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| | From:  ANNIE24447 (Original Message) | Sent: 8/5/2007 11:30 PM |
Celery Pickle
3 qt Celery; chopped
3 c Vinegar
1 c Water
4 c Sugar
2 tb Salt
1 tb Dry mustard
1 ts Turmeric
Cut celery stems into 1 inch lengths. Cook in salt water until tender but not soft. Drain. Combine vinegar, sugar, water, and spices. Bring to a boil. Add celery and bring to boiling point. Pack in jars and seal.
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Celery Pickle
3 qt Celery; chopped
3 c Vinegar
1 c Water
4 c Sugar
2 tb Salt
1 tb Dry mustard
1 ts Turmeric
Cut celery stems into 1 inch lengths. Cook in salt water until tender but not soft. Drain. Combine vinegar, sugar, water, and spices. Bring to a boil. Add celery and bring to boiling point. Pack in jars and seal.
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Beetroot Pickle Ingredients MAKES 4-5 CUPS 1 kg beetroot
700g onions finely chopped (can be done in food processor)
1/2 teaspoon white pepper
2 teaspoon ground all spice
1 tablespoon salt
2 1/2 cups Chelsea white sugar
malt vinegar approx. 500ml
2 tablespoons cornflour Method Boil the unpeeled and scrubbed beetroot for 3/4 hour. Cool, then peel and chop finely (a food processor will make this easy). Place in a preserving pan with the onions, pepper, spice, salt and sugar.
Cover with malt vinegar and boil gently for 1/2 an hour. Thicken with the cornflour mixed to a paste with a little malt vinegar.
Stir and simmer a further 10 minutes. Bottle in clean sterilised jars and seal.
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Indian pickles are made of vegetables and fruits including mango, lemon, lime, garlic, green chili, ginger, Indian gooseberry, onion, cauliflower, carrot, radish, gunda and ker. Indian pickles use spices which is responsible for their unique flavor. Pickles are generally stored in porcelain jars with air-tight lids. The home made piockles do not use any preservatives. The spices and oil used act as preservative. Pickles can retain their freshness for very long tiome if they do not come into contact with moisture. |
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Piccalilli
4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables. Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender (about 30 minutes). Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a boiling bath for 15 minutes. |
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