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Here you will find recipes for pickling everything with your vegetables and fruit
Fruit Pickles Peach Pickles 8 pounds peaches, peeled
Treat peaches to prevent darkening. Tie spices
in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot;
boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until
they can be pierced with a fork, but not soft. Remove from heat and allow
peaches to set in pickling liquid overnight to plump. Bring mixture to
a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch
headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove
air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water
canner.
Dill Pickles Ingredients
30 - 36 cucumbers, 3 - 4 inches long
Directions Wash cucumbers. Make a brine of the vinegar, water and salt. Bring to a boil.
Place a generous layer of dill, ½ - 1 clove of garlic, sliced, and
½ tbs of mustard seed in bottom
Fill jars ½ inch from top with boiling brine. Screw lids on tight.
Process 5 minutes in boiling water
Crisp Cucumber Rings Ingredients Pickles
4 quarts cucumbers, sliced, unpeeled
Syrup
5 cups sugar
Directions Combine first 4 ingredients. Cover with ice. Let stand for 3 hours. Drain pickles. Mix syrup ingredients and add to pickles. Bring to a boil. Put in jars and seal. Cucumber Chunks
Put cucumber slices in a clean pickling container.
Dissolve salt in 4 quarts water. Pour Salt water mixture over cucumber
slices. Weigh cucumbers under brine. Cover container and let stand 36 hours
in a cool place. Drain; rinse and drain thoroughly. Discard brine. Pour
1 quart vinegar over cucumbers; add water to cover. Simmer 10 minutes.
Drain, discard liquid. Combine 2 cups sugar, 5 cups vinegar and 3 cups
water. Tie spices in a spice bag; add to vinegar mixture. Simmer 10 minutes.
Pour pickling liquid over cucumbers; cover and let stand 24 hours. Drain,
reserving pickling liquid; add remaining 2 to 3 cups sugar to pickling
liquid according to taste; bring to a boil; pour over cucumbers. Cover;
let stand 24 hours. Remove spice bag and pickles. Bring pickling liquid
to a boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle
hot liquid over pickles, leaving 1/4th inch headspace. Remove air bubbles.
Adjust twp-piece caps. Process 15 minutes in a boiling water canner.
Cucumber Sandwich Pickles 2 pounds 3 to 4 inch cucumbers, cut into 1/4 inch slices 1/2 cup canning salt 3 quarts water, divided 5 cups vinegar,divided 1 cup brown sugar 1 cup sugar 1/2 teaspoon celery seed 1/2 teaspoon mustard seed 1/2 teaspoon turmeric Put slices in a clean pickling container.
Sprinkle salt over cucumbers; add 2 quarts water; let stand 2 to 3 hours.
Drain; rinse and drain thoroughly. Discard liquid. Combine 3 cups vinegar
and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes.
(Cucumbers shoulf not become soft). Drain well,discard liquid. Combine
2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers, bring to a boil. Pack hot pickles and liquid into
hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Mustard pickles Brined Dill Pickles
Wash and drain cucumbers. Place half the pickling
spices and one layer of dill in a clean pickling container. Add cucumbers
to within 4 inches of the top. Combine salt, vinegar and water; ladle over
cucumbers. Place a layer of sill and remaining pickling spices over the
top. Add garlic, if desired. Weight cucumbers under brine.
Sweet & Sour Pickles Ingredients Pickles
3½ lbs 2½ inch cucumbers (about 50)
Syrup
6 cups cider vinegar
Directions
Wash cucumbers. Dissolve salt in 4 cups boiling water. In large bowl, pour
brine over
Combine vinegar, sugar, pickling spices, and 2 cups water. Bring to a boil.
Pour over pickles. Let
Bring pickles and syrup to a boil. Put in hot jars, leaving ½ inch
headspace. Adjust lids. Process
Cucumber Chunks 5 pounds 3 to 4 inch cucumbers, cut into 1 inch slices 1 1/2 cups canning salt 4 quarts plus 3 cups water, divided 2 quarts plus 1 cup vinegar, divided 4 to 5 cups sugar, divided 2 tablespoons mixed pickling spices Put cucumber slices in a clean pickling container.
