Dilly Beans or Okra
2 pounds green beans or okra
4 dill heads
4 cloves garlic
1 teaspoon cayenne pepper
Mix together in nonmetal pan and bring to a boil:
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
Place whole beans or okra in a jar placing the flower end down. Place dill, garlic and pepper into each jar. Pour into jars of beans to within 1/2 inch of top of jars. Process 10 minutes in water bath. They should sit for at least 4 to 6 weeks before getting into them.
Pickled String Beans
giant white wax beans
salt
water
1 quart vinegar
2 cups water
1 cup sugar
1 tablespoon salt
2 tablespoons mixed whole spices, tied up in a muslin bag
String 1 gallon of beans, but do not break them. Boil them in salt water until tender, then drain well. Put 1 quart of vinegar, 2 cupfuls of water, 1 cupful of sugar, 1 tablespoonful salt and 2 tablespoonfuls mixed whole spices, tied up in a muslin bag, on the fire and boil for fifteen minutes. Add the beans and cook ten minutes longer. Seal while hot.
Dill Pickles
cucumbers
Clean and prick with a fork.
Juice mixture:
1/4 cup salt
2 cups vinegar
6 cups water
Boil together.
Per jar, add:
1 clove garlic
1/4 teaspoon chilies
clump of dill
Pack in pickles, add juice mixture. Tighten lid, 1/4 turn back to allow steam to escape. Boil bottles for 8 minutes then tighten lids back up.
Pickled Green Tomatoes
3/4 cup apple cider vinegar
2/3 cup water
1/4 cup granulated sugar
1/2 to 1 teaspoon table or pickling salt
1 pound green tomatoes
1 teaspoon salt
very cold water
1 teaspoon dill seed
pickling spice
For pickling liquid, in a small saucepan combine 3/4 cup apple cider vinegar, 2/3 cup water, 1/4 cup granulated sugar and 1/2 to 1 teaspoon table or pickling salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes. Wash and slice 1 pound green tomatoes into 1/4 inch thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with very cold water to cool quickly. Drain well again; transfer to three hot, clean half pint jars. In each jar, place 1 teaspoon dill seed and pickling spice, if desired. Pour hot pickling liquid over tomatoes, leaving a 1/4 inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half pint jars.
Note: A peeled and thinly sliced Vidalia or sweet type onion may be added if desired. Blanch them for 2 or 3 minutes and then add the green tomatoes for 1 minute and proceed.
Dill Pickles
72 smaller cucumbers
10 cups water
6 cups cider vinegar
12 tablespoons pickling salt
15 tablespoons dill seed
2 tablespoon mustard seed
18 cloves garlic
Rinse cucumbers, remove stems and cut off a small slice from each end; do not boil cucumbers. Combine water, vinegar and salt in large kettle. Boil the mixture. Pack the cucumbers somewhat loosely into quart jars. Be sure to leave one half inch of space at the top of the jar. Add 6 heads of dill or 2 1/2 tablespoons dill seed to each jar. Also toss in 1 teaspoon of mustard seed along with 3 cloves of garlic. Now pour the boiling hot brine into the packed jars. Don't forget to leave the one half inch of head space at the top of jar. Wipe rims, put on and adjust lids. Using boiling water canner, process for 10 minutes; remember, process time starts when rolling boil begins. Remove jars from canner. Let cool in rack. You will want the brine to soak into the cucumbers for at least a week before using. Makes about 6 quart jars.
Crystal Green Pickles
2 cups slacked lime
2 gallons water
7 pounds green tomatoes, unpeeled, thinly sliced
5 pounds granulated sugar, divided
2 quarts apple cider vinegar
4 ounces powdered alum
3 teaspoons whole cloves
1 teaspoon allspice, optional
1 or 2 teaspoons celery seed
1 or 2 tablespoons pickling spice
2 sticks cinnamon, halved
1/4 cup ground ginger
Wash tomatoes in cold water. Slice medium thin. Mix lime and water; in a nonreactive crock or pot, soak tomatoes in lime water for 24 hours. Weigh down with a lid. Drain and rinse well until water is clear. Dissolve alum in the 2 gallons of water. Put tomatoes in it for 24 hours. Drain, rinse well until water is clear. Optional step: Cover pickles with ice water. Let stand 3 hours. Drain. Stir ginger into the third two gallons of water. Pour over tomatoes. Let stand six hours. Drain and rinse well. Place spices in a bundle of cheesecloth or use metal tea making container. Make a syrup of the sugar, vinegar and spices. Pour over tomatoes and let stand 4 hours. Bring to a boil and boil 10 minutes. Fill hot sterile jars with pickles. Bring syrup back to a boil and pour over pickles, leaving 1/2 inch head space. Make additional syrup if needed. Seal. Makes 10 to 12 pints.
