Recipes for Canning
Pickles

---

Always exercise caution and I really would like to caution anyone to stay away from preserving anything with tomatoes until you are experienced in canning techniques.Unless you have your own garden,the cost of home preserving is not cost effective.It is just a way of getting a better tasting product like you had when families did their own preserving.
 

Do not substitute ingredients in any of these recipes.The type of salt,vinegars,etc. are vital and if changed can result in ruined or unsatisfactory results.

The expert canners in Appalachia will tell you one of the best tips you will ever read.
Take the jar and gently hit it on the covered surface you're using to help settle cucumber slices and other vegetables you're canning.This will cause there to be less separation of the the liquid,giving you more jars for canning.

 Use a towel folded double under the jars so the worry of breaking is gone.
 

Pickled Green Onions

1 1/2 cups sugar
1/4 cup water
3/4 cup white vinegar
1/4 teaspoon salt
Few drops green food coloring
Few drops yellow food coloring
4 cups sliced onions
1/2 teaspoon mustard seed
1/2 teaspoon celery seed

In a saucepan, combine sugar, water, vinegar and salt and bring to a boil,
stirring occasionally. Cool. Add a few drops of green and yellow food
coloring to syrup to make an attractive green color. In a one-quart
container combine onions, mustard seed and celery seed. Pour syrup over
all.
Cover container and let stand over night. Add more onions to fill
container.
Refrigerate for 2 or 3 days before serving. Onions will keep in
refrigerator for up to 3 weeks.

Serving Size  : 6
   2       c              Pared and quartered apples
   1       c              Mild vinegar
   1/8   ts            Cloves
   1                      Stick cinnamon
   2       c             Sugar

Combine sugar, vinegar, and spices.  Boil 5 minutes.
Add fruit and cook until tender.  Pack in sterilized jars.  Fill to within 1/4 inch of top with syrup.
Other fruits such as peaches, pears, and crab-apples may be substituted for apples. Mrs. G.E. Mayo,Sherburn, MN.

      1 md Not quite ripe cantaloupe
      1 qt Vinegar
      2 c  Water
      2 ea. Sticks cinnamon
      1 tb Whole cloves
      1 ts Ground mace
      4 c  Brown sugar

  These are extraordinarily good pickles to serve at parties or company
  dinners. The recipe makes four 1/2 pint jars. You will need all the
  basic equipment plus a large saucepan and mixing bowl and a
  cheesecloth spice bag.

  1. Peel and seed the cantaloupe, cut it into 1 inch chunks and put in
  large mixing bowl.

  2. In a saucepan, combine vinegar and water. Tie whole spices in a
  cheesecloth bag and add to the saucepan along with mace. Heat to
  boiling.

  3. Pour boiling, spiced vinegar over cantaloupe in mixing bowl. Set
  the bowl aside and let it stand overnight.

  4. Organize ingredients, equipment, and work space.

  5. Drain vinegar into saucepan and heat to boiling. Add cantaloupe and
  sugar; heat to boiling, then reduce the heat and simmer about 1 hour,
  or until transparent.

  6. Meanwhile, wash and rinse jars; keep them hot in a low oven or pan
  of hot water.

  7. Pack hot cantaloupe into the hot jars to within 1/2 inch of tops.

  8. Boil the vinegar sugar mixture about 5 minutes or until syrupy.

  9. Pour the syrup into hot jars to within 1/2 inch of tops. Run a
  slim, non metal tool down along the insides of jars to release any
  air bubbles. Add additional syrup, if necessary, to within 1/2 inch
  of tops.

  10. Wipe tops and threads of jars with a damp clean cloth.

  11. Put on lids and screw bands as manufacturer directs.

  12. Process in a boiling water bath for 10 minutes.

  Source: Vegetable Gardening Encyclopedia
 

 Yield: 6 Pints

  3 3/4 c  Vinegar
  3-6 c. sugar to taste
      3 tb Salt
  4 1/2 ts Celery seed
  4 1/2 ts Turmeric
    3/4 ts Mustard seed

  Use fresh, firm medium cukes.Wash and cut into sticks.Pour
  boiling water over them and let them stand 4-5 hours.Drain and pack
  solidly into sterilized jars. Make the solution, and boil 5 minutes.
  Pour hot over cukes to within 1/2 inch of top of jar. Seal.Process
  in hat water bath for 5 minutes. Fills 6 pints.

