Rocky Mountain Recipes 9-17-12 |

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Rocky Mountain Recipes 9-17-12

Pickled Artichokes

Helen Druse • Lafayette, Colo.

2-1/2 c. Champagne Vinegar

1 c. Water

1 Tbsp. Kosher Salt

3 Tbsp. Sugar

1 Tbsp. Coriander Seeds

1 Tbsp. Black Peppercorns

6 Cardamom Pods

1 Bay Leaf

2 lbs. Artichokes, sliced 1/16-inch thick

6 whole Cloves

1 Anise Pod

In a large saucepan, combine all ingredients except artichokes. Bring to a boil. In a heat proof bowl, pour the pickling liquid over artichokes and cover. Let cool. Refrigerate overnight. *Pickles can be refrigerated 2 weeks. Good with pork, lamb, beef, duck and tuna.

Spicy Pickled Beets and Onions

Sharon Raasch • Imperial, Neb.

4 lbs. Beets, 1-1/2 inch diameter

3 c. Sweet Onions, thinly sliced

2-1/2 c. Cider Vinegar

1-1/2 c. Water

1 t. Salt

2 c. Sugar

3 Tbsp. Pickling Spices

1 whole Clove

3 Cinnamon Sticks

Place pickling spice, clove and cinnamon sticks in a cheese cloth bag and tie with a rubber band. Wash and drain beets, leaving 2 inches of stems and tap roots. Cover with boiling water and cook until tender. Remove peel and trim ends. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add sliced beets and cook until hot throughout. Remove cinnamon sticks and spiced pickling bag. Pack beets and onions hot into hot jars. Leaving 1/4-inch headspace, ladle hot pickling brine over beets and onions. Remove air bubbles and adjust two piece caps. Process 30 minutes in hot water bath canner.

End of the Garden Relish

Marlene Maurer • Lakewood, Colo.

3 heads Cauliflower

1 qt. Onions

3 qts. Corn

1 qt. Carrots

1 qt. Prepared Mustard

1 c. Salt

1 Tbsp. Tumeric

2 bunches Celery

2 qts. Green Beans

2 dozen Cucumbers

2 qts. Lima Beans

3 lbs. Sugar

2 qts. Vinegar

3 Tbsp. Flour

Cut vegetables and cook separately until tender. Mix vegetables together. Add sugar, salt, mustard and vinegar. Boil. Add flour and tumeric that has been mixed with 1/3 cup water. Boil. When slightly thickened, put into jars.

Bread and Butter Pickles

Marcey Dyer • Pierce, Colo.

20 to 30 Cucumbers

1-1/2 c. Pickling Salt

9 Onions, dices or sliced

4 to 5 Peppers, diced

Pickling Syrup:

9 c. Apple-Cider Vinegar

9 c. Brown Sugar

2 t. Allspice

1 t. Turmeric

2-1/2 Tbsp. Mustard Seed

1 Tbsp. Celery Seed

2 Cinnamon Sticks

1 Tbsp. Cinnamon

Slice cucumbers thinly and put in big glass jar with lid. Pour salt on cucumbers and leave 19 hours. Drain onions and peppers and rinse 3 times. Drip dry. Bring pickling syrup ingredients to a boil in a large pan, so pickles can be added at the end. Add cucumbers, onion and peppers. Stir very little. Bring mixture back to near boiling. Shut off heat. Pour mixture into sterile pint jars and seal with lids and rinse. In canner, boil prepared jars for 15 to 17 minutes in hot water bath. Pull out jars with tongs and let rest until cooled on counter. Don’t touch and wait for lids to seal.

Chili Beans

Patty Jones • Anton, Colo.

4 c. Dry Kidney or Pinto Beans

3 c. Onions, chopped

1 (16 oz) pint jar Canned Tomatoes, chopped

1 Red Bell Pepper, seeded and chopped

6 cloves Garlic, chopped

4 Chili Peppers, seeded and chopped

1/4 c. Worcestershire Sauce

6 Tbsp. Chili Powder

2 Tbsp. Dry Mustard

2 Tbsp. Brown Sugar

2 Tbsp. Salt

1/4 t. Ground Black Pepper

8 c. Boiling Water

Wash beans and soak overnight. Drain beans. Combine all ingredients in an 8-quart pan and boil for 5 minutes over medium heat. Immediately fill hot pint jars with beans to within 1-inch of top. Fill with liquid, leaving 1/2-inch of headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process pints for 75 minutes in pressure canner at 12 pounds of pressure. Yield: 10 pints

Carrot and Celery Relish

Ethel Williams • Papillion, Neb.

4-5 Carrots, coarsely shredded

4 stalks Celery, sliced

1 Green Bell Pepper, chopped

2/3 c. Sugar

1/2 c. White Vinegar

2 t. Salt

1 t. Celery Seed

2 t. Cornstarch

2 t. Cold Water

Mix all ingredients except cornstarch and water in a 2 to 3-1/2 quart slow cooker. Cover and cook on high heat setting for 2 to 2-1/2 hours or until vegetables are tender. Mix cornstarch and water and stir into vegetable mixture. Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours. Spoon relish into container. Cover and store in refrigerator up to 3 weeks. *You may stir a few tablespoons of this relish into mayonnaise to add to a tossed salad.