When I was a kid, my best friend's mom make these pickles. Everyone in her family was addicted to them. Once my family had tried them, so were we and so she would give them to us as gifts. When I got married my husband loved them too and they were the first thing I ever canned from our garden. They are the best!
Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.
Boy, these bring back my childhood. I used to help mom make these every summer. My favorite part was the pickled piece of garlic in the bottom of the jar. These are definately worth the wait! Cook time is sittin time!
Dept. of Agriculture in Missouri has a fantastic Extension center with monthly newsletters about canning, gardening, etc. I collected several books on canning from them. The recipe here is posted at request.
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
A delicious and unusual way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight.
This is an old timey ginger pickle..canning recipe. I wont say its the easiest in the world, but it makes very good pickles. I think the powdered lime is available most everywhere....Im sure the alum is. Hope ya'll like these....:-)
Cantaloupe actually makes a very tasty sweet pickle that is a wonderful change from the usual cucumber pickle. My grandma used to make these every summer and she would serve these as a sweet and light dessert any time of the year. I don't know where she got the recipe but this is a great way to use up those cantaloupes from the garden!