Bread and Butter Pickles Print Recipe type: Canning Cuisine: Universal Ingredients 4 quarts pickling cucumbers 1½ cups onions, sliced 2 large garlic cloves ⅓ cup pickling salt 2 quarts chopped ice 4½ cups sugar 1½ teasp. turmeric 1½ teasp. celery seed 2 tabls. mustard seed 3 cups white vinegar Instructions In large bowl, add sliced cucumbers and onions, garlic… Read more →
Pickled Peaches Print Recipe type: Pickles Cuisine: Universal Ingredients 2 pounds brown sugar 2 cups apple cider vinegar ½ oz. whole cloves 1 oz. stick cinnamon 4 quarts fresh freestone peaches Instructions In a very large saucepan or stockpot, mix the sugar, vinegar, and cinnamon together. Bring to a boil, reduce heat to low and cook for 20 minutes…. Read more →
HomeMade Sauerkraut Print Late season cabbage makes better sauerkraut. For cabbage to ferment properly, measure accurately and follow the directions closely. Recipe type: Sauerkraut Cuisine: German Ingredients cabbage – about 15 lbs, shredded 9 T. coarse canning salt Instructions Rinse the heads of cabbage under cool running water and blot dry with paper towels. Discard the dark green outer… Read more →
Dill Pickles Print For best results, the cucumbers used for these pickles should be very fresh, preferably just picked. Recipe type: Pickles Cuisine: Universal Ingredients 3 dozen freshly picked cucumbers (approximately 4″ long) – unpeeled and sliced in half, lengthwise 3 cups vinegar, 5% acidity 3-1/2 cups water ¼ cup canning salt dill weed – 16 heads of fresh… Read more →
Sweet Pickle Relish Print This recipe is a good way to use green tomatoes that won”t ripen before a frost. If you don”t have green tomatoes, use 2 extra quarts of cucumbers in place of the tomatoes. Recipe type: Relish Cuisine: Universal Serves: 8 pints relish Ingredients 4 bell peppers – cored, seeded, and washed 2 quarts cucumbers,… Read more →
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