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Raw
Carrot Pickle
Ingredients:
2
large cabbage
8 large onions
8 large carrots
1/2 cup salt
4 cups vinegar
1 cup water
6 cups sugar
4 tablespoons
celery seeds
2 tablespoons
mustard seeds
Preparation:
- In a large
pot mix vinegar, water and sugar. Bring to boil and remove from heat.
- Stir in celery and
mustard seeds and cool.
- Wash and dry the jars
in the oven. Let them cool.
- Put cabbage, onions
and peeled carrots through a chopper.
- Add 1/2 cup of salt and stir.
- Let stand for 30 minutes and
drain well.
- Put in jars and seal. Store in
cool place.
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Pickle
A pickle is a food, usually
comprising one or more fruits or vegetables that has been preserved and
flavoured in either a brine (salt solution) or a vinegar solution, or a
combination of the two; or in mustard.
Unlike the canning process, pickling does not require the food to be
made completely sterile before it is sealed. The acidity or salinity of
the solution makes it an environment in which bacteria or fungi do not
easily grow.
Many traditional pickles involve a process of fermentation and the
brine or acid is part of what ensures that the right bacteria are
involved.
The USA pickle market is dominated by cucumber pickles such as
gherkins. In the US, the word "pickle" by itself usually refers to a
pickled cucumber. Cucumbers may be cooked in spiced sugar syrup (sweet
pickles), pickled in brine with dill (dill pickles), or with dill and
garlic (kosher dills).
Pickle relish, a traditional condiment for hot dogs, is made from sweet
pickles.
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