- 2 large cans sliced beets
- 2 large white onions, sliced
- 4 cups apple cider vinegar
- 4 cups water
- 2 cups sugar
- 2 tablespoons kosher salt
- 4 tablespoons pickling spice
- 4 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 4 tablespoons minced garlic
- Drain the beets, discarding the liquid.
- Slice the onion in thin strips.
- Combine the rest of the ingredients in a large pan to make a pickling liquid.
- Boil then reduce to a simmer for about 5 minutes.
- Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
- Drain the pickling liquid, discarding solids.
- Layer the beets and onions starting with beets and ending with onions. Pack slightly.
- Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
- Let jars sit until they are cool.
- Screw on the lid and store in the refrigerator.
Source: Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/3 cup Worcestershire sauce
- 1/8 cup lemon juice
- 1 cup packed brown sugar
- 4 tablespoons spicy brown mustard
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon Tabasco sauce
- Whisk all ingredients in a bowl.
- Pour over chicken and let marinate up to 24 hours.
- Grill chicken, discarding leftover marinade.
Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/
- 4 medium tomatoes, sliced
- 2 small onions, sliced thinly
- 2-3 tablespoons chopped parsley (dry is fine)
- 2/3 cup oil (traditionally vegetable, but EVOO works too)
- 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
- 1 teaspoon salt
- 2 teaspoons sugar
- Place half of the tomatoes in a 9 inch glass pie plate.
- Add half of the onions.
- Sprinkle on half of the parsley.
- Repeat with the remaining vegetables.
- In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
- Refrigerate several hours.
Source: Elek family recipe
- 1 lb jalapeño peppers
- 1 lb white onions
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1/4 cup lime juice
- 2 cups water
- 2 Tablespoons salt
- 3 cloves garlic, smashed
- 2 Tablespoons whole peppercorns
- 2-3 bay leaves
- 2 Tablespoons sugar
- I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while I prepared the peppers and onions. I let the jars cool in the water while I prepared the pickling liquid.
- Remove the tops of the peppers and slice into rings. If you remove the seeds, the final product will be milder.
- Slice the onioin.
- In a 2 quart saucepan, add vinegars, lime juice, water, salt, garlic, bay leaves, peppercorns and sugar.
- Place over medium heat and bring to a boil
- Reduce heat to keep at a simmer.
- Layer the peppers and onions in your jars.
- Fill the jars with brine, leaving a bit of head room.
- Tap the jars on the counter to get out any air bubbles.
- Close the jars and refrigerate. You could properly can at this step for a shelf stable product or just leave in the refrigerator.
Source: An amalgamation of various recipes around the web