Pickled Northern Pike
1/2T pickling spice
1T pickling salt
1/2c sugar
1 "ring" dried onion
Didn't have enough fish for a quart, so am halving it for a pint.
Monday, June 22, 2015
Master Pickled Fish Recipe
Master Pickled Fish Recipe
Per quart jar:
1 T pickling spice
2T pickling salt
1c sugar
1 slice onion
Fill jar with cubed fish and cover with vinegar. Keep in refrigerator, shaking twice a day every day for three days, then let sit for an additional two days.
Per quart jar:
1 T pickling spice
2T pickling salt
1c sugar
1 slice onion
Fill jar with cubed fish and cover with vinegar. Keep in refrigerator, shaking twice a day every day for three days, then let sit for an additional two days.
Tuesday, June 9, 2015
8 June 2015
Watermelon Rind Pickles
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2 gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices JSP/RWB/10(8oz)
Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.
20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.
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