Pickles

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:

Peppery Texas Pickles

And how about this one:

http://handsongourmet.com/2010/04/spiced-lemon-pickles/

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:

Crisp Pickled Green Beans

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Jerusalem Artichoke Pickles

From: Moonbat
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.

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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
  • Cloves

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.

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Mustard Artichoke Pickles

From: Moonbat
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.

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Pickled Asparagus

  • 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.

Melana Hiatt

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Pickled Beets

  • 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.

Melana Hiatt

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Pickled Rosebuds

  • 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.

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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.

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Peaches

Peaches, one of my favorite fruits.  I have to admit that I usually do not end up with too many peaches after I eat them for snacks/meals/treats but I will, one day, have too many to consume fresh.  So, here are some great recipes shared over the years from a Yahoo group I used to own.

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Aunt Cecelia Simm’s Peach Brandy

(Miriam’s comment: I took this recipe and used it in its original form; I’ve also made plum/black grape brandy, apricot brandy, and nectarine brandy from it. Delicious, and
**strong**.)

  • 4 1/2 lbs. sugar
  • 1 1/2 lbs. seedless grapes
  • 1/2 lb. cornmeal
  • 4 qt. lukewarm water
  • 1 qt. peaches, mashed well
  • 2 cakes yeast

Mix all together. Let stand 7 days. Stir every day. Strain; let stand 4 days, then bottle.

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Hip Hop Peach Wraps

Drain diced California cling peaches from a 15 oz. can. Spread peanut butter onto four flour tortillas. Place diced peaches and sliced bananas in the center of each tortilla.
Roll tortilla like a burrito. Warm for 20 seconds in the microwave, if desired. Enjoy a quick after-school or after-game snack.

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Peach Yogurt Shake

Combine sliced California cling peaches from a 15 oz. can with 1 cup of frozen yogurt and 1 cup of milk in a blender container and whirl until smooth.

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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
  • Cloves

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.

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Old-Fashioned Ontario Fresh Peach Pie

  • Unbaked pastry for 9-inch (23-cm) two-crust pie
  • 75-125 mL (1/3 – 1/2 cup) lightly packed brown sugar
  • 125 mL (1/2 cup) all-purpose flour
  • 2 mL (1/2 tsp) cinnamon
  • 1 mL (1/4 tsp) nutmeg
  • 12 (6 cups/1.5 L) ripe Ontario Peaches, peeled, pitted and sliced
  • 15 mL (1 tbsp) lemon juice
  • 15 mL (1 tbsp) butter

Preheat over to 450 degrees F (230 degrees C). Fit one crust into 9-inch (23-cm) pie plate. In large bowl, combine brown sugar, flour, cinnamon and nutmeg. Add peaches; mix
well. Place peach mixture in pastry. Sprinkle with lemon juice and dot with butter.

Roll out remaining half of pastry; place over peaches. Seal and flute edge. Cut slits for steam to escape.

Bake on bottom oven rack for 15 minutes, then reduce temperature to 350degrees F (180 degrees C) for 30 to 40 minutes, or just until peaches are tender. Serve warm or cool.

Makes about 6 servings.

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Peach Chutney

The following chutney recipe is for the microwave.

A nice, unusual accompaniment to grilled meats and curries, or spread on toast with cream cheese. Sweet.

Makes 1 1/5 cups

  • 2 ripe peaches
  • 1/2 cup sugar
  • 1/4 cup finely chopped red onion
  • 2 tablespoons white vinegar
  • 2 tablespoons finely chopped green pepper
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • black pepper to taste

Blanch peaches for 30 seconds in boiling water, remove skins and pits and cut into slices. Combine with all other ingredients in a microwaveable jar, leaving at least 1.5
inches free above the peaches (otherwise it will boil over). Microwave on high for 7 minutes, stirring once. Seal tightly with sterilized lid and refrigerate. Will keep up
to 3 months.