Pickle Recipes

[swtness]

There are so many things that you can pickel now a days, not just the same old dills. What do you pickle and how.

[swtness]

Pickeled Asparagus

1 1/2 quart water
5 T plain salt(non-iodized)
2 T pickling spice
7 lb. fresh asparagus
Garlic cloves(1 per quart)
Hot chili peppers(1 per quart


Directions:
Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from pickling spice or as many as possible. Wrap remaining spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1 1/2 minutes, then plunge into ice water. Place in each jar, 1 clove garlic and 1 hot chili pepper. Pack asparagus in jars, standing on end, then pour brine into each jar, making sure it is very hot at the time to insure a good seal on jars. Store in pantry 2 1/2 to 3 months before opening jars. Makes 4 quarts.

[Aline]

Pickled Onions

3-1/2 lbs small white onions
2 tbsp mixed pickling spice
1 tsp crushed red pepper
4 cups cider or red wine vinegar
1 cup sugar
1 cup water
1 tbsp salt

Peel onions, leaving a little of the root end to help hold shape during cooking. Tie pickling spice and red pepper in cheesecloth.

In 4-quart saucepan over high heat, heat spice bag, vinegar, sugar, water, salt and onions to boiling. Reduce heat to low; cover; simmer 10 minutes. Discard spice bag. Carefully ladle onions and liquid into large bowl; cover with plastic wrap; refrigerate. Or ladle them in mason jars and proceed with canning directions.



*

[skyEyz_7]

Pickled Eggs

Put hot, hard-boiled, peeled eggs into the jar of leftover pickle juice (I like dill) and leave overnight. Watch the faces of those who think they're eating a regular egg.

[skyEyz_7]

Pickled Jalapenos

3 cups cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalapenos, whole or sliced into rounds
4 garlic cloves
12 black peppercorns

Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat.

Reduce the heat to very low, and simmer the mixture while you pack the jars.

Arrange equal amounts of the jalapenos, garlic and peppercorns in each jar.

Pour the hot liquid over the peppers, leaving 1/2 inch headspace.

Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.

[skyEyz_7]

Pickled Carrots

1/2 pound mini carrots

1 cup water

1 cup sugar

1 1/2 cups cider vinegar

1 teaspoon onion powder

1/2 teaspoon mustard seeds

1 1/2 teaspoons kosher salt (do not substitue with othr salt)

1 teaspoon chili flakes

2 dried chilies

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

Yield: 4 servings

[skyEyz_7]

Garlic Pickled Green Beans

1 1/2 Tsp salt
3 3/4 Cup white wine vinegar
1/2 Cup sugar
4 cloves garlic, peeled
4 bay leaves
2 onions, thin sliced
6 black peppercorns
2 Tsp dill seeds
2 Lbs. fresh green beans, trimmed

In a medium saucepan combine 1 tsp.of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed. Place the pan over moderate heat and bring liquid to a boil. Reduce heat to low, cover the pan and simmer for 30 minutes.

Meanwhile, half fill another medium pan with water and bring to boil over moderate heat. Add remaining salt and beans and cook for 3 to 5 minutes. Remove the pan from heat and drain beans.

Place them upright in dry, clean jars. Set aside.

Remove vinegar mixture from heat.

Strain the mixture over the beans up to the top of jars.

Process pints and quarts 10 minutes in boiling water bath.

Seal and store in dark, cool place.

[skyEyz_7]

Freezer Sweet Pickles

2 quarts thin sliced cucumbers

2 sliced onions

2 tablespoon salt

1 cup white vinegar

3/4 cup sugar

Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.

Rinse and drain well.

Mix Vinegar and Sugar until sugar is dissolved.

Put cucumbers and onions in freezer containers or freezer bags, pour vinegar and sugar mixture over cucumbers and onions.

Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.

Thaw in refrigerator.

[skyEyz_7]

Pickled Beets

Makes 6 pints

3 quarts small beets (about 30)

2 medium onions sliced thin

3 Cups water

3 Cups white vinegar

3 Cups sugar

3 Tablespoon pickling spices

To cook beets, leave about 1 inch of the stem attached. Cover with water and bring to a boil. Cook until they are just tender. Drain and rinse with cold water to stop the cooking. Peel and slice.

