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| | From:  Genie· | Sent: 4/21/2008 9:53 PM |
| Pickled Green Tomatoes
3/4 cup apple cider vinegar
2/3 cup water
1/4 cup granulated sugar
1/2 to 1 teaspoon table or pickling salt
1 pound green tomatoes
1 teaspoon salt
very cold water
1 teaspoon dill seed
pickling spice
For pickling liquid, in a small saucepan combine 3/4 cup apple cider vinegar, 2/3 cup water, 1/4 cup granulated sugar and 1/2 to 1 teaspoon table or pickling salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes. Wash and slice 1 pound green tomatoes into 1/4 inch thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with very cold water to cool quickly. Drain well again; transfer to three hot, clean half pint jars. In each jar, place 1 teaspoon dill seed and pickling spice, if desired. Pour hot pickling liquid over tomatoes, leaving a 1/4 inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half pint jars.
Note: A peeled and thinly sliced Vidalia or sweet type onion may be added if desired. Blanch them for 2 or 3 minutes and then add the green tomatoes for 1 minute and proceed.
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Reply
| | | From: Genie· | Sent: 4/21/2008 9:55 PM |
Refrigerator Pickles
6 c. sliced cucumbers
1 c. slice onion
1 c. green pepper (optional)
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
Combine all ingredients; mix well. Place in jar, refrigerate. The pickles will be ready in 24 hours and will keep up to 6 months. | |
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| | | From: Genie· | Sent: 4/23/2008 10:33 PM |
Quick Hot Garlic Pickles 1 (32 ounce) jar hamburger dill pickles 7 to 8 cloves garlic, minced 2 tablespoons Tabasco Sauce 2 cups granulated sugar
Drain pickles in strainer for about an hour to make sure they are well drained. Add garlic, Tabasco Sauce and 1/2 cup sugar to the jar. Put lid on jar and shake until well distributed. Continue to add the rest of the sugar in 1/2 cup increments until all is well mixed. Turn the jar upside down and let sit overnight. The next day, turn the jar right side up and let sit overnight. Continue turning the jar for the next three days, for a total of five days. Place jar in fridge. Enjoy!
These are great in deviled eggs, tuna and chicken salad and on sandwiches. If this is too hot for you, adjust the Tabasco down a bit, but they aren't really that hot. | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:36 PM |
| Quick Pickled Garlic with Mediterranean Flavors
1/2 cup white wine vinegar
1/4 cup sherry
3/4 teaspoon kosher or other coarse salt
1/4 teaspoon black peppercorns
1 bay leaf
1 or more small hot chile of your choice, slit up the side
1 cup garlic cloves, peeled
1 tablespoon coarsely chopped fresh oregano, thyme or rosemary
In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf and chile and bring to a boil over medium high heat, stirring once or twice to dissolve the salt. Reduce the heat to medium, add the garlic and simmer for 30 seconds or so. Remove from the heat and add the fresh herb. Allow to cool to room temperature, uncovered and then pour into a jar with a nonreactive lid. Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves. The flavor will improve steadily over the first few days, as the liquid penetrates the garlic. This pickle will keep, covered and refrigerated for 2 months or more.
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| | | From: Genie· | Sent: 4/24/2008 9:44 PM |
Cajun Sweet Pickles---sonja
1 big jar of whole dill pickles from Walmart (this is the very big jar
usually about $8. I think)
3 cups of sugar
1 bottle of tabasco sauce
1 head of garlic
1 red bell pepper
1 big onion
In a separate dish combine the sugar and tabasco sauce, it will be like
a
paste.
Pour the jar of pickles in a colandar and rinse. (do not save the
juice) Cut
the pickles in chuncks, size depends on what you like. Mine are about
1-
1/2" chucks.
Chop onion and red pepper in large chucks as well. Chop Garlic larger
than
minced.
Now comes the layering. Place a layer of each item, covered with the
sugar/tabasco mix on top, then layer again. You will fill the jar, and
you will be
amazed how quickly the juice starts forming from the mixture.
Shake the jar several times a day for a few days, the more you flip it,
mix
it, the better the juice and flavor. I would suggest not using it for
about
three days. In the summer best to put in refrig, but not necessary.
I've kept
mine for many months in the refrig. The red and green color makes nice
jars
for the holidays. It does have a bit of a bite, but not too hot to
enjoy.
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| | | From: Genie· | Sent: 4/24/2008 10:24 PM |
Cucumber Pickles
6 + 1/2 qts. cucumbers, peeled + seeded sliced in 1/2 inch slices.
4 large onions cut in half and sliced in 1/4 inch thick slices.
2 red bell peppers cleaned and diced.
2 green bell peppers cleaned and dided.
6 cups granulated sugar.
2 tsp. tumeric.
2 tsp. mustard seeds.
2 tsp. celery seeds.
1 quart of white vinegar.
Place all ingredients in a non-reactive pot, and simmer for 1+1/2 hour.
Put into clean jars,which have been submerged in boiling water.Cool and refrigerate prior to eating | | |
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Reply
| | | From: Genie· | Sent: 11/4/2008 7:33 PM |
Darina Allen's Cucumber Pickle
This week, we're turning the tables a bit and giving a recipe to Hartson!
In December, 2002, Darina Allen took her renowned cooking classes to South Africa; an internet acquaintance was fortunate in being able to attend. Herewith, she shares a tasty recipe that will go well with barbecues and other casual summertime fare.
Ingredients:
2lbs 4oz (1 kg) thinly sliced unpeeled cucumber
3 small onions thinly sliced
12oz (340 g) sugar
2 level tablespoons salt
8 fl oz (250 ml) cider vinegar
Method:
Combine the cucumber and onion sliced in a large bowl
Mix the sugar, salt and vinegar together and pour over cucumbers.
Place in a tightly covered container in refrigerator and leave for at least 4-5 hours or overnight before using
Keeps well for up to a week in the refrigerator
Serves 10-12
Hartson offers this bit of trivia about cucumbers which he found in his grandmother's recipe book:
Cucumber: Bitterness Remover
This fact really surprised me, and I thought it was just another old wives' tale that had been passed down through the years and wouldn't work. To my surprise, it does!
The next time you purchase a standard cucumber (not the long, skinny, English variety) cut about 1 inch off one end and then rub the two exposed areas together in a circular motion while occasionally pulling them apart. This will cause enough suction to release a substance that causes the cucumber to sometimes have a bitter taste. Then throw away the small end you used to release the bitterness.
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