Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
Wash cucumbers and pack whole in jars.
Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar.
Add 1 tablespoon salt.
Heat to the boiling point 1/2 cup vinegar and 1/2 cup water (per jar).
Pour over cucumbers and seal.
If the jars do not seal, you may process them in cold pack canner for 5 minutes. Let stay in jars at least 2 weeks before using them.
Put large boneless beef roast or brisket in nonmetallic container.
Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
Pour mixture over meat and refrigerate for 2 days.
Discard marinade liquid.
Other meat can be used in place of beef.
br>Add pickling spices and the beer.
Cook on High for about
catter one third of the pickling spices over the top of the
ruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a
ell) and add the salt, pickling spices, garlic, onion, and thyme. Mix
anning jars.
Steam peas for 3-4 minutes, then plunge
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.
Hand cutting vegetables is important.
Boil together for 10 minutes the tomatoes, celery, onions and peppers.
Add salt and let stand overnight.
Drain in colander, do not press.
Return to pan.
Add sugar, brown sugar, vinegar and pepper.
Put pickling spices, cinnamon and ginger in spice bag.
Add to mixture.
Bring to a boil.
Simmer 10 minutes and can.
Very good.
Do not double recipe.
ith the cheesecloth and the pickling spices, placing pickling spices in a square of
nd onions mixture.
Tie pickling spices in a cheesecloth or, us
In a large plastic pan, cover with cold water and let set overnight the cucumbers and lime.
Then wash several times with cold water.
Next, combine sugar, salt, pickling spices and white vinegar.
Pour over washed cucumber slices and let set for 3 hours.
Then bring to a boil for 30 minutes.
Put in jars and seal.
Makes 9 pints.
pour over cucumbers. Let set for 2 weeks.
Drain and
ucumbers in ice cold water for 2 to 3 hours.
Drop onions in boiling water.
Boil 3 minutes.
Drain.
Place in cold water.
Cut root end; squeeze stem end to remove onion skin.
Combine 2 cups water and pickling salt; pour over onions. Let stand 12 hours.
Drain; rinse thoroughly.
Combine vinegar, sugar and pickling spices; bring to boiling.
Pack onions into hot jars, leaving 1/2-inch headspace.
Cover with pickling liquid, leaving 1/2-inch headspace.
Adjust lids and process in boiling water bath (half-pints) for 10 minutes.
Wash cucumbers and slice.
Put in large enamel pot and add pickling lime and cold water.
Soak for 24 hours.
Drain and wash all remaining lime from pickles.
Soak for 3 hours in ice water. Drain good and then add sugar, vinegar, salt and celery seed.
Tie up pickling spices and cloves or use a tea bag holder.
(This prevents them from being next to the pickles, which causes discoloration.)
Soak overnight.
Bring to a boil and cook for 30 minutes.
Put in warm jars and seal.
Soak cucumbers for 5 days in salt water;
about 5 minutes. Add the pickling spices and just enough water to
Slice tomatoes, onions and peppers.
Place in layers in a large enamel kettle and sprinkle salt between each layer.
Cover and let stand for 24 hours.
Drain and rinse twice.
Tie pickling spices in a cheesecloth bag.
Mix sugar, vinegar and pickling spices and bring to a boil.
Add vegetables and bring to a rolling boil and cook for 10 minutes.
Pack in jars; seal and process in hot water bath for 10 minutes.
Let stand for 2 weeks before using.
Yields 15 to 17 pints.