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    Source of Recipe

    From "The Joy of Pickling" by Linda Ziedrich

    List of Ingredients

    • pound pickling cucumbers, about -inch in diameter, trimmed and sliced crosswise into -inch chunks
    • 2 celery stalks, cut crosswise into -inch pieces
    • 5 teaspoons pickling salt
    • small cauliflower head, broken and cut into florets
    • 1 large carrot, sliced into 3⁄16-inch rounds
    • 1 cup whole pearl onions, peeled
    • pound long sweet peppers, seeded and cut into -inch rings
    • 6 Mediterranean bay leaves
    • 12 cloves garlic, peeled
    • 1 teaspoons whole black peppercorns
    • 6 oregano sprigs
    • 2 cups white wine vinegar (at least 5%)
    • 2 cups water
    • 6 tablespoons olive oil


    1. Put the cut cucumbers and celery into a bowl, and toss them with 1 teaspoon of the pickling salt. Let them stand at room temperature for 1 to 2 hours, and then drain them well. Combine them in a large bowl with the remaining vegetables.

    2. Into each of 6 pint jars, put one bay leaf, two cloves garlic, and teaspoon peppercorns. Pack the jars with the vegetables, add one oregano sprig to each jar, and shake the jars to settle the vegetables.

    3. In a saucepan, bring to a boil the vinegar, water, and remaining 4 teaspoons pickling salt, stirring to dissolve the salt. Pour the hot liquid over the vegetables, leaving just a bit more than inch headspace. Top each jar with 1 tablespoon olive oil, and close the jars with two-piece caps. Process the jars in a boiling water bath for 20 minutes.

      Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.

      Makes about 6 pints




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