coffeebean53 2 years, 2 months ago said: My Favorite Pickles Mustard Pickles
1 quart small green tomatoes 1 quart small pickling onions 1 head cauliflower 1 gallon cold water 6 tablespoons dry mustard 1 tablespoon turmeric 4 red bell peppers 2 quarts small cucumbers 2 cups salt 1 cup all-purpose flour 2 teaspoons celery seed Distilled white vinegar
Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions. Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain. Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly. Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.
Yield: 4 pints
coffeebean53 2 years, 2 months ago said: I Serve These With Pot Roast Dilly Beans Yield: 4 pints
Properly canned, these tart, crunchy dilled beans will keep for months -- the perfect holiday or housewarming gift.
2 pounds fresh green beans, trimmed 8 to 10 sprigs of fresh dill 4 medium cloves garlic, sliced vertically 4 cups cider vinegar (5% acidity) 2 cups water 3 tablespoons coarse or pickling salt 1-1/2 teaspoons fennel seeds 1 teaspoon hot red-pepper flakes Wash beans, then cut into lengths 1/2 inch shorter than jar. Cook beans in boiling water to cover 1-1/2 minutes; drain. Plunge into ice water; drain and set aside. Pack beans tightly into sterilized jars. Add 2 to 3 sprigs of dill and a few slices of garlic to each jar.
Combine vinegar and next four ingredients in nonreactive saucepan; bring mixture to a boil. Boil 1 minute; pour hot mixture over beans, filling up to 1/2 inch from top. Remove air bubbles by tapping lightly; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes.
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coffeebean53 2 years, 2 months ago said:
My Favorite Pickles
Mustard Pickles
1 quart small green tomatoes
1 quart small pickling onions
1 head cauliflower
1 gallon cold water
6 tablespoons dry mustard
1 tablespoon turmeric
4 red bell peppers
2 quarts small cucumbers
2 cups salt
1 cup all-purpose flour
2 teaspoons celery seed
Distilled white vinegar
Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces. Add onions.
Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.
Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.
Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.
Yield: 4 pints
coffeebean53 2 years, 2 months ago said:
I Serve These With Pot Roast
Dilly Beans
Yield: 4 pints
Properly canned, these tart, crunchy dilled beans will keep for months -- the perfect holiday or housewarming gift.
2 pounds fresh green beans, trimmed
8 to 10 sprigs of fresh dill
4 medium cloves garlic, sliced vertically
4 cups cider vinegar (5% acidity)
2 cups water
3 tablespoons coarse or pickling salt
1-1/2 teaspoons fennel seeds
1 teaspoon hot red-pepper flakes
Wash beans, then cut into lengths 1/2 inch shorter than jar. Cook beans in boiling water to cover 1-1/2 minutes; drain. Plunge into ice water; drain and set aside. Pack beans tightly into sterilized jars. Add 2 to 3 sprigs of dill and a few slices of garlic to each jar.
Combine vinegar and next four ingredients in nonreactive saucepan; bring mixture to a boil. Boil 1 minute; pour hot mixture over beans, filling up to 1/2 inch from top. Remove air bubbles by tapping lightly; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes.