Ingredients:
- 8 lbs of 3- to 4-inch pickling cucumbers (may be canned as strips or slices)
- l/3 cup canning or pickling salt
- 4-l/2 cups sugar
- 3-l/2 cups vinegar (5 percent)
- 2 tsp celery seed
- l tbsp whole allspice
- 2 tbsp mustard seed
Preparation:
Wash cucumbers. Cut l/l6-inch off blossom end and discard, but leave l/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with l/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.
Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving l/2-inch headspace. Adjust lids. Process 5 minutes in a boiling water canner.
Raw Pack: Fill jars, leaving l/2-inch headspace. Add hot pickling syrup, leaving l/2-inch headspace. Adjust lids and process pints l0 minutes and quarts l5 minutes in boiling water canner or use the low temperature pasteurization treatment. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Posted in Pickle Recipes.
Tagged with sweet pickle.
Ingredients:
- 2 cups of pared and quartered apples
- 1 cup mild vinegar
- 1/8 teaspoon cloves
- 1 stick cinnamon
- 2 cups sugar
Preparation:
Mix sugar, vinegar, and spices and boil for 5 minutes. Add fruit and cook until tender. Pack in sterilized jars. Fill to within 1/4 inch of top with syrup. Other fruits such as peaches, pears, and crab-apples may be substituted for apples.
Posted in Pickle Recipes.
Tagged with apple pickle.
Ingredients:
- 1/2 Kg button Onions (Pyaj) (very small onions)
- 2 cups white Vinegar (Sirka)
- 1” Cinnamon (Dalchini)
- 4 Cloves (Lavang)
- 16 Peppercorns
- 16 green chillies, slit in the middle
- 1/3 cup Salt (Namak)
Preparation:
Peel the onions, sprinkle salt and keep it for one day. Drain salt water and boil onions with green chili with vinegar and spices as per taste. Let it cool down and put in a jar; cork it tightly. Keep for 4 days before using.
(Recipe source: pikkunepal)
Posted in Pickle Recipes.
Tagged with spicy onion.
• 4 dozen fresh, crisp, pickling cucumbers – DO NOT use the commercial, waxed kind!
• Fresh dill, to taste (approx. 1- bundle)
• 1 qt. Apple cider vinegar
• 8 c water
• 1 c salt
• 10 whole garlic cloves, peeled
• 2-4 garlic cloves, peeled, and crushed
• Several Jars
Wash cucumbers and cover with cold water. Refrigerate overnight. Pack cucumbers into jars, tightly. Stuff equal amounts of dill into each jar. Meanwhile, bring remaining ingredients to a boil. Boil for 2 min. Evenly divide whole garlic cloves into jars. Pour hot brine into the jars. Seal. Makes 12 pints. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Posted in Pickle Recipes.
Tagged with dill pickle.