Refrigerator Pickles

(From the kitchen of Gramma Katein)

In a 1-gallon glass or glazed ceramic jar combine the following:

• 7-8 cups of cucumber slices
• 1 cup white or purple onions, sliced
• 1 cup green peppers, sliced
• 1 cup white vinegar
• 2 cups granular sugar
• 1 sprig of fresh dill, or 1 tsp. of dried dill leaves
• 1 tsp. of garlic powder, or 1 bulb of garlic, peeled and crushed
• 1 tsp. celery seed
• 1 Tbl salt

Refrigerate for 24 to 48 hours, mixing occasionally if desired.

Optional Ingredients:

• 1 cup carrot slices
• 1 cup jalepeño slices

Pickled Beets

(From the kitchen of Grandma Katein, via Peggy 😄 )

Original Beets:

• Cook, Peel, and Slice beets [4 to 5 lbs]
• Brine:
• 2 Cups Sugar
• 2 Cinnamin Sticks
• 1 Tbl Allspice
• 1 ½ tsp Salt
• 3 ½ Cups White Vinegar
• 1 ½ Cups Water
• Bring brine to a boil, and simmer to allow spices to be infused.
• Discard spices
• Process the canned beets in a boiling water bath, adjusting time for altitude.

Spicey Beets:

• Cook, Peel, and Slice beets [4 to 5 lbs]
• Brine:
• 2 Cups Sugar
• 3 Cinnamin Sticks
• 1 Tbl Mustard Seet
• 1 tsp Allspice
• 1 tsp Whole Cloves
• 1 tsp Salt
• 2 ½ Cups White Vinegar
• 1 ½ Cups Water
• Bring brine to a boil, and simmer to allow spices to be infused.
• Discard spices
• 3 Cups Sliced Onions for each 4 lbs of beets.
• Process the canned beets in a boiling water bath, adjusting time for altitude.

From the web:

http://www.simplyrecipes.com/recipes/pickled_beets/

Ingredients

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper