Pickled peaches are an old Southern favorite. They’re great added to salads or served as an accompaniment with grilled meats or a Sunday supper pork roast. INGREDIENTS: 4 cups sugar 1 cup white vinegar 1 cup water 15 whole cloves 4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted...Read More
This recipe was given to me many years ago by an elderly farmer’s wife and has been one of my ‘must-do’ yearly canning recipes. If you have a large number of beets, just keep repeating brine until your beets are all gone! Enjoy!” — SHARON HOWARD INGREDIENTS: 10 lbs. fresh small beets, stems removed 2...Read More
Tangy pickled beets are always a welcome treat with a meal or served on a salad. INGREDIENTS: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt METHOD: Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water...Read More
While researching how to make blueberry vinegar, I discovered there are two schools of thought. One school always cooks the berries and then strains the vinegar soon after, and the vinegar is almost always sweetened. Then there are “the purists” – those who don’t mind waiting. These are the ones that just mix berries and...Read More
These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...Read More
If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More
