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Hudson Valley Pickle Recipes CHRISTMAS RELISH 6 green bell peppers, 6 red bell peppers, 2 stalks celery, 2 onions, 3/4 tablespoon salt, 3/4 cup sugar, 1 1/2 cups cider vinegar, salt and pepper to taste. Wash vegetables and drain, cut peppers in half. Remove the seeds and fiber. Cut off leaves from celery. Peel onions. Run all vegetables through meat grinder or food processor, using medium blades. Combine salt, sugar and vinegar and slowly heat to boiling. Add salt and pepper to taste. Add ground vegetables. Bring mixture to a slow boil and continue to boil for 10 minutes. Kettle must be covered loosely during this process. Stir frequently with wooden spoon. Place this completed mixture into hot, sterile jars. Can be used immediately, but is best after being kept in cool place for 2 to 3 weeks. This recipe is a family tradition of long standing. Each year just after Thanksgiving a batch is made so it will be ready for Christmas time celebrations. HOMEMADE HORSERADISH No country cookbook would be complete without mentioning the preparation and use of horseradish. This popular member of the mustard family was grown around most of the homesteads in the area. It was a favorite with meals and went equally well with beef or pork. It was also commonly mixed with mustard or tomato sauce and used on meats. 2 lbs. horseradish root (ground), 1 quart of vinegar (white preferable, but cider will do). Makes about 5 or 6 pints. When preparing horseradish it is important to know that the root should be cut so as to leave enough left attached to the green part so it can be replanted. This way the supply will remain perpetually available. The greens (leaves, not stalks) can be used in soups and stews, but this is seldom done. The roots must first be run under a faucet at full force and then scrubbed vigorously to remove the clinging soil. Next they must be cut into manageable sizes of, say, 2 or 3 inches in length. They must now be grated. In the old days this was done by hand on a cheese grater or in a meat grinder. The blinding fumes are so powerful that I frankly don't know how they could stand it. I recommend that a modern food processor be used. The next step is to put the chopped horseradish in jars and fill them to the top with vinegar, preferably white vinegar, but cider will suffice nicely. For some folks this recipe is too strong, so they use a 75% vinegar / 25% water solution. Other folks add a little salt. I have even seen some recipes where a little chopped hot pepper is added to lend a little color and an interesting flavor. There is also a fairly common recipe which mixes chopped beats to the horseradish. This is a particular favorite of those who find plain horseradish too hot even when diluted. It actually is quite good by itself and makes a nice little side dish. The last step is to seal the jars and store them in a cool place for a few week so that the flavor can develop and permeate the contents. As the simplicity of the ingredients shows, there wasn't much of a secret about the preparation. Growing it takes a little more thought, and even here there is little detail involved. About all that has to be known about its cultivation is that it must have black soil, which also must be moist. Usually it is harvested in the autumn, but it can be postponed until the spring. Sometimes this is done to add a few more months growing time so that the roots will be larger for harvesting. STUFFED PICKLED PEPPERS or STUFFED MANGOES Old time cooks referred to all stuffed fruits and vegetables as mangoes. They were a favorite in homes as they went well with baked ham, wild game, roast pork, and baked beans. 