Pickling Beyond Cukes

What we have in stock now:

• Artichoke Pickle
• Beet Pickles
• Green Tomato Pickles
• Hot Pot Garnish
• Pepper Pod Garnish
• Pickled Cabbage
• Pickled Peppers
• Pickled White Onions
• Rings of Fire Garnish
• Watermelon Rind Pickles

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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

• 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

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

• 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 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.

• 3 pounds cabbage, shredded
• 3 carrots, grated
• 1 pepper, thinly sliced

• 6 red bell peppers
• 6 green bell peppers
• 2 cups white vinnegar
• 2 cups water
• 1 1/2 cups sugar

• 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

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.

• 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