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Ingredients: 1 large Bunch beets 3/4 Cup(s) White vinegar 2 Tablespoon(s) Sugar 6 Allspice berries 4 Whole cloves 1 Bay leaf Directions: The three of us love this pickled beet recipe from Farm House Cookbook. 1. Trim beet stems, leaving 1/2 inch of stem intact. Do not trim roots. 2. Bring water to a boil in the bottom of a vegetable steamer. Add beets, cover, and steam until nearly tender but still offer resistance when tested with a sharp knife about 15 to 20 minutes. Remove steamer basket from heat. 3. While beets are steaming, combine vinegar, sugar, spices, and herbs in a saucepan. Cover and bring to a boil. Lower heat and keep warm. 4. When beets are cool enough to handle, carefully scrape off the skin, trim the stem and root ends. Slice the beets into 1/8 inch thick slices and place in glass bowl. Cover with warm vinegar mix and set aside to cool. When cool, cover and refrigerate for at least 24 hours before using. They will keep for about 3 weeks. Makes 2 cups
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Transfer all vegetables in a container with a tightly closing lid (glass is the best), pour the marinade on top, press firmly so the vegeta Pickled mixed veggies Blanche veggies (1 minute in boiling water). Drain, cool and mix all ingredients together. Fill jar to rim with vinegar. Refrigerate in sterilized masson jar for a week. Add to salads or serve as side dish. Keeps for months. Allie and etell's pickled eggs and beets This recipe comes from the well know culinary family of Chef Paul Prudhomme of New Orleans. I got it from one of his cookbooks. *NOTE: If you prefer less vinegary taste, increase amount of sugar, but don't decrease or dilute vinegar. Cover Pickled fish * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. 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Mix together remaining ingredients in saucepan; bring to boil. 5. Pour over mirlitons in jars; seal at once. 6. Best if stored severa Pickled asparagus all cloves from pickling spice or as many as possible. Wrap remaing spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water. Place in each jar 1 Hot pickled vegetables * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced. ~-- Alan harding's warm country salad w/ roasted garlic & beets 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On rimmed baking sheet, place beets on one side and garlic on the other, cover tightly with alum Pickled beets 1/4 ts Whole Black Peppercorns 1/4 c Onion, sliced 1/4 c Cider Vinegar Combine all the ingredients in a saucepan. Bring to a boil and remove from the heat. Serve hot or cold. Crisp pickled watermelon rind Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (ob Pickled zucchini 1-In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minu Cwikla (pickled beets) Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Cloves can be replaced with caraway seed. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours. Paksiw na isda (boiled pickled fish and vegetables) 1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly. 2. Transfer Pickled hot peppers (wwrj17a) Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water a Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Kosher pickled dill tomatoes COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour m Pickled cauliflower * Pearl Onions are the small white or silver skinned onions that are ~------------------------------------------------------------------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetable