Easy Pickled Recipes
For Beets, Eggs, and Fish
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Other Pickled Stuff
On
this pages is a variety of other vegetables and things you can pickle, and my
favorite pickled fish.
Pickled Beets
1 gal. sm. 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
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 (from 1981 church cookbook)
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.
Pickled Beets (Amish Church Recipe)
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.
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.
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 tumeric;
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
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 (a Penn. Dutch Recipe)
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.
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 Fish
Don't know what to do with that big catch of the day? This homecanning recipe is simple to do and it lasts in the refrigerator a long time. It's just as good as the store bought marinated herring.
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.
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 saucepot. 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 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.
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