Ingredients:
2 C. Apples, peeled and quartered
1 C. Mild vinegar
1/8 t. Cloves
1 Stick cinnamon
2 C. Sugar
Procedure:
Combine the sugar, vinegar, and spices and a medium size sauce pan
Boil the above mixture for 5 minutes
Add the fruit and cook until tender
Pack the cooked fruit into sterilized jars. Fill the jars to within
1/4 inch of top with the sirup
Notes:
Use a tart apple such a Granny Smiths for this recipe
Other fruits such as peaches, pears, and crab apples may be
substituted for apples
Ingredients:
Jalapeño peppers
1/4 C. Water
1 t. Salt
1 C. Vinegar
1/4 C. Olive oil
1 t. Mixed pickling spice
Procedure:
Wash and pack jalapeno peppers tightly into hot jars
Combine the remaining ingredients in an enameled or glass saucepan and
bring to boil
Cover the peppers with boiling liquid, leaving 1/2 inch head space
Seal the jars with sterilized 2 piece canning lids and process them in
boiling water to cover by 2 inches for 10 minutes. Cool on rack
Store for 30 days before using
Notes:
Use the peppers as you would use the fresh peppers
Other hot peppers can be used in place of the jalapenos
Ingredients:
2 Lbs. Beets
2 C. Sugar
2 C. Water
2 C. Cider vinegar
1 Thinly sliced lemon
1 T. Cinnamon
1 t. Cloves
1 t. Allspice
Procedure:
Wash the beets and leave at least one inch of stems
Cook in water with a little bit of salt. When tender drain and cover
in cold water and remove skins
Slice or cube the cooked beets as desired
To form a syrup, mix all the other ingredients together in a saucepan
and bring to a boil
Add the beets to the syrup and bring to a boil again
Put the beets in bottles and pour the syrup over them
Notes:
These beets can be eaten the same day, there is no need to set like
other pickles
Use smaller, baby beets in this recipe
Ingredients:
24 Fresh eggs
6 C. Cider vinegar
2 T. Peppercorns
1 T. Whole allspice
1/2 T. Mace
1/2 T. Coriander seeds
1/2 T. Cardamon seeds
1/2 T. Cloves
10 Small hot red peppers
3 T. Sugar
Procedure:
Cook the eggs in enough simmering water to cover them for 15 minutes
Place the eggs in cold water to stop the cooking process, replacing
the water once or twice until the eggs are cold
Remove the shells from the egg, rinsing the eggs under cold water
Pack the eggs into sterilized jars
In a kettle combine vinegar, spices and sugar. Bring the vinegar
mixture to a boil, reduce heat and simmer for 5 minutes
Pour the hot liquid over the hardboiled eggs
Place lid on jar and store under refrigeration when cooled
Notes:
These eggs will last up to a month under refrigeration
Be sure not to over cook the eggs
Ingredients:
4 C. Sugar
3 C. Water
1 T. Allspice
1 T. Whole cloves
1 Stick cinnamon
1 C. Vinegar
Cantaloupe rind
Procedure:
Remove rind and all soft portion from the melon
Cut the rind in pieces that will be suitable for serving
Cover the rind pieces with a brine made by dissolving 4 tablespoons of
salt in 1 quart water. Let stand 3 hours
Drain. Rinse in cold water
Add rind to syrup that is made from the remaining ingredients. There
should be sufficient syrup to cover rind. Boil for 10 minutes. Let stand
overnight. Boil slowly until rind is clear
Notes:
Select melons which are slightly under ripe
Do not over cook the rind
This recipe can be placed into pickling jars