![]() ![]() Place in refrigerator for 24 hours to meld flavors. Pour brine over cucumbers until completely covered. Place sugar, vinegar, water, salt, and pickling spice in pan heat over medium high until sugar is dissolved. ![]() Slice cucumbers and onions ¼ inch thick and firmly pack into jars leaving ½ inch headspace. Prepare jars by washing in hot soapy water and drying. Remove jars tow ire rack and cool completely. Adjust caps process for 20 minutes in water bath. ladle boiling liquid over leaver 1/4" headspace. Pack asparagus in quart jars to within 1/2 inch of top. In a large pan, combine vinegar, salt, pickling spice, garlic and remaining water bring to a boil. Remove and rinse in cold water to stop cooking process. cook asparagus in batches, uncovered, for 2 1/2 minutes. Spoon some cooking liquid over meat and serve with assorted mustards.īring 6 quarts water to a boil. To serve: diagonally slice beef and arrange in center of platter. Bring to boil cover and steam over medium heat 5-6 minutes or till tender. Cut head of cabbage into 6 wedges and arrange on top of leaves. About 15 minutes before serving, remove out leaves of cabbage and place in pan with enough cooking liquid from corned beef to just cover. Bring to boil, reduce heat cover and simmer until fork tender, 3-4 hours. On the fifth cooking, cover meat with water, add sugar, spices, garlic, bay leaves, and onion. Drain off water and cover meat with fresh water bring to boil. Place corned beef in a Dutch oven or stock pot with enough water to cover. Reduce heat stir in 1/4 cup sour cream and cook over low heat until heated through.ġ large unpeeled onion, halved, root end removed Sauerbraten Sauce: Combine 1 cup reserved mixture and 1/4 cup gingersnap crumbs in a saucepan cook over medium heat, stirring constantly, until thickened. Slice roast and serve with Sauerbraten Sauce. Bring to a boil cover, reduce heat, simmer 45 minutes or until tender. Combine water and next 7 ingredients reserve 1 cup of mixture for sauce. Remove jars to a wire rack and cool completely.īrown roast in Dutch oven coated with cooking spray. Cap process for 30 minutes in a boiling water bath. Ladle vinegar mixture over beets, leaving 1/4 inch headspace. Pack beets into jars with 1/2" headspace. Add beets reduce heat, cover and simmer 10 minutes. Place pickling spice on a double cheesecloth bring up corners and cloth and string with string. In a large pan, combine the sugar, water, vinegar, onion, and salt. Cook beets in boiling water for 35 minutes or until tender drain. Remove and discard green tops and all but 1/2 inch of the stems fro the beets. Pickling Spice Recipes (Scroll to view all)Ĥ 1/2 teaspoons Spice Barn Pickling Spice ![]()
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