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Ingredients:
- 2 quarts cucumbers, thinly sliced
- 6 onions, sliced
- 2 red peppers, sliced
- 2 green peppers, sliced
- 1/3 cup saltwater
- 2 cups brown sugar
- 2 cups white sugar
- 2 cups vinegar
- 1 tablespoon turmeric
- 2 teaspoons celery seeds
- 2 tablespoons cinnamon
Directions:
- Combine cucumbers, onions and red and green peppers with salt
- Cover with cold water. Let stand overnight
- In morning, rinse well with cold water
- Mix syrup ingredients and bring to a boil
- Add vegetables
- Boil for ½ hour longer, stirring every now and then
- Put in hot jars and seal
Ingredients:- 35 to 40 small beets or 15 large beets
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 teaspoon ground cloves
- 1 teaspoon whole allspice
- 1 tablespoon ground cinnamon
- 1 teaspoon whole cloves
Directions:
- In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice 1/4 inch thick or cut into quarters if using smaller beets.
- Pack tightly (snug but not bruising each other) into canning jars.
- In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves.
- Boil for 10 minutes and pour at once over the beets, leaving a 3/4-inch headspace (the liquid should go no farther than the shoulder of the jar).
- Process in a boiling-water bath for 12 minutes.
- Remove immediately and cool on a rack.
Ingredients:- 1 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon dry vermouth
- 2 tablespoon honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon minced garlic
- 1 lb brisket, fully trimmed and sliced very thin
Directions:
- Mix ingredients well, add brisket and marinate at least 2 hours
- Heat oven to lowest setting (165F - 175F)
- Arrange meat strips on a cookie cooling rack over a cookie sheet
- Place in oven and let dry for 2 hours
- Turn strips over, place back in oven and let dry for 2 more hours
- Turn strips over, place back in oven turn oven off and let dry for 4 more hours
- Transfer strips to a sealable container
Ingredients:
- 3 cups slixed Hungarian wax peppers (hot and sweet)
- 10 red and green cayenne peppers
- 3 ups onion cut into 1/2" cubes
- 2 heads garlic, peeled and cut into 1/2" cubes
- 4 heads of dill
- 3 cups white vinegar
- 3 cups water
- 1 1/2 teaspoons pickling salt
Directions:
- Bring vinegar, water and salt to a boil. Keep hot
- Divide ingredients between jars. Arrange in layers to top of jars.
- Pour liquid over peppers and fill to top
- Tap out all bubbles
- Seal jars (boil 5 minutes)
- Store in cool dark place for 6 weeks to 1 year
Ingredients:- 3 lbs Hungarian wax peppers (hot or mild)
- 2 cups sauerkraut
- 1 cup white sugar
- 8 x 1/2 teaspoon salt
- 8 x 1/2 teaspoon oil
- 8 x 1 tsp pickling spice
- 8 "dashes" of turmeric
Directions:- Wash, cut tops off and core peppers
- Stuff peppers with sauerkraut as tightly as possible
- Stuff peppers into sterilized pint jars
- Heat sugar and vinegar to boiling
- Place jars in hot water and pour boiling water over peppers. Let stand for 3 minutes then carefully drain water
- Add salt, oil, spice and turmeric to each jar
- Pour sugar and vinegar mixture over peppers
- Seal jars (5 minute boil) and let cool
- Let stand for at least a week