Freezer Pickles
8 cucumbers, sliced thin
1 large onion
2 tablespoons salt
Put these in a large bowl of water, place a plate on top of this and let stand for 2 hours. Boil the following together until it comes to a full boil:
1 1/2 cups sugar
1/2 cup vinegar
1/4 cup water
1 teaspoon mixed whole pickling spices
a pinch of powdered alum
Drain the cucumbers and onions and pack in plastic containers. You can use any empty plastic containers you might have around, i.e. butter containers and the like. Pour the hot mixture over these. Seal with plastic lids and store in freezer. Keeps for months in the freezer. Just thaw out when ready to use.
Tangy Dill Pickles
12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2 pint wide mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
Homemade Pickling Spice
1/4 cup mustard seed
1/4 cup celery seed
1 tablespoon peppercorns
4 cinnamon sticks, broken into bits
1 tablespoon whole cloves
1 tablespoon dried celery flakes
1 tablespoon dry sweet pepper flakes
1 teaspoon basil
1 teaspoon oregano
1 teaspoon marjoram
Combine all ingredients and store at room temperature in covered container. Makes about 3/4 cup spice mix.
Squash Pickles
8 cups sliced squash
2 large onions, sliced
4 cups green pepper, chopped
2 cups cauliflower, sliced
1 1/4 cups carrots, sliced
1 1/2 cups celery, sliced
1 2 ounce jar sliced pimento, drained
1/2 cup salt
4 1/2 cups sugar
3 cups white vinegar, 5% acidity
3 tablespoons pickling salt
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 1/2 teaspoons ground turmeric
Combine squash, onions, green pepper, cauliflower, carrots, celery and pimento in a large glass bowl; sprinkle with 1/2 cup salt. Cover and let stand about 2 hours. Drain and rinse in cold water. Drain well. Pack vegetables in hot pint jars, leaving 1/2 inch head space. Combine sugar, vinegar, pickling salt, celery seeds, mustard seeds and turmeric in a saucepan, stirring well. Bring mixture to a boil and cook 1 minute. Pour hot vinegar mixture over vegetables, leaving 1/2 inch head space. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Yield 5 pints.
Jerusalem Artichoke Pickles
2 1/2 pounds Jerusalem artichokes
2 tablespoons lemon juice
1 pound cauliflower, optional
pickling salt
4 cups apple cider vinegar
1 cup Heinz white vinegar
1 cup water
2 cups granulated sugar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons turmeric
2 teaspoons mustard seeds
3/4 teaspoon dry mustard
1 large green bell pepper, optional
1 large red bell pepper, optional
1 large Vidalia or sweet type onion
2 cloves garlic, crushed, peeled, minced, optional
Peel and cut artichokes into 1/2 inch chunks and drop into water with lemon juice added to acidify. Cut the head of cauliflower, optional, break flowerets into 1/2 inch pieces and peel and cut the stems into 1/2 inch cubes or discard the stems. Prepare a Brine Solution to crisp vegetables by covering chokes and cauliflower with water to determine amount of water needed, then drain vegetables, saving the water and mix into it 1/3 cup pickling salt per quart. Place vegetables in brine and soak for 24 hours. Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds and dry mustard in a stainless steel or enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat and let simmer for 3 to 5 minutes. Remove from heat. While syrup is simmering, coarsely chop the peppers, optional and onion. Prepare garlic and add it to the syrup. Drain brine water off chokes and cauliflower, rinse them well to remove salt and drain again. Combine chokes, cauliflower, peppers and onion and pack into clean hot jars, following manufacturer's directions. Ladle in hot syrup, a bit at a time, making sure it runs through vegetables. Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables. Fill to 1/8 inch of the jar top, seal and process in a hot water bath for 10 minutes. Place in a cool place for at least 1 week before serving. Yield 3 quarts.
Artichoke Pickle
1 peck Jerusalem artichokes
8 large green peppers
2 quarts yellow onions
2 large cans pimentos
3 quarts cider vinegar
8 cups sugar
1/4 pound dry mustard
4 tablespoons turmeric
1 1/2 cup corn starch
2 tablespoons celery seed
2 tablespoons mustard seed
Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight. In the morning, drain brine and rinse quickly in cold water. Cut peppers and pimentos coarsely; grind onion. Heat together vinegar, turmeric, sugar, celery seed and mustard seed. Add vegetables and bring to a boil. Mix mustard and corn starch to a past with cold water. Stir in gradually until mixture thickens. Cook about 10 minutes and pack while hot into sterilized jars.
Okra Pickles
Wash and sterilize 4 or 5 pint jars and lids and set aside on a clean towel on your counter.
