Any of your favorite pickle, relish, or other home-canned food recipes using vinegar can be uniquely yours with flavored vinegars. Feel free to experiment with different combinations of herbs and spices as well as other flavorings with the various vinegars. Just be sure that the vinegar you are using is at least 5 percent acidity or higher.
Never use homemade vinegar with its unknown acidity. Whenever a recipe calls for cucumbers, make sure to choose cucumbers that have not been waxed. Half-pint jars may be substituted for pint jars when desired.
Yield: 6 pints
Ingredients
Instructions
Wash cucumbers and place in a bowl of cold water. Cover and refrigerate for 12 hours. In each clean, sterilized canning jar, place a garlic clove, a dill flower and leaf, grape leaf, optional hot pepper, and enough cucumbers to fill. In a large nonreactive kettle, combine vinegar, water, and salt. Bring to a boil over high heat and stir until salt is dissolved. Follow the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large bowl, combine 4 quarts water and salt. Place cucumbers in the brine. Cover and refrigerate for 12 hours. Drain the cucumbers and rinse under running cold water, and drain again. In a large nonreactive kettle, combine 1 cup water, vinegar, and sugar. Combine the remaining ingredients in a muslin spice bag or muslin square, tie securely and add to the vinegar mixture. Bring to a boil over high heat, stirring until sugar is dissolved. Add the drained cucumbers and cook for 5 minutes, stirring constantly. Follow standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large nonreactive bowl, combine cucumbers, salt, and ice. Let stand for 3 hours, then drain thoroughly. In a large nonreactive kettle, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, cloves, and ginger. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Add the cucumber and sliced onion. Increase heat to medium-high, bring mixture to a boil, and cook for 3 minutes. Follow standard directions for boiling-water method of preserving.
Yield: 4 half-pints
Ingredients
Instructions
Warm the oil in a large, heavy nonreactive saucepan over medium heat. Stir in the onion and sugar. Reduce heat to low, cover, cook, stirring occasionally, for 30 minutes. Add the vinegar and wine and cook, uncovered, for 30 minutes or until the mixture is thick, stirring occasionally. Stir in the tarragon and pepper. Follow the standard directions for boiling-water method of preserving.
Yield: 3 quarts
The sweet pepper variety 'Jingle Bells' is a good one to use for this recipe, as the mature fruit is about 2 inches in diameter.
Ingredients
Instructions
Cut off the top quarter from the peppers and remove the seeds and ribs without breaking the peppers. Reserve the tops. In a large nonreactive bowl, put the peppers and tops and cover with 1 cup salt and 1 gallon water. Cover and refrigerate for 12 hours. Drain, rinse under running cold water, and drain again. In a large nonreactive bowl, combine cabbage, onion, mustard seeds, horseradish, celery seeds, black pepper, cloves, 1⁄2 cup of the sugar, and 2 tablespoons salt. Stuff the peppers with the cabbage mixture, cover with the tops, securing with wooden toothpicks or kitchen string.
In a heavy nonreactive saucepan, combine vinegar, 2 cups water, and 1⁄2 cup sugar. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Pack the peppers into hot, sterilized jars. Pour the hot vinegar mixture over the top, leaving 1⁄4-inch headspace. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
Remove the stem ends of the beans. Cut the beans to fit into the canning jars vertically, allowing 1⁄2 inch of headspace at the top. Fill the jars with the beans, putting a sprig of savory in each. In a heavy nonreactive saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat. Pour the hot liquid into the jars, leaving 1⁄4-inch space at the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving, processing for 10 minutes.