Add onions, water, vinegar, sugar and pickling spices to a pan. Bring to a boil. Add sliced beets and simmer for 15 minutes.

Pack beets in hot, sterilized jars, leaving 1/4 inch headspace. make sure all the beets are covered with the liquid.

Process the beets in a hot water bath for 30 minutes.

[skyEyz_7]

Pickled Mushroom

3 lbs. small or medium-sized mushrooms
2 medium-sized white onions, thinly sliced
1/2 cup white wine vinegar
1-1/2 Teaspoon salt
1 bay leaf
1/4 Teaspoon whole black peppercorns
1 Teaspoon olive oil

In a pan, place mushrooms in 1 quart of water.

Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes or until fork tender. Drain, reserving liquid.

Place mushrooms and onions in layers in a 1 quart jar.

In a pan, combine vinegar, mushroom liquid, salt, bay leaf, and peppercorns.

Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.

Pour over layered vegetables.

Add olive oil to jar, allowing it to float on top.

Cover and chill for at least 1 hour or up to 1 week

[Aline]

Pickled Eggs

2 tbsp sugar
1 tsp salt
1 tsp pickling spice
2 cups cider vinegar
12 to 16 hard-cooked eggs

Add sugar, salt and spices to vinegar (dilute 1/3 with water if strong) and simmer about 8 minutes. Strain and pour over the peeled eggs arranged in a quart jar. Seal and let stand 2 days before using.

Add sprig of dill, a few caraway seeds, garlic, a clove or onions to the brine as desired.

[Aline]

Peach Chutney

1 lb peaches
½ lb tart apples
¼ lb celery
1 sweet red pepper, chopped
1-1/2 cups vinegar
2 cups sugar
1 tsp salt
1 cup seedless raisins

Peel peaches, remove stones and chop. Pare apples, remove cores and chop. Chop celery, cook in small amount of water until almost tender, then drain.

Combine all ingredients except raisins and boil rapidly until clear and slightly thick. Steam raisins 20 minutes and add.

Pour into sterile jars and seal. Makes 2 pints.

[Aline]

Apple Chutney

3 red peppers
3 green peppers
12 tart apples
12 ripe medium tomatoes
6 medium onions
1 cup diced celery
2 ounces crystallized ginger
1 lb seedless raisins
2 quarts cider vinegar
3 cups sugar
2 tsp salt

Cut peppers into halves and remove seeds. Pre apples and remove core. Force vegetables, apples, ginger and raisins through a food chopper. Combine all ingredients and cook until thick and clear, about 1 hour. Fill sterile jars and seal. Makes about 4 quarts.

[Aline]

Corn Relish

9 medium ears corn
1 quart vinegar
1 cup sugar
1 tbsp salt
1-1/2 tbsp dry mustard
1 tsp turmeric
1 small cabbage, chopped
2 medium white onions, chopped
3 red peppers, seeded and chopped
2 green peppers, seeded and chopped

Cook corn in boiling water 2 minutes. Remove, dip into cold water and cut grains from cob.

Mix vinegar, sugar, salt and spices. Heat to boiling and add vegetables. Boil until vegetables are tender, 20 to 30 minutes, stirring constantly.

Pour into sterile jars and seal. Makes about 8 pints.

[Aline]

Pickled Beets

3 lbs beets
1 stick cinnamon
1 tsp whole allspice
6 whole cloves
1 pint vinegar
½ cup water
½ cup sugar

Cook beets in boiling water until tender and remove skins, roots and tops.

Tie spices in cheesecloth bag. Heat vinegar, water, sugar and spices to boiling.

Add beets, whole or sliced, and boil 5 minutes.

Remove spice bag, pack beets in sterile jars and fill jars with hot liquid. Seal. Makes about 3 pints

[Aline]

Beet Relish

3 lbs beets
1 medium white onion, chopped
2 red peppers, seeded and chopped
½ cup grated horseradish
2 cups vinegar
¾ cup sugar
2 tsp salt

Cut all but 1 inch of tops from beets and boil until tender. Remove skins, tops and roots.

