Pickle Recipes

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

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.

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.

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.

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.

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

:? 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.

:? 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.

:? 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.

:? 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

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.

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.

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.

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.

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

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.

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.

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.

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.

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.