Yield: 3 pints
Ingredients
Instructions
Cut off the tough portion of the asparagus stalks. Prepare the asparagus by either cutting into 2-inch lengths or cutting all stems to the height of the canning jar, less 1⁄2 inch. Blanch in boiling water, 2 minutes for pieces or 3 minutes for stalks. Immediately drain and immerse in ice water. Cool thoroughly, then drain. In a heavy nonreactive saucepan, combine water, sugar, salt, and pepper. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat and stir in vinegar. Pack the asparagus into hot, sterilized canning jars. Add a sprig of tarragon to each jar. Cover with the hot vinegar solution, leaving 1⁄4-inch space at the top. Continue with steps 2–6 of the directions for standard directions for boiling-water method of preserving, processing for 10 minutes.
Yield: 3 pints
Ingredients
Instructions
In a large, heavy nonreactive kettle, combine vinegar, sugar, water, and orange zest. Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 5 minutes, continuing to stir. Add the cranberries and cook for 5 to 7 minutes, or until skins have popped. Stir in the mint. Follow the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
Trim the okra, leaving about 1⁄4 inch of the stem end. In a heavy nonreactive saucepan, combine the vinegar, water, and salt. Bring to a boil over medium-high heat, stirring until salt is dissolved. Fill hot, sterilized canning jars with the okra pods. Include in each jar a garlic clove, hot pepper, dill sprig or 1 teaspoon dill seeds, and 1⁄2 teaspoon mustard seeds. Pour hot vinegar solution into each jar, leaving 1⁄2-inch headspace at the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a heavy nonreactive saucepan, combine vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until salt is dissolved. Pierce each tomato several times with a toothpick or bamboo skewer. Pack each hot, sterilized canning jar with tomatoes, one lovage sprig, one basil sprig, one thyme sprig, one-half garlic clove, 1⁄4 teaspoon mustard seeds, 1⁄4 teaspoon black peppercorns, and 1⁄4 teaspoon ground ginger. Pour the hot vinegar solution into each jar, leaving 1⁄4-inch space at the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large nonreactive bowl, combine the cucumber, green and red pepper, onion, celery, and salt. Cover and refrigerate for 12 hours. Drain and return to the bowl. Mix in the cabbage. In a large, heavy nonreactive kettle, combine the vinegar, sugars, mustard seeds, celery seeds, turmeric, black pepper, cinnamon, cloves, allspice, and cayenne. Bring to a boil over medium-high heat. Stir in the vegetables. Stirring constantly, bring to a boil and cook for 5 minutes. Follow standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In large nonreactive bowl, combine zucchini, onion, peppers, and salt. Cover and refrigerate 12 hours. Drain, rinse in running cold water, and drain again. In large, heavy nonreactive kettle, combine vinegar, sugar, mustard, celery seeds, black pepper, cinnamon, nutmeg, and turmeric. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Add vegetables, reduce heat to low, and cook for 30 minutes, stirring frequently, or until mixture is very thick. Remove from heat and stir in parsley, thyme, and marjoram. Follow standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large, heavy nonreactive kettle combine all ingredients. Bring to a boil over medium heat, stirring constantly until sugar is dissolved. Reduce the heat to low and, stirring frequently, continue to cook for 20 to 30 minutes, or until vegetables are tender and liquid is thickened. Follow the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large, heavy nonreactive kettle, combine pepper, onion, vinegar, sugar, and salt. Stirring frequently, bring to a boil over medium heat. Reduce heat to low, continue stirring, and simmer for 20 minutes. Stir in the cilantro. Follow the standard directions for boiling-water method of preserving.
Yield: 4 pints
Ingredients
Instructions
Trim cherry stems to 1⁄2 inch, prick each cherry with a sterilized needle, remove any soft or blemished fruit, and remove any moisture from washing. Put 3 sprigs of hyssop into each pint jar. Fill hot, sterilized canning jars with cherries to within 1⁄2 inch of the top. In a heavy nonreactive saucepan, combine the vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt is dissolved. Pour the solution over the cherries, filling to within 1⁄2 inch of the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 4 pints
Ingredients
Instructions
Remove any moisture from the grapes. Put 4 sprigs of thyme into each pint jar. Fill clean, hot, sterilized canning jars with grapes to within 1⁄2 inch of the top. In a heavy nonreactive saucepan, combine the vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved. Pour the solution over the grapes, filling to within 1⁄2 inch of the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 6 pints
Ingredients
Instructions
In a large, heavy nonreactive kettle, combine tomatoes, sweet pepper, onion, celery, hot pepper, garlic, vinegar, salt, cinnamon, mustard, cloves, allspice, and black pepper. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer, uncovered, for 1 hour. Stir in the sugars. Stir constantly until the sugar is dissolved. Simmer for another 30 minutes, or until mixture is as thick as desired. Follow the standard directions for boiling-water method of preserving.
