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 ~~~Pickles~~~

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PostSubject: ~~~Pickles~~~   Mon Nov 10, 2008 11:00 pm

Bread and Butter Pickles




1 quart cucumbers thinly sliced

3 onions, thinly sliced

Salt

1 cup brown sugar

1 cup vinegar

1 teaspoon celery seed

2 red, sweet peppers

1/2 teaspoon turmeric

1 tablespoon horse-radish, if desired



Wash cucumbers and dry

Combine sliced cucumbers and onions

Sprinkle with salt and let stand 3 hours to drain.

Wash off salt and add remaining ingredients

Bring to boiling point, but do not boil

Stir frequently.

Pack into hot, sterilized glass jars and seal tightly at once

Makes 2 pints
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:00 pm

Barbecue Pickles


10 large firm dill pickles, or one 2 quart jar of dill pickles, sliced about 1/3 inch thick

2 tbsp salad oil

1 large clove garlic sliced thin

2/3 cup cider vinegar

2/3 cup hot water

1-1/4 lbs brown sugar (2-1/2 cups solidly packed)

2 teaspoons whole allspice

2 tsp whole black pepper



Combine vinegar, hot water, brown sugar, and spices

Cook slowly, uncovered, about 20 minutes after it comes to the simmering point

Pour oil and garlic over sliced pickles and mix well

When vinegar mixture is ready

Pour it over pickles while hot, and mix well

When mixture is cold, place in a tightly covered jar and let stand 3 or 4 days before serving

Pickles will keep well several weeks or longer in refrigerator or other cold place

After pickles have been eaten, liquid may be used as a salad dressing

Freshly cooked or canned beets may be prepared in the same way
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:00 pm

Cucumber Crisps




8 large cucumbers (5lbs)

1/4 cup salt

Crushed ice

2 cups thinly sliced onion

2 cups cider vinegar

2 cups sugar

2 tsp dry mustard

2 tsp celery seed

1/2 tsp turmeric



Wash cucumbers, drain

Cut crosswise into 1/8 inch slices, measure 9 pints

Divide cucumbers into 2 shallow dishes, sprinkle with salt, and cover with a layer of crushed ice

Let stand at room temperature 3 hours

Drain cucumbers, wash under cold running water

Meanwhile, sterilize 6 pint jars, leave in hot water until ready to fill

In kettle, combine onion, vinegar, sugar, mustard celery seed, turmeric and 2 cups water

Bring to boiling, stirring to dissolve sugar

Add cucumber slices, return to boiling

Remove from heat

With slotted spoon, quickly ladle cucumber and onion slices into hot, sterilized jars

Fill with vinegar mixture to within 1/2 inch from top

Cap at once as manufacturer directs

Makes 6 pints
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:01 pm

Dill Pickles




30 to 40 small, pickling cucumbers (ends removed)

1 quart vinegar

1 quart water

3/4 cup sugar

1/2 cup salt

3 tablespoons mixed pickling spices

7 heads dill or 1 cup dill seed



Prepare home canning jars and lids according to manufacturer's instructions



Combine vinegar, water sugar and salt in a medium (4 to 6 quart) saucepan.

Tie pickling spices in cheesecloth bag. Add to vinegar mixture

Simmer 15 minutes.

Pack cucumbers into hot pint jars, leaving 1/4 inch head space.

Add a head of dill or 2 tablespoons dill seed to each jar.

Heat brine to boiling; carefully pour over cucumber, leaving 1/4 inch head space.

Remove air bubbles with a non-metallic spatula

Adjust caps

Process 15 minutes in boiling water bath canner

Yield 7 pint jars.



Boiling Water Bath



a boiling water bath canner may be purchased and is frequently sold under the name of cold pack canner

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top, with extra space for boiling

The canner must have a rack to hold the jars at least one half inch above the bottom of the canner

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate.

The canner should have a cover to keep the water at a good rolling boil all during processing.

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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:01 pm

Green Tomato Pickles




15 pounds sliced green tomatoes, Sprinkle with salt and allow to stand over night



The following morning

Mix 1 quart vinegar,

5 pints sugar,

2 tablespoons whole allspice

2 tablespoons stick cinnamon



And boil 30 minutes. Seal while hot.

Makes 6 pints
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:01 pm

Green Bean Pickles




4 large cans green beans, well drained

6 large Bermuda onions, sliced

2 cups water

2 cups brown sugar

3 cups vinegar

1 teaspoon salt

3 sticks cinnamon

Dash Tabasco sauce



Layer beans and onions in bowl or jars

Combine remaining ingredients and boil for 3 minutes.

