ASSORTED PICKLES
Source of Recipe
Roz, WWW, Friends
List of Ingredients
Okra PICKLEs
1 pound okra, split in half lengthwise
6 tablespoons kosher salt
1 1/2 cups rice wine vinegar
1 1/2 cups water
1 tablespoon sugar
10 black peppercorns
1 tablespoon mustard seeds
1/2 pound thinly sliced onions
Toss the okra with 3 tablespoons kosher salt and let it sit in a colander for
1 hour over the sink to drain. Combine the vinegar, water, remaining salt,
sugar, peppercorns, and mustard seeds in a nonreactive pot. When the okra has
drained for 1 hour, rinse it thoroughly and let it drain. Bring the liquid
mixture (brine) to a boil, and boil for 2 minutes. Place the okra and the onions in
a nonreactive storage container, and pour the hot liquid over it. Stir occasionally until
it cools, and refrigerate overnight. Will keep for 1 month in an airtight
container in the refrigerator
Christmas Pickles
10 Ripe Cucumbers
1 tbsp Salt
3 1/2 lbs Sugar
1 pint White Vinegar
1/2 tsp Cloves
1/2 tsp Cinnamon
2 bottles Maraschino Cherries
Peel and cut up 10 ripe cucumber in l" cubes. Cover with water and salt. Boil
until transparent. Drain.
Take sugar, white vinegar, clover and cinnamon. Bring to boil, pour over
cukes, let stand overnight. Next day, drain and bring syrup to a boil and pour
over cukes again. Let sit overnight. Next day bring all to a boil, adding 2
bottles of maraschino cherries and juice. Pack in jars and seal. NOTE: I use more
cloves and more cinnamon and 4 jars of cherries.
Crispy Bread and Butter Pickles
1 gal sliced cucumbers
8 medium size onions
2 large sweet red or green peppers
1/2 cup coarse salt
1 cup water
2-1/2 cups sugar
2-1/2 cups vinegar
1 tbsp mustard seed
1/2 tsp ground turmeric
1/2 tsp whole cloves
· Slice cucumbers into paper-thin slices, leaving the peel on.
· Slice onions into thin rings.
· Cut peppers into thin rings or strips.
· Dissolve coarse salt in the water and pour over the sliced vegetables.
· Put some ice on top of cucumbers. Use about 1 quart crushed ice; it is the
ice and salt that give an almost brittle, crisp pickle.
· Let stand for 3 hours, weighted with a plate. Drain.
· Combine sugar, vinegar, and spices and bring to a boil.
· Add drained vegetables and heat to the boiling point. Don't boil.
· Pack into sterilized jars, fill to over-flowing, and seal.
· Makes 6 pints.
Pickle Relish
3 qt Chopped Cucumbers
6 medium Onions
2 Sweet Red Peppers
1 Green Pepper
1/2 cup Pickling Salt
3/4 cup Cider Vinegar
3 1/2 cups White Sugar
1 1/2 tsp Turmeric
3 tblsp Mustard Seed
1 tblsp Celery Seed
Mince the cucumbers, onions, sweet red peppers and green pepper in a food
chopper. Add pickling salt. Let stand for 3 hours. Drain well.
Put vinegar, white sugar, turmeric, mustard seed and celery seed in a pan and
bring to a boil. Add vegetables and cook 1/2 hour. Green food coloring may be
added if desired.
Sun Pickles
Recipe measured for a single quart jar of pickles. These are so crisp and
similar to the Claussen brand.
2 Tbsp. Ice Cream Salt or Pickling Salt
2 cloves (or fingers) of Garlic Pod, diced
2 Tbsp. Dry Dill Seed (fresh dill may be used and only use 1 Tbsp. Salt)
1/2 C. 5%+ of Distilled Vinegar. NEVER USE LESS THAN 5%. Check label
· Wash and pack cucumbers (cut in any shape or leave whole) in QUART Wide
mouth (preferably) jars, add above ingredients and fill with water.
· Screw on canning lids careful not to let dill get between jar and lid. Set
in sun turning upside down every 24 hours for 4 days. The sun will seal the
jars. (What if it rains? Give them another day! I knew you would ask.) THAT'S
ALL, FOLKS!
·
SPICY VEGETABLE PICKLES
Saute garlic and onion in hot oil in a large Dutch oven for 3 minutes.
12 Garlic cloves
1 md Onion; cut in wedges
3/4 c Olive oil
Add carrots and peppercorns; saute 5 minutes.
4 md Carrots -- scraped, thinly sliced
1 ts Black peppercorns
Add vinegar and sugar; cover, reduce heat and simmer for 3 minutes.
1 1/2 c Vinegar
1 / 4 c. sugar
Stir in water and jalapenos; cover and bring mixture to a boil.
2 c Water
1/2 cn Whole pickled jalapenos -- drained (7 oz. can)
Add cauliflower and salt, stirring well; cover, reduce heat to medium and
cook 5 minutes.
1 md Cauliflower; in flowerets
3 tb Salt
Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well; cook 2
minutes.
3 md Zucchini; thinly sliced
12 sm Bay leaves
(instead of following can add pickling spices)
3/4 ts Dried whole marjoram
3/4 ts Dried whole oregano
3/4 ts Dried whole thyme
Remove from heat; stir in corn and olives
7 oz Pickled baby corn on cob -- drained (1 jar)
6 oz Can pitted small ripe olives - drained
Transfer mixture to a large container; cover tightly and chill at least 8
hours. Remove and discard bay leaves before serving.
bucket pickles
granulated sugar 4 cups
white vinegar 2 cups
course pickling salt 2 tbsp
turmeric 1 tsp
celery seed 1 tsp
mustard seed 1 tsp
large red pepper seeded and cut into slices 1
large green pepper seeded and cut into slices 1
large spanish onion cut into slices 1
cucumbers with peel,thinly sliced 5
measure first 6 ingredients into 4 quart ice cream bucket and stir
Add red pepper,green pepper,and onion. Addmore or less cucumbers,depending on
the sizeto fill bucket up to level of liquid.Let stand about 2 hours.Stir.It
will shrink down a bit so you will be able to add a few more cucumber slices.
Cover. Store in fridge for up to 6 months.Makes about 2 1/2 quarts.
Sweet Easy Refrig Pickles
7 c Sliced cucumbers
2 c Sugar
1 c Sliced sweet onions
1 c apple cider vinegar
1 tb Salt
1 ts Celery seed
Instructions
Combine cucumbers, and onion in a large bowl. Add the sugar, vinegar, salt
and celery seed. Mix well. Cover and refrigerate at least 24 hours before
serving.
Recipe
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