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Reply
| | From:  Genie· (Original Message) | Sent: 1/3/2008 2:53 AM |
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Reply
| | | From: Genie· | Sent: 8/21/2008 10:39 PM |
| Pickled Eggplant
3 pounds eggplant
2 tablespoons salt
1/3 cup virgin olive oil
1 small onion
1 small red bell pepper, seeded and julienne
6 garlic cloves
1 tablespoon oregano leaves
1 tablespoon capers
1/2 teaspoon dried hot red pepper flakes
3 cups white wine vinegar
2 tablespoons sugar
Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.
Place the eggplant in a colander. Add the salt and toss well.
Cover the colander, place over a large bowl, and let stand 1 hour.
Combine the oil, onion, pepper and garlic in a large, heavy non-reactive
Dutch oven or deep skillet
Place over medium heat, and sauté the mixture for 5 min. Add the eggplant
and sauté until golden on all sides, about 5 min. Stir in the oregano,
capers and hot pepper flakes.
Remove the pan from the heat and divide the eggplant mixture among 6
sterilized half-pint jars.
Return the Dutch oven to the stove and add the vinegar add sugar. Turn the
heat up to high and bring the mixture to a boil.
Reduce the heat and simmer for 5 min.
Remove the pan from the heat and spoon the liquid mixture equally into the 6
jars, leaving a 1/4 inch head space in each jar.
Seal the jars and process in a boiling water bath for 15 min. Let cool and store in a cool, dark place for 2 - 3 weeks before using | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:58 AM |
GREEN TOMATO SWEET PICKLES 1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 8 pints. | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:59 AM |
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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Reply
| | | From: Genie· | Sent: 9/16/2008 7:58 PM |
| Quick Dill Pickles
These pickles will keep, refrigerated in an airtight container, three to
five days. If Kirby
cucumbers are unavailable, English or other long seedless cucumbers may be
substituted.
6 Kirby cucumbers
1 small bunch fresh dill
12 whole black peppercorns
1 cup white wine vinegar
1 tsp. salt
1/4 cup sugar
1 garlic clove, thinly sliced
1. Cut cucumbers into 1" square chunks, and place in a heat proof bowl
with 12 to 15 sprigs of dill.
Set aside.
2. Place peppercorns, vinegar, salt, and sugar in a small sauce pan over
medium heat. Cook
until salt and sugar dissolve, 1 to 2 minutes. Add garlic, and bring to a
boil. Remove from heat,
and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and
serve.
Serves: 4.
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:59 AM |
Pickled Beets #1 ****
Ingredients
4 pounds fresh beets, sliced
1 pound onions, thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf, crumbled
Instructions:
- Boil beets in water just to cover until a fork can barely pierce them.
- Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.
- Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim.
- Seal and process for 15 minutes in boiling water bath.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:10 AM |
| PICKLED RED BEETS (FROM CANNED BEETS) | | | 1 gal. canned red beets
3 c. sugar
3 c. beet juice
1 1/3 c. 5% vinegar Drain beets. Mix beet juice, sugar and vinegar in pot; bring to boil. Boil 5 minutes. Add red beets to water mixture and bring to boil. Boil 5 minutes. Put into jars. Put into ice box. Ready to eat after 10 days. | | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:10 AM |
| RED BEET PICKLES | | | Beets (approx. 2 doz.)
1/2 c. red beet liquid (saved from cooking them)
2 c. white vinegar
1 c. sugar
1 tsp. salt
3 tbsp. pickling spices (put in cheese cloth bag)
1 1/2 med. onion sliced (optional) Trim root of red beets, leaving 1 inch on top so beets don't bleed. Cook until tender when fork stuck. Combine sliced beets and all of the above items, except for spices. Then add spices tied in a small bag for easy removal before sealing jars. Bring to boil and boil for 8 minutes. Remove spices. Pack in jars, leaving 1/4 inch in jar for sealing with 2 piece lids. | | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:16 AM |
| Pickled Beets
4 pounds fresh beets -- sliced
1 pound onions -- thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf -- crumbled
Boil beets in water just to cover until a fork can barely pierce them. Mix
vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and
onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized
jars. Pour vinegar mixture over beets to within half inch of rim. Seal and
process for 15 minutes in boiling water bath.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:18 AM |
| Pickled Beets And Onions
7 lb Med. beets 1 x Vinegar
2 1/2 c Sugar 2 tb Whole mixed pickling spices
2 tsp Salt 3 1/2 c White vinegar
1 1/2 c Water 2 lb Med. onions
Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover
beets to boiling. Add beets and 2 t vinegar for each quart of water used.
Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes;
drain. Run cold water over beets, slip off skins and remove the root ends.
Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a
6-quart Dutch oven, reduce heat.
Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot
jars, leaving 1/2-inch head space. Heat syrup to boiling. Pour over beets
and onions, leaving about 1/2-inch head space; seal. Process 30 minutes in
boiling water bath. Makes about 8 Pints. NOTE: ----- 7 cans (16 ounces
each) sliced beets, drained, can be substituted for the beets in the above
recipe.Serves 8
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Reply
| | | From: Genie· | Sent: 10/31/2008 1:41 AM |
| Pickled Summer Squash
makes 4 Pints
Ingredients
2 medium onions, thinly sliced
2 red bell peppers or green bell peppers, skinned and seeded
(I've never skinned mine)
2 quarts cross cut zucchini (or other summer squash, 1/2 inch
thick)
1/4 cup salt
2 1/2 cups white vinegar or cider vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 cinnamon stick, broken up
Directions
Cut onion slices in half and peppers into 1/4 inch by 1 inch
strips.
Combine squash, onions and peppers and sprinkle with salt, cover
with water and let stand 2 hours.
Drain, rinse, drain well.
Combine vinegar, sugar, and remaining ingredients in a large
pot.
Bring to a boil, reduce heat and simmer 10 min.
Add veg and return to a boil-remove from heat immediately.
Quickly ladle veg and liquid into clean hot jars.
Leave 1/2 inch head space.
Seal.
Process 10 minutes in a boiling water bath.
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