Recipes from Antonia Stefani: Difference between revisions

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<span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother</span>
<span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother</span>


<span style="background-color: #ffffff;">3 lb small whole mushrooms</span>
*3 lb small whole mushrooms</span>
<span style="background-color: #ffffff;">2 1/2 cups white vinegar</span>
*2 1/2 cups white vinegar</span>
<span style="background-color: #ffffff;">1 3/4 cups water</span>
*1 3/4 cups water</span>
<span style="background-color: #ffffff;">3 TBS canning and pickling salt</span>
*3 TBS canning and pickling salt</span>
<span style="background-color: #ffffff;">1/3 cup chopped onion</span>
*1/3 cup chopped onion</span>
<span style="background-color: #ffffff;">2 1/2 tablespoons whole black peppercorns</span>
*2 1/2 tablespoons whole black peppercorns</span>
<span style="background-color: #ffffff;">5 cloves garlic</span>
*5 cloves garlic</span>


<span style="background-color: #ffffff;">Trims stems ends of mushrooms and wash in cool running water. Drain.</span>
Trims stems ends of mushrooms and wash in cool running water. Drain.</span>
<span style="background-color: #ffffff;">In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.</span>
 
<span style="background-color: #ffffff;">Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.</span>
In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.
<span style="background-color: #ffffff;">Makes approximately 5 half-pints.</span>
 
Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
 
Makes approximately 5 half-pints.


==<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">Antonia's Pickled Eggs</span>==  
==<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">Antonia's Pickled Eggs</span>==  
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<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">[[Pennsic 2016 Protein Cookies]]</span>
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">[[Pennsic 2016 Protein Cookies]]</span>
[[Category:Recipes]]

Latest revision as of 19:06, 23 October 2024

Pickled Mushrooms[edit | edit source]

recipe from Lady Antonia Stefani's Ukrainian grandmother

  • 3 lb small whole mushrooms
  • 2 1/2 cups white vinegar
  • 1 3/4 cups water
  • 3 TBS canning and pickling salt
  • 1/3 cup chopped onion
  • 2 1/2 tablespoons whole black peppercorns
  • 5 cloves garlic

Trims stems ends of mushrooms and wash in cool running water. Drain.

In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.

Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.

Makes approximately 5 half-pints.

Antonia's Pickled Eggs[edit | edit source]

1 dozen eggs, hard boiled and peeled 2 T sliced onion 1 C white vinegar 1 C water 1/4 C granulated sugar 1/2 t salt 1/2 T pickling spice Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.

Pennsic 2016 Protein Cookies