      1 ea. Head cauliflower; separated into small flowerets-(about 2 pounds)
      1 ea. Head cabbage; coarsely chopped (about 2 pounds)
      1 ea. Bunch celery; coarse chopped
      1 qt Green tomatoes; coarsely chopped
      1 qt Cucumbers; coarsely chopped
      1 qt Onions; chopped
      3 ea. Sweet red peppers; chopped
      1 ga Water
      1 c  Pure granulated salt
      3 c  Sugar
      1 c  Flour
      1 c  Vinegar
      6 c  White or cider vinegar
      1 pt Water
      2 tb Celery seed
      2 tb Mustard seed
      1 tb Turmeric

  Unless you have an enormous cauldron, you may need to simmer the
  vegetables, vinegar, and spices in two batches, cooking about 3
  quarts chopped vegetables and about 5 cups vinegar spice mixture for
  each batch. You will also need a large mixing bowl and the basic
  equipment for boiling water bath canning.

  Also known as Dutch Salad, this recipe makes about thirteen 1 pint
  jars.

  1. Put all vegetables in a large bowl or container. Combine the 1
  gallon water and salt and stir until salt dissolves. Pour salt water
  mixture over vegetables and let stand overnight.

  2. The next morning, drain vegetables well.

  3. Organize and prepare ingredients, equipment, and work space.

  4. In preserving kettle, stir sugar and flour together, then mix in
  the 1 cup vinegar until smooth.

  5. Stir in all remaining ingredients except vegetables and heat to
  boiling. (Here is where you can divide this mixture and the vegetable
  mixture in halves.)

  6. Add drained vegetables, Heat to boiling, then lower the heat and
  simmer 20 minutes, stirring frequently.

  7. Ladle relish into clean, hot, pint jars to within 1/4 inch of
  tops. Run a slim, non metal tool down along the insides of jars to
  release any air bubbles. Add additional relish, if necessary, to
  bring to within 1/4 inch of tops.

  8. Wipe off tops and threads of jars with a damp clean cloth.

  9. Put on lids and screw bands as manufacturer directs.

  10. Process in a boiling water bath for 20 minutes. Follow basic
  steps for boiling water bath canning, 10 through 18.

  Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
 

 2 quarts crab apples with stems (about 2 1/2 lb.)
 6 cups sugar
 2 sticks cinnamon
 1 1/2 tablespoons whole allspice
 1 1/2 tablespoons whole cloves
 3 cups water
 3 cups vinegar

 To prevent apples from bursting, run a large sterilized needle
 through each.  Tie spices in a cheesecloth bag.  Combine remaining
 ingredients in a large sauce pot.  Add spices and boil 5 minutes.
 Add apples, a layer at a time; cook gently until the apples are
 almost tender.  Carefully remove apples.  Repeat until all apples
 are cooked.  Pour boiling syrup over apples.  Cover and let apples
 stand 12 to 18 hours in a cool place.  Carefully pack apples into
 hot jars, leaving 1/4" head space.  Remove spice bag.  Bring pickling
 liquid it to a boil.  Pour hot liquid over apples, leaving 1/4" head
 space.  Remove air bubbles.  Adjust caps.  Process pints and quarts
 15 minutes in boiling water bath.  Yield:  about 6 pints.

Zucchini Pickle Slices

 1 quart cider vinegar
 2 quarts sugar
 1/2 cup salt
 1 tablespoon celery seed
 2 teaspoon mustard seed
 1/2 teaspoon ground turmeric
 5 pounds zucchini, scrubbed and sliced about 1/2" thick (about 4 quarts)
 1 1/2 lb. onions, peeled and very thinly sliced (about 5 cups)

 Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric
 in a kettle.  Bring to boiling, stirring until sugar is dissolved.
 Remove from heat.  Stir in sliced zucchini and onions.  Cover; let
 stand 1 hour.

