Canning Recipes




Easy Summer Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds thinly-sliced vegetables
1 large onion -- peeled, and
thinly sliced
1/4 cup salt
2 cups white vinegar
1 1/4 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon celery seed
1 teaspoon dill seed
1 teaspoon turmeric
1/4 teaspoon dry mustard
1/2 teaspoon crushed red pepper

In a very large bowl, place the vegetables and the sliced onion. Toss
with salt and cover with cold water. Allow to stand for 1 hour, then
drain thoroughly but do not rinse.

In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices.
Bring to a boil. Simmer 5 minutes. Pour the vinegar mixture over the
vegetables, tossing to coat. Allow to stand for 2 hours.

Transfer to a non-aluminum container and chill in the refrigerator. Store
for up to 1 month in brine in the refrigerator.

This recipe yields 2 quarts.

Comments: This basic pickle formula will work for nearly any summer
vegetable: cucumbers, green beans, zucchini, green tomatoes, cauliflower,
yellow squash, peppers, carrots, celery or a combination of a few
different vegetables. The pickles will keep, in their brine, in the
refrigerator for up to 1 month. If you like, you may substitute 3
tablespoons of pickling spice for the spices listed above.





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