12 medium-sized red or green bell peppers, 2 cups of finely chopped cabbage, 1 cup peeled onions (chopped), 1/2 cup chopped red bell peppers, 1/2 cup chopped green bell peppers, 1/2 cup chopped celery, 1 tablespoon mustard seed tablespoon celery seed, 1/4 cup brown sugar, 1 pint cider vinegar, 1 teaspoon cayenne, 1 teaspoon paprika, 1 teaspoon dry mustard, add salt to taste. Wash all vegetables thoroughly, before chopping. Drain or wipe peppers dry. Cup tops off peppers and save. Remove seeds and membranes. Place peppers and tops in pot and cover with water. Bring to a boil and continue to boil for 10 minutes or until tender. Drain and allow to cool. Combine chopped vegetables and mix well, then stuff this into peppers. Place top on peppers and tie in place with a string. Put peppers in crock or wide mouth jar. Place following in enamel kettle: 3 pints cider vinegar, 1 quart water, salt to taste, 1 teaspoon celery seed, 12 tablespoons mustard seed, 4 tablespoons whole cloves, 2 tablespoons whole allspice, 1 (3 inch) stick cinnamon (broken), 1 teaspoon ground mace. Bring spice mixture to a boil. Pour this cooked mixture over stuffed peppers and allow to cool. If done in a crock, put in 1/2 cup olive oil. If done in jars, put in 12 cups olive oil per every 3 peppers. Cover with lid. Allow to stand in cool place for 10 days or longer before using. To serve, remove string, drain peppers to get off excess juice. If there is any oil and spice mixture left over it can be used as a salad dressing or for a marinade. RUBY RELISH 9 beets, cleaned and washed (canned beets can be substituted) 1 small onion, 1/2 red pepper, 2 cups shredded cabbage cup horseradish, 1/2 cup sugar, 1 1/2 teaspoon salt, 1 1/2 cups of white vinegar. Dice beets, onion and red pepper and place in kettle. Add cabbage, horseradish, sugar, salt and vinegar. Mix well. Bring to boil and simmer for 10 minutes. Place in sterile jars. This recipe will yield 2 pints. INDIAN RELISH 1/2 peck green tomatoes, 1/2 peck onions, 2 heads of cabbage, 1 dozen peppers dozen cucumbers. Chop finely and let stand overnight in brine. Squeeze out and then wet well with vinegar. Then add: 2 pounds of brown sugar, 1/4 pound mustard seed, 1/4 pound celery seed, 1 tablespoon of turmeric powder. Boil for 1 hour. Store in sterile jars and put in cool place. SWEET RELISH 1 peck of green tomatoes, 1/2 dozen red peppers, 1 quart onions, 3 quarts vinegar, 1 tablespoon celery seed, 2 dozen green peppers, 1 small head of cabbage, 1 tablespoon mustard, 2 cups of sugar. Soak tomatoes overnight in brine. In the morning drain and chop all vegetables finely. Then add spices and sugar. Heat vinegar and stir well. Let cool and cover. Place in sterile jars and store in cool Place. MUSTARD PICKLES 1 qt. of small and large whole cucumbers cut into small pieces 1 large cauliflower cut small, 1 qt. of small white onions, 2 green peppers and 2 red pepper cut fine. Make a brine of 1 pint of salt and 4 quarts of water and pour over vegetables. Let stand for 24 hours. Heat all just enough to scald. Turn over and drain. Mix 1 cup of flour and 6 tablespoons of mustard, 1 tablespoon of turmeric with enough cold vinegar to make a soft paste. Add 1 cup of sugar and enough vinegar to make 2 quarts in all. Boil until smooth and thick stirring all the time. Add vegetables and allow all to heat through and through. Add small pieces of alum then bottle. TOMATO PRESERVES 1 tablespoon of pickling spices, 1 piece of ginger root, 4 cups of sugar, 2 medium sliced lemons, 3/4 cup of water, 1 1/2 quarts of peeled tomatoes. Do not core tomatoes. Tie spices in a cheesecloth bag and add to sugar, lemon and water in a large pot. Simmer 15 minutes. Add tomatoes and cook until tomatoes are transparent. Cover and let stand 18 hours in a cool place. Remove spice bag and drain. Save syrup and boil it if too thin. Add tomatoes and lemon. Boil for 1 minute. Pour into sterile jars. SLICED GREEN TOMATO PICKLES Equipment needed: 1 medium sized crock (about 3 gallons), 1 crockery or dinner plate, 1 heavy rock (3-5 lbs., scrubbed, cleaned and rinsed). Ingredients: Salt (regular iodized), anise seed, fennel seed, garlic cloves, green tomatoes (solid green, no red or pink inside or out). Slice tomatoes very thin (1/8th or 1/16th of an inch if possible) Mince-dice or chop garlic. Sprinkle bottom of crock with salt. Sprinkle in anise and fennel seeds (liberal amounts). Sprinkle in garlic. Cover with a layer of tomatoes (approximately 1/2 to 1 inch layers). Continue with ingredients (salt, anise, fennel, garlic) Repeat until crock is almost full (the ingredients will make its own liquid). Place the plate on top of the tomatoes (plate should fit inside of the crock within 1/4 to 1/2 inch of the crock sides if possible). Gently place rock on top of the dinner plate (this will compress the tomatoes). Allow the mixture to permeate for at least three months (store in cool clean area). Remove excess liquid (but do not expose the pickles). Approximately every week or two skim off film from the top of the liquid. After the waiting period remove the rock and plate (rinse and keep clean). Remove the tomatoes, place the tomatoes n a colander and rinse lightly (do not over rinse or the flavor will be washed away). Mix a cup or two in with fried potatoes or on a sandwich or anyway you like. CHILI SAUCE 18 large tomatoes, 6 green peppers (1 with seeds), 6 onions, 2 1/2 cups vinegar, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon cloves, 3 teaspoons salt. Chop all ingredients fine and boil until thickened. Put in sterilized jars and seal. DILL PICKLES Cucumbers, dill, spices, vinegar, grape leaves, salt. Seasoning is dependant upon personal taste. Make a hot brine of salt, water and vinegar. Place a layer of grape leaves and dill in bottom of 5 gallon crock. Add a layer of cucumbers, continue to layer leaves and cucumbers until crock is 3/4 full. Pour brine mixture so all the pickles and grape leaves are covered. Place a weighted cover on top that will hold pickles in brine. Allow to age for at least 8 to 10 weeks. Green tomatoes are prepared the same way, but must be pricked with a fork.
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KISELJENJE POVRĆA: Povrće za kiseljenje mora biti zdravo i neoštećeno. Prije pripreme treba ga dobro oprati, najbolje pod mlazom hladne vode. Staklenke za povrće također treba dobro oprati u vreloj vodi i osušiti na čistoj krpi. Povrće slažemo u staklenke i zalijevamo pripremljenim octom. Ukiseljene staklenke čuvamo na hladnom mjestu. Povrće nemojte presoliti jer će se smežurati. Ukiseljeno povrće treba odležati do uporabe najmanje 6 tjedana. Ako spremate zimnicu od cijelog i rezanog povrća, nemojte ih zajedno pomiješati jer se neće ravnomjerno ukiseliti. KISELI KRASTAVCI: 5 kg krastavaca (malih) 110 g šećera 120 g soli kopar Operite i očistite krastavce. Skuhajte 3 l vode sa 1,5 l octa i vrućim prelijte krastavce. Pustite ih da odstoje 4 sata. Krastavce izvadite iz octa i s koprom gusto složite u staklenke. Ponovno