To make the pickled celery, stir sugar, vinegar, 2/3
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Slice celery into 1/4 inch thick slices.
Place in a clean 1 quart mason jar.
Add dill and some of the celery leaves if you have them.
In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns.
Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
Carefully pour contents over the celery in the jar.
Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.
Pack each jar with
celery,
garlic seed and dill seed. Add hot pepper.
Bring\tvinegar,
water
and salt to a rolling boil. Pour over celery and seasonings.
Seal.
Clean celery and cut into strips.
Cut to fit in pint jars. Cut carrots the same.
In saucepan, cook carrots (covered) and boil for 2 minutes.
Add celery and cook for another 1 to 2 minutes.
Drain.
Put in hot pint
jars.
Combine water, vinegar, salt and spices.
Bring to boil.
Pour in jars.
Put on lids. Process in boiling water bath for 10 minutes.
Makes 4 to 5 pints.
For the pickled beans, place beans in medium
olonial: After preparing the previous recipe (let cool first), add 1
blending well.
Add the celery salt, sugar, garlic powder,
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
mall saucepan, add 1 cup celery, 1 cup carrots and 1
Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.
inegar, sugar, mustard seed and celery seed to a rolling boil
tream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette
ith a metal blade, add celery and pulse until it turns
In a bowl, combine all ingredients EXCEPT the sour cream and celery seeds; mix well to combine.
Cover, and refrigerate overnight.
The next day: drain well, and stir in the sour cream and celery seeds; mix well to combine.
Serve in a bowl.
Delicious!
br>Add the carrots and celery, blanch for 2 minutes and
PICKLED RED ONION AND TOMATO SALSA:.<
week. Salad becomes more pickled as it rests. Eat with
Cook mushrooms in 1 inch of water with 1 teaspoon of salt for 5 minutes.
Cool mushrooms before adding other ingredients.
Place in refrigerator at least 24 hours.
Turn jar frequently to marinate.
May want to double recipe; it goes fast!
arrots and 2 minutes for celery. Drain vegetables in a colander