1/4 cup pickling spice
3 1/2 cups white vinegar
6 tablespoons sugar
1/4 cup salt
+/- 40 cucumbers
8 fresh dill seed heads
8 cloves garlic, peeled
7 tsp. whole mustard seed
Wrap pickling spice in a double layer of cheesecloth and tie tightly. In a 3 quart pan, bring spice bag, 3/1/2 cups water, vinegar, sugar and salt to a boil, stirring often. Simmer, covered, for 15 minutes. Discard spice bag.
Quarter cucumbers lengthwise.
Place 2 seed heads, 2 cloves garlic, and dash of mustard seed in each jar. Optional: add 1 dried chile pepper to each jar. Pack cucumber quarters into jars without forcing. Cut off any tips that stick up past 1/2 in. below rim.
Pour vinegar mixture over cucumbers, leaving 1/2 inch. headspace. Bring water to 180-185 in canner and process for 20 minutes.
OPTION: Slice cucumbers and sink into ice bath prior to processing for sliced dills.
Once I wanted to open a vegetarian restaurant. Now I eat meat, so these ideas put all types of foods to use.
Sunday, August 29, 2010
Saturday, August 28, 2010
Zucchini Cake
Cream together:
Add:
Pour into greased 9 x 12 pan. Sprinkle 1 cup chips (mint/chocolate blend is particularly yummy!) over the top. Bake 45 minutes at 325 F.
(Varation from: Zucchini- Versatile Vegetable. Cornell Cooperative Extension.)
- 1 3/4 cup sugar
- 1/2 cup margarine
- 1/2 cup vegetable oil
- 2 eggs
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 4 HEAPING tablespoons cocoa
- 1/2 teaspoon cinnamon
Add:
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 2 cups grated zucchini
Pour into greased 9 x 12 pan. Sprinkle 1 cup chips (mint/chocolate blend is particularly yummy!) over the top. Bake 45 minutes at 325 F.
(Varation from: Zucchini- Versatile Vegetable. Cornell Cooperative Extension.)
Bread & Butter Pickles
Makes approx. 10 pints
Pickle Ingredients:
Pickling Syrup:
(Adapted from The Art of Pennsylvania Dutch Cooking .Heller. 1968)
Pickle Ingredients:
- 1/2 cup salt
- 1 gallon cucumbers, sliced thin
- 8 small white onions
- 2 red peppers (or green), sliced into thin strips
- 1 quart crushed ice
Pickling Syrup:
- 5 cups sugar
- 1/2 teaspoon tumeric
- 1/2 teaspoon ground cloves
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 3 cups white vinegar
- 2 cups water
(Adapted from The Art of Pennsylvania Dutch Cooking .Heller. 1968)
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