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  • 10/23 Nat'l Canning Day 5

    From Dave Drum@1:3634/12 to All on Sun Oct 22 15:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: My Basic Pickling Spice
    Categories: Herbs, Preserving
    Yield: 2 1/2 cups

    1/2 c Mustard seed
    1/4 c Coriander seed
    1/4 c Fennel seed
    1/4 c Whole allspice berries
    1/4 c Whole cloves
    1/4 c Dill seed
    1/4 c Celery seeds
    1/4 c Cinnamon sticks; crushed
    1/4 c Black peppercorns; cracked
    2 tb Dried ginger; coarse chopped
    3 Dried red chilies; crushed
    6 Dry California bay leaves;
    - crushed

    Blend all the ingredients together by placing them in
    a jar, adding a lid and shaking them well.

    NOTE: I usually whizz the bay leaf, ginger, cinnamon
    and the chilies in the R2-D2 spice/coffee grinder.

    Add a label with the date and list the ingredients.

    Store the spice in a cool dark place for up to 12 months.
    Or refrigerate. For really long-term storage use the
    freezer compartment of your ice box.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Does the name "Pavlov" ring a bell?
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  • From Dave Drum@1:3634/12 to All on Tue Oct 22 15:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aunt Bee's Kerosene Cucumbers
    Categories: Squash, Pickles, Preserving, Vegetables, Chilies
    Yield: 6 Quarts

    Cucumbers; sliced in half
    - lengthwise if desired
    1 bn Fresh dill
    6 Hot chilies
    6 cl Garlic
    6 sl Onion
    6 ts Mixed whole pickling spices
    6 Lumps alum *
    1 qt Cider vinegar
    2 qt Water
    1 c Salt

    * a crisping agent, available in spice section of
    grocery stores

    Wash and dry enough cucumbers for six sterilized 1-qt
    jars. In the bottom of each jar place a portion of the
    dill, one hot pepper, one clove garlic, one slice onion,
    1 teaspoon pickling spices, a small lump of alum and
    cucumbers.

    In a saucepan combine the vinegar, water and salt. Let
    the mixture come to a rolling boil, then pour into the
    jars.

    Seal immediately.

    Makes six quarts.

    "Aunt Bee's Mayberry Cookbook" by Ken Beck and Jim Clark

    From: http://recipecircus.com/recipes

    Uncle Dirty Dave's Archives

    MMMMM

    ... All fungi are edible; but some only once.
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