pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic
over bowl and let stand for a minimum of 8 hours
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.
ut them in the refrigerator for several hours or overnight.
Mix together, except for pickling spice.
Cook for 30 minutes. Add the pickling spice in a bag.
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
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.
eef in pressure cooker. Add pickling spice, vinegar, sugar and 2 1
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.
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
heeseCloth to make packet with pickling spice and garlic
-In bowl
curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in
Stir in the pickling lime, and let stand for 24 hours. Drain
ce cubes. Let them sit for at least 2 hours but
ater for at least 5 minutes.
Combine the water, pickling salt
et stand in hot water for 10 to 12 minutes. Cool
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.
Mix 2 gallons water and pickling lime together in a large