PPS

Pickling Beyond Cukes


Naturally at the Pickle Preservation Society we have a special place in our hearts for a pickled cuke. However, there are many other worth foods worth pickling. Check out some interesting things to do in the pickling world.

We will gladly accept any and all contibutions. Send your recipes, as well as reviews of recipes you tried from our page, to recipe@pickleking.com and we'll post 'em.

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-- Artichoke Pickle
From Mrs. Richard L. Lloyd

  • 1 peck Jerusalem artichokes
  • 8 large green peppers
  • 2 quarts yellow onions
  • 2 large cans pimentos
  • 3 quarts cider vinnegar
  • 8 cups sugar
  • 1/4 pound dry mustard
  • 4 tablespoons turmeric
  • 1 1/2 cup corn starch
  • 2 tablespoons celery seed
  • 2 tablespoons mustard seed
Peel artichokes; cut in thin slices; sprinkle generously with salt and let stand overnight. In the morning, drain brine and rinse quickly in cold water. Cut peppers and pimentos coarsely; grind onion. Heat together vinnegar, turmeric, sugar, celery seed, and mustard seed. Add vegetables and bring to a boil.

Mix mustard and corn starch to a past with cold water. Stir in gradually until mixture thickens. Cook about 10 minutes and pack while hot into sterilized jars and seal.


-- Beet Pickles
From USDA Complete Guide to Home Canning

Select small young beets, cook until tender. Dip into cold water. Peel off skins. Make the following syrup.
  • 7 lbs of 2- to 2-1/2-inch diameter beets
  • 4 cups vinegar (5 percent)
  • 1-1/2 teaspoons canning or pickling salt
  • 2 cups sugar
  • 2 cups water
  • 2 cinnamon sticks
  • 12 whole cloves
  • 4 to 6 onions (2- to 2-1/2-inch diameter) if desired
Yield: About 8 pints

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace.

Variation: Pickled whole baby beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.

Recommended process time for Pickled Beets in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 30 min 35 40 45


-- Green Tomato Pickles
From Kelly

  • 8 lbs. tomatos
  • 2 lbs. onions
  • 2 lbs. apples
  • 1 lb. raisins
  • 1/2 lb. salt
  • 1 1/2 lb. brown sugar
  • 1 lb. tbl. flour
  • 1 dessert spoon of curry
  • 2 tsp. dry mustard
  • 1 qt. brown vinegar
  • 1/2 tsp. peppercorns
  • 1 tsp cloves
  • 2 tsp allspice berries
  • 1/4 tsp cayenne pepper
  • Rind of 4 lemons


DAY 1-
Slice tomatoes - soal with 1/2 lb. salt between the layers.

DAY 2-
Bruise the whole spices and tie in muslin. Place in sauce pan with vinegar and bring to boil. Simmer 30 mins. Drain 1/2 salt and water from tomatoes. Put tomatoes and remaining brine in a preserving pan add apples (peeled and cored) raisins, grated rind of 4 lemons, cayenne, mustard, and sugar.
Have Onions sliced and parboiled for 15 mins.
Drain and add to mixture. Stir till boiling. Boil till fruit is tender. Add spiced vinegar and boil again. Blend in curry powder and flour w/ some extra vinegar. Stir into the pickles. Boil 15 mins. more.

* recipe can be made hotter by increasing the spices.


-- A Hot Pot Garnish
From Pickle Packers International

1. With knife, cut off stem end of large pickled cherry pepper; reserve.

2. With small spoon or melon baller, carefully scoop out seeds and membrane inside cherry pepper.

3. In a bowl, combine ricotta cheese and sweet pickle relish to taste.

4. Fill each cherry pepper with ricotta mixture, mounding slightly. Top with stem end of cherry pepper.


-- A Pepper Pod Garnish
From Pickle Packers International

1. Make a lengthwise slit in a pickled pepperoncini without cutting through either end or other side of pepper.

2. Remove seeds and membrance from inside the pepper with a small spoon or melon baller.

3. Stuff with strips of mozzarella cheese and red pepper.



-- Pickled Cabbage
From Olga Teufel

  • 3 pounds cabbage, shredded
  • 3 carrots, grated
  • 1 pepper, thinly sliced
Place in bowl. Add 1/4 cup salt. Toss and cover. Let stand 2 hours. Squeeze liquid from vegetables. Place vegetables in 2 quart jars. Mix 1 1/4 cup white vinnegar, 1/2 cup water, 1/2 cup sugar, 1/2 teaspoon salt. Add to vegetables. Refrigerate. Use after 3 days. Keeps indefinitely.


-- Pickled Peppers
From Jean Jeffries

  • 6 red bell peppers
  • 6 green bell peppers
  • 2 cups white vinnegar
  • 2 cups water
  • 1 1/2 cups sugar
Wash, seed, and cut peppers into strips or squares. Bring vinnegar, water, and sugar to a boil. Add peppers and simmer until they are well heated through. Put the peppers in hot sterilized pint jars.

To each pint add 1 teaspoon salt, 1/2 teaspoon allspice, and 1/2 teaspoon mustard seed. Then fill jar to within 1/2 inch of top with the liquid. Run knife around inside of jar to release any air bubbles. Seal immediately.

Yield: 4 pints


-- Pickled White Onions
From Trish - SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

Yield: 6 Pints

  • 3 lb Tiny white onions
  • 2 tb Coarse salt
  • Water
  • 3 c White vinegar
  • 1/2 c Sugar
  • 1/2 ts Whole cloves, tied in a bag
  • 6 Dried red pepper pods
  • 6 Small bay leaves
Soak onions and one tablespoon salt 2 hours in water to cover.Remove onions, peel.Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.

Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.

Ladle into hot sterilized jars, covering onions with boiling vinegar mixture.Add a pepper pod and bay leaf to each jar.Seal at once. Let stand six weeks before using.


-- Rings of Fire Garnish
From Pickle Packers International

1. Slice a pickled jalapeno crosswise into 1/4 inch rings; or use presliced pickled jalapeno rings.

2. Make a cut in edge of one ring and slide two whole rings onto it to form a chain. Place on top of a pile of nacho chips or a bowl of salsa, float in bowl of gazpacho or corn chowder, or dress up a dollop of sour cream or guacamole.


-- Watermelon Rind Pickles
From Louise Dougher

  • 6-7 cups watermelon rind
  • 3 cups boiling water
  • 2 cups cider vinnegar
  • 5 cups sugar
  • 1 1/2 tablespoons whole cloves
  • 2-3" cinnamon sticks
  • 1 tablespoon whole allspice
Cut off any pink portion and green skin from rind. Cut rind into small strips or cubes. Cover with brine. (Use 1/4 cup coarse salt for each quart of water required to cover the rind.) Let stand overnight in the refrigerator. Drain.

Cover with fresh water and simmer 10 minutes. Drain again. Set aside. Tie spices in a cheesecloth bag. Combine sugar, water, vinnegar, and spice bag and stir until sugar dissolves. Boil 5 minutes. Add drained rind and simmer 45 minutes or until rind is transparent. Remove spice bag. Place in hot sterilized jars. Seal at once. Best to let stand 3 to 4 weeks before using.

Yield: 2 pints

Page Design by Pickle King (rob@pickleking.com)
Page Last modified on 8/16/99

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