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Thread: Pickles

  1. #1
    mom peagram Guest

    Default Pickles

    Still enjoying my sweet pickled cauliflower. Much more crunch than
    gherkins. Jim made a batch of pickled eggs.

    --
    mompeagram
    FERGUS/HARLINGEN
    http://mompeagram.homestead.com


  2. #2
    D. Arlington Guest

    Default Re: Pickles


    "mom peagram" <[email protected]> wrote in message
    news:h2laoa$t5v$[email protected]..
    > Still enjoying my sweet pickled cauliflower. Much more crunch than
    > gherkins. Jim made a batch of pickled eggs.
    >
    > --
    > mompeagram
    > FERGUS/HARLINGEN
    > http://mompeagram.homestead.com
    >


    Mine are always soft. How do you get the "crunch?"


  3. #3
    mom peagram Guest

    Default Re: Pickles


    "D. Arlington" <[email protected]> wrote in message
    news:h2lqeo$3p2$[email protected]..
    >
    > "mom peagram" <[email protected]> wrote in message
    > news:h2laoa$t5v$[email protected]..
    >> Still enjoying my sweet pickled cauliflower. Much more crunch than
    >> gherkins. Jim made a batch of pickled eggs.
    >>
    >> --
    >> mompeagram
    >> FERGUS/HARLINGEN
    >> http://mompeagram.homestead.com
    >>

    >
    > Mine are always soft. How do you get the "crunch?"

    I just follow the recipe. Been doing it for at least 55 years.

    -= Exported from BigOven =-

    My 1 Day Pickled Cauliflower

    Recipe By:
    Serving Size: 24
    Cuisine:
    Main Ingredient:
    Categories: Family

    -= Ingredients =-
    -MM ; BY HELEN PEAGRAM-
    2 Cauliflower
    1/3 cup Pickling salt
    8 cups Boiling water
    3 1/2 cup Vinegar ; white
    2 1/2 cups White sugar
    2 1/2 cups Brown sugar
    2 1/2 cup Water
    3/4 ounce Allspice buds
    1 ounce Cassia buds

    -= Instructions =-
    1st Day: Wash and break up cauliflowers into bite size pieces. Put
    vegetables in a crock. Cover with brine made with salt and boiling water.
    Double amounts of brine if necessary to cover vegetables. 2nd Day: Drain
    well and rinse vegetables. In a large kettle, bring to a boil vinegar,
    sugar and spices. Place 1/4 tsp alum in each PINT jar. Fill with pickles
    and pour pickling solution to fill jar. Keep 1 month before use.Don't know
    if I can find cassia buds but if not will replace with equal amount of
    cinnamon bark.


    ** This recipe can be pasted into BigOven without retyping. **
    ** Easy recipe software. Try it free at: http://www.bigoven.com **



    --
    mompeagram
    FERGUS/HARLINGEN
    http://mompeagram.homestead.com


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