Making Oil, Vinegar and Pickles

Pickled Beets and Onions

 

2 cans (16 ounces each) sliced beets, drained and liquid reserved

1 medium onion, thinly sliced

1 cup packed brown sugar

½ cup granulated sugar

¾ cup cider vinegar or white vinegar

2 sticks cinnamon

6 whole cloves

Mix beets and onion in large heatproof glass or plastic bowl. Measure 1 cup beet liquid. Heat beet liquid, sugars, vinegar, cinnamon and cloves to boiling. Pour over beets and onion. Cover and refrigerate at least 12 hours. Store covered in refrigerator up to 5 days. About 4 cups pickles.

Candied Dill Pickles

 

1 quart whole sour or dill pickles, drained*

2½ cups sugar

¼ cup coarsely chopped pickled sweet cherry peppers

1 tablespoon finely chopped onion

1 teaspoon celery seed

1 teaspoon mustard seed

1 jalapeño chile (with seeds), finely chopped

Cut large pickles lengthwise into fourths, small pickles lengthwise into halves; drain. Mix all ingredients in large glass or plastic bowl. Cover and refrigerate at least 24 hours, stirring several times to dissolve sugar. Pack pickles in pickle jar or several small jars. Store covered in refrigerator up to 1 month. 1 quart pickles.

* Do not use kosher-type dill pickles.

Herb Vinegar

 

2 cups white wine vinegar

½ cup firmly packed fresh herb (basil, chives, dill weed, mint, oregano, rosemary or tarragon)

Shake vinegar and herb in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days. Strain vinegar. Place 1 sprig of fresh herb in jar to identify if desired. 2 cups vinegar.

BERRY VINEGAR: Substitute 2 cups berries, crushed, for the herb.

GARLIC VINEGAR: Substitute 6 cloves garlic, cut in half, for the herb.

GINGER VINEGAR: Substitute ½ cup chopped peeled gingerroot for the herb.

LEMON VINEGAR: Substitute peel from 2 lemons for the herb.

Nut-flavored Oil

 

1 cup walnuts, almonds or hazelnuts ( filberts)

2 cups vegetable oil

Place nuts and ½ cup of the oil in blender or food processor. Cover and blend, or process, until nuts are finely chopped. Place nut mixture and remaining oil in glass jar or bottle. Cover tightly and let stand in cool, dry place 10 days. Strain oil. Store tightly covered in refrigerator up to 3 months. 2 cups oil.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993