Chop, measure 1 quart and combine with remaining ingredients. Boil until thick.

Pour into sterile jars and seal. Makes about 1 quart.

[Aline]

Tomato Ketchup

1 peck ripe tomatoes (8 quarts)
5 onions, sliced
1 small clove garlic
2 red peppers, seeded
1-1/2 bay leaves
1 tbsp salt
1 tbsp whole allspice
1 tbsp celery seed
1 tsp cayenne
2 inches stick cinnamon
½ cup sugar
2 cups vinegar

Boil first 6 ingredients until soft. Strain through sieve.

Add spices (tied in a cloth bag) and sugar to tomato mixture and boil rapidly, stirring occasionally until thick or quantity is reduced one half.

Remove spices, add vinegar and boil 10 minutes longer.

Pour into sterile jars and seal. Makes about 6 quarts.

[Aline]

Chili Sauce

1-1/2 tsp ground allspice
1 to 2 tbsp cinnamon
1-1/2 tsp cloves
1 gallon chopped peeled tomatoes
1 cup chopped onions
1-1/2 cups chopped green peppers
1-1/2 cups chopped sweet red peppers
½ to 2 cups vinegar
1 cup sugar
3 tbsp salt

Tie spices loosely in cheesecloth bag and boil with vegetables until mixture is reduced to half of its original volume. Stir well while cooking to prevent scorching.

Add vinegar, sugar and salt. Boil rapidly 5 minutes, stirring constantly. Pour immediately into sterile jars and seal jars immediately. Makes 2-1/4 quarts.

[Aline]

Mexican Relish

1 pint vinegar
2 tbsp chili powder
1 tbsp dry mustard
1/4 tsp salt
4 green tomatoes
2 green peppers
1 onion
1/2 tsp horseradish

Heat vinegar, add chili powder, and boil 10 minutes. Add mustard and salt.

Chop tomatoes, peppers and onion fine; add horseradish and place in jar.

Add boiling vinegar to cover. Serve with meat. Makes 1 quart relish.

[Aline]

India Relish

4 green peppers
2 sweet red peppers
1 horseradish root
2 pecks green tomatoes (16 quarts)
2 heads cabbage
12 large onions
2 cups salt
vinegar
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp allspice
1 tsp celery seed
1 tsp mustard seed
3 lbs brown sugar

Cut peppers into halves and remove seeds. Grate horseradish root. Chop vegetables, mix with salt and let stand overnight. Squeeze out moisture. Cover vegetables with cold vinegar and heat to boiling. Drain and add fresh vinegar, spices and sugar. Heat to boiling, cook 5 minutes and pour into sterile jars. Seal. Makes about 12 quarts.

[Aline]

Spiced Cherries

2 cups vinegar
8 cups sugar
5 lbs tart cherries, pitted
3 tbsp cinnamon
1-1/2 tbsp cloves

Mix vinegar and sugar and boil 1 minute. Skim.

Add fruit and simmer 1-1/2 hours. Add spices and mix well.

Pour into sterile jars and seal. Makes about 8 pints.

[Aline]

Spiced Cranberries

2 quarts cranberries
1-1/3 cups vinegar
2/3 cup water
6 cups sugar
2 tbsp ground cinnamon
1 tbsp ground cloves
1 tbsp ground allspice

Pick over cranberries and wash.

Place in large pot and add remaining ingredients. Cook slowly over low heat 45 minutes.

Pour into sterile jars and seal. Makes 3 pints.

