1 16-oz jar hot yellow chili peppers (I used Mezzetta brand)
8 Tbsp. pickling spice
3 cups white vinegar
3 cups water
3 Tbsp. sugar
4 tsp. ground turmeric
6 tsp. pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue , but it's harmless, so don't worry about it.
1 1-oz. can of powdered wasabi
18 cloves of garlic
6 pieces of dried wakame seaweed, about 5 inches long each
1 cup red cabbage, sliced 1/4 inch thick
3 quart-size wide mouth Mason jars with lids
2 cups white vinegar
6 fresh jalapeños, tops trimmed off, seeds removed, and sliced in half lengthwise
1 teaspoon pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue , but it's harmless, so don't worry about it.
1 teaspoon pickling spice
2 bay leaves
1 teaspoon mustard seeds
4 whole cloves
1 medium onion, chopped
1 teaspoon hot sauce
4 cloves garlic, peeled
12 eggs, hard boiled and peeled
2 quart-size wide mouth Mason jars with lids
I think pickled eggs went out with the free lunch, as memorialized by Joseph Mitchell.
I like the ones with beets 1 can small, whole red beets
1/3 c. brown sugar
1 c. cider vinegar
1 c. cold water
3 or 4 whole cloves
small pieces of cinnamon
1 doz. hard boiled eggs
Put all together in a pan and simmer for 10 minutes.
Peel eggs and add to liquid and beets.
Put all in a jar or container and cover.
Allow to pickle for about 2 days before using