Ingredients:
1 tablespoon mixed pickling spice
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 (16 ounce) cans sliced beets

Methods:
Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

Ingredients
12 – 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Methods
1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover.Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating.Use within 1 month.

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Ingredients
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

Methods
1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

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* 1/2 cup salt
* 2 quarts cold water
* 2 1/2 pounds fresh pearl onions, peeled
* 1 cup packed brown sugar
* 2 tablespoons flour
* 2 teaspoons curry powder
* 1 teaspoon ground turmeric
* 1 teaspoon dry mustard powder
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice
* 2 3/4 cups malt vinegar

Methods:

1. Stir together the salt and water in a non-reactive bowl until the salt has dissolved.Add onions, cover, and let stand at room temperature for 24 hours.
2. Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined.Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes.Once thick, set aside and allow to cool.
3. Drain the onions, and pack into two sterilized quart canning jars.Pour the warm sauce over the onions to cover.Seal with lids and rings.Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

* 1 pound small fresh mushrooms
* 1 small onion, chopped
* 1 garlic clove, minced
* 1/2 cup chopped fresh parsley
* 1 bay leaf
* 1/8 teaspoon pepper
* 1/2 teaspoon dried thyme
* 2 cups dry white wine
* 2 cups white vinegar
* 1/2 cup olive oil
* 3 tablespoons lemon juice

Methods:

Wash mushrooms well trim and set aside.Combine all remaining ingredients in a large saucepan bring to a boil.Add mushrooms bring to a boil.Boil for 8 to 10 minutes, or until mushrooms are just tender.Chill mushrooms in liquid for at least 2 hours.Drain before serving.

* 1 jar (12 ounces) pickled mixed vegetables, drained
* 1/4 cup pimiento stuffed olives, chopped
* 2 ounces ham or salami slices, finely chopped
* 1 tablespoon finely minced garlic
* 1 tablespoon olive oil
* 2 cans (10 ounces each) refrigerated flaky biscuits
* 1/2 cup Provolone cheese or Mozzarella, finely shredded

Preparation:

Finely chop the drained pickled vegetables.Combine with olives, ham or salami, garlic, and olive oil.Chill for at least 1 hour. Bake biscuits according to package directions cool slightly.Scoop out center of 16 biscuits (reserve remaining biscuits for another use).Stir cheese into the vegetable mixture and spoon 1 heaping tablespoon into each hollowed out biscuit.Bake filled biscuits at 400° for 8 to 10 minutes, or until heated through. Serve warm.

4 to 6 fresh beets
5 eggs
Canola or vegetable oil
Apple cider vinegar or rice vinegar
Salt and pepper

Methods:

To cook fresh beets: For tender, freshly picked beets – wash, rinse and drain until all traces of garden soil are removed. Use a small vegetable brush if needed. Cut off leaves and stems, leaving about 1 inch of the root end. Place beets in large heavy pan and cover with water. Bring just to a boil; reduce heat to medium, cover and cook until fork tender, approximately 25 to 30 minutes. Remove from heat and drain, reserving a little of the beet water. Once cooked, you can peel them; the skin of a cooked beet will slip right off. (However, it’s wise to use a paper towel or wear gloves to keep the beet juice from staining your hands.) Then cut the beet in slices.

To cook hard-cooked eggs: To correctly cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Then place under running, cold water to cool quickly; peel.

Place cooked beets and hard-cooked eggs into a large container with a lid. Add a little of the reserved beet water. Add canola oil or any vegetable oil (do not use olive oil as it will solidify when refrigerated). Add either apple cider vinegar or rice vinegar to taste (any favorite vinegar would work). Add salt and pepper. Shake container to coat the beets and eggs. Place in refrigerator. Stir each day to insure the eggs are evenly dyed with beet juice.

After about one (1) week, they are ready to eat.The eggs will have soaked up the red beet juice from the beets.When you slice them, you will see a layer of red, white, and yellow.

* 6 hard boiled eggs
* 2 cups vinegar
* 1 small cooked beet
* 24 whole cloves
* 1 stick cinnamon
* ¼ bay leaf
* ½ teaspoon salt
* ½ teaspoon pepper
* ½ teaspoon mustard

Instructions

1. Stick four cloves into each egg mix seasonings and moisten with enough cold vinegar to pour heat the rest of the vinegar to the boiling point, add the spice and slowly the mixed seasonings, boil for a minute.
2. Place eggs in a glass jar, pour the boiling mixture over them, cover closely.
3. They will be ready to use in about two weeks.
4. These are nice for picnics and lunches, or as a garnish for broiled beef steak.

* 2 pounds fresh green beans, rinsed and trimmed
* 4 cloves garlic, peeled
* 8 sprigs fresh dill weed
* 4 teaspoons salt
* 2 1/2 cups white vinegar
* 2 1/2 cups water

DIRECTIONS

1. Cut green beans to fit inside pint canning jars.
2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

* 2 1/2 pounds fresh green beans
* 2 1/2 cups distilled white vinegar
* 2 cups water
* 1/4 cup salt
* 1 clove garlic, peeled
* 1 bunch fresh dill weed
* 3/4 teaspoon red pepper flakes (optional)

DIRECTIONS

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.