Pickle Recipes - Kimchi

3 tablespoons pickling salt
5 cups water
1 pound cabbage, cut into 2 inch squares
1 pound daikon, cut in half lengthwise and slice thin
1 1/2 tablespoons minced ginger
5 scallions, cut into rounds
1 1/2 tablesppons dried hot pepper
1 teaspoon sugar

Dissolve 2 tablespoons plus 2 teaspoons of the salt in the water.
Combine the vegetables into a large bowl, crock or non-reactive pot and cover them with the brine.
Let them stand for 12 hours.
Drain the vegetables but keep the brine.
Combine the vegetables with the remaining ingredients.
Pack the mixture into a 2 quart jar.
Cover it with the reserved brine.
Weight the jar with a freezer bag filled with more brine.
Let the kimchi ferment in a cool place for 5 days or until it is as sour as you like.
Store it in the refrigerator.

Pickle Recipes - Sweet Lemons

3 small lemons (cleaned)
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black peppercorns
1 1/2 tablesppons pickling salt
6 tablesppons lemon juice
1 1/2 cup brown sugar
2 small dried chile peppers (optional)

Cut the lemons lengthwise into eights, leaving 1/4 inch intact at the stem end. Grind the spices in a coffee grinder or blender. Mix the spices with the salt and stuff the lemons with this mixture.

Put the lemons into a jar. Cover them with the lemon juice and cap the jar with a non-reactive lid. Let the jar stand for 1 week in a sunny window.

Pour the juices from the jar into a non-reactive pan. Add the sugar to the pan. Bring the mixture to a simmer. Add the lemons and boil gently for 10 minutes or until they are tender. Pack the lemons into a sterile pint jar and cover with a non-reactive lid.

Let the jar stand at room temperature for a month. Refrigerate and serve.

Pickle Recipes - Quick Peppers

2 pounds bell peppers cut into strips
1 celery stalk, chopped
3 garlic cloves
1 tablespoon fennel seeds
1 bay leaf

Brine:
3 cups water
1 1/2 cups white wine vinegar
2 1/2 tablespoons pickling salt

Dissolve the salt into the water and vinegar to make the brine.

Put everything else into a 2 quart jar. Pour the brine over the vegetables. Refrigerate the jar. It will be ready to eat in 1 week.

Pickle Recipes - Pickled Broccoli

1 1/2 pounds of broccoli florets
2 tablespoons chopped garlic
1 tablespoon coarsely grated fresh ginger
1 tablespoon dill seeds
1 tablespoon yellow mustard seeds
1 tablespoon vegetable oil
2 1/2 cups white wine vinegar
2 1/2 cups water
1 teaspoon pickling salt

Toss the broccoli with teh garlic, ginger, dill, mustard and oil. Pack the mixture into a jar or jars.

Dissolve the salt into the vinegar and water. Pour the brine over the broccoli. Cap the jar with a non-reactive lid.

Put the jar into the refrigerator. It will be ready in 1 week.

Pickle Recipes - Cauliflower and Cabbage

3/4 pound red cabbage
1 small caulifloewr - broken and/or cut into florets
1 small dried chile pepper (or more if you like it spicy)
1 teaspoon caraway seeds
1 large garlic clove, sliced
1 bay leaf
2 1/4 cups white wine vinegar
2 1/4 cups water
3 tablespoons pickling salt

Cut the cabbage into 1 inch squares. Pute the cabbage, cauliflower, chile pepper, caraway seeds, garlic and bay leaf into a two quart jar (or jar of approximately that size).

Dissolve the salt into the vinegar and water. Power the brine over the vegetables. Cap the jar with a non-reactive cap and let it stand at room temperature.

After 10 days put the jar into the refrigerator. Eat it when refrigerated.

Pickle Recipes - Pickle Beets

7 pounds of beets w/o tops
2 cinnamon sticks, broken
1 tablespoon allspice berries
1 teaspoon whole cloves
1 cup sugar
1 cup brown sugar
2 teaspoons pickling salt
4 cups cider vinegar
2 cups water

To peel the beets put them into boiling water and boil them for 20 to 30 minutes until they are just tender. Then drain the beets and cover them with cold water. The skins will slip off easily.

If the beets are large you can cut them into rounds. Or you can pickle them whole.

Tie the spices in a spice bag. Cobmine all the other ingredients into a non-reactive pot, add the spice bag and bring it to a boil. Simmer it for 10 minutes.

Pack the beets into jars. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Boiling-water bath the jars for 30 minutes. They will be ready to eat in 3 weeks.

Pickle Recipes - Green Beans

6 Cloves of Garlic
36 peppercorns
3 pounds young snap beans, trimmed to about 4 inches.
6 tarragon sprigs or 12 basil sprigs
3 1/2 cups white wine vinegar
3 1/2 cups water
2 tablespoons pickling salt

Sterilize 6 mason pint jars. Put 1 garlic clove, 6 peppercorns and either 1 tarragon sprig or 2 basil sprigs into each jar. Pack the jars vertically with the peans.

In a non-reactive pan boil the vinegar water and salt. Pour the brine over the beans, leaving 1/2 inch headspace. Close the jars with hot two piece caps.

Process the jars for 5 minutes in a boiling water bath.

Store the jars somewhere cool and dark for 1 month before eating.