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Catalog <<
CHRISTMAS PICKLES |
Ingredients
- 0.25 cup Broth
- 0.75 cup Thinly sliced carrots
- 2.00 tablespoon Minced parsley
- 2.00 cup Sliced mushrooms
- 1.00 lb Small red potatoes,steamed
- 1.00 cup Thinly sliced celery
- 2.00 tablespoon Cornstarch,mixed
- 1.00 teaspoon Minced garlic
- 2.00 teaspoon Balsamic vinegar
- 1.00 tablespoon Almond oil
- 1.00 cup Dry red wine
- 1.00 each Small onion,sliced
- 1.00 lb Beef flank or round steak
- 1.25 cup Beef broth
- 0.75 cup Slivered almonds
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1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be
removed with an apple corer. Slice into 1/2 to 3/4 inch wide rings.
Soak overnight in lime and water in a porcelain container (use
non-aluminum).
2. Wash, drain; soak in clear water and covered with ice cubes for 3
hours. Drain. 3. Put in large pot. Cover with water and other
ingredients for the boiling solution. Boil for 1 hour; then drain. 4.
Make syrup and bring to boil to dissolve sugar. Use one cinnamon
stick for each jar you think you will have. Pour syrup over cucumbers
and let stand overnight. 5. Drain syrup from cucumbers into separate
pan and bring to a boil. Pour back over cucumbers. After cool, cover
with Saran wrap. 6. Repeat step 5 for 3 days. 7. On the fourth
morning, heat syrup again. While heating, pack cucumbers in
sterilized pint jars (larger jars can be used) with cinnamon stick.
Pour heated juice into jars to fill up almost to top. If you don't
have enough, make more juice of water and red food coloring. Seal
jars. Putting in water bath is optional.
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Servings: 8 |
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| CHRISTMAS PICKLES |
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Ingredients: 15
Servings: 8
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