While looking for a pickle picture to include with this post, I stumbled on this recipe that looks so good that I had to include it here:
And how about this one:
I’m not sure but I think just about anything can be pickled and I would enjoy it! LOL! I just love pickles! My favorite (which I have not been able to re-create) is Clausen. This is the recipe that I have been using for years:
Clausen Kosher Dill Pickles
- 2 dill flowers
- 2 garlic cloves, peeled & halved
- 1 1/4 lbs. (8-10) pickling cucumbers
- 6 long sprigs fresh dill
- 1 tbsp coarse kosher salt
Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, fill jar with half boiled water that is now cool, and half vinegar to within 1/8th of top.
Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months.
And this is the recipe I LOVE for Pickled Green Beans:
Jerusalem Artichoke Pickles
Date: Tue Jan 4, 2000 0:18pm
I went to the Monroe County library sale which is every Tuesday and came across a lovely book “A World of Vegetable Cookery” by Alex Hawkes. Inside were newspaper clippings of recipes from the previous owner ,one of which was for unusual pickles from the artichoke.
- 4 pounds Jerusalem artichokes
- 2 quarts vinegar
- 1/4 cup of salt
- 1/4 cup of sugar
- 1/4 cup white mustard
- 2 tablespoons celery seed
- 2 tablespoons dry mustard
- 1 tablespoon turmeric
- 1 small red pepper pod
- 6 pieces of root ginger
Scrub the artichokes, cut them unpeeled into bite size pieces, and put into a large mouth jar.
For the pickling liquid bring vinegar to a boil, remove from heat, and add all of the ingredients. After the mixture cools, pour into the jar of cut up artichokes. Let stand for at least 3 weeks.
Mei Kwei Tao (Pickled Peaches In Rose Petals)
Yield: 50 servings
- 50 Peaches
- 2 lb Sugar
- 1 c Water
- 1 pt Vinegar
- 1 tb Salt
- Red roses
Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem end of each peach a red rose petal. Stick four cloves through rose onto the peach. Cook rosed peaches in syrup until soft.
Mustard Artichoke Pickles
Date: Tue Jan 4, 2000 0:18pm
I went to the Monroe County library sale which is every Tuesday and came across a lovely book “A World of Vegetable Cookery” by Alex Hawkes. Inside were newspaper clippings of recipes from the previous owner.
- 4 quarts of artichokes, scrubbed, sliced thin and unpeeled
- 1 pint onions, cut small
- 1 to 2 cups of thinly sliced celery
- 1/2 cup of salt
- 2 quarts of vinegar (not too strong)
- 1/2 cup sugar
- 1 tablespoon of dry mustard
- 3 teaspoons allspice
- 3 teaspoons of freshly ground black pepper
- 3 teaspoons celery seed
- 3 teaspoons whole cloves pinch of turmeric
Mix the vinegar, sugar and spices and bring to a full boil. Add the onions and artichokes and bring to a full boil again. Place in jars , seal and let stand for several weeks.
- 1/4 Tsp. cayenne
- 1 Clove garlic
- 1 Tbsp. dill seed or 1 head
- 2 1/2 C. vinegar
- 1/4 C. pickling salt
- 2 1/2 C. water
For Large Batches:
- 10 C. water
- 1 c. salt
- 10 c. vinegar
Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.
- 10 pounds small to medium beets
- 2 cups sugar
- 1 1/2 teaspoons salt
- 2 sticks cinnamon
- 1 tablespoon allspice
- 1 tablespoon whole cloves
- 3 1/2 cups vinegar
Place beets with root and stems still attached in a large pot and cover with water. Cook for 45 minutes to an hour or until easily pierced with a fork. Remove from heat and drain. Cover with cold water and remove skins and stems. Cut into 1/4 to 1/2 inch slices or wedges. In a pot add sugar, salt, spices and 1 1/2 cups water to vinegar. Simmer 15 minutes. Pack beets in hot, sterilized jars. Pour boiling pickling mixture over beets. Wipe rims of jars and seal. Cold pack in water bath canner for 30 minutes. Thumb nose at pressure canner.
- 40 Baby rosebuds
- 1/2 c Sugar
- 2 c White wine vinegar
Wash the rosebuds well. Place rosebuds in a 1-quart jar. Combine sugar and vinegar; pour over rosebuds. Seal with paraffin and store in warm, dark place for about one month. Buds may be used in salads or with sandwiches.
Spiced Pickled Day-Lily Buds
Yield: 6 servings
Yield: 8 half-pints.
- 2 qt Day lily buds, freshly boiled and drained
- 3 c White vinegar
- 3/4 c Light brown sugar, packed
- 1/2 ts Salt
- 1/2 ts Whole allspice
- 2 Two-inch sticks cinnamon, broken up
- 10 To 12 whole cloves
Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc. Another thing I do with them is to stuff them with ricotta cheese and serve them that way.) Anyway, back to the canning recipe!
Pack hot buds into 8 sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Let these stand for a few weeks before using, to further develop the spicy flavor.
Note: Don’t harvest day lilies within 50 feet of roadways due to automobile emissions.