Peach Pickles
Submitted
by: Cricket |
7 lb peaches
21 whole cloves (or more to taste)
4 lbs sugar |
1 pt
vinegar
1 oz stick cinnamon |
| Peel peaches.
Stick 3 or 4 cloves in each one. Put peaches in stone jar. Boil
sugar and vinegar to a thick syrup. Pour over peaches and weight
down. Let stand overnight. The first morning, pour off juice,
add cinnamon, and bring to boiling. Pour hot syrup back over
peaches. The second morning, pour off juice and bring to boiling.
Pour hot syrup back over peaches. The third morning, heat syrup
and add peaches a few at a time. Cook slowly until tender. Do
not overcook. Add more peaches to the same syrup until all are
cooked. As peaches are cooked, pack in canning jars. Boil syrup
until thick. Pour over peaches packed in jars. Seal jars. |
Easy Refridigater Pickles
Submitted
by: Cricket |
7 cups sliced cucumbers
2 cups sugar
1 cups sliced sweet onions
1 cup white vinegar |
1 bell pepper, finely sliced
1 tablespoon salt
1 teaspoon celery seed |
Combine cucumbers,
onion, and bell pepper in a large bowl. Add the sugar, vinegar,
salt and celery seed. Mix well. Cover and refrigerate at least
24 hours before serving.
Note: For a different taste, add garlic, dill, oregano,
or hot pepper sauce. |
Watermelon Rind Pickles
Submitted
by: Cricket |
2 quarts diced watermelon rind
1 tablespoon lime juice
2 cups sugar |
1 cup vinegar
10 drops oil of cinnamon
10 drops oil of cloves |
| Add rind and lime
juice to a quart of water and soak overnight. Rinse rind, drain
and cook in water for about an hour or until tender then mix
sugar, vinegar, oil and add these to therind. Simmer mixture for
10 minutes and set aside, for one night. Drain. Fill pickle jars
with mixture. Boil one quart vinegar until clear and thick add
this to rind already in jars. Seal. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|