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| Carrot- PicKles (yummy) 2-3 bunches small carrots 1-C.-sugar 2-C.-vinegar 1-1/2 C water 1-t.salt 2-stick of cinnamon 1-T.-pickling spices Cook carrots until tender. Drain and remove skins. Cut up larger carrots in desired pieces. Combine sugar, vinegar, water and salt. Tie spices in cheesecloth or leave unwrapped will float to the bottom of the jar anyway, then add to the vinegar mixture. Boil 5-7 min.turn off. Pack carrots into hot canning jars, leave 1/2inch head space. Remove spice bag. Heat syrup to boiling. Pour boiling hot over carrots. Process pints/quarts for 30-minutes. should make 3-quarts. Enjoy! Pickled- Peppers 4-q.long red,green or yellow, hungarian, banana. 1-1/2-C. salt 1/4-C.- sugar 4-Cloves garlic 2-3-Tab.prepared horseradish 10-C.-vinegar 2-C.-water--Here we go! Make two slits in each pepper,dissolve salt in 4-quarts of water and place peppers for 12-18hours in a cool place! Drain: rinse and drain good. Combine remaining ingredients simmer 15 minutes. Remove garlic. Pack peppers into hot canning jars. Leaving 1/2 head space at the top of jar. Pour hot liquid over peppers, leaving 1/4 head space. Place caps tightly. Boil your jars for 10-15minutes. makes 8-pints. For extra crisp peppers add 1/2-t. of alum to each jar, and yum,yum! Olive Pickles 1/2-C.-salt 3-quarts of cucumbers-cut into 1/4 strips (about 100) 3-Large onions sliced 2-quarts vinegar 3-C. water 4-5 T. mustard seed 3-4 T. celery seed 2/3-C. sugar 2/3-C. olive oil Add the salt and onions to cucumbers let sit for 3-4 hours. Drain. (Taste if too salty rinse with cold water and drain.) Combine vinegar, water, and spices; bring to boil. Addy your vegetables and return to boiling. Remove from heat; add sugar,olive oil and mix thoroughly. Return to boil pack into canning jars hot. Leave 1/4 head space. Adjust caps. makes about 6 pints. Enjoy! Bread and Butter Pickles 25-30 Med. sized cucumbers 10- Lg. white onions 4- Lg. sweet peppers 1/2 C. salt 5- C. cider vinegar 5- C. S. (2 1/2 pounds) 2-T mustard seed 1- t. turmeric 1/2-t. cloves Was cucumbers and slice as thin as possible. Chop onions and peppers, combine with cucumbers and salt, let stand 2-hours and drain, Conbine sugar, vinegar and spices in Lg. preserving pot, bring to a boil. Add drained cucumbers; heat completely, don't boil them. Pack while hot in sterilized jars and please seal at once. Gayle's Holiday Special's 10 Lg. cucumbers, peeled 11 medium-sized onions 3 Lg. sweet green peppers 3 Lg. sweet red peppers 1/2 C. salt 1 pint vinegar 4-T. mixed spices 1/2 pint water 5- C. sugar 4-T. celery salt 2- T. curry powder Slice cucumbers, onions, peppers thin; sprinkle with 1/2 C salt and add cold water to cover them. Let sit for overnight, drain, add sugar, spices, water, sugar and celery salt, boil about 10 minutes. Add curry powder just before removal. Plac in sterilized jars and seal at once. Cucumber-Onion Pickles 12- Lg. cucumbers 8 Lg.-med. onions 1/2 C. salt 1-quart vinegar 2-C. brown sugar 1-T. mustard 3-T. turmeric 1-T. cornstarch Wash and peel cucumbers, peel and dice onions as you desire. Pour salt over cukes and let sit over night. Bring sugar and vinegar to a boil; dissolve cornstarch in small amount of cold venegar and add turmeric, mustard, add to sugar and vinegar; drain cukes/onions from salt water and add to solution boil for about 7 minutes, take off heat and place in jars/seal your jars, let sit out. SPECIAL NOTE: Gherkin Pickles may be used in any recipe calling for cucumbers! (yummy yum ). . . COME VISIT AGAIN! |
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