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
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
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.
arge bowl. Stir in the pickling lime, and let stand for
lass container. Place beer, vinegar, pickling spice, and parsley flakes together in
Mix all ingredients, except pickling spice and vinegar.
Pack into gallon jar, placing bag of pickling spice in center.
Pour vinegar over all.
Place a layer of plastic wrap over jar and seal with lid.
Every day, turn jar.
Do this for 30 days.
Then place in refrigerator and serve chilled.
use 5/8 cup of pickling salt and cover with cider
In a skillet, saute onion, celery and green pepper.
Add broth, tomato sauce, salt and pepper.
Place pickling spice in a small piece of cheesecloth and tie closed.
Add to sauce and simmer for 45 minutes.
In a separate skillet, flour and brown fish.
Remove the pickling spice; add the fish.
Simmer for 10 minutes.
Serve over rice.
Serves 6.