Pour over beans and onions

When cool, store in refrigerator

Let stand for 24 hours before serving

Will keep indefinitely
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:01 pm

Hamburger Dills




4 pounds pickling cucumbers, about 4 inches long

4 1/2 cups water

1 quart white vinegar

6 tablespoons canning salt

Large bunch of fresh dill or dill seed

Mustard seeds

Peppercorns



Prepare home canning jars and lids according to manufacturer's instructions

Wash cucumbers trim ends

Cut into 1/4 inch slices

Combine water, vinegar and salt

Bring to a boil



Pack cucumber slices into hot jars leaving 1/4 inch head space

Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, and 2 peppercorns to each pint jar,



Pour hot liquid over cucumbers, leaving 1/4 inch head space

Remove air bubbles with a non-metallic spatula

Adjust caps

Process 15 minutes in boiling water bath canner

Yield 7 pint jars.



Boiling Water Bath



a boiling water bath canner may be purchased and is frequently sold under the name of cold pack canner

It can be made at home using any large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top, with extra space for boiling

The canner must have a rack to hold the jars at least one half inch above the bottom of the canner

The rack may be made of wooden strips, wire or other perforated material, but must be put together in a manner that will allow water to circulate.

The canner should have a cover to keep the water at a good rolling boil all during processing.
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:02 pm

Ice Water Pickles




Six pounds medium cucumbers

(Each cut in 4 to 8 pieces according to size of cucumber)

Soak in Ice Water 3 hours Drain

Pack in sterilized jars

Add 6 pickling onion

1 piece celery

1 teaspoon mustard seed to each jar



Solution

3 quarts white vinegar

1 cup salt

3 cups sugar



Bring to a boil, pour over cucumbers and seal at once

Makes 6 quarts

This a salty-sour pickle
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:03 pm

Lime Pickles




2 lb limes (about 5)

2 tbsp salt

2 tsp dry mustard

1 tsp cayenne

1 clove garlic, crushed

1/2 tsp ginger

1 cup salad oil



Wash limes, dry

Then slice crosswise into 1/8 inch slices

Arrange in single layer on cookie sheets

Combine salt and rest of ingredients, except oil, mixing well

Sprinkle over lime slices, let stand 1 hour

Meanwhile, bring oil to boiling, let cool

Pack lime slices into 2 hot, sterilized pint jars

Cover with oil making certain there are no air bubbles, seal immediately

Let stand in warm place at least 4 days

Makes 2 pints
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:03 pm

Pickled Onions




3 pounds small white onions

1 cup salt

1 quart boiling water

4 to 5 pepper corns

3 to 4 white cloves

Bits of bay leaf

1 quart slight sweetened vinegar



Peel onions and place in pan

Cover with a strong brine of salt and boiling water.

Let stand overnight

Drain and pack onions into sterilized jars

Season with pepper corns, cloves and bay leaf

Fill jar with boiling sweetened vinegar,

Cover and seal,

Onions are ready to eat in 5 to 6 days, but will keep indefinitely in sealed jars.
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:03 pm

Watermellon Pickels




1 gallon water

2 cups vinegar

1 1/2 cups sugar

9 tablespoon salt

1 teaspoon pickling spice

Watermelon rind, cut in pieces

1/4 stick celery

1 clove cut garlic

1 sprig dill



Place pickling spice in cloth bag and put in water mixture of vinegar, sugar and salt.

Bring to boil for 3 to 4 minutes

Put celery, garlic and dill in jar

Cut melon rind into small pieces and add 1 slice green pepper

Seal and process until pepper changes color
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PostSubject: Re: ~~~Pickles~~~   Mon Nov 10, 2008 11:03 pm

Zucchini Pickles




4 quarts zucchini

6 white onions, sliced

2 green peppers, chopped

2 cloves garlic

5 cups sugar

1-1/2 teaspoons turmeric

1-1/2 teaspoons celery seed

2 tablespoons mustard seed

3 cups cider vinegar



Do not pare zucchini

Thoroughly wash and slice in about 1/2 inch slices

Add onions, peppers and whole garlic cloves.

Add salt, cover with cracked ice,

Mix thoroughly.

Let stand 3 hours, drain thoroughly

Combine remaining ingredients;

Pour over zucchini mixture.

Heat just to a boil

Seal in hot, sterilized jars

Makes 8 pints.
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~~~Pickles~~~
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