 Heat zucchini mixture to a boiling.  Reduce heat; simmer, uncovered,
 3 minutes.  Remove from heat.

 With a slotted spoon, immediately ladle zucchini and onion slices
 into hot sterilized jars, completing one jar at a time.  Fill with
 vinegar mixture to within  1/2 inch of top, covering vegetables
 completely.  Seal jars immediately, following manufacturers
 directions.  Cool and store.

 Makes about 8 pints of pickles

 1 thick rind of one large watermelon
 7 cups sugar (3-1/2#)
 1/2 teaspoon oil of cinnamon
 1/2 tsp. oil of clove
 1 pint cider vinegar  (2 cups)

 Peel and cut into chunks the rind of one large watermelon.  Cover
 with boiling water and cook until tender (can put a toothpick in
 it), but not mushy -- maybe a half hour?  Drain well.

 Make a syrup of sugar, oils, and vinegar.  Bring it to a boil and
 pour over well drained rinds, in a non-metal bowl.  Let stand 24
 hours; drain off syrup and re-heat it and pour over the rinds again
 let stand 24 hours.  On the 3rd day, heat the rinds in the syrup
 and put in hot jars and seal.  Yield:  6-8 pints.

 I stick these in a boiling water bath for about 5 minutes to be
 sure they seal.

Icicle Pickles

 3 pounds inch pickling cucumbers
 6 to 7 small onions, peeled, quarters
 6 to 7 (inch) celery pieces
 1 Tablespoon mustard seed
 4 cups white vinegar
 2-1/2 cups granulated sugar
 1/4 cup pickling salt
 1 cup water

 Wash cucumbers, cut lengthwise into eighths.  Soak in ice water 3
 hours.  Drain, pack into clean jars.  Add 1 onion, 1 piece celery
 and 1/2 teaspoon mustard seed to each jar.  Combine vinegar and
 remaining ingredients, heat to boiling.  Pour vinegar solution over
 cucumbers to within 1/2 inch of top, making sure vinegar solution
 covers cucumbers.  Cap each jar at once.  Process 10 minutes in
 boiling water bath.

 Makes 6 to 7 pints.

Hot Pickles

 1 doz. hot peppers
 1 teaspoon salt
 1 clove
 1 doz. pickling onions or shallots
 6 2" strips raw carrot
 6 2" strips string beans (optional)
 vinegar

 Cut each pepper into strips of four lengthwise.  Place in wide mouth jar.
 Add onions, carrots, beans, clove and salt.  Then pour vinegar to cover
 ingredients filling it to the top.  Seal and allow to stand for at least
 24 hours and use as required.

Green Tomato Pickles

 7 lb. green tomatoes
 3 c slaked lime
 2 gallons water
 3 pt. vinegar
 5 lb sugar
 1 TBLS cinnamon
 1 TBLS ginger
 1 TBLS mace
 1 TBLS allspice
 1 TBLS cloves

 Slice 7 lb very green tomatoes 1/8 inch thick.  Soak for 24 hours in a
 solution of 2 gallons cold water and 3 cups slaked lime.

 Drain and soak in ice water to cover for 4 hours.  Change water each hour.

 Make syrup of 5 lb sugar and 3 pt.. vinegar.  Pour hot syrup over tomatoes.
 Let stand overnight, then boil the whole works for one hour.  Put bag
 containing all spices in the mixture to boil.

 Put in sterilized jars and seal while hot.  Makes 9-10 pints.
 

