ix remaining ingredients ( down to pickling brine) and pour over vegitables and
/beans throughly.
If pickling cucumbers prick each 2-3
Mix brine ingredients in the bottom of
combine the 1 cup of pickling lime and the gallon of
he cucumbers, spices, and some brine. Place a few of the
colander.
Combine the brine ingredients in a saucepan and
old turkey) bring all the brine ingredients but turkey to boil
old turkey) bring all the brine ingredients but turkey to boil
our.
Marinate fish in brine for 12-24 hours, stirring
lace turkey in bags, pour brine and remaining 1.5 gallons
In a saucepan, combine all of ingredients.
Bring to a boil; simmer 10 minutes.
Cool.
In a quart jar, layer 9 shelled, hard-cooked eggs and 1 medium onion, sliced.
Fill jar with pickling brine.
Cover.
Refrigerate 48 hours before using.
Keeps 2 months refrigerated.
he 3/4 cup of pickling lime with 3 quarts of
Dissolve salt in small amount of hot water.
Add to gallon of water and rest of ingredients.
Heat to boil and let cool.
Let your fish soak overnight in brine and smoke over hickory chips or chips of your choice.
Boil eggs and peel.
In a saucepan, bring vinegar to a boil. Add remaining ingredients except eggs.
Cool.
Place in 2 quart jar.
Pour brine mixture over and seal.
Store in refrigerator. Do not eat for at least 2 weeks.
Mix all ingredients together.
Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions.
Smoke using your desired recipe & wood chips.
nother minute, then add the brine. Turn heat up to high
Boil cider vinegar and pickling salt to dissolve salt.
Wash cucumbers.
Pack in sterile jars.
Pour mix over cucumbers.
Seal jars.
Don't put in wash or bath.
inutes.
Stir in the pickling liquid and beans and cook
Slice peppers in 1/4 inch rings.
Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
Bring vinegar, salt & water to full boil.
Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.
Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
Bring to boil 5 minutes.
Let stand overnight to cool.
Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
Keep submerged.
Place cheesecloth across top of crock.
Tie down.
Put lid on.
Leave enough space between lid and cloth for air.
At end of 12 days place meat in cold water for 1 hour.
Remove meat. Wipe well.