[skyEyz_7]

Pickled Shrimp

2 pounds medium shrimp shelled and deveined

2 Tablespoons granulated sugar

1 Tablespoon Dijon-style mustard

3 Vidalia onions, thinly sliced

1 Tablespoon crushed red pepper flakes

3/4 Cup white balsamic vinegar or champagne vinegar

1 Tablespoon celery seeds

1/2 Cup of vegetable oil

Juice of 2 lemons

2 Tablespoons salt

1 Tablespoon freshly ground black pepper

1. In a large noncorrosible dish, arrange the shrimp in a single layer

2. Cover the shrimp with the sliced onions

3. In a medium bowl, mix together all the remaining ingredients

4. Pour the mixture over the shrimp, making sure that they are
completely submerged

5. Cover and refrigerate for at least 24 hours (at least 4 hours if using cooked shrimp) but no more than 36 hours

6. Serve with cocktail sauce or wedges of fresh lemon

7. Store the shrimp in an airtight container in the refrigerator for up to 3
days

[Aline]

Pickled Crab Apples

1 peck (8 quarts) crab apples
6 sticks cinnamon
1/4 cup whole cloves
1 quart vinegar
2-1/2 pounds sugar

Select apples of uniform size, wash and remove blossom ends, but do not pare. Tie spices loosely in cheesecloth bag.

Mix vinegar and sugar, add spices and heat to boiling. Add apples and reheat mixture slowly to avoid bursting skins. Simmer until apples are tender.

Pack apples in sterile jars, cover with boiling vinegar syrup and seal.
Makes 10 pints.

[skyEyz_7]

Pickled Okra

2-1/2 Cups white vinegar

1/2 Cup granulated sugar

1/4 Cup sherry

2 Tablespoons celery seeds

1 Tablespoon chili powder

1 Tablespoon salt

1 Teaspoon Chili Paste, or 1 tablespoon cayenne pepper

1 Bay leaf

2 Cups fresh okra, rinsed


In a large saucepan, combine the vinegar, sugar, sherry, celery seeds, chili powder, salt, Chili Paste, and bay leaf. Bring the mixture to a boil over high heat for a few minutes to dissolve the sugar and blend the ingredients. Add the okra and cook for 2 minutes. Remove the pan from the heat, set aside to cool. Store in an airtight container, refrigerated up to 5 days.

[skyEyz_7]

Pickled Herring

2 lbs salt herring fillets

3/4 cup water

3/4 cup white vinegar

1 bay leaf

2 cloves garlic

1/4 teaspoon black peppercorns

1/4 teaspoon whole allspice

1/4 teaspoon dill seeds

1/3 cup granulated sugar

1 red onion

Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
Change water twice.
To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
Stir to dissolve sugar; let cool.
Rinse the fillets with cold water and pat dry with paper towels.
Cut fish in 1-inch pieces removing bones.
Peel and slice onion.
Separate slices into rings.
Arrange herring and onion rings in alternate layers in sterilized jars.
Cover with pickling solution and cap.
Refrigerate at least 3 days before serving.
The herring will keep up to 3 weeks refrigerated.

[skyEyz_7]

Pickled Eggs

12 eggs

1 quart vinegar

6 cloves garlic

1 tablespoon white peppercorns

1 tablespoon allspice berries

1-3 slice fresh gingerroot



Place eggs in saucepan and cover with water.
When water begins to boil, remove from heat and cover.
Let eggs sit in hot water for 18 minutes.
Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
Simmer for 10 minutes.
Place eggs in sterilized jars.
Pour vinegar mixture over eggs.
(You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
Water should cover jars with at least 1-inch of water above tops of jars.
Bring water to a boil; cover and boil for 10 minutes.
Remove jars and cool.
Check seals.
Store about one month before opening.

[Aline]

Ginger Pears

5 lbs hard pears
3 cups water
5 lbs sugar
1/3 cup chopped preserved ginger
juice and grated rind of 3 lemons

Pare pears, core and dice or cut into slices.

Add water and cook until tender.

Add remaining ingredients and simmer mixture until thick.

Pour into sterile jars and seal. Makes 5 pints.

[Aline]

Piccalilli Relish

2/3 cup salt
4 pecks green tomatoes, chopped (1 peck = 8 quarts)
1 cup grated horseradish
2 tbsp ground cloves
2 tbsp cinnamon
2 tbsp allspice
2 tbsp dry mustard
4 tbsp pepper
2 cups brown sugar
vinegar

Sprinkle salt over chopped tomatoes and let stand overnight. Drain in colander.

Add horseradish, spices, sugar and enough vinegar to cover tomatoes; heat to boiling and cook 20 minutes.