Pickled Jalapenos (from "Hotter Than Hell")

 15-lbs. whole, blemish free, small-medium fresh jalapeno peppers
 2 cups extra virgin olive oil
 10 small white onions, sliced, separated into rings
 5 medium carrots, thinly sliced crosswise
 5 large garlic cloves, chopped
 2 tsp. oregano, ground, preferably Mexican
 3 fresh Bay leaves
 2 tbs.. salt
 3 cups distilled white vinegar (5% acidity)
 2-1/2 cups distilled water

 Scrub jalapenos, trimming off the stem.  Set aside.  Into a large,
 deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of
 pot).  Heat oil until almost smoking, then turn off or reduce the
 heat.  Add onions, garlic, and carrots.  Stir only until onions
 are clear, don't brown any of the vegetables.  Add oregano, bay
 leaves and salt and stir to mix.  Add vinegar and water and bring
 to a boil, stirring often.  Continue to boil and stir until salt
 is dissolved, then add remaining 1-1/2 cups oil and return to a
 boil.  Stir in jalapenos and remove from heat.  Fill 16-20 hot,
 sterilized 1-pint jars (or 8-10 quart jars) leaving 1-1/2 inches
 of head space.  Wipe rims clean with boiling water, then seal jars
 tightly with canning lids and rings.  Cool jars at room temperature
 out of drafts.  Store in a cool, dry place until ready to use.

Ripe Cucumber Pickles

 2 quarts prepared ripe cucumber
 3 cup chopped onion
 4 cups vinegar
 1 1/2 cups sugar
 1 teaspoon curry powder
 1/2 teaspoon pepper
 1/2 teaspoon turmeric
 Few grains cayenne
 1 tablespoon dry mustard

 Peel, cut up and remove seeds from enough cucumbers to make 2
 quarts.  Arrange in crocks in layers,, sprinkling layers with salt.
 Let stand overnight, then drain thoroughly.  Add onion, vinegar
 and sugar.  Mix spices and add.  Simmer gently, stirring occasionally,
 until cucumbers and onions are soft.  Seal in sterile jars.
 

The dill is an aromatic European plant that belongs to the parsley family,
and it bears yellow blossoms that turn into tiny fruits or seeds. The
pungent leaves and seeds of the plants are used as condiments and as
pickling agents. Dill is derived from the Norse "dilla", meaning to lull,
and was formerly given to infants as a soporific.

Dill seeds have a rather acrid taste, and they serve to stimulate the
appetite. The odor of dill is stronger and less agreeable than that of
fennel. The two are closely related but they are not identical. However
dill that is found growing wild in the United States, is popularly called
fennel.

Dill is used primarily to pickle cucumbers, but it should be used more
extensively as a seasoning. Its finely chopped fresh leaves add their
fragrance to potatoes, stews, fish, cucumbers, vegetables salads, and
broiled meats. Dill seeds will render cabbage, cauliflower, meat gravies,
spaghetti sauces, fish sauces, turnips, sauerkraut, and soups (especially
bean and borscht) more appetizing. Add a dash of dill to tomato sauce, or
try using dill and celery in stewed tomatoes. Dill seeds resemble caraway
seeds in flavor, and the two may be used interchangeably.

Dill Pickles

Carefully select and wash good cucumbers, about 5-6 inches long. Pack them in earthenware jars. Between the layers of cucumbers, place thin layers of dill, using stalks, leaves, and seed balls. Cover with brine [using about 1 lb. of salt to 3 pints of water]. Place a layer of grape or horseradish leaves on top, weight down with a large earthen plate. Let stand several weeks before using.

Source : the American Dictionary of Cooking, 1938 Ed. I can't tell you the
publisher as the pages were torn years ago. My Grandmother gave the book the day I married..it has been like a Bible for me.

"Many people who make pickles take shortcuts and skip processing
their products in a boiling water bath.  That's a mistake.  This
final heat processing is needed for all home canned goods,
including pickles.  The processing doesn't affect the flavor or
texture of the pickles, but it does help ensure safety by killing
micro-organism that could cause food spoilage. "

"After processing pickles, let the jars cool  Then check to see if
each is properly sealed.  Turn the jars upside down, and look for
leakage or bubbles that start at the seal or cap and rise through
the contents.  If either is the case, an improper seal is
indicated; re-process that jar of pickles immediately or
refrigerate and use as soon as possible."

"To keep your pickles at their best, store them in a cool, dark,
dry place.  In most cases, the pickles should be stored at least
several weeks before eating to let the flavors fully develop."

