Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91 (Country Wisdom Bulletins)
Over pickles. Afternoon: Drain syrup into pan; upload ultimate 1 cup sugar and vanilla to the syrup; warmth to boiling. Pack pickles into fresh, scorching pint jars and canopy with boiling syrup, leaving inch headspace. Seal. method for five mins in a boiling-water bathtub canner. YIELD: 7 to eight PINTS speedy MUSTARD PICKLES 1½ cups white vinegar 1 cup water 1 cup sugar ½ cup ready mustard 2 teaspoons pickling salt 1 teaspoon ready horseradish eight cups cucumbers, sliced or minimize in ½-inch chunks In.
Seeded, and minimize into spears 6 huge onions, sliced three cups cider vinegar 2 cups honey or maple syrup 2 tablespoons mustard seeds 2 teaspoons celery seeds 2 teaspoons turmeric mix 1 gallon water and the salt in a wide glass, ceramic, or stainless-steel bowl. upload cucumbers and onions and soak in a single day. Drain the following morning. mix last 1 cup water, vinegar, honey, mustard seeds, celery seeds, and turmeric in a wide kettle and prepare dinner for five mins. upload tired cucumbers and.
Vinegar, and pickling salt in a medium-size saucepan. convey to a boil, then cool. while cooled, pour it over cucumbers and refrigerate. After three days, cucumbers and brine may be positioned into small jars. continue refrigerated. YIELD: four QUARTS *FRESH-PACK DILL PICKLES eight cups small pickling cucumbers four dill heads 2 cloves garlic 2 slices horseradish root (optional) four cups water 1 cup white vinegar ½ cup pickling salt Wash and dry cucumbers. Prick a number of holes in each one. position 1 dill head in each one.
Spoon to avoid sizzling. Pack into fresh, scorching pint jars, leaving ½ inch headspace. approach in a boiling-water bathtub canner for quarter-hour. YIELD: five to six QUARTS PICKLED eco-friendly BEANS This recipe makes a sizzling bean. four kilos eco-friendly beans (about four quarts) five cups white vinegar five cups water ½ cup pickling salt 1 tablespoon plus ½ teaspoon dill seeds 7 cloves garlic 1 tablespoon plus ½ teaspoon complete mustard seeds 1 tablespoon plus ½ teaspoon overwhelmed crimson pepper Wash beans and minimize to slot.
YIELD: five PINTS TOMATO CHUTNEY 6 kilos ripe medium-size tomatoes (about 24) 6 kilos tart eco-friendly apples (about 12 medium-size) 2 kilos onions (about 6 medium-size) ½ pound pink peppers (about three) ½ pound candy eco-friendly peppers (about three) 1 cup minced celery five cups cider or malt vinegar 2½ cups sugar ¼ cup pickling salt 1 pound sultana-type raisins Peel and chop tomatoes, apples, and onions. Chop peppers. mix with the celery, vinegar, sugar, and salt in a wide kettle. Boil rapidly,.