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PICKLES
20 fresh
cucumbers, medium-sized
5 onions,
sliced
1 cup salt
2 ½ cups
Ancestral vinegar
2 tsp.
celery seed
1 tsp.
mustard seed
½ tsp.
cloves
½ tsp.
all-spice
3 cups sugar
Clean
cucumbers and slice finely.
In a bowl,
alternate cucumbers and onion slices,
salt and let
steep for 30 minutes.
Mix rest of
ingredients and let boil for 5 minutes.
Run
cucumbers and onions under cold water to remove salt,
then add to
mixture. Let boil for 2 minutes.
Seal in
sterilized jars.
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PICKLED EGGS
24 eggs
1 tsp. celery seed
2 tsp. peppercorns
1 bay leaf
6 cups water
3 cups Ancestral
vinegar
1 tbsp. salt
10 cloves
Place eggs in cold
water and bring to a boil. Remove from heat and let stand in
covered saucepan for 35 minutes.
Run eggs under cold
water to remove shells.
Place spices in a
cheese-cloth.
Heat vinegar, water
and salt and let simmer for 15 minutes with the spices.
Chill, remove spices
and pour vinegar over eggs in glass jars.
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BEETS
4 cups cooked beets, cut
in pieces
4 cups cabbage, grated
1 onion, thinly sliced
2 ¾ cups Ancestral
vinegar
2 cups sugar
1 tbsp. salt
1 tbsp. celery seed
Mix beets, cabbage and
onion and pour into glass jars.
Place remaining
ingredients in a saucepan and bring to a boil.
Let boil for 3 minutes
and pour into the jars.
Heap vegetables
delicately, stirring with a fork.
Fill to the top with
liquid.
Seal and store in a cool
place.
MUSHROOMS
2 pounds white or
coffee-coloured mushrooms (not too big)
1 onion, sliced
1 cup Ancestral
vinegar
1/3 cup olive oil
2 tbsp. sugar
1 tsp. basil
1 tsp. thyme
½ tsp. salt
2 tbsp. water
½ tsp. chili powder
Remove stems from
mushrooms and clean. In a bowl, mix ingredients, except
mushrooms and onion.
Add onion in rings and
mushrooms into the marinade and stir gently. Cover and
refrigerate for 8 hours. Drain and serve.
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