Source:  Margaret Chason "Pickle the Pick of The Summer Garden"

Pickled red sweet peppers

 1 dozen red sweet peppers
 4 cups distilled white vinegar
 2 cups sugar

 Wash and seed peppers and cut into 1/2" strips. Boil vinegar and sugar
 together for 5 minutes. Pack peppers into hot clean jars, add boiling
 vinegar solution to within 1/2" of the top of the jar. Seal.

I process in BWB for 10 minutes but they could be kept in fridge as well.
You can also vary the peppers and use a mixture of red, green, yellow. And I have made with less sugar as well.

 Ingrid

Pickled Turnip

"This is a controversial type of pickle. You either love it, or hate it. It is colored deep purple by the addition of a small amount of Beets. It is particularly good served before dinner as an appetizer, or with dinner."

5 quarts water; boiled then cooled to room temperature
4 tablespoons salt
1 large pickling jar, or any large jar with a tight fitting lid
5 medium size turnips, scrubbed, trimmed and quartered
1 medium size beet, scrubbed, trimmed, peeled and sliced in 1/2 inch thick slices
 

Put the water in the pickling jar. Stir the salt into the water until completely dissolved

Place the turnip and beet slices in the salt water. Let pickle for about 3-4 weeks. Taste before discarding water.

When ready to serve, remove from salt water, drip dry, and present in a deep dish.
Leave pickled turnips in salt water until ready to eat.

Pickled Eggs
 12 Servings

     12    Eggs
      1 Tbs. Salt
      2 cup  White Vinegar
      1 cup  Cold Water
      1 Tbs. Mixed Whole Spices (In Bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat;
let stand for five minutes. Drain. Place eggs in cold water and
peel,(keep the water running while peeling the eggs). Let eggs stand
until cold. Mix together the remaining ingredients. Let boil and then
cool. Make sure eggs and vinegar are cold before putting in jars.
Leave 24 hours before eating pickled eggs.

Sweet 'N Sour Pickles
 

                                  1 jar dill pickles
                                  1 cup sugar
 

These are wonderfully easy, and everyone loves them! Buy an inexpensive jar of dill pickles. Drain the brine and dispose. Cut the dill pickles into chunky slices (about 1/2".)
 Put them back in the jar, and cover with a cup of sugar. Turn the jar every day for a week. New 'syrup' will form, and your pickles will be crisp and delicious! People swear they're homemade.
 

 Brining solution:

   1 quart distilled white vinegar
   3 tablespoons pickling salt
   1 tablespoon mustard seed
   1/2 cup sugar

   Canning syrup:

   1 2/3 cups distilled white vinegar
   3 cups sugar
   1 tablespoon whole allspice
   2 1/4 teaspoons celery seed

Wash cucumbers, remove any blemishes, nip off stems and blossom ends and cut crosswise into 1/4-inch-thick slices. In large enameled or stainless steel kettle, mix together ingredients for brining solution and add cut cucumbers. Cover and simmer until cucumbers change from bright to dull green (about 5 to 7 minutes).

Meanwhile, combine canning syrup ingredients in enameled kettle and bring to boil. Drain cucumber slices and pack them, still piping hot, in hot 1 pint canning jars. Cover them with very hot syrup, leaving 1/2-inch headroom. Run a chopstick or nonmetal spatula around insides of jars to remove air bubbles. Adjust lids. Pack and add hot syrup to 1 jar at a time, returning syrup kettle to low heat between filling and capping each jar, so syrup doesn't cool.

Process filled and capped jars in hot water bath for 10 minutes. Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon, or reprocess with new cap.
 

Dill Pickles Recipe
 

Pack baby cucumbers in ice for 8 - 12 hours.

Prepare a brine with 16 cups water, 8 cups pickling vinegar, and 1 cup pickling salt.Bring the brine to a boil.

Put sprigs of dill and a clove of garlic into a sterilized jar. Pack in the cucumbers then  add another sprig of dill and another garlic
clove. You then pour the brine into the jar and seal. Continue with the rest of the jars.

Put in dark, cool and dry place for at least 6 weeks.

