tir in celery, red peppers, pickling spice bundle, red pepper flakes and
In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft.
Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl.
When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.
Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
In a large saucepan, pour apple cider vinegar, water, sugar and pickling spice that has been tied in a small piece of cheesecloth. Bring to a rolling boil; reduce heat and simmer 5 minutes. Pour hot vinegar into jars to 1-inch from top, over cucumbers. Use a clean damp towel to wipe mouth of each jar. Place lids on jars snug, not tight. Place jars in water bath and boil 5 minutes. Remove from water bath, tighten lids and allow to air cool before storage.
In large bowl combine tomatoes, peppers and onions.
Sprinkle with pickling salt and mix well.
Cover and chill overnight.
Drain well.
Tie mustard seed, celery seed and pickling spice in a spice bag or cheesecloth.
In 6 to 8-quart saucepan, combine all ingredients and bring to boil over medium heat, stirring occasionally.
Reduce heat and simmer for 30 minutes.
Remove spice bag.
Fill hot pint jars with mixture, leaving 1/2 inch from top. Seal with hot lids and process in boiling water for 15 minutes.
easpoon dill, 1/4 teaspoon pickling spice, salt, and black pepper. Place
Slice the tomatoes. Soak 24 hours in 2 gallons water with
the lime.
Rinse well.
Put in ice water and let stand 3 hours. Cover with and soak overnight in the vinegar, sugar, salt, pickling spice and cloves. Bring to a boil. Cook 30 to 40 minutes.
Pack in sterile jars and seal.
Makes about 12 pints.
(Recipe, 1960.)
curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in
heeseCloth to make packet with pickling spice and garlic
-In bowl
eef in pressure cooker. Add pickling spice, vinegar, sugar and 2 1
eans again.
Make the spice recipe as listed above. Store in
he water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring
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.
Mix all ingredients together except pickling spice.
Pour pickling spice in a strainer and put in mixture.
Cook on low heat for 3 hours.
Remove strainer and discard spices.
Refrigerate sauce.
Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles.
Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon.
Repeat with remaining pickles, sugar, pickling spice and cinnamon.
Seal the jar and refrigerate.
Turn approximately every six hours for 24 hours to help dissolve the sugar.
Serve when the sugar has dissolved.
br>Cover with 1 cup pickling salt and water. Shake each
il, vinegar, tomato paste and pickling spice. Bring the mixture to a
Soak cucumbers and pickling lime for 24 hours.
Rinse in cold running water.
Mix sugar, vinegar, food coloring and pickling spice.
Bring to a boil.
Add cucumbers.
Boil for 30 minutes. Take up and put in hot jars with lids.
inutes.
Combine the water, pickling salt and vinegar in a
Tie pickling spice in cheesecloth.
In saucepan, combine pickling spice bag, vinegar, sugar, salt and turmeric.
Bring to boil.
Simmer 5 minutes.
Remove from heat and pour over vegetables.
Cool to room temperature.
Store in covered container in refrigerator.
Remove spice bag before serving.
Makes 4 cups.