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.
catter one third of the pickling spices over the top of the
ell) and add the salt, pickling spices, garlic, onion, and thyme. Mix
ruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a
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.
saucepan mix vinegar, water, pickling spices, sugar and salt. Heat to
ith the cheesecloth and the pickling spices, placing pickling spices in a square of
Combine first 6 ingredients in a large saucepan.
Bring to a boil to dissolve sugar.
Place peeled eggs in a container; pour beets and pickling juice over them.
Refrigerate at least 24 hours before serving.
NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.
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.
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.
Combine sugar, vinegar and pickling spices in a saucepan. Bring to a boil.
Boil 1 minute.
Drain pickles, discarding juice in which they were packed.
(If not using sliced pickles, cut pickles in 1/4-inch slices.)
Repack pickles in quart jar.
Strain out pickling spices and pour warm syrup over pickles.
Store in refrigerator 1 week before using.
Put pickling spices in a small cheesecloth bag.<
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.
he water, vinegar, sugar and pickling spices. Stir to dissolve sugar and
br>Place the vinegar and Pickling Spice in a saucepan. Bring
Tie pickling spices in a square of cheesecloth(spices may come with corned beef
Cut cucumbers, unpeeled, in 3/8-inch slices.
Dissolve pickling lime in cold water.
Soak cucumbers in cold water solution 24 hours.
Rinse cucumbers well and soak in clear water 3 hours. Dissolve the sugar in vinegar. Add salt, cloves, celery seed and pickling spices.
Soak cucumbers in vinegar solution overnight.
Cook on stove 35 minutes or until slices are clear. Put in hot jars and seal.
Wash cucumbers.
Pack in gallon jars that will seal.
Add pickling spices, pickling salt and alum.
Fill the gallon jar with cold water and vinegar.
Seal with hot lid.