PICKLED MUSTARD GREEN RECIPES

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
• Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
• Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
• Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
• Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
• Pickled eggs should last 3-4 months in the refrigerator.