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Pickles & Relishes

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

Add water to a level tht covers the cucumber slices.

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

Refrigerator Pickles 

(From the Kitchen of Peggy & Dennis Schneider)
This is the recipe from Den’s mom:

Add
  • a spoon of mustard seed,
  • 4-5 cloves of sliced garlic,
  • and several bunches of dill
into clean jars, or crock.
 
Pack washed (sliced or whole) pickles into jar(s)
 
In a saucepan, heat
  • 2-3 cups of water,
  • 2 cups of white vinegar,
  • 1/4 cup of canning salt,
  • and 1/3 cup of sugar,
until salt & sugar dissolves (just to a boil)
 
Pour brine over picked, packed, pickles. Slide butter knife into the jar to release bubbles, then cap and allow to cool before putting in refrigerator.

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

Method

1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.

2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.

3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature