|
|
 |
Reply
| |
One Day Crispy Lunch Pickles
25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups cider vinegar
5 cups sugar (2 1/2 pounds)
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon cloves
Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt and let stand three hours. Drain. Combine vinegar, sugar and spices in a large preserving kettle. Bring to boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once. |
|
Reply
| |
Special Garden Relish
12 onions
1 head cabbage
8 carrots
4 green peppers
4 red peppers
Grind all and mix with salt. Let stand 2 hours. Squeeze dry or let drain in colander. Heat together:
1 quart vinegar
6 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
Add vegetables to vinegar mixture and heat thoroughly before sealing in hot sterilized jars. |
|
Reply
| |
Carrot Relish
8 carrots
2 medium sized heads cabbage
8 small onions
8 sweet red and green peppers
½ cup canning salt (scant)
Grind the vegetables in food chopper. Put in a large bowl or crock, add salt and let stand 2 hours. Drain and wash off salt, adding a cup of water to do it. Mix:
6 scant cups sugar
3 cups cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
Add to drained vegetables. Put in sterilized jars and seal. Requires no cooking and keeps well. |
|
Reply
| |
Pickled Watermelon Rind
4 pounds watermelon rind
2 cups vinegar
2 cups water
4 cups sugar
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon sliced thin
Pare watermelon rind and remove all pink portions. Cut rind into 2 by 1 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes. Weigh. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart water. Drain rind, wash in fresh water and drain. Cook rind in fresh water until tender. Combine remaining ingredients and boil together 5 minutes. Add rind a few at a time and cook until rind is clear. Pack rind in hot sterilized jars, cover with boiling syrup and seal. Makes 2 pints Spices may he tied in cheesecloth bag if desired. Cantaloupe rind, pumpkin or winter squash may be cut into pieces and pickled in the same way. |
|
Reply
| |
Watermelon Pickles 1 quart vinegar 1 pint water 3 pounds light brown sugar 2 tablespoons mixed spices Peel and remove all green and pink portions from the watermelon rind. Cut in strips about 1/2 inch wide and 3 inches long. Soak overnight in salt water, using 4 tablespoons salt to one quart of water. Next morning, drain and make a syrup of the vinegar, water, brown sugar and spices. Put watermelon rinds in the syrup and boil slowly until the rinds are clear and transparent. Pack into sterilized jars and seal at once. |
|
Reply
| |
Crystal Pickles Put 25 cucumbers of dill size in a brine strong enough to float an egg and enough water to cover. Use in a crockery jar. Let stand two weeks. Take out and drain, wash, then cut in slices one fourth inch thick or thicker if preferable. Put one tablespoon alum in enough water to cover cubes, and let stand overnight Drain and wash. Tie in a sack: 2 sticks cinnamon ¼ teaspoon mace 1 tablespoon whole cloves Add to one quart vinegar and two quarts sugar. Bring to a boil. Pour on sliced or chunked cucumbers. Repeat three mornings and drain On fourth morning. Pack in glass jars. Pour the hot vinegar solution over and seal. Crystal Pickles 2
Wash dill size cucumbers. Put in a clean stone jar. Make a brine of one quart coarse salt to one gallon of water. Cover with plate, weight down with fruit jar of water, cover with clean cloth, skim daily if necessary. Leave in brine two weeks. Drain and wash cucumbers, cut in ½ inch slices. Cover with cold water and two tablespoons alum. Let stand 24 hours. Drain and wash. Make a syrup of one quart vinegar to two quarts sugar. In a clean cloth bag, put two sticks cinnamon, one teaspoon ground mace, one teaspoon whole mixed pickling spices an a few whole celery seeds and drop into syrup. Bring to boil and over pickle slices. Repeat for four days, draining off syrup and reheating to boil each day. Do not use cucumbers over 24 hours old as they would not make crisp pickles. You may add fresh cucumbers from time to time in the brine, but you must allow two weeks from the last added. Put pickles, in clean sterilized jars when process is completed. Can cold. These are good at once, but better after six weeks. |
|
Reply
| |
Dill Pickles
In each quart jar add two or three small cloves garlic, one tablespoon salt and a twig of dill with a pinch of alum. Fill with washed and tipped cucumbers. Pour a mixture of one quart vinegar and three quarts of water over them. Place jars in a cold water bath. Heat to boiling and remove from beat or turn off flame. Let stand ten minutes in hot bath. Remove from hot water. Let cure a couple of weeks before eating. |
|
Reply
| |
Fourteen Day Sun Dills
Pack whole medium sized cucumbers in quart jars. Add one sprig of dill and three cherry leaves. The cherry leaves can be an optional ingredient. Mix one gallon cold water, one cup salt and one cup vinegar. Pour over cucumbers and seal with zinc lids and rubber rings. Place outside in sun for fourteen days. These fourteen days include rain, cloudy weather or just what may come. Sometimes these pickles may turn cloudy and then clear up. They seem to go through a slight fermentation |
|
Reply
| |
Hamburger Dills
1 clove garlic
1 head dill
1 sliced onion
Sliced cucumbers
1 pint water
1 quart cider vinegar
2 1/2 cups sugar
1/2 cup coarse pickling salt
Fill quart loosely with garlic, dill, onion and sliced cucumber. Bring water, vinegar, sugar and salt to a boil and pour over contents of jar. Seal. |
|
Reply
| |
Sweet Dill Pickle Chunks
Sprinkle ¾ cup salt over four quarts of dill sized cucumber chunks. Cover with boiling water and stir to dissolve salt. Let stand overnight. Next morning, drain and rinse in cold water. Drain well. Cover with the following solution and simmer until cucumbers are clear.
