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* Exported from MasterCook *
CROCK SWEET PICKLES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 peck
pickles -- sliced
Put in 2 cups salt to 1 gallon of boiled water. Let stand
1 week. Drain, then boil enough water to cover pickles. Add
lump of alum size of walnut. Let stand 24 hours. Drain.
Mix:
8 c. sugar 1 pkg. or 3/4 oz. stick cinnamon 2 tbsp. celery seed 1 sm.
bottle horseradish Heat nd pour over pickles every day for 1 week.
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* Exported from MasterCook *
CROCK-STYLE KOSHER DILL PICKLES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 quarts
water
1 cup
cider vinegar
1/2 cup
canning salt
Cucumbers -- 2-3 inches
Fresh dill -- cut (1-2 bunches)
Garlic -- chopped (1-2 whole g
Grape leaves -- washed
Place a bed of grape leaves on bottom of crock. Alternate layers of cucumbers, dill and garlic to fill crock.
Bring water, vinegar, and salt to a boil. Cool and pour
over cucumbers. Place more grape leaves on top. Weight down
and let set in cool place 3-5 days or until flavor is desirable to taste.
Place left over pickles in refrigerator.
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* Exported from MasterCook *
CROCKED DILL PICKLES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
cider vinegar
2 quarts
water
1 tablespoon
peppercorns
1/2 cup
Kosher salt
1 teaspoon
mustard seed
1 clove
garlic -- peeled but left whol
Cucumbers
Fresh dill
Place vinegar, water, peppercorns, salt and mustard seed in a large pot and bring to a boil. Meanwhile, wash cucumbers and slice off each end. In a large canning jar, place layer of dill, garlic, then pack in the cucumbers in an upright position.
Continue layers to the top of the jar, leaving about 1/4 of an
inch for boiled liquid. Pour boiling water over the cucumbers.
Cover jar with a plate. Let stand overnight. Next day, remove
plate and put on regular cover. After 24-48 hours, depending on taste,
remove dill and garlic from the jars. Keep refrigerated.
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* Exported from MasterCook *
Mango Or Peach Chutney--(Adapted By Sherilyn For Crockpot)
Recipe By : Sherilyn's Recipe Collection (1970's)
Serving Size : 1 Preparation Time :0:00
Categories : Fruits
Pickles
Sauces
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
Peaches Or Mangos--Peeled -- Chopped Finely
3 cups
Apples--Peeled -- Chopped Finely
1 cup
Raisins -- Golden
1 1/4 cups
Brown Sugar
1 cup
Vinegar -- Apple Cider
1 teaspoon
Salt
1/4 teaspoon
Cinnamon
1/4 teaspoon
Allspice
Combine all ingredients in heavy saucepan (Note: it takes a lot longer, but I prefer to use a crockpot). Bring to a boil and cook uncovered over low heat until thickened--approximately 30 minutes in heavy saucepan. If using crockpot, simmer on low 4 - 5 hours. Stir often. Pack into hot sterilized jars and seal. Yield: 2 - 3 pints.
Sherilyn's Notes: The original recipe was for "Peach Chutney". This recipe was part of my 1970's card collection--uncertain of original source. I substituted mangos and used apple cider vinegar. This recipe would be nice to use for gifts. Definitely a great recipe! (July 1998).
Typos: Sherilyn Palmer dojspalm@sprint.ca
busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com
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