10 pounds 4 to 6 inch cucumbers
3/4th cup mixed pickling spices
2 to 3 bunches fresh or dried dill
1 1/2 cups canning salt
2 cups vinegar
2 gallons water
garlic is optional
Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a clean pickling container. Add cucumbers to within 4 inches of the top. Combine salt, vinegar and water; ladle over cucumbers. Place a layer of sill and remaining pickling spices over the top. Add garlic, if desired. Weight cucumbers under brine.
Store container between 70 and 75 degrees. Remove scum that forms on surface of brine each day. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready for use in about 2 to 3 weeks.
Remove pickles from brine. Strain the pickle brine; bring to a boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 6 quarts.
Cucumber Chunks
Put cucumber slices in a clean pickling container. Dissolve salt in 4 quarts water. Pour Salt water mixture over cucumber slices. Weigh cucumbers under brine. Cover container and let stand 36 hours in a cool place. Drain; rinse and drain thoroughly. Discard brine. Pour 1 quart vinegar over cucumbers; add water to cover. Simmer 10 minutes. Drain, discard liquid. Combine 2 cups sugar, 5 cups vinegar and 3 cups water. Tie spices in a spice bag; add to vinegar mixture. Simmer 10 minutes. Pour pickling liquid over cucumbers; cover and let stand 24 hours. Drain, reserving pickling liquid; add remaining 2 to 3 cups sugar to pickling liquid according to taste; bring to a boil; pour over cucumbers. Cover; let stand 24 hours. Remove spice bag and pickles. Bring pickling liquid to a boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot liquid over pickles, leaving 1/4th inch headspace. Remove air bubbles. Adjust twp-piece caps. Process 15 minutes in a boiling water canner.
5 pounds 3 to 4 inch cucumbers, cut into 1 inch slices
1 1/2 cups canning salt
4 quarts plus 3 cups water, divided
2 quarts plus 1 cup vinegar, divided
4 to 5 cups sugar, divided
2 tablespoons mixed pickling spices
Yield: about 8 pints.
2 pounds 3 to 4 inch cucumbers, cut into 1/4 inch slices
1/2 cup canning salt
3 quarts water, divided
5 cups vinegar,divided
1 cup brown sugar
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
Put slices in a clean pickling container. Sprinkle salt over cucumbers; add 2 quarts water; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Discard liquid. Combine 3 cups vinegar and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers shoulf not become soft). Drain well,discard liquid. Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers, bring to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 3 pints
50 pounds of gabbage
1 pound canning salt
Remove outer leaves and any undesirable portions from firm, mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime. In a large bowl, thoroughly mix 3 tablespoons salt with 5 pounds shredded cabbage. let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds. Pack slated cabbage firmly and evenly into a large,clean pickling container. using a wooded spoon, tamer or hands, press down firmly until the juice comes to the surface. Repeat shredding, salting and packing of cabbage until container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage,add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temp of 70 to 75 is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
TO CAN: Bring sauerkraut to a simmer. Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Ladle hot liquid over cabbage, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes, quarts for 20 minutes, in a boiling water canner.
Yield:about 36 pints or 18 quarts.
Pickles
8 pounds 1 1/2 to 2 1/2 inch cucumbers
1/2 cup canning salt, divided
8 cups sugar, divided
6 cups vinegar, divided
1/2 teaspoon turmeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spices
2 sticks cinnamon
1/2 teaspoon whole allspice
Wash cucumbers. Put cucumbers in a large, clean pickling container and cover with boiling water. let stand 8 hours or overnight. On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. On third day, drain. prick cucumbers with a fork. Combine 3 cups sugar, 3 cups vinegar and turmeric in a large saucepot. Tie whole spices in a spice bag; add spice bag to syrup; bring to boil. Pour hot syrup over cucumbers; let stand 6 to 8 hours. Drain cucumbers, reserving syrup. Add 2 cups sugar and 2 cups vinegar to syrup; bring to boil; pour over cucumbers. On fourth day,drain, reserving syrup. Add 2 cups sugar and 1 cup vinegar to reserved syrup; bring to boil; pour over cucumbers. Let stand 6 to 8 hours. Remove spice bag and pickles. Add 1 cup sugar to syrup; bring to boil. Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot pickling liquid over cucumbers, leaving 1/4th inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 7 pints.