Fill sterile jars and seal. Makes about 20 quarts.

**According to Jack Devereaux (Days Of Our Lives), this relish is the secret ingredient to his famous burgers!! LOL

[b-man]

Fried Dill Pickles


Ingredients:

1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
1 cup ice water
1 eggs yolk
2 tbsp dill pickle juice
8 dill pickles, slices 1/4 inch thick, drained
oil for frying

Stir flour, cornstarch, baking powder and salt into a large bowl. Make a well in center, add water, egg yolk and pickle juice all at once. Stir with a wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes. Fry in at least 2 inches of oil. Dip pickles in batter to coat evenly and fry without crowding until golden brown.

B-man

[b-man]

RED CINNAMON PICKLES


Ingredients:

2 gal. large cucumbers, peeled, seeded and cut in strips, chunks or slices
2 cups lime
8-1/2 qt. water
1 cup vinegar
1 small bottle red food coloring
1 Tbls. powered alum

Mix water and lime. Pour over cut cucumbers. Let set 24 hours. Wash well 2 or 3 times. Soak in cold water 3 hours. Mix 1 cup vinegar, red food coloring and alum. Put into water to cover pickles. Simmer on stove for 2 hours. Drain off and discard.

SYRUP
2 cups vinegar
2 cups water
5 cups sugar
7 or 8 oz. Red Hots

Bring to a boil. Pour over pickles. Let set 24 hours. Pour off syrup and reheat. Pour over pickles again. Do this 3 times. After the 3rd day of soaking, put pickles in jars, heat syrup and pour over and seal.

B-man

[b-man]

Garlic Pickles


1 gallon cucumbers, sliced
1 quart of white vinegar
2 quarts of water
1 cup plain salt
1 teaspoon tumeric
fresh dill-one stick per jar or can use
the dried dill
6 cloves of garlic per quart jar
(can be whole, sliced or crushed)we
love garlic, so you can use less
Fresh onion slices, if wished

Slice cucumbers and soak in large tin wash pan in water and lime overnight. Rinse 3 times the next day.
Place, onion, dill and garlic in quart jars. Pack with cucmbers. Heat vinegar, water, salt and tumeric to
boiling. Pour over pickles. Screw heated lids on very tight. I usually turn them upside down on a thick towel.
Set for at least one month, if you can wait.

Be careful with the tumeric; it is very messy and stains whatever it touches. I still continue to use it each time though.

B-man

[b-man]

Garlic Dill Pickles

1st.
Sterialize as many quart jars, rings and tops as you will need.


2nd.
Wash and pick over your pickle cukes(not salad cukes). They must be perfect. No nicks or bruises. I have used this for thick sliced, spears or whole pickles.

3rd.
Cover the cukes with cold water and place in the refrigerator overnite. This removes bitterness and keeps them crunchy.

4th.
Remove a very thin slice from each end of the cuke as this will prevent them from getting soft and nasty. Fill each jar with cukes, add 1 T. kosher salt, 1 T mixed pickling spice, 2-4 cloves garlic whole or chopped as you prefer, 2-3 sprigs dill (add flower heads for extra flavor) if fresh dill is not available you can use 1/2 tsp dill seeds.

Now from here you can add anything you want like a few hot pepper flakes (a nice zesty pickle) or a small dried chili. Each jar can be different. Now fill each jar with boiling water, put on lids and rings, screw down and shake each jar. Turn upside down on a towel overnight. Next day turn right side up. I keep mine in a spare refrigerator as I like them cold, but friends have kept theirs on a cool dark pantry shelf and they have lasted at least 6 months if not eaten before then... should be ready to eat in about 7 days.

B-man

[b-man]

Pickled fish caveat - FYI


Adding an acid such as vinegar, or lime juice, as in ceviche preparations, changes the protein in the fish much as cooking does. However, it does not eliminate the risk of bacteria or parasites that may be present in the fish as cooking with heat can.

For this reason, the U.S. Food and Drug Administration recommends that any fish that is going to be eaten raw first be frozen to below 31 degrees for 15 hours to eliminate any risk from parasites.