1 pint vinegar
3 pints water
1 tablespoon alum
1 tablespoon turmeric
When cucumbers are clear, drain well and pack in quart jars. Add one head of dry dill or one tablespoon dill seed. Cover with following:
1 pint vinegar
1 pint water
4 cups sugar
Seal and store about four weeks before using. If you like a stronger flavor, use two heads of dill or one tablespoon dill seed per pint. |
|
Reply
| |
Ripe Cucumber Pickles 12 large ripe cucumbers, peeled seeded, and cubed in one inch pieces 12 large onions, cubed 12 large sticks celery 1/2 cup salt 3 tablespoons flour 2 1/2 cups sugar 1 teaspoon celery seed 1 teaspoon mustard seed 1 tablespoon dry mustard 2 teaspoons turmeric 1 quart of vinegar Stir cucumbers, onions, celery and salt together and let stand two hours or overnight. Rinse well. Combine remaining ingredients and heat to boiling. Stir frequently to make a smooth sauce. Add vegetables and cook over low heat for one hour or until vegetables are transparent . Pour into hot sterilized jars and seal. |
|
Reply
| |
Candied Bread and Butter Pickles
Slice one gallon cucumbers thin. Soak with eight small onions for three hours in 1/2 cup salt and cold water to cover. Drain and cover with boiling water. Let stand in boiling water and mix:
2 cups vinegar
1 cup water
5 cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
2 tablespoons mixed spices
Put mixed spices, mostly cloves in cheese cloth and bring to a boil with other syrup ingredients. Drain cucumbers from boiling water and put in boiling syrup. Let simmer and come to a boil before packing in jars and seal. Do not peel cucumbers. |
|
Reply
| |
Garlic Cucumber Slices
1 cup vinegar
¾ cup sugar
2 large onions, peeled and sliced
3 large cucumbers, peeled and sliced
2 or 3 garlic buds, optional
Let cucumbers and onions soak in salt water for three hours. Drain well Pack in jars. Pour the cold syrup over the cucumbers. Let stand 24 hours before using, They will keep in the refrigerator indefinitely. They may loose their whiteness and turn a fight yellow color, but they are still good. |
|
Reply
| |
Garlic Cucumber Slices
1 cup vinegar
¾ cup sugar
2 large onions, peeled and sliced
3 large cucumbers, peeled and sliced
2 or 3 garlic buds, optional
Let cucumbers and onions soak in salt water for three hours. Drain well Pack in jars. Pour the cold syrup over the cucumbers. Let stand 24 hours before using, They will keep in the refrigerator indefinitely. They may loose their whiteness and turn a fight yellow color, but they are still good. |
|
Reply
| |
Texas Christmas Pickles | | "These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!" Original recipe yield: 3 quarts. - Prep Time:
- 30 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 60
|
INGREDIENTS: - 1 gallon dill pickles
- 1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco�?
- 5 cloves garlic, chopped
- 1 (5 pound) bag of white sugar
DIRECTIONS: - Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Note:
You can also use this same process with jalapeno peppers, just omit the hot pepper sauce and use the same process. The result is a sweet/hot jalapeno.
|
|
Reply
| |
Submitted by: Rayna Jordan
Rated: 4 out of 5 by 13 members | Prep Time: 15 Minutes
Cook Time: 15 Minutes | Ready In: 7 Days 23 Hours 40 Minutes
Yields: 12 servings | "I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine." INGREDIENTS: | 12 extra large eggs 1 1/2 cups distilled white vinegar 1 1/2 cups water | 1 tablespoon pickling spice 1 clove garlic, crushed 1 bay leaf | DIRECTIONS: | 1. | Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. | | 2. | In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat. | | 3. | Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving. | |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Garden Fresh