2 thoughts on “Recipