Wednesday, August 10, 2011


Pickling is fun and easy.
The most important process in pickling is keeping the vinegar in the EXACT measurement as it is in the recipe.
Vinegar keeps the vegetables from spoiling, destroys any bacteria or getting botulism.
Once completed, pickled vegetables can be stored in a refrigerator for up to 3 weeks until ready for use.
Ball jars are a great source for pickling.

You can find additional canning supplies at:


Red Onions
3 tbsp. of sugar
1 tbsp of salt
2lbs. of sliced red onions
2 cups of distilled white vinegar

Mix the water, sugar, vinegar and salt in a large bowl. Stir continuously until salt and sugar are dissolved.
Add the onions and toss mixture. Let the onions marinate for  1 hr.
Pack in sealed jars or bowls and refrigerate up to 3 weeks.

3 cups of water
3 cups of white vinegar
4 garlic cloves
1  sliced medium yellow onion
2  sliced small yellow carrots
1/4 cup of olive oil
12 whole peppercorns
1 tbl. of salt
1 lb. of chile peppers

Cut off top of chiles and slice chiles in half.
Place oil in pan with chiles and saute.
Add onions and carrots. Saute together until mixture is softened.
Put the mixture in sterilized canning jars with garlic cloves, peppercorns and salt.
Leave room at the top of jar  about 1'' for air and space.
Boil water and vinegar in a separate pan.  Pour over pepper mixture.
Seal jars and and place them in a separate pan for a water bath for 15 minutes.
Let jars cool.
Peppers can be stored up to 4 weeks in a cool dark room.

Pickling is fun and saves you money.
I'm pickled out now.



No comments:

Post a Comment

Post your comments, suggestions and favorite recipes and wines here