Easy Pickled Recipes

Pickled Beets 1

• 1 gal. small beets or sliced or quartered
• 2 c. sugar
• 1 stick cinnamon
• 1 tbsp. whole allspice
• 3 1/2 c. vinegar
• 1 1/2 c. water

Cook beets with roots about 2 inches of stem until tender. Use enough water to cover. Dip in cool water and peel. Combine sugar, spices, vinegar, and add beets and simmer 15 minutes. Pack beets into hot sterilized jars and cover with boiling hot syrup. Seal.

Beet Pickles 2

• 3 quarts peeled, cooked small beets
• 2 cups sugar
• 2 sticks cinnamon
• 1 tablespoon whole allspice
• 1 1/2 tsp. salt
• 3 1/2 cups vinegar (white)
• 1 1/2 cups water

To cook beets wash and drain, leave 2 inches of stems and the tap roots. Cover with boiling water and cook till tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. (Cut larger beets in half, if necessary) Remove cinnamon. Bring liquid to boiling. Pour, boiling hot, over beets leaving 1/4 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield about 6 pints.

Beet Pickles 3

Let 1 cup sugar and 1 cup vinegar come to a boil. Drop beets in vinegar and sugar, boil again. Drop beets in hot pint jars, drop 8 to 10 red hots (cinnamon flavored) in each jar, add the hot cider vinegar and seal.
Recipe from a 1981 church cookbook

Pickled Beets 4

• 4 c. water
• 4 c. vinegar
• 4 c. sugar
• 1 tsp. whole cloves
• 2 cinnamon sticks
• 1 T. salt

Cook small beets until tender. Put into cold water and slip off skins. Cover with spiced vinegar. Simmer 15 minutes. Pack beets and liquid in jars. Seal. This is enough syrup for approximately 6-8 pints of beets.
Amish Recipe book

Also see these Pickled Beet recipes:

Beet Pickles 20 - This recipe has sliced lemon in it and the beets can be packed hot or cold.

Pickled Beets 21 - Cook small beets until tender. Slip skins off. Make a pickling syrup of 2 c. sugar, 2 c. water and 2 c. vinegar, 1 T cinnamon, 1 t. cloves and 1 t. allspice. Cover beets with this syrup and simmer for 15 min. Seal. (This same recipe may be used for pickling carrots and beans). My Note: This is the recipe I use most of the time.

Carrot Pickles

• 2-3 bunches small carrots
• 1 cup sugar
• 1 tablespoon mixed pickling spices
• 1 stick cinnamon
• 1 tsp salt
• 2 cups vinegar
• 1 1/2 cups water

Cook carrots until just tender. Drain and remove skins. Leave small carrots whole; cut larger ones into pieces as desired. Combine sugar, vinegar, water, and salt. Ties spices in a cheesecloth bag; add to vinegar mixture. Boil 5 to 8 minutes. Pack carrots into hot jars, leaving 1/4 inch head space. Remove spice bag. Heat syrup to boiling. Pour, boiling hot, over carrots, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield about 3 pints.

Also see: Pickled Dill Carrots - These are sweet dilled carrots.

Pickled Yellow String Beans - This is a very simple recipe if you like sweet string beans!

Dill Pickled Green Beans - Pickle your green beans with this easy recipe.

Pickled Onions

Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain, and cover with more brine; let stand two days, and again drain.

Make more brine and heat to boiling-point; put in onions and boil three minutes.

Put in jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of red pepper.

Fill jars to overflow with vinegar scalded with sugar, allowing one cup sugar to one gallon vinegar. Seal while hot.

Pickled Peppers

• green bell peppers
• water
• vinegar
• cloves of garlic
• hot peppers (optional)

Boil 2 parts water to 1 part vinegar. Cut peppers in half or quarters. Place peppers and garlic in sterilized jars. Pour liquid over peppers and seal.

More recipes:
Mixed Vegetable Pickles - Use any vegetables available. Even small unpeeled potatoes.

Pickled Mixed Vegetables

• 1 quart small cucumbers (cut into 1 inch slices
• 2 cups pared carrots (1 1/2 inch slices)
• 2 cups peeled pickling onions
• 2 sweet red peppers (cut into wide strips)
• 1 small cauliflower (broken into flowerets)
• 1 cup salt
• 4 quarts water
• 2 cups sugar
• 1/4 cup mustard seed
• 2 tablespoons celery seed
• 1 hot red pepper
• 6 1/2 cups vinegar

Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hrs. in a cool place. Drain thoroughly. Add spices, hot red pepper and sugar to vinegar, boil 3 minutes. Add vegetables; simmer until thoroughly heated. Pack, boiling hot, into jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints.