prokuhajte ocat zajedno sa šećerom i soli i vrućim zalijte krastavce te zatvorite staklenke. Neka staklenke odstoje 24 sata prekrivene debelom dekom kako bi se postupno ohladile. SALATA OD KRASTAVACA: 1 kg krastavaca 0,75 l octa 1 glavica luka Oprane krastavce narežite na ploške i pomiješajte ih sa solju te pritisnite tanjurom i ostavite 3 sata. Zatim ih stavite u čistu krpu i ocijedite. Krastavce posložite u staklenke zajedno s kolutićima luka. Prokuhajte ocat, prelijte krastavce i zatvorite staklenke. Postupno ohladite. KUHANE KISELE PAPRIKE: 3 kg paprike 1 l octa 3 l vode 80 g šećera 150 g soli 0,1 l ulja Okrugle paradajz – paprike operite, odrežite peteljke i osušite. Zakuhajte vodu, ocat, sol i šećer i na kraju dodajte ulje. U kipuću vodu stavite paprike (dio po dio ako ne stanu sve odjednom), kuhajte ih dvije minute i odmah složite u staklenke (ocijeđene). Čim sve paprike skuhate i napunite staklenke, prelijte ih vrućom tekućinom i zatvorite. Na vrh možete staviti i držače za povrće koji služe da povrće ne ispliva na površinu. Na isti način se spremaju i paprike očišćene od koštica i narezane na 4 djela. Tako ih više stane u staklenke. PAPRIKE PUNJENE ZELJEM: 3 kg paprike 2 glavice crvenog zelja 1 l octa (10 %) 0,4 l octa (3 %) 4 l vode 50 g soli Operite paprike i očistite ih od sjemenki. Rabite okrugle podjednake paprike. Prelijte ih kipućim preljevom od 2 l vode i 0,4 l 3 % – tnog octa. Zelje očistite i tanko narežite pa ga posolite. Ocijedite paprike i napunite salatom od zelja te složite u veću staklenku. Skuhajte 2 l vode i 1 l octa (10 %) sa solju, ohladite i prelijte paprike. Zatvorite staklenke. SALATA OD PAPRIKE: 1 kg paprike (crvene i zelene) 50 g soli 0,4 l octa 100 g šećera papar, lovorv list Crvene i zelene paprike operite, očistite od sjemenki i narežite na rezance. Izmješajte ih sa solju, pritisnite tanjurom i ostavite da stoje preko noći. Nakon toga ocijedite ih i osušite čistom krpom te složite u staklenke. Zakuhajte ocat, šećer i začine te vrućim prelijte paprike. Zatvorite staklenke. FEFERONI: 500 g feferona 0,5 l vode 4 g soli 4 g šećera Pomiješajte zelene i crvene feferone (po želji dodajte nekoliko ljutih) te im odrežite peteljke i izbodite ih da mogu upiti tekućinu. Prokuhajte ocat, sol, šećer i vodu i kuhajte feferone oko 2 minute. Ocijedite ih i složite u staklenke te zalijte tekućinom (vrućom). Zatvorite i ohladite. UKISELJENA CVJETAČA: 1 kg cvjetače 1 l octa (3 %) 2 žlice šećera 30 g soli papar Cvjetaču operite i usitnite na manje komade pa je napola skuhajte u blago zakiseljenoj vodi. Ocijedite i stavite u staklenke zajedno s paprom u zrnu. Skuhajte ocat, sol, vodu i šećer i zalijte cvjetaču. Zatvorite i ohladite. CIKLA: 1,5 kg cikle 0.8 l octa 80 g šećera 20 g soli 0.2 l vode korijen hrena kim lovorov list Cijelu ciklu skuhajte, ogulite i narežite na ploške. Možete ju i naribati na ribež na deblje razmake. Nikako nemojte ciklu kuhati oguljeni jer će izgubiti boju. Složite ciklu gusto u staklenke i po želji između redova stavljajte hren i kim. Prelijte vrućim prokuhanim preljevom od octa, vode, šećera i soli i odmah zatvorite. Ohladite postepeno. KISELA ZELENA RAJČICA: 2 kg zelenih rajčica 2 l octa (3 %) 80 g soli kopar, list od višnje Oprane rajčice stavite u kipuću vodu da se prokuhaju (2 – 3 minute). Vruće rajčice stavite s začinim u staklenke pa ih prelijte prokuhanim preljevom od octa i soli. Zatvorite i pokrijte dekom i ohladite postepeno. KISELI PATLIĐANI: 2 kg patliđana 2 l octa (3 %) 80 g soli papra zrnu 5 listova mažurana bosiljak češnjak 1 l ulja Za spremanje koristite samo čvrste