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  • National Pickle Month - 2

    From Dave Drum@1:3634/12 to All on Fri Jul 7 16:53:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Charlie's Angels Pickled Shrimp
    Categories: Seafood, Appetisers, Chilies, Citrus
    Yield: 8 Servings

    3 lb Fresh shrimp
    6 qt Water
    1/4 c Salt
    6 oz (2 pk)Zatarain's shrimp/crab
    - boil in bag
    +=OR=+
    2 oz Zatarain's liquid Shrimp &
    - Crab boil concentrate
    2 tb Black pepper
    1 lg Lemon; halved
    1 c Wesson oil
    1/2 c Olive oil
    3/4 c White vinegar
    2 ts Salt
    2 tb Worcestershire sauce
    1/2 ts Tabasco Jalapeno Sauce
    1 lb Vidalia onion; sliced thin
    2 cl Garlic; minced
    2 tb Capers
    2 ts Celery seed
    3 md Jalapenos; seeded, minced

    In a large pot, bring the water, salt, crab boil, and
    pepper to a boil. Squeeze in the lemon juice and add
    the rinds. Pour in the shrimp, all at once. Bring back
    to boil, over HIGH heat.

    Boil 3 minutes...NO MORE.

    Remove from heat. Add 3-4 cups ice cubes to pot to
    stop cooking. Let stand 5-10 minutes. Remove shrimp.

    When cool enough to handle, peel, leaving last tail
    segment attached. Set aside.

    In a large bowl, stir together the remaining ingredients.
    Add shrimp to marinade. Toss to coat well. Cover tightly.

    Refrigerate overnight or up to two days, tossing
    occasionally in marinade.

    Drain. Serve on a large platter or decorative bowl
    lined with lettuce leaves.

    Garnish with a scattering of ripe olives.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Oh, quit your whining. You've got another leg...
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Mon Jul 24 15:15:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Virginia Chunk Sweet Pickles
    Categories: Squash, Pickles, Preserving
    Yield: 16 Pints

    74 Cucumbers; 4" to 5" long
    +=OR=+
    2 ga Small (gherkin-sized) cukes

    MMMMM------------------------FIRST BRINE-----------------------------
    2 c Salt
    +=TO=+
    1 ga Water

    MMMMM------------------------SECOND BRINE-----------------------------
    2 c Salt
    +=AND=+
    1 tb Powdered alum
    +=TO=+
    1 ga Water

    MMMMM---------------------------PICKLE--------------------------------
    6 c Vinegar
    1/3 c Pickling spice
    1 tb Celery seed
    3 c Sugar; divided

    Make brine of 2 cups salt to 1 gallon water. Boil and
    pour boiling water over cucumbers. Let stand 1 week in
    hot weather. Skim daily. Drain and cut into chunks.

    The next 3 mornings make a boiling hot solution of 1 gal.
    water and 1 tablespoon alum and pour over pickles (fresh
    hot bath for 3 mornings). The 4th morning, drain from
    alum water and heat.

    Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
    pickling spice, and 1 tablespoon celery seed; pour over
    pickles. The 5th morning, drain this liquid off and add
    2 cups sugar; heat again to boiling point and pour over
    pickles. The 6th morning, drain liquid off and add 1 cup
    sugar; heat.

    Pack pickles into jars; finish filling jars with liquid
    and seal at once.

    FROM: Uncle Phaedrus, Finder of Lost Recipes

    From: http://hungrybrowser.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Are you ready?" "No, but that's never stopped me before!"
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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)