2 Green Peppers
2 Red Peppers
12 Large Cucumbers
4 Large Onions
Grind all together. Sprinkle with 3 T salt. Let stand for 3 hours. Pour boiling water over and drain. Add:
4 teas. Mustard Seeds (I don’t add this)
4 teas. Celery Seed
1 Table. Pickling Spice
½ teas. Turmeric
4 cups Vinegar
5 cups Sugar
Simmer on medium to low heat 2-3 hours until thickened. Place in hot jars and seal with hot lids. Process in hot water bath 10 minutes.
Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts
September 21, 2009
July 12, 2009
Sweet Gherkin Pickles
7 pounds of 1 ½ to 3-inch cucumbers
½ cup non-iodized salt
8 cups white sugar
6 cups apple cider vinegar
¾ teaspoon tumeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spice
8 1-inch cinnamon stick pieces
2 teaspoons vanilla
1st Day: (Morning)
Wash cucumbers thoroughly, scrubbing with a vegetable brush. Stem ends may be left on if desired. Drain cucumbers and place in a large crock. Cover with boiling water and place lid on crock.
1st Day: (Evening)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.
2nd Day: (Morning)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.
2nd Day: (Evening)
Drain cucumbers. Place back in crock. Add ½ cup salt. Cover with boiling water and place lid on crock.
3rd Day: (Morning)
Drain cucumbers. With a fork, prick each cucumber in several places, about 4 to 6 times each. Place back in crock. In large pan, make a syrup of 3 cups sugar and 3 cups vinegar. Add: tumeric, pickling spice and cinnamon sticks. Heat to boiling and pour over cucumbers in crock. Replace lid.
3rd day: (Afternoon)
Drain syrup into pan. Add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over cucumbers in the crock. Replace lid.
4th Day: (Morning)
Drain syrup into pan. Add 2 3cups of sugar and 1 cup vinegar. Heat to boiling and pour over cucumbers in crock. Replace lid.
4th Day: (Afternoon)
Drain syrup into pan. Add remaining 1 cup sugar and vanilla. Heat to boiling. Pack pickles into clean, hot jars and cover with hot syrup up to ½ inch from rim of jar. Wipe rims with clean damp rag and seal with hot lids.
½ cup non-iodized salt
8 cups white sugar
6 cups apple cider vinegar
¾ teaspoon tumeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spice
8 1-inch cinnamon stick pieces
2 teaspoons vanilla
1st Day: (Morning)
Wash cucumbers thoroughly, scrubbing with a vegetable brush. Stem ends may be left on if desired. Drain cucumbers and place in a large crock. Cover with boiling water and place lid on crock.
1st Day: (Evening)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.
2nd Day: (Morning)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.
2nd Day: (Evening)
Drain cucumbers. Place back in crock. Add ½ cup salt. Cover with boiling water and place lid on crock.
3rd Day: (Morning)
Drain cucumbers. With a fork, prick each cucumber in several places, about 4 to 6 times each. Place back in crock. In large pan, make a syrup of 3 cups sugar and 3 cups vinegar. Add: tumeric, pickling spice and cinnamon sticks. Heat to boiling and pour over cucumbers in crock. Replace lid.
3rd day: (Afternoon)
Drain syrup into pan. Add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over cucumbers in the crock. Replace lid.
4th Day: (Morning)
Drain syrup into pan. Add 2 3cups of sugar and 1 cup vinegar. Heat to boiling and pour over cucumbers in crock. Replace lid.
4th Day: (Afternoon)
Drain syrup into pan. Add remaining 1 cup sugar and vanilla. Heat to boiling. Pack pickles into clean, hot jars and cover with hot syrup up to ½ inch from rim of jar. Wipe rims with clean damp rag and seal with hot lids.
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