Eds Pickle Mix Recipes

BASIC PICKLING SPICE BLEND

Basic Pickling Spice Blend image

Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.

Provided by Coco Morante

Categories Canning

Time 10m

Number Of Ingredients 10

Ingredients

1 cinnamon stick (or 1 tablespoon cinnamon chunks)
2 bay leaves
2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 teaspoon allspice berries
1 teaspoon crushed red pepper flakes
1 teaspoon dried minced ginger (optional)
8 whole cloves

Steps:

Crush the cinnamon and bay leaves: In a mortar and pestle or electric spice grinder, break down the cinnamon stick into small (about 1/4 inch) pieces. Transfer to a small bowl, then repeat with the bay leaves, crushing them into small pieces of about the same size. Transfer them to the bowl as well.
Mix up the spice blend: Stir in the rest of the spices. Use a small funnel to transfer the mixture to a spice jar, or use it right away. The spices will keep in a tightly-lidded jar for up to 1 year.

EASY PICKLED VEGETABLES

Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

ED'S PICKLE MIX

Ed's Pickle Mix image

Serve Ed McFarland's pickle mix alongside his recipe for lobster rolls for the perfect summer meal.

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 10

Ingredients

6 to 8 Kirby cucumbers, thinly sliced crosswise
4 habernero peppers
1 cup pickling salt
1 cup sugar
1 1/2 cups red-wine vinegar
1/4 teaspoon whole black peppercorns
1/2 teaspoon celery seeds
1/4 teaspoon coriander seeds
4 whole allspice
3/4 teaspoon mustard seeds

Steps:

Place cucumbers in a large bowl. Cut 1 pepper in half and place in the bowl along with the 3 remaining peppers, pickling salt, 1/2 cup sugar, and 3 cups water. Toss to combine; cover and let stand overnight at room temperature.
Drain cucumber mixture; rinse under cold water. In another large bowl, mix together remaining 1/2 cup sugar, vinegar, peppercorns, celery seeds, coriander, allspice, and mustard seeds. Add cucumbers and peppers; toss to combine. Let stand at room temperature at least 3 hours before using.

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