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| | | Supreme Being
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Last Login: 8/4/2011 9:09 PM
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| Using a slightly modified version of Rowdy Rays recipe:
This is based on how many quart jars you are going to can. So may have to guess by how much brine you make.
Trim all pink and skin off the rind. Cut into 1-2 inch pieces. Soak 8-10 hours or overnight in salt brine. Make enough to cover the rind.
Brine:
2 cups water
1/4 cup salt
Rinse and mix per quart, in large kettle:
1 cup cider vinegar(I increased this to 3 cups. The syrup felt too thick to me and the joy of pickling was similar but higher vinegar to sugar ratio)
2 cups sugar
1 tsp whole cloves
1 large stick cinnammon
Add rind and boil for 20 - 30 minutes. Put in sterile pint or quart jars, covering completely with liquid. Seal. Let sit for about a week.
Note: Mom always added food coloring. Usually green, but red can be used too. Dad says she never measured, just a few drops. Whatever looked good.
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Brine:
2 cups water
1/4 cup salt
Rinse and mix per quart, in large kettle:
1 cup cider vinegar(I increased this to 3 cups. The syrup felt too thick to me and the joy of pickling was similar but higher vinegar to sugar ratio)
2 cups sugar
1 tsp whole cloves
1 large stick cinnammon
Add rind and boil for 20 - 30 minutes.
Put in sterile pint or quart jars, covering completely with liquid. Seal. Let sit for about a week.
Once the lid is on turn the jar over for 10 minutes or till cool. You may find the lids get loose as the vacuum increases. Also if you have a teaball or cheesecloth to enclose the spices in I would recommend doing so. Will make it easier to remove spices before jarring.
In one week the taste test will occur. ;D
Vegetarian: Old Indian word for bad fisherman.
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