pickled beets (sweet)

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cook time:  tbd
servings:  tbd

ingredients:
small, young beets
2 cups sugar
2 cups water
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon

steps:
1.  wash beets.  leave 3-inches of tops on and roots.  cook until skins slip easily, about 15 minutes.  put into cold water.  remove skins, top and roots.

2.  combine sugar, water, vinegar, cloves, allspice and cinnamon.  bring to a boil.

3.  pack beets into jars to within 1/2-inch of top.  pour boiling syrup over beets to within 1/2-inch of top of jar.  process 30 minutes in boiling water bath.

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okra dill pickle

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cook time:  tbd
servings:  tbd

ingredients:
3 pounds okra
3 cups vinegar
3 cups water
6 tablespoons salt
12 heads of dill

steps:
1.  use small tender pods of okra, cut with as much stem as possible.  wash and drank.  prick each pod with pin or fine pointed knife to allow solution to enter pod.  pack okra into sterilized jars.

2  place a small bunch of dill in each jar with okra.  boil water, vinegar and salt together until salt is dissolved.  fill jars with boiling brine to within 1/2-inch of top.  put on cap, screw band firmly tight.  process in boiling water bath 5 minutes.

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mustard pickles

prep time:  tbd
cook time:  tbd
servings:  18 pints

ingredients:
2 quarts tiny cucumbers - 1 - 2-inches long
1 ounce turmeric
1 1/2 cups brown sugar
6 sweet peppers - coarsely chopped
2 tablespoons mustard seed
1/2 tablespoon whole cloves
1 tablespoon allspice
2/3 cup dry mustard
cider vinegar - enough to cover ingredients
1/2 cup flour mixed with a little water.

1.  sprinkle cucumbers with salt.  let stand 24 hours.  drain off brine and put pickles into kettle.

2.  add turmeric, brown sugar, sweet peppers, mustard seed, cloves, allspice, dry mustard and vinegar and boil for 15 minutes.  add flour mixture and boil 5 minutes. 

3.  pack into sterilized kerr jars to within 1/2-inch of top.  process 5 minutes in boiling water bath.

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spicy pickled beets

prep time:  tbd
cook time:  tbd
servings:  4 pints

ingredients:
4 pounds beets - 1 - 1 1/2-inch diameter
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice

steps:
1.  wash and drain beets.  leave 2 inches of stems and tap roots.  cover with boiling water and cook until tender.  remove peel; trim ends. 

2.  combine remaining ingredients in a large saucepot.  bring to a boil.  reduce heat and simmer 5 minutes.  add beets and cook until hot throughout. 

3.  pack hot beets into hot jars, leaving 1/4 inch headspace.  ladle hot pickling liquids over beets, leaving 1/4 inch headspace.  remove air bubbles.  adjust 2-piece caps.  process 30 minutes in a boiling-water canner.

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