B-man

[b-man]

Pickled Fish

Ingredients:

2 quarts fish (northern pike works well), cut into serving pieces (skin and bones removed)
1 cup canning salt
White vinegar to cover fish plus 2 cups white vinegar (divided)
2 cups sugar
1 cup of water
3 tablespoons pickling spices
1 cup white port wine or white sherry
2 large onions, sliced

Place fish in a half-gallon crock or canning jar (do not use metal) and cover with a mixture of canning salt and enough vinegar to cover. You will need about a quart of the vinegar to cover the fish. Let sit in refrigerator 6 days. Drain, rinse well, cover with water, let sit 30 minutes and drain well.

Make a wine solution for pickling by combining in a saucepan the sugar, remaining 2 cups white vinegar, the water and pickling spices. Heat until sugar dissolves. Add white port wine. Cool.

Pack three (1-quart) canning jars with layers of onion and fish. Cover with wine solution and refrigerate at least 24 hours before ready to eat. This dish tastes best if you wait 4 days before serving. Makes 3 quarts.

B-man

[b-man]

Pickled Sugar Snap Peas

Ingredients:

1 1/4 cups white wine vinegar
1 1/4 cups water
1 tablespoon pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stemmed and strung
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise
2 tarragon sprigs

In a nonreactive saucepan, bring to a boil the vinegar, water, salt,
and sugar, stirring to dissolve the salt and sugar. Let the liquid
cool.

Pack the peas, garlic, chile peppers, and tarragon into a 1-quart
jar. Pour the cooled liquid over the peas, and cover the jar with a
nonreactive cap.

Store the jar in the refrigerator for at least 2 weeks before eating
the peas. Refrigerated, they will keep for several months.

B-man

[b-man]

Purple Pickled Eggs


Ingredients:

1 dozen large eggs
4 cups cider vinegar
1 beet about the size of a baseball, peeled and cut into thin slices
1 / 2 cup sugar
2 tablespoons coriander seed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground mace
4 to 8 dashes hot pepper sauce (optional)
Salt and freshly cracked pepper

Place the eggs in a medium saucepan with water to cover, bring to a boil over high heat, then remove from the heat, cover and allow to stand for 15 minutes. Drain the eggs, dunk them into cold water, drain again, and then peel them.

Puncture each egg lightly in several places with a fork to help the pickling liquid penetrate, and set aside in a glass or stainless steel bowl.

In the same saucepan, combine all the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the beet slices are tender, about 15 minutes.

Pour the hot liquid over the eggs, cover and refrigerate. You can eat them right away, but they will be better in a day or two. These pickles will keep, covered and refrigerated, for about 1 month. Makes 12.

B-man

[b-man]

Spiced Pickled Beets

Sliced beets are marinated with cider vinegar, sugar, spices and onion to create this fresh tasting and delicious side salad.

Serves 7 to 8


Ingredients:

2-1/2 cups sliced canned beets, juice reserved
1/2 cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
1/2 teaspoon salt
1 small onion, sliced

1. Place the beets into a medium bowl and set aside.

2. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve.

B-man

[Cowgirl]

Watermelon Pickles

Peel, trim and cut rinds.
Cover with water and pareboil til clear and just toothpick tender
as they'll cook more during the 3 step hot syrup process.... Drain.

For 7 pounds of rind use:

7 cups Cane sugar
2 cups White vinegar
1/2 tsp. oil of cinnamon
1/2 tsp oil of cloves.
red or green food coloring..

First day, bring syrup to a boil, add the parboiled rinds and heat throughly,
turn off heat and let sit overnite.
2nd day, with a with slotted spoon remove the watermelon to a colander,
and set aside... reheat the syrup to a soft boil then return the rind to the hot syrup..let sit overnite.
3rd day, repeat the day 2 process, separating the watermelon from the syrup,
reheat syrup to a soft boil, add the rinds, let sit just to heat thru,
then place the watermelon in sterilized jars, cover with hot syrup and seal 'n store ..

[Karen Larson]

These are great served with Chicken Kiev. Not to mention any other time you can enjoy them.