Cliff Note of History
I do think that canning has never faded from the American home. It is a time honored tradition that has been part of my life since I can remember. From what I read on Wikipedia its appearance in America was around 1812 in New York were Robert Ayars established the first American canning factory to can Oysters. I'm thinking people were doing it in the US prior to that but that gives a reference point.
Equipment commonly used:
these are wonderfully sweet and spicy. Excellent on burgers and sandwiches.
4 quarts of tiny, peeled onions (if these are not available to you regular sweet onions cut into slices and separated into rings will work)
1 cup salt
2 cups sugar
1/4 cup mustard seed
2 ½ tablespoons prepared horseradish
2 quarts distilled vinegar
7 bay leaves
7 small hot peppers
DILLED BRUSSELS SPROUTS or GREEN BEANS
don’t care for Brussels sprouts? Try this idea to make them into dill pickles.
2 pounds Brussels sprouts (leave whole)
1 teaspoon cayenne pepper
4 cloves garlic 4 heads of dill
3 tablespoons salt
2 ½ cups water
2 ½ cups vinegar
Cook the Brussels sprouts in a small amount of water, until just tender. Combine the water, vinegar, salt, pepper and the dill in a small saucepan and boil for 5 minutes.
Meanwhile pack the Brussels sprouts into hot jars. Pour the vinegar mixture over the Brussels sprouts, leaving 1/4 inch. Add a clove of garlic and another small head of dill to each of the jars. Seal and process for 15 minutes in a boiling water bath. This will make 4 pints of Dilled Brussels sprouts.
If making dilled green beans; use 2 pounds of trimmed green beans (leave the beans whole, just remove the ends) in place of the Brussels Sprouts. And process for 10 minutes.
Finito!
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