Old Fashion Pickled Peaches

Ingredients:

1 qt. of white vinegar
6 lbs. of white sugar
1 tbsp. of ground cloves
4 whole cinnamon sticks
6 qts. of small whole peaches (peeled)

Directions:

Cook vinegar and sugar together to make syrup.  Tie cloves in muslin bag and drop in syrup. Add cinnamon sticks.  Cook peeled peaches, a few at a time, in hot syrup until tender, remove. Repeat until all fruit is cooked.  Bring syrup to a boil;  remove from heat.  Add cooked fruit.  Cover and let stand overnight. Next day remove and discard muslin bag, pack peaches in clean quart jars to 1/2 inch from top of jar. Cover with syrup, put on lid and process in water-bather in simmering temperature (180 degrees) for 20 minutes. Makes about 4 quarts.  You can use whole cloves instead of ground cloves.

Pickled Avocados

 
Makes: 1 quart jar
 
Ingredients:

3 medium avocados
1 cup white vinegar
1 cup water
1 tablespoon non-iodized sea salt, or kosher salt



Directions:

1. Cut the avocados in half, and remove the pits, then carefully peel away the skin from the fruit. Cut the avocados into large chunks and gently pack them into a clean glass quart jar.

2. Combine the vinegar, water, and salt in a medium saucepan and bring to a boil.

3. Pour the brine over the avocados in the jar. Wipe any vinegar spills from the jar rim with a clean towel or paper towel and gently screw the lid onto the jar.

4. Let the jar sit until it has cooled down. Once the jar is fairly cool, it should be put into the refrigerator for at least 24 hours before eating to give the flavors time to meld. The avocados will keep, tightly sealed in the refrigerator, for up to 2 weeks.

Pickled Eggs

Ingredients:

1       doz. Eggs,

2 1/4 c cider vinegar,

3/4    c white vinegar,

1       tbs kosher salt,

s       tsp pickling spice,

3/4   tsp pepper flakes,I used 

12    cloves of fresh garlic(minced),

2-3   tbs sugar,(added 2 tsp turmeric for color),

2      pint Ball/Mason jars

Directions:

Boil and peel eggs. Boil everything else. Fill jars with eggs. Pour vinegar mixture through a strainer into bottle to cover eggs and put in the refrigerator for  4 weeks. Just tasted one after 3 weeks, tasted good. Add more sugar if you like them sweeter

 

Pickled Cucumber Salad

Ingredients:

4 thinly sliced cucumbers
1 large sliced red onions
1 large sliced green pepper
1 tbsp. salt
2 cups white vinegar
1 1/2 cup sugar
1 tsp celery flakes
1 tsp red pepper flakes

Directions:

Mix veggies and salt together. Set aside.

Mix vinegar, sugar, celery flakes, and red pepper flakes together in saucepan. Bring to a boil. Remove from heat and add two handfuls of ice to liquid mix.

Place veggie mix into large mouth canning jars and pour liquid over vegetables. Cover tightly. Store two months in refrigerator. Makes about two quarts.

Pickled Red Cabbage

Ingredients:

1 lb. shredded red cabbage
1 tbsp. salt
2 1/2 c. white wine vinegar
1 tbsp. soft brown sugar
1 tbsp. pickling spice

Directions:

Peel the cabbage in a large bowl and sprinkle each layer with salt. Leave for 24 hours. Drain off any liquid and rinse off any surplus salt. Put the vinegar, sugar and pickling spices into a pan, and bring to the boil. Simmer for 5 minutes and allow to cool for at least 2 hours. Strain. Pack the cabbage loosely into jars and cover with the spiced vinegar. Cover label and store in a cool place. Can begin to eat after 1 week. Will begin to loose its crispness within 2 to 3 months.