Pickled Fruit - Home Canning & pickling Recipes
Collection by Abigal Gordon
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2009
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4 quarts diced seeded watermelon
5 cups sugar
1/4 tsp salt
1/2 cup cider vinegar
2 slices lemon
1 tbs cracked Cinnamon Whole
1 tsp whole cloves
Remove the rind
Put diced melon in colander and with your hands,
squeeze out as much juice as possible.
Let drain for 1 hour.
Put melon, sugar, salt, vinegar and lemon in large,
heavy kettle.
Add spices tied in a Spice Bags
Cook slowly for 50 - 60 minutes.
Stir occasionally to prevent sticking.
Pack at once into hot sterilized jars and seal.Also Try ...
John Leeper's Watermelon Pickle -Texas Monthly
4 quarts cubed watermelon rind
1 cup pickling spices
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 let stand 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 Bags. 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 bags and 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.
Pickled Peaches
6-8 lbs peaches
6 cups sugar
1 quart vinegar
4 sticks cinnamon
2 tablespoons whole crushed cloves
1 tablespoon grated fresh ginger
Tie spices in a Spice Bags
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 don't let them turn to mush
Remove from heat and allow peaches to set in pickling liquid overnight to plump.
Bring mixture to a boil. Remove Spice Bags
Pack peaches into hot jars, eaving 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
Also Try ...
Southern Pickled Peaches - Cookingcache.com
3 1/2 cups peach halves --in syrup
3-6 Cinnamon Sticks -whole
1 teaspoon cloves
1 tablespoon vinegar
Combine ingredients, heat to boiling, simmer for 5 minutes,
drain and chill
Enjoy and chill {out}
For an intoxicating deviation I occasionally add a shot of Vodka after draining, but before chilling
Also Try ...
Spiced Peaches - hugs.org
Ball 12 Pack, QT Wide Mouth Mason Jar, With 2 Piece Closures. Click Image for Further details
From: Strawberry Recipes
Spiced Strawberries
From: Strawberry Recipes
Quart Fresh Strawberries
1/2 cup of white vinegar
1 cup sugar
Ground cinnamon
Ground cloves
Wash and stem berries, place in a saucepan,
or porcelain container.
Cover each layer with a little ground cinnamon and ground cloves.
In a separate saucepan bring vinegar and
sugar to a boil.
Pour syrup from vinegar and and sugar mix over the berries
Cover, allow to stand overnight.
The following day drain off the syrup and bring it to a boil.
Combine the still hot syrup with the berries and
bring to a boil for 8-10 minutes.
Spoon the cooked fruit into hot, sterile jars,
being sure to cover fruit with the syrup.
And seal properly.Also Try ...
Nippy Pickled Strawberries -fabulousfoods.com
1 quart strawberries
1/2 cup sugar
1/2 cup white vinegar
1/2 cup cold water
6 whole cloves
1 stick of cinnamon
Wash and stem berries. Place in a saucepan.
In a separate pan, combine sugar, vinegar, water and spices.
Bring to a boil and cook for 4 to 6 minutes.Add the berries and bring to a boil.
Place berries into hot, sterile jars cover with the spicy syrup and seal.
Allow to age for 5 to 6 weeks before serving
From : Pumpkin Recipes
4 quarts fresh Pears
2 pounds white sugar
2 cups vinegar
1/2 ounce Cinnamon Whole
1/4 ounce whole cloves
Dip the peaches into hot water and remove the skins.
Remove the calyx end and leave the stems intact.
Boil sugar, vinegar, and cinnamon for 20 minutes.
Add fruit carefully to the syrup and cook until tender.
Pack fruit into clean pint jars. Place a few cloves into each jar.
Fill jars to top with hot syrup.
Seal jars according to canning guidelines
All the essential canning tools in one simple kit. Kit Includes: Canning Funnel Magnetic Lid Lifter Jar Lifter Jar Wrench Kitchen Tongs. Click Image for further info.
2 lb. FRESH pumpkin. 1 tablespoon sugar. 1/2 teaspoon salt. 1 cup water Marinade 1 cup water. 1/3 cup vinegar. 6 whole cloves. 1/4 stick cinnamon. Pinch nutmeg. Pinch salt. 1 tablespoon sugar. Wash and half pumpkin.Remove seeds Gut and peel. Cut pumpkin flesh into 1/2 inch cubes.Combine water, salt and sugar. Bring to boil. Add pumpkin cubes, cover pot,bring to boil, turn off the heat and let stand covered until warm. Drain and place in clean jar. In souse pan combine water, vinegar and spices. bring to boil on low heat. Pour warm marinade over the pumpkin cubes. Cover and cool. Pumpkin cubes are ready to serve within a day.Also TryPickled Pumpkin Balls - fatfree.com
Pickled GrapesRecipe from: Art of Preserving
8 lbs. crab apples6 cups vinegar8 cups brown sugar2 teaspoon cloves1 stick of cinnamon. Boil together vinegar, brown sugar, cloves and cinnamon.Leave the stems on crab apples. Add to syrup and boil until fruit is tender.Remove the fruit and pack into jars. Pour in syrup. Seal.Also Try...Pickled Crab Apples - homefamily.net
Choose unblemished muscatel grapes or large,firm black grapes. Serve with a platter of cold meatsor cheese. Makes 1 (4-cup) jar 2 pounds grapes 1 cup white wine vinegar 2/3 cup white granulated sugar 1 teaspoon mustard seeds 1 cinnamon stick 1 teaspoon black peppercorns 1 bay leaf Cut the grapes from the main stem, leaving a smalltwig on each grape. Wash the grapes will in salted water.Drain them in a colander, then pack them into asterilized jar. In a saucepan over medium heat, boil the vinegar and sugar until the sugar dissolves. Add the mustard seeds, cinnamon stick,black peppercorns, and bay leaf and return the mixtureto a boil. Boil for 2 minutes, then pour the hot vinegar over hot grapes. Cover and seal the jar. Store the grapes in a cool, dark place.Leave for 4 weeks before using.
Pickled Fruits - Tech. Brief
Pickled Apples - epicurean.com