Mustard Pickles

• 1 quart small cucumbers (1/2 inch slices)
• 1 quart green tomato wedges (6 medium)
• 3 cups cauliflower flowerets (1 small head)
• 3 medium chopped sweet green peppers
• 3 medium chopped sweet red peppers
• 2 cups pickling onions
• 1 cup salt
• 4 quarts water
• 1 1/2 cups sugar
• 1/2 cup flour
• 1 tablespoon turmeric
• 1/2 cup prepared mustard
• 1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine sugar, flour and turmeric; gradually add water, stirring until smooth. Add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables. Simmer 15 minutes. Pack hot into jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 8 pints

Here's another recipe for Mustard Pickles with Turmeric - This recipe calls for flour in the dressing that you mix and can with the veggies.

Custard Pickles - This is an interesting recipe, I think it's a misspelling, and it should say Mustard Pickles, but maybe not. It's pickled vegetables in a dressing. The dressing has 2 cups of flour in it! You pour it in, then can it!

Spiced Red Cabbage

• 3 large heads red cabbage
• Salt
• 2 quarts wine vinegar
• 1 cup brown sugar
• 1/2 cup mustard seed
For spice bag:
• 1/4 cup whole cloves
• 1/4 cup mace
• 1/4 cup whole allspice
• 1/4 cup peppercorns
• 1/4 cup celery seed
• 2 sticks cinnamon

Remove outer leaves, core and shred cabbage. Place in large bowl, salting each layer. Cover and stand in cool place 24 hrs. Drain thoroughly and place on paper towel lined trays or wooden boards 6 hours. Pack in hot jars, leaving 1/4 inch head space. Put remaining ingredients and spice bag in large sauce pot. Boil 5 minutes. Remove from heat and cool to room temperature. Remove spice bag and pour liquid over cabbage, leaving 1/4 inch head space. Adjust caps. Process quarts 20 minutes in boiling water bath. Yield about 5 quarts.

Pickled Kraut - This is sweet, and can be kept in an open jar. Uses oil of cloves and oil of cinnamon.

Pickled Eggs

• 12 hard-cooked eggs
• 1 quart vinegar
• 1 tsp dry mustard
• 1 tsp salt
• 1 tsp pepper

Remove shells from eggs. Boil vinegar and add seasonings. Pour in a glass jar. Drop in eggs. Cover and let stand at least 10 days before serving. If desired, several cloves may be stuck in each egg before they are put in the vinegar.

Pickled Beets and Eggs

• 2 c. small beets (canned)
• 1/4 c. brown sugar
• 1/2 c. vinegar
• 1/2 c. cold water
• 1/2 tsp. salt
• stick cinnamon
• 3 cloves
• 6 hard boiled eggs
• 12 tsp. sugar

Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes. Cool to just warm and add shelled, boiled eggs. When cool, keep in the refrigerator. a Penn. Dutch Recipe

Watermelon Rind Pickles

• 1 large watermelon, cut into 2-inch squares, remove all red
• 3 tbsp. lime
• 3 qt. water
Syrup:

• 1 1/2 quart vinegar
• 5 lbs sugar
• 1/2 can allspice
• 1/2 can stick cinnamon

Cut watermelon rind into 2 inch squares; remove all red. Soak 3 hours in lime water. Rinse well and put into cold water; bring to a boil. Rinse and repeat two more times. Mix syrup. Add watermelon rinds. Bring to a boil and cook 1 hour. Place in hot sterilized jars and seal. Makes 6 to 8 quarts. 1963 Church Cookbook

Also see:

Watermelon Pickles - This recipe is a 5 day recipe, plus you add a jar of Maraschino cherries.

Glorified Watermelon Pickles - Two day preparation, uses oil of cloves and oil of cinnamon.

Easy Peach Pickles - This is an interesting recipe. I may make this sometime!

Pickled Fish

Don't know what to do with that big catch of the day? This home canning recipe is simple to do, and it lasts a long time in the refrigerator. It's just as good as the marinated herring in the store.

Fillet the fish and take the skin off. Cut the fish into very small pieces.
Fill a quart jar 3/4 full with fish and onion slices.

Put in 2/3 tablespoon of canning salt,
2 teaspoons mixed pickling spices and 1/2 cup sugar.

Then fill the jar with white vinegar.
Put the cover on the jar.
Shake well and refrigerate.

Shake jar occasionally every day.
Ready to eat in 4 days.

Lasts in the fridge a long time.

My Note: I tried making this with some thawed Cod fillets from the store, and it was tough. So, I guess fresh fish is the way to go.