ith pickled vegetables, at least three pieces per drink.
Vegetable Garnishes
he bread top with the vegetable relish and set into place
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Simmer the carrots for 2 minutes.
Add onions and jalapenos. Simmer for 3 minutes, until vegetables are hot.
Drain.
Make a brine by mixing the vinegar, oil, water, salt, oregano and turmeric.
Bring to a boil.
Place 1 clove garlic in hot pint canning jar.
Fill with hot vegetables.
Seal with canning lids immediately and process in boiling water bath for 30 minutes.
arlic, 1/2 tsp of canning salt, and 1 tsp of
ulge or burst as the vegetable ferments.
Cover crock with
Scrub tiny okra pods with vegetable brush.
To prevent floating of product, place about a quart of okra in a perforated blanching basket.
Lower okra into 3 or 4 quarts boiling water.
Boil for 1 to 2 minutes.
Chill in cold water.
Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.
alt and water to cover vegetable mixture; refrigerate for 8 hours
Put 1/2 tsp of canning salt in the jar on
erries.).
Make sure your canning equipment is scrupulously clean, and
Mix okra, salt and apple cider vinegar.
Put in a container and cover with water.
Bring to a boil and cook 5 minutes, or until okra changes color.
Put in jars and seal up.
When you open, rinse off, let drain, cover in meal and fry.
You can also add to vegetable soup.
o serve.
For the pickled lemon, heat the oil in
aste.
To make the pickled zucchini, combine zucchini, dill, vinegar
ay be adding in sterile canning jars and seal. Process in
br>Pack snuggly into the canning jars (be careful not to
ar.
Boil vinegar, water, canning salt, and sugar.
Pour
o be absorbed into the pickled beans.
FYI- you can
Sprinkle canning salt over dry squash; let stand 1 hour.
Rinse well.
Bring sugar, vinegar and spices to a boil; add squash, peppers and onions.
Bring to a boil again.
Remove from heat.
Put in sterilized jars; turn upside down until cool.
Ready to eat when cool.
n large kettle, combine cooking, canning, and pickling salt and 5
Combine water and canning salt.
Mix thoroughly.
Take 2 cups of salted water and 1 cup vinegar and boil; then pour onions in this mixture and pack into jars.
Add dill or garlic, if desired. Seal while hot.
Repeat process for additional onions.