neoštećene patliđane. Razrežite patliđane po dužini i ostavite da se osuše na suncu. Posolite, zalijte octom i prokuhajte 20 minuta. Zatim ih ocijedite i osušite. Slijedeći dan složite ih u staklenke a između redova stavite začine. Zalijte uljem i pri tom pazite da ne ostanu mjehurići zraka. Zatvorite i spremite na hladno. UKISELJENE TIKVICE: 1 kg malih tikvica 0,6 l octa (3 %) 0,2 l ulja sol 1 glavica luka 1 glavica češnjaka bosiljak, ružmarin Tikvice operite i narežite na kriške. Prokuhajte ocat, ulje i začine pa dodajte tikvice i kuhajte 5 minuta. Ohlađene tikvice stavite u staklenke, prelijte octom i zatvorite. MIJEŠANA SALATA OD KRASTAVACA, MRKVE, CVJETAČE, GRAHA I MAHUNA: 250 g malih krastavaca 250 g mrkve 250 g cvjetače 250 g mahuna 250 g kuhanog graha 10 lučica 1 l vinskog octa 1 l vode žlica šećera papar klinčić muškatni oraščić Krastavcima samo odrežite vrhove, cjetaču razdijelite na manje cvjetove, lučice ogulite a ostalo povrće narežite. Kuhajte svako povrće posebno po 2 minute u slanoj vodi i odmah isperite u hladnoj vodi. Sve izmješajte i stavite u staklenke. Zakuhajte ocat pa u njemu prokuhajte začine i vrućim prelijte povrće. Zatvorite i ohladite. Ovakva salata odlično paše uz pečeno meso. MIJEŠANA SALATA OD ZELJA, PAPRIKE, KRASTAVACA, ZELENIH RAJČICA I MRKVE: 1 glavica zelja 1 kg paprike 1 kg zelenih rajčica 1 kg krastavaca 4 velike mrkve 4 glavice luka 4 korijena peršina 4 l octa (3 %) 100 g šećera 100 g soli lovorov list, ulje Papriku i zelje narežite kao za salatu a ostalo povrće na kolutove. Sve posolite i ostavite do drugog dana. Prokuhajte povrće u octu (oko 3 – 5 minuta) i ocijedite. Ohlađeno složite u staklenke, zalijete octom i ostavite dva tri dana nezatvoreno da ocat možete dolijevati po potrebi. Na kraju dolijte prst ulja i zatvorite staklenke. UKISELJENE GLJIVE (VRGANJI ILI ŠAMPINJONI): 1 kg gljiva 0,5 l octa (3 %) 50 g soli lovorov list papar u zrnu kopar Male sasvim svježe gljive podjenake veličine očistite i operite te ih ocijedite. Zakuhajte ocat s začinima i solju i u njemu kuhajte gljive 15 – 20 minuta. Kod kuhanja poberite pjenu. Ohlađene gljive spremite u staklenke i zalijte hladnim octom. Zatvorite i spremite. LIST VINOVE LOZE ZA SARMU: 1 kg lišća vinove loze 2 l bijelog vina sol Lišće uberite kad je dovoljno veliko za uvijanje u sarmu. Pazite da nije prskano. Operite ga, posušite, posolite i složite list na list a 10 – 15 komada uvijte zahjedno kao palačinku. Posoljene listove složite u staklenku i zalijte vinom ili blagim vinskim octom. Zatvorite i spremite. UKUHAVANJE POVRĆA: Staklenke s povrćem nije dovoljno samo pasterizirati kao kod voća već je potrebno provesti sterilizaciju. Sterilizacija: se provodi na način kao i pasterizacija koja je objašnjena na stranici zimnica samo što se staklenke zagrijavaju na višu temperaturu (100 stupnjeva) i provodi se znatno duže (oko 1 sat). Dan ili dva nakon sterilizacije preživjeli mikroorganizmi se oporavljaju i počnu se dalje razmnožavati. Zato je potrebno ponoviti sterilizaciju. Postupak ponovimo nakon 48 sati ali sada upola kraće (30 minuta). UKUHANE MAHUNE: 1 kg mahuna 5 g soli 0,5 l vode Mahune operemo i ostavimo u hladnu slanu vodu. Ocijedite ih i narežite na komadiće. Blanširajte ih 2 – 3 minute u poslojenoj vodi. Ocijeđene složite u staklenke do vrha i prelijte vodom u kojoj su se kuhale. Iz staklenki istisnite zrak te ih zatvorite. Sterilizirajte 80 minuta na 100 stupnjeva. Nakon dva dana postupak ponovite no sada samo 30 minuta. Korisite za pravljenje raznih jela kao da su svježe samo ih manje solite i kraće kuhajte. UKUHANI GRAŠAK: 