Wash and trim stem ends off about 4 pounds small, young okra.
Put on a 3 quart pot half full of water. Add 1 teaspoon salt. Bring to a boil.
Drop about half of the okra in the boiling water and blanch it for 2 or 3 minutes. No longer.
Remove okra quickly to a colander. Rinse quickly with cold water and place in ice water to stop the cooking process.
Drain. and set aside.
Repeat for the other half of the okra.
Meanwhile, in a 2 quart boiler, prepare a mixture of and bring to a boil:
2 cups apple cider or white vinegar
2 cups water
1/2 cup granulated sugar
1/3 cup pickling salt or noniodized salt
1 tablespoon pickling spice, optional
1 tablespoon dill seed
garlic cloves, as needed, crushed, peeled
Allow above to boil slowly while you tightly pack okra pods in the sterilized jars. Prepare garlic cloves to place in each jar by crushing 1 pod for each of your jars. Remove peelings. Add crushed, peeled clove of garlic to each jar with the okra. Cover okra with the boiling hot solution to within 1/2 inch of top of jars. With a sterile table knife, remove any air bubbles. Place sterile lids on jars. Adjust rings, but do not tighten. Place jars in boiling water bath* and process for 15 minutes. Remove to cool. When thoroughly cooled, tighten rings on jars. Be sure each lid has "popped" and is vacuum sealed. If not, reprocess with new lids.
* See a good canning guide or the one provided with your jars and lids/rings.
Dill Pickle Relish
1 1/2 pounds pickling cucumbers, unpeeled, cut into 1 inch pieces
1 head green cabbage, cored and cut into 1 inch pieces
2 medium green apples, unpeeled, cored and cut into 1 inch pieces
2 large sweet green bell peppers, cored, seeded, finely chopped
2 1/4 cups white distilled vinegar, 5% acidity
1 1/4 cups water
1/2 cup granulated sugar
1/3 cup minced dried onions
2 tablespoons salt
1 tablespoon dill seed
1 tablespoon celery seed
2 teaspoons ground mustard
1/2 teaspoon ground turmeric
In separate batches, finely chop cucumbers, cabbage and apples in food processor, using pulse action. Do not over process. Green pepper may become watery if chopped in food processor, so chop it finely by hand. Reserve vegetables. Combine remaining ingredients in 6 quart sauce pot; bring to boil. Add vegetables; return to boil. Reduce heat; simmer, uncovered, 15 minutes. Ladle into hot sterilized canning jars; pint or half pint size, leaving 1/4 inch head space. Run a thin, nonmetallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with sterilized metal lids and screw on bands, but not too tightly. Process in boiling water canner 10 minutes. Follow directions for your canner. Lids should seal and "pop". When cool, tighten rings.
Pineapple Pickles
2 medium pineapples
2 cups dark brown sugar, packed
2 cups water
1 cup vinegar
2 tablespoons whole cloves
3 inches cinnamon stick, broken
Peel pineapples, core. Cut into 1 inch cubes or spears. In Dutch oven, mix sugar, water and vinegar. Tie spices in cheesecloth; add to mixture. Bring to boiling; boil 5 to 8 minutes. Add pineapple. Cover; simmer 5 minutes. Remove spice bag; discard. Pack hot pineapple into hot, clean, half pint jars; leave 1/2 inch head space. Pour hot syrup over fruit; leave 1/2 inch pot. Adjust lids. Process in boiling water bath 15 minutes. Makes 6 half pints.
Pickled Garlic
1/2 pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar
2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving. Makes 1 pint.
Pickled Eggs
1 dozen eggs, hard cooked and peeled
2 cups vinegar
1/4 cup sugar
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
2 whole bay leaves for garnish in the jar
pinch of peppercorns, for garnish in the jar
2 to 3 whole red chili peppers for garnish in the jar.
Put eggs and whole spices, chilies and bay leaves in a scalded quart jar with a tight fitting lid. Bring vinegar, salt, sugar and spices to a simmer in a nonreactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.
Tangy Dill Pickle Relish
about 9 pickling cucumbers, to equal about 3 pounds
2 Vidalia or sweet type onions, peeled, chopped coarse
1/4 cup pickling salt
3 cups white distilled vinegar
3/4 cup granulated sugar
4 cloves garlic, crushed, peeled, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed, optional
1/2 teaspoon turmeric, optional
Scrub and trim ends off cucumbers; cut into chunks. Place by batches in food processor, pulse to finely chop; place in a large bowl. Repeat with onion, combine in bowl with cucumbers. Sprinkle mixture with salt, stirring in well. Let stand for 1 hour, stirring occasionally. Place mixture in large colander or sieve and drain well. Rinse under cold water; drain again, pressing out any excess moisture. In large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, optional to boil. Add cucumber mixture. Bring to boil again, stirring frequently. Reduce heat and simmer, until thickened, about 30 minutes. Stir often. Add turmeric, optional and mix well. Pour into prepared 1/2 pint canning jars, leaving 1/2 inch chili. Seal with prepared lids and rings. Process in boiling water bath in canner for 10 minutes. Makes 7, 1/2 pints.
