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> | ||
*3 lb small whole mushrooms</span> | |||
*2 1/2 cups white vinegar</span> | |||
*1 3/4 cups water</span> | |||
*3 TBS canning and pickling salt</span> | |||
*1/3 cup chopped onion</span> | |||
*2 1/2 tablespoons whole black peppercorns</span> | |||
*5 cloves garlic</span> | |||
Trims stems ends of mushrooms and wash in cool running water. Drain.</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. | |||
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.