Dissolve salt in 4 quarts water. Pour Salt water mixture over cucumber
slices. Weigh cucumbers under brine. Cover container and let stand 36 hours
in a cool place. Drain; rinse and drain thoroughly. Discard brine. Pour
1 quart vinegar over cucumbers; add water to cover. Simmer 10 minutes.
Drain, discard liquid. Combine 2 cups sugar, 5 cups vinegar and 3 cups
water. Tie spices in a spice bag; add to vinegar mixture. Simmer 10 minutes.
Pour pickling liquid over cucumbers; cover and let stand 24 hours. Drain,
reserving pickling liquid; add remaining 2 to 3 cups sugar to pickling
liquid according to taste; bring to a boil; pour over cucumbers. Cover;
let stand 24 hours. Remove spice bag and pickles. Bring pickling liquid
to a boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle
hot liquid over pickles, leaving 1/4th inch headspace. Remove air bubbles.
Adjust twp-piece caps. Process 15 minutes in a boiling water canner.
Cucumber Sandwich Pickles 2 pounds 3 to 4 inch cucumbers, cut into 1/4 inch slices 1/2 cup canning salt 3 quarts water, divided 5 cups vinegar,divided 1 cup brown sugar 1 cup sugar 1/2 teaspoon celery seed 1/2 teaspoon mustard seed 1/2 teaspoon turmeric Put slices in a clean pickling container.
Sprinkle salt over cucumbers; add 2 quarts water; let stand 2 to 3 hours.
Drain; rinse and drain thoroughly. Discard liquid. Combine 3 cups vinegar
and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes.
(Cucumbers shoulf not become soft). Drain well,discard liquid. Combine
2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers, bring to a boil. Pack hot pickles and liquid into
hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Sandwich Spread 1 Ingredients
3 red peppers, finely ground
Directions
Cook for 20 minutes. Pack in jars and seal.
Sandwich Spread 2 Ingredients
24 peppers, red and green mixed
Directions Grind all vegetables and mix with salt. Let stand over night.
In the morning, drain. Add sugar, vinegar, celery seed, flour and mustard.
Boil 15 minutes. Add
Sauerkraut 50 pounds of gabbage 1 pound canning salt Remove outer leaves and any undesirable portions from
firm, mature heads of cabbage; wash and drain. Cut into halves or quarters;
remove core. Use a shredder or sharp knife to cut cabbage into thin shreds
about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons
salt with 5 pounds shredded cabbage. let salted cabbage stand for several
minutes to wilt slightly; this allows packing without excessive breaking
or bruising of the shreds. Pack slated cabbage firmly and evenly into a
large,clean pickling container. using a wooded spoon, tamer or hands, press
down firmly until the juice comes to the surface. Repeat shredding, salting
and packing of cabbage until container is filled to within 3 to 4 inches
of the top. If juice does not cover cabbage,add brine: 1 1/2 tablespoons
salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with
muslin or cheesecloth and tuck edges down against the inside of the container.
Weight cabbage under brine. Formation of gas bubbles indicates fermentation
is taking place. Remove and discard scum formation each day. A room temp
of 70 to 75 is best for fermenting cabbage. Fermentation is usually complete
in 3 to 6 weeks.
Sweet Gherkin Pickles 8 pounds 1 1/2 to 2 1/2 inch cucumbers
Wash cucumbers. Put cucumbers in a large, clean
pickling container and cover with boiling water. let stand 8 hours or overnight.
On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt;
pour over cucumbers. On third day, drain. prick cucumbers with a fork.
Combine 3 cups sugar, 3 cups vinegar and turmeric in a large saucepot.
Tie whole spices in a spice bag; add spice bag to syrup; bring to boil.
Pour hot syrup over cucumbers; let stand 6 to 8 hours. Drain cucumbers,
reserving syrup. Add 2 cups sugar and 2 cups vinegar to syrup; bring to
boil; pour over cucumbers. On fourth day,drain, reserving syrup. Add 2
cups sugar and 1 cup vinegar to reserved syrup; bring to boil; pour over
cucumbers. Let stand 6 to 8 hours. Remove spice bag and pickles. Add 1
cup sugar to syrup; bring to boil. Pack pickles into hot jars, leaving
1/4th inch headspace. Ladle hot pickling liquid over cucumbers, leaving
1/4th inch headspace. Remove air bubbles. Adjust two-piece caps. Process
10 minutes in a boiling water canner.