1 kg graška 5 g soli 0,5 l vode Oljuštite grašak i operite ga. Blanširajte ga 2 – 3 minute, ocijedite i vrućeg složite u staklenke ali ostavite mal oslobodnog prostora jer će grašak nabubriti. Zalijte ga vrućom vodom kojoj ste dodali sol i nekoliko kapi limuna i sterilizirajte 80 minuta. Postupak ponovite nakon 2 dana na 30 minuta. UKUHANA CVJETAČA: 1 kg cvjetače 5 g soli 0,5 l vode Cvjetaču očistite operite i razdijelite cvjetove koje potopite u slanu vodu kako bi eventualno iz nje izašli kukci. (Ako ih ima možete biti sigurni u eko proizvodnju). Složite cvjetove u staklenke i zalijte slanom vodom. Sterilizirajte 60 minuta a nakon 2 dana 20 minuta. FRANCUSKI GRAŠAK: 1 kg graška 2 glavice luka 2 glavice salate 100 g maslaca sol, šećer Grašak očistite, luk narežite na komadiće a salatu na rezance. Sve zajedno malo propirjajte na maslacu i dolijte vode da sve pokrije. Kuhajte 10 minuta a zatim ohladite. Ohlađeno složite u staklenke. Ako nema dovoljno tekućine dolijte prokuhanom ohlađenom vodom. Zatvorijte i sterilizirajte staklenke prvi put 80 minuta a drugi 30. UKUHANE ŠPAROGE: 1 kg šparoga 5 g soli 0,5 l vode sok od pola limuna Očistite mlade šparoge od vanjskih drvenastih vrhova te ih skratite. Složite ih svježe u staklenke glavom prema dolje. Dolijte posoljenom i zakiseljenom vodom i sterilizirajte 60 minuta prvi dan a nakon 3 dana 20 minuta. GLJIVE PIRJANE NA MASLACU: 1 kg vrganja ili šampinjona 100 g maslaca 1 glavica luka pola limuna Nascjeckani luk propržite na maslacu i dodajte očišćene i narezane gljive. Pirjajte 10 minuta u vlastitom soku a zatim dodajte limunov sok pa ih stavite u staklenke i zatvorite. Sterilizirajte prvi put 70 minuta a drugi 20. UKUHANO MIJEŠANO POVRĆE: 0,5 kg mahuna 0,5 kg cvjetače 0,5 kg mrkve 0,5 kg korabice 0,5 kg graška 10 g soli Svo povrće operite i pripremite (ogulite, narežite). Kuhajte s malo osoljene vode oko 5 – 10 minuta. Stavite ga u staklenke i zatvorite te zalijte vodom u kojoj se kuhalo. Sterilizirajte 60 minuta i nakon dva dana 30. PIRE OD RAJČICA (PASIRANA RAJČICA) : 1 kg rajčica 5 g soli Sasvim zrele rajčice narežite i skuhajte. Propasirajte ih i odlijte sok. Kašu stavite u staklenke i pasterizirajte 25 minuta. Koristite za juhe i umake. PELATI (CIJELE RAJČICE): 1 kg rajčica 5 g soli 0,5 l vode lovorov list Male rajčice uronite u kipuću vodu kako bi im skinuli kožu. Malo ih stisnite da iziđe sok i složite u staklenke. Između stavite nekoliko lovorovih listova. Prelijte slanom vodom i zatvorite te ih sterilizirajte 45 minuta samo jednom jer rajčice sadrže kiselinu koja služi kao konzervans. AJVAR: 1 kg crvenih paprika 0,3 kg patlidžana 0,5 l vinskog octa 5 g šećera 5 g soli 0,05 l ulja Paprike očistite i razrežite na polovice, patlidžane ogulite i narežite na četvrtine. Pomiješaljte sol, šećer i ocat i pustite da uzvre. Kuhajte u octu paprike i patlidžane i kuhano povrće ocijedite i sameljite. Pirjajte na vrućem ulju oko pola sata. Vrućom smjesom napunite staklenke i pasterizirajte oko 20 minuta. Pokrijte dekom i postupno ohladite. PAPRIKE U SENFU: 30 manjih paprika 2,5 dcl octa 2,5 dcl vode 2 žlice šećera 1 žlica soli papar lovorov list 500 g senfa 2,5 dcl ulja Paprike narežemo na rezance. U posudi prokuhamo ocat, vodu, šećer, sol, lovor, papar i dodamo onoliko paprika koliko stane da prekrije dno posude. Svaku turu paprika kuhamo oko 10 minuta miješajući povremeno. Paprike izvadimo i dobro ocijedimo. U drugoj posudi mikserom izmješamo senf i ulje te u to dodamo paprike koje smo ohladili. Izmješamo i punimo staklenke koje nakon zatvaranja spremimo na hladno. Izvor: 3mame.com