 After the revival had concluded, the three pastors were discussing the
 results with one another.
 The Methodist minister said, "The revival worked out great for us! We
 gained four new families."
 The Baptist preacher said, "We did better than that! We gained six new
 families."
 The Presbyterian pastor said, "Well, we did even better than that! We got rid of our 10 biggest trouble makers!"

(Note:  We can all relate to this one can't we?)
 

Homemade Pickling Spice
 

      2 tb Mustard Seed                        1 ts Ground Ginger
      1 tb Whole Allspice                        1 ts Dried Red Pepper Flakes
      2 ts Coriander Seeds                     1    Bay Leaf, crumbled
      2    Whole Cloves                            1    Cinnamon Stick (2 inches)

  Combine all ingredients and store in an airtight jar or container.
  Use in favorite pickle recipes.

  Yield: 1/3 Cup

Mustard Pickles

     1 quart small green tomatoes
     1 quart small pickling onions
     1 head cauliflower
     1 gallon cold water
     6 tablespoons dry mustard
     1 tablespoon turmeric
     4 red bell peppers
     2 quarts small cucumbers
     2 cups salt
     1 cup all purpose flour
     2 teaspoons celery seed
     Distilled white vinegar

1. Cut tomatoes, peppers, cucumbers, and cauliflower in medium pieces.
Add onions.

2. Make brine of salt and water and pour over vegetables, let stand 24
hours. Heat just to scalding point, then drain.

3. Mix flour, mustard, sugar, celery seed, and turmeric with enough cold
vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.

4. Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal.
Process 10 minutes.

Yield: 4 pints
 

Bread and Butter Pickles

     4 quarts medium, unwaxed cucumbers (measure after slicing)
     6 medium onions, sliced
     2 green peppers, chopped
     3 cloves garlic
     1/3 cup kosher salt
     5 cups sugar
     1 1/2 teaspoon turmeric
     1 1/2 teaspoon celery seed
     2 tablespoons mustard seed
     3 cups cider vinegar
     Cracked ice

Do not peel cucumbers, slice thin. Add onions, peppers, and whole garlic
cloves. Add salt. Cover with cracked ice and mix thoroughly. Let stand 3
hours. Drain well. Combine remaining ingredients in separate bowl. Pour
over cucumber mixture. Heat just to boil. Seal in hot, sterilized jars. Process for 10 minutes.

Yield: 8 pints
 

Watermelon Rind Pickle

      7 lb Watermelon rind; peeled
  2 1/2 qt     Water
    1/3 c        Salt
  6 1/2 c       Brown sugar
      2 c         Vinegar
      1 c         Water
      1 tb       Whole cloves
      2           Cinnamon sticks
      2           Lemons

  Pare off the outer green from watermelon rind and cut in 1" squares.
  Put in large bowl and pour over them the salt and water mixed.  Let
  soak for three days.  Drain and let stand in fresh water for one hour.

  Make a syrup of sugar, vinegar, water and spices.  Cut the lemon
  (rind and all) paper thin.  Put melon and lemon into hot syrup and
  boil until watermelon is clear.  Seal in jars.

Sweet Gherkin Pickles

7 lb.. cucumbers (1½ inch or less)
½ cup canning or pickling salt
8 cups sugar
6 cups vinegar (5%)
¾ tsp. turmeric
2 tsp. celery seeds
2 tsp. whole mixed pickling spice
2 cinnamon sticks
½ tsp. fennel (optional)
2 tsp. vanilla (optional)

Yield: 6 to 7 pints

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼ inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, and on the second day, drain and cover with fresh boiling water.

On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.

On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar.
Heat to boil and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp. vanilla and heat to boil. Fill sterile pint jars* with pickles and cover with hot syrup, leaving a ½-inch head space. Adjust lids and process ;

Boiling Water Bath
 Pints 10 minutes
 

*To sterilize empty jars, put them right side up on the rack in a boiling water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 11 minutes. Remove and drain hot sterilized jars one at a time.

As much as I dislike banners on a website, this is one site I do highly recommend.

 

---

 © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved