PICKLED SAUSAGES RECIPE RECIPES

PICKLED ASPARAGUS RECIPE | ALLRECIPES

Pickled Asparagus Recipe | Allrecipes image

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Provided by Behr

Categories Pickles

Yield 2 pints

Number Of Ingredients 11

Ingredients

30 asparagus spears
⅓ cup coarse salt
2 quarts cold water
1 ⅔ cups distilled white vinegar
⅔ cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 ½ teaspoons dill seed
1 white onion, sliced into rings
½ teaspoon chili pepper flakes
2 sprigs fresh dill

Steps:

Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Nutrition Facts : Calories 41.4 calories, CarbohydrateContent 10.1 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.3 g, SodiumContent 2156.6 mg, SugarContent 9.3 g

PICKLED BEETS RECIPE | ALLRECIPES

Pickled Beets Recipe | Allrecipes image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories Pickles

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10 (1 pint) jars

Number Of Ingredients 5

Ingredients

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, CarbohydrateContent 14.1 g, FatContent 0.2 g, FiberContent 2.2 g, ProteinContent 1.2 g, SodiumContent 176.3 mg, SugarContent 11.8 g

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PICKLED ONIONS RECIPE - BBC FOOD

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to serve with sausages or lamb cutlets. For this recipe you will need two 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips.
From bbc.co.uk
Reviews 3.6

Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.

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BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES

I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled centre, leave the eggs in to boil for an extra couple of minutes at the start. These are the ultimate picnic snack.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 613 calories per serving

1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Squeeze the sausages out of their skins and into a bowl.
3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
4. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

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BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES

1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Squeeze the sausages out of their skins and into a bowl.
3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
4. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

See details

BEST SCOTCH EGG RECIPE | JAMIE OLIVER PICNIC RECIPES

1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
2. Squeeze the sausages out of their skins and into a bowl.
3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
4. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

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BAR ROOM PICKLED EGGS AND SAUSAGE - RECIPE | COOKS.COM

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BASIC QUICK PICKLE BRINE RECIPE | EPICURIOUS

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PICKLED ASPARAGUS RECIPE | ALLRECIPES

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PICKLED BEETS RECIPE | ALLRECIPES

Used this recipe last fall to can pickled beets. It is very similar to the recipe I use to make pickled eggs and beets. I usually just canned beets plain, but decided to try pickling them this year. The only change I made …
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PICKLED ONIONS RECIPE - BBC FOOD

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle ...
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