Pickles
4 quarts peeled pickling onions
1 cup canning salt
2 cups sugar
1/4 cup mustard seed
2 1/2 tablespoons prepared horseradish
2 quarts vinegar
7 small hot red peppers
7 bay leaves
Sprinkle onions with salt; add cold water to cover. Let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine sugar, mustard seen, horseradish and vinegar; simmer 15 minutes. Pack onions into hot jars, leaving 1/4 inch headspace. Cut two small slits in hot red peppers. Add 1 pepper and 1 bay leaf to each pint jar. Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 10 minutes in a boiling water canner.
Yield:7 pints.
Note: Wear rubber gloves when cutting and seeding hot peppers.
4 pounds 4 to 6 inch cucumbers, cut into slices
2 pounds onions, thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Combine cucumbers and onion slices in a large bowl. layer vegetables with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain;rinse. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 7 pints.
1 pound zucchini, cut into 1/4 inch slices
1 pound green beans, ends removed
1/2 pound carrots, cut into 1/4 inch slices
1/2 pound pickling onions, peeled and cut into 1/2 inch slices
2 large sweet green peppers, cut into 1/2 inch strips
1 large sweet red pepper, cut into 1/2 inch strips
1 cup brown sugar
1 cup white sugar
2 tablespoons dry mustard
2 tablespoons mustard seed
1 1/2 tablespoon salt
1 teaspoon cinnamon
1 teaspoon ginger
3 cups cider vinegar
Mix vegetables, set aside. Combine sugars, spices and vinegar in a large saucepot. Bring mixture to a boil; add vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield:about 5 pints.
3 quarts peeled and cooked beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 1/2 teaspoons salt
3 1/2 cups vinegar
1 1/2 cups water
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a boiling water canner.
Yield:about 6 pints or 3 quarts.
Wear your rubber gloves with this one!
1 pound jalapeno peppers
1 1/2 pounds banana peppers
1/4 pound serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Leave peppers whole or cut into 1 inch pieces. Mix peppers together. Combine vinegar, water and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 10 minutes in a boiling water canner.
Yield: about 5 pints.
I have received tons of email requesting a recipe for banana peppers, so here it is folks.
Just remember to use a high grade white distilled 5 percent acidity vinegar for these peppers, so they don't turn out mushy.
4 quarts banana peppers
1 1/2 cups canning salt
4 quarts plus 2 cups water, divided
1/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
Cut two small slits in each pepper.
Dissolve salt in 4 quarts water. Pour salt water over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain again. Combine 2 cups water and remaining ingredients in a large saucepan. Simmer 15 minutes. Remove garlic cloves. Bring pickling liquid to a boil. pack peppers into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust lids.
Process half-pints and pints 10 minutes in a boiling- water canner.
Yield: about 16 half-pints or 8 pints.
2 quarts chopped,peeled,cored,tart apples
2 pounds raisins
1 cup chopped onion
1 cup chopped,sweet red peppers
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons salt
2 hot red peppers, chopped fine
1 clove garlic, minced
1 quart vinegar
Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 10 pints.
4 quarts finely chopped,peeled, pitted peaches or pears
1 cup raisins
1 cup chopped onion
2 to 3 cups brown sugar
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic,minced
1 hot red pepper, finely chopped
5 cups vinegar
Combine all ingredients in a large saucepot. Cook slowly until thick, about 40 minutes. stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 7 pints.
8 pounds peaches, peeled
4 sticks cinnamon
2 tablespoons whole cloves, crushed
1 tablespoon grated fresh ginger
6 cups sugar
1 quart vinegar
Treat peaches to prevent darkening. Tie spices in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot; boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until they can be pierced with a fork, but not soft. Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring mixture to a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water canner.
Yield: about 3 quarts
Rind Pickles
4 quarts cubed watermelon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar
Peel watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces. Dissolve salt in water; add rind and letstand 6 hours or overnight. Drain; rinse. Cover rind with cold water in a large saucepot. Cook until tender, about 20 minutes;drain set aside. Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large saucepot. Bring to a boil and cook for 10 minutes. Add rind, simmer until rind is transparent. remove spice bag. Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 6 pints
1 quart chopped cabbage
3 cups cauliflowerets
2 cups chopped green tomatoes
2 cups chopped sweet green peppers
1 cup chopped sweet red peppers
3 tablespoons salt
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons dry mustard
1 teaspoon mustard seed
1 teaspoon turmeric
1/2 teaspoon ginger
2 1/2 cups vinegar
Combine vegetables; sprinkle with salt. let stand 4 to 6 hours in a cool place. Drain well. rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Simmer 10 minutes. Add vegetables; simmer 10 more minutes. Bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 4 pints
4 quarts chopped, peeled, cored green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
2 cups chopped sweet green peppers
1 cup chopped onion
1/2 cup salt
1 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon prepared horseradish
4 1/2 cups vinegar
Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain. Combine sugar, spices, horseradish and vinegar; simmer 15 minutes. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 7 pints.
1 quart chopped cucumbers
2 cups chopped onions
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
1/4 cup salt
3 1/2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 cups cider vinegar
Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. let stand 2 hours. Drain; rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 8 half-pints.
4 quarts chopped, peeled, cored tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups sweet green peppers
2 hot red peppers, finely chopped
1 teaspoon peppercorns
1 cup brown sugar
2 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 cup vinegar
Combine tomatoes, celery, onions and peppers in a large suacepot. Cook intil vegetables are soft, about 30 minutes. Press through a fine sieve or food mill. Cook until mixture is reduced by one-half, about 45 minutes. Tie peppercorns in a spice bag; add spice bag and remaining ingredients to tomato mixture. Cook slowly until misture is the consistency of catsup, about 1 1/2 hours. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process half-pints and pints 20 minutes in a boiling water canner.
Yield:about 8 half-pints or 4 pints
4 quarts chopped, peeled, cored tomatoes
2 cups chopped onions
2 cups chopped sweet red peppers
1 hot red pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablesppon mustard seed
2 1/2 cups vinegar
Combine tomatoes, onions, peppers, sugar and salt in a large saucepot. Cook gently 45 minutes. Tie spices in a spice bag. Add spice bag to tomato mixture. Cook until mixture is reduced by one-half, about 45 minutes. Stir frequently to prevent sticking. Add vinegar and cook slowly until thick as desired. Remove spice bag. Ladle hot suace into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield:about 6 pints.
2 quarts chopped,peeled, cored tomatoes
1 1/2 cups chopped and seeded hot red peppers
1 quart vinegar, divided
1 cup sugar
1 tablespoon salt
2 tablespoons mixed pickling spices
Combine tomatoes, peppers and 2 cups vinegar in a large suacepot. Cook until tomatoes are soft. Press through a sieve or food mill. Add sugar and salt. tie spices in a spice bag and add to tomato mixture. Cook about 30 minutes or until thick. As mixture thickens, stir frequently to prevent sticking. Add remaining 2 cups vinegar. Cook until as thick as desired, about 30 minutes. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield:about 4 half-pints.
4 quarts chopped, peeled, cored tomatoes
1 cup chopped onion
1/2 cup chopped sweet red peppers
1 1/2 teaspoon celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar
Cook tomatoes, onions and pepper until soft. Press through a sieve or food mill. Cook pulp rapidly until thick and reduced by one half, about 1 hour. Tie whole spices in a spice bag. add spice bag, sugar, salt and paprika to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar; cook until thick. As mixture thickens, stir frequently to rpevent sticking. remove spice bag. ladle hot catsup into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 3 pints.