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.
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.
:? 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
In a large noncorrosible dish, arrange the shrimp in a single layer
Cover the shrimp with the sliced onions
In a medium bowl, mix together all the remaining ingredients
Pour the mixture over the shrimp, making sure that they are
completely submerged
Cover and refrigerate for at least 24 hours (at least 4 hours if using cooked shrimp) but no more than 36 hours
Serve with cocktail sauce or wedges of fresh lemon
Store the shrimp in an airtight container in the refrigerator for up to 3
days
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.
:? 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.
:? 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.
:? 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.
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.
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 :lol:
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 
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
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
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
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
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
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
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
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
Place the beets into a medium bowl and set aside.
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
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 …
These are great served with Chicken Kiev. Not to mention any other time you can enjoy them.