions, thinly sliced

3 tablespoons minced fresh dill or 1 tablespoon dill weed

1 cup granulated sugar

1/2 cup vinegar

1/2 cup water

1 teaspoon 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.

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Open Jar Pickles

These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.

9 pounds medium-size cucumbers

1 tablespoon alum

1 pint vinegar

1 pint water

3 pounds granulated sugar

6 cups vinegar

1 ounce stick cinnamon

1/2 ounce 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, changing 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 5 minutes. Pour hot syrup over pickles.
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Pickled Yellow Squash

8 cups sliced yellow squash

4 medium onions, sliced

2 bell peppers, sliced

1/2 cup non-iodized salt

3 cups granulated sugar

3 cups white distilled vinegar

1 teaspoon celery seed

1 teaspoon mustard seed

Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours.

Drain. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes. Add the squash to sugar mixture and boil 3 minutes longer. Put squash in 8-ounce hot sterile jars. Cover with the liquid and seal.

Yields 8 (8-ounce) jars.

[carnation037]

from AprilB posted this for lindahsrman's request
« Thread Started on Dec 17, 2003, 3:13pm »

Pickled Peaches

1 (29 oz) can cling peach halves
¾ cup brown sugar
½ cup vinegar
2 (3-inch) sticks of cinnamon
1 tsp whole cloves
1 tsp whole allspice

Drain peaches, reserving liquid. Combine peach syrup, sugar, vinegar and spices in a saucepan.
Let boil five minutes.

Add peaches and simmer five minutes.
Allow fruit to stand overnight.
Then chill before serving.

[carnation037]

from chief_cook2
« Thread Started on May 5, 2003, 12:40pm »
Peach Pickles

8 pounds peaches, peeled
4 sticks cinnamon
2 tablespoons whole cloves, crushed
1 tablespoon grated fresh ginger
6 cups sugar
1 quart vinegar

Treat peaches to prevent darkening.
Tie spices in a spice bag.
Combine sugar, vinegar and spice bag in a large saucepot;
boil 5 minutes. Drain peaches.
Cook drained peaches in boiling syrup until they can be
pierced with a fork, but not soft.
Remove from heat and allow peaches to set in pickling
liquid overnight to plump. Bring mixture to a boil.
Remove spice bag. pack peaches into hot jars, leaving
1/4 inch headspace. ladle hot liquid over peaches,
leaving 1/4 inch headspace. Remove air bubbles.
Adjust two-piece caps.
Process 20 minutes in a boiling water canner.
Yield: about 3 quarts

[carnation037]

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