Yield: 4 pints
Ingredients
Instructions
Trim crabapple stems to 1⁄2 inch and run a large sterilized needle through each. In a large, heavy nonreactive kettle, combine vinegar, sugar, and water. Place cinnamon, cloves, and allspice in a muslin spice bag or square, securely tie, and add to kettle. Bring to a boil over medium heat, stirring frequently, until the sugar is dissolved. Reduce heat to low and simmer for 10 minutes, stirring frequently. Add crabapples and simmer for 10 minutes. Remove spices. Ladle into clean, hot, sterilized canning jars, leaving 1⁄2-inch space at the top. Continue with steps 2–6 of the standard directions for boiling-water method of preserving.
Yield: 4 half-pints
Ingredients
Instructions
Combine all ingredients in a large heavy, nonreactive saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer for 20 minutes. Follow the standard directions for boiling-water method of preserving.
Yield: 8 half-pints
This is a homemade version of the dipping sauce used with egg rolls and other Chinese food.
Ingredients
Instructions
Combine all ingredients in a large, heavy nonreactive kettle. Place over medium heat and bring to a boil, stirring frequently. Reduce heat to low and simmer for 11⁄2 hours, or until soft and thick, stirring frequently. Puree in batches in a blender or run through a food mill. Return to the rinsed kettle and simmer for 15 minutes. Follow the standard directions for boiling-water method of preserving.
Dried tomatoes add a richness to pastas, salads, sautéed vegetables, and sauces. Most parts of the United States do not have the hot dry air necessary to sun dry tomatoes. If you have a dehydrator, you can readily use it for this recipe. Lacking that, an oven is an adequate alternative.
Ingredients
Instructions
Cut the tomatoes in half and remove the stem end. Lay them cut side up on nonreactive (non–aluminum) baking sheets. Lightly salt. Place in an oven with a pilot light or on the lowest possible temperature. Drying time will depend on the oven, humidity, and the tomatoes. They are dried when they are shriveled and have a leathery, prune-like texture. Dip each tomato half in vinegar, shaking off the excess, and then place in a sterilized canning jar. Pack each jar with tomatoes, leaving 1⁄2-inch space at the top. Garlic or herbs, such as rosemary, basil, or thyme, can be added to the jars. Completely cover the tomatoes with olive oil. Store jars in the refrigerator.
Yield: 2 half-pints
This redolent condiment is perfect served at room temperature with grilled meats and vegetables.
Ingredients
Instructions
Combine all ingredients in a heavy nonreactive saucepan. Place over medium-high heat, bring to a boil, then reduce heat to low. Simmer until the garlic is soft and the mixture is thickened, or about 30 minutes. Follow the standard directions for boiling-water method of preserving.
Yield: 4 half-pint jars
This is a dual–purpose preparation. The horseradish is preserved for use in recipes (some examples are in the Sauces and Mustards sections of this book), and the vinegar makes a top-notch addition to salad dressings, marinades, and other foods.
Ingredients
Instructions
Fill hot, sterilized jars with grated horseradish. Fill to within 1⁄4-inch of the top with vinegar. Attach two-piece canning jar lids and rings. Store in refrigerator.
Variations. Ginger can be grated and stored in the same manner. Combine with a tart fruit jam as a sauce for game and other meats.