Chopped Cucumber Pickle
50 small or 25 large sized cucumbers
3/4 cup salt
3 medium sized onions
3 large green peppers, cored, seeded
1 tablespoon mustard seed
1 tablespoon celery seed
3 cups vinegar
4 cups granulated sugar
Wash and grind cucumbers, using medium chopper. Now sprinkle with salt and let stand overnight. Drain and squeeze out juice; use colander. Grind onions and peppers. Add to ground cucumbers. Add mustard seed, celery seed, vinegar and sugar. Bring to boil and boil 10 minutes. Put in jars and seal. Makes 5 to 6 pints.
Quick Pickled Garlic with Mediterranean Flavors
1/2 cup white wine vinegar
1/4 cup sherry
3/4 teaspoon kosher or other coarse salt
1/4 teaspoon black peppercorns
1 bay leaf
1 or more small hot chile of your choice, slit up the side
1 cup garlic cloves, peeled
1 tablespoon coarsely chopped fresh oregano, thyme or rosemary
In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf and chile and bring to a boil over medium high heat, stirring once or twice to dissolve the salt. Reduce the heat to medium, add the garlic and simmer for 30 seconds or so. Remove from the heat and add the fresh herb. Allow to cool to room temperature, uncovered and then pour into a jar with a nonreactive lid. Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves. The flavor will improve steadily over the first few days, as the liquid penetrates the garlic. This pickle will keep, covered and refrigerated for 2 months or more.
Orange Pickled Pumpkin
1 pumpkin, 5 to 6 pounds
4 to 5 cups sugar
1 quart apple cider vinegar
3 cups water
2 sticks cinnamon
2 chunks fresh ginger root or 1/4 cup chopped crystallized ginger
1 tablespoon whole allspice, optional
1 1/2 teaspoon whole cloves
6 ounces frozen orange juice concentrate; thawed
You will need the basic equipment for boiling water bath canning. Organize and prepare ingredients, equipment and work space. Cut, seed and clean pumpkin. Wash pumpkin with cold water; peel and cut it into 1 inch chunks, about 4 quarts. In a preserving pot, combine sugar, vinegar, water and spices; tie spices in cheesecloth, if desired. Heat over high heat until boiling, stirring constantly. Continue to heat and stir until the sugar dissolves. Stir in pumpkin chunks and orange juice concentrate and heat to boiling. Reduce heat to simmer and cook, stirring occasionally, until pumpkin is just barely tender, about 30 minutes. Ladle pumpkin into hot jars to within 1/2 inch of tops, spooning in the hot liquid from kettle. Run a slim, nonmetal tool down along the insides of jars to release any air bubbles. Add additional hot liquid to within 1/4 inch of tops, if necessary. Wipe tops and threads of jars with a damp clean cloth. Put lids and screw bands in place as manufacturer directs. Process in boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning. Yield 8 to 9 1 pint jars.
Sweet Pumpkin Pickles
6 cups prepared pumpkin*
2 cups white vinegar
2 cups granulated sugar
2 large cinnamon sticks
Place pumpkin cubes in a colander. Set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, approximately 5 to 7 minutes. Drain. Simmer vinegar, sugar and cinnamon for 15 minutes. Add pumpkin and simmer for 3 minutes. Set aside for 24 hours. Heat and simmer 5 minutes more. Remove cinnamon sticks. Pack boiling hot in hot clean canning jars, leaving 1/2 inch headroom. Adjust lids and process in hot water bath for 10 minutes. Makes 3 pints.
*Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.
Piccalilli
6 cups chopped green tomatoes
1 1/2 cups chopped sweet red peppers
1 1/2 cups chopped green peppers
7 1/2 cups chopped cabbage
2 1/4 cups chopped onions
1/2 cup canning salt
4 1/2 cups vinegar
3 cup brown sugar, packed
3 tablespoons whole mixed pickling spice
Combine vegetables. Mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible. Combine vinegar and sugar. Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture. Bring to a boil. Add vegetables, return to a boil, and boil gently about 30 minutes or until mixture is reduced one-half in volume. Remove spice bag. Sterilize canning jars. Pack hot relish into hot pint jars. Fill jars to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 5 minutes in a boiling water bath. Yield 3 pint jars.
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