Sweet Pickled Apples Use tart, well-flavored apples. Wipe and cut into halves. Stick each half with three cloves. Make a syrup, using one part sugar to one part vinegar, Use one pound of sugar to two pounds of apples. Put apples into syrup and simmer until tender. Keep in a stone crock.
Ripe Watermelon Pickles Ingredients Pickles 4 quarts red watermelon, diced, seeded Syrup
5 cups sugar
Directions
Put diced melon in colander and with your hands, squeeze out as much juice
as possible. Let
Put melon, sugar, salt, vinegar and lemon in large, heavy kettle. Add spices
tied in a cheese cloth
Cook slowly for 50 - 60 minutes. Stir occasionally to prevent sticking.
Pack at once into hot
Fresh Pack Pickled Foods Bread and Butter Pickles 4 pounds 4 to 6 inch cucumbers, cut into slices
Combine cucumbers and onion slices in a large
bowl. layer vegetables with salt; cover with ice cubes. Let stand 1 1/2
hours. Drain;rinse. Combine remaining ingredients in a large saucepot;
bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling
water canner.
End-Of-The-Garden Pickle 1 pound zucchini, cut into 1/4 inch slices
Mix vegetables, set aside. Combine sugars, spices
and vinegar in a large saucepot. Bring mixture to a boil; add vegetables.
Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles and
liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust
two-piece caps. Process 15 minutes in a boiling water canner.
Beet Pickles 3 quarts peeled and cooked beets
Combine all ingredients in a large saucepot.
Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon
sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air
bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a
boiling water canner.
Onion Pickles 4 quarts peeled pickling onions
Sprinkle onions with salt; add cold water to
cover. Let stand 12 to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine sugar, mustard seen, horseradish and vinegar; simmer
15 minutes. Pack onions into hot jars, leaving 1/4 inch headspace. Cut
two small slits in hot red peppers. Add 1 pepper and 1 bay leaf to each
pint jar. Bring pickling liquid to a boil. Ladle hot liquid over onions,
leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.
Process pints 10 minutes in a boiling water canner.
Bread and Butter Pickles 4 pounds 4 to 6 inch cucumbers, cut into slices
Combine cucumbers and onion slices in a large
bowl. layer vegetables with salt; cover with ice cubes. Let stand 1 1/2
hours. Drain;rinse. Combine remaining ingredients in a large saucepot;
bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling
water canner.
End-Of-The-Garden Pickle 1 pound zucchini, cut into 1/4 inch slices
Mix vegetables, set aside. Combine sugars, spices
and vinegar in a large saucepot. Bring mixture to a boil; add vegetables.
Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles and
liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust
two-piece caps. Process 15 minutes in a boiling water canner.
Beet Pickles 3 quarts peeled and cooked beets
Combine all ingredients in a large saucepot.
Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon
sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air
bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a
boiling water canner.
Chutneys Apple Chutney 2 quarts chopped,peeled,cored,tart apples
Combine all ingredients in a large saucepot.
Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir
frequently to prevent sticking. Ladle hot chutney into hot jars, leaving
1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling
water canner.
Peach or Pear Chutney 4 quarts finely chopped,peeled, pitted peaches
or pears
Combine all ingredients in a large saucepot.
Cook slowly until thick, about 40 minutes. stir frequently to prevent sticking.
Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Fruit Pickles Peach Pickles 8 pounds peaches, peeled
Treat peaches to prevent darkening. Tie spices
in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot;
boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until
they can be pierced with a fork, but not soft. Remove from heat and allow
peaches to set in pickling liquid overnight to plump. Bring mixture to
a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch
headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove
air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water
canner.
Watermelon Rind Pickles 4 quarts cubed watermelon rind
Peel watermelon rind, removing green and pink
portions. Cut rind into 1 inch pieces. Dissolve salt in water; add rind
and letstand 6 hours or overnight. Drain; rinse. Cover rind with cold water
in a large saucepot. Cook until tender, about 20 minutes;drain set aside.
Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar
in a large saucepot. Bring to a boil and cook for 10 minutes. Add rind,
simmer until rind is transparent. remove spice bag. Pack hot rind and liquid
into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Relishes Chow Chow Relish 1 quart chopped cabbage
Combine vegetables; sprinkle with salt. let stand
4 to 6 hours in a cool place. Drain well. rinse and drain. Combine sugar,
spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables;
simmer 10 more minutes. Bring to a boil. Pack hot relish into hot jars,
leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in
a boiling water canner.
Piccalilli or Green Tomato Relish 4 quarts chopped, peeled, cored green tomatoes
(about 32 medium)
Sprinkle salt over vegetables and mix thoroughly; let
stand 3 to 4 hours. Drain; rinse and drain. Combine sugar, spices, horseradish
and vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack
hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Sweet Pickle Relish 1 quart chopped cucumbers
Combine cucumbers, onions, green and red peppers in
a large bowl; sprinkle with salt and cover with cold water. let stand 2
hours. Drain; rinse and drain. Combine sugar, spices and vinegar in a large
saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack
hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece
caps. Process 10 minutes in a boiling water canner.
Sauces Barbecue Sauce 4 quarts chopped, peeled, cored tomatoes
Combine tomatoes, celery, onions and peppers
in a large suacepot. Cook intil vegetables are soft, about 30 minutes.
Press through a fine sieve or food mill. Cook until mixture is reduced
by one-half, about 45 minutes. Tie peppercorns in a spice bag; add spice
bag and remaining ingredients to tomato mixture. Cook slowly until misture
is the consistency of catsup, about 1 1/2 hours. As mixture thickens, stir
frequently to prevent sticking. Remove spice bag. Ladle hot sauce into
hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process half-pints
and pints 20 minutes in a boiling water canner.
Chili Sauce 4 quarts chopped, peeled, cored tomatoes
Combine tomatoes, onions, peppers, sugar and salt in
a large saucepot. Cook gently 45 minutes. Tie spices in a spice bag. Add
spice bag to tomato mixture. Cook until mixture is reduced by one-half,
about 45 minutes. Stir frequently to prevent sticking. Add vinegar and
cook slowly until thick as desired. Remove spice bag. Ladle hot suace into
hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15
minutes in a boiling water canner.
Red Hot Sauce 2 quarts chopped,peeled, cored tomatoes
Combine tomatoes, peppers and 2 cups vinegar
in a large suacepot. Cook until tomatoes are soft. Press through a sieve
or food mill. Add sugar and salt. tie spices in a spice bag and add to
tomato mixture. Cook about 30 minutes or until thick. As mixture thickens,
stir frequently to prevent sticking. Add remaining 2 cups vinegar. Cook
until as thick as desired, about 30 minutes. Ladle hot sauce into hot jars,
leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in
a boiling water canner.
Tomato sauce 4 quarts chopped, peeled, cored tomatoes
Cook tomatoes, onions and pepper until soft. Press through a sieve or food mill. Cook pulp rapidly until thick and reduced by one half, about 1 hour. Tie whole spices in a spice bag. add spice bag, sugar, salt and paprika to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar; cook until thick. As mixture thickens, stir frequently to rpevent sticking. remove spice bag. ladle hot catsup into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canne
Yield:about 3 pints.
Reduced-sodium sliced sweet pickles 4 pounds (3- to 5-inch) pickling cucumbers Brining solution: 1 quart distilled white vinegar (5%)
Canning syrup: 1 2/3 cups distilled white vinegar (5%)
Yield: About 4 to 5 pints Procedure: Wash cucumbers and cut 1/16 inch
off blossom end, and discard. Cut cucumbers into 1/4-inch slices. In a
large
Remove air bubbles with a non-metallic knife;
wipe jar rims; adjust lids as manufacturer directs and process in a boiling
Reduced-sodium sliced sweet dill pickles 4 pounds (3 to 5 inch) pickling cucumbers
Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch
slice off blossom end and discard. Cut cucumbers in 1/4-inch slices. Combine
Remove jars from canner and cool upright
on rack or towel overnight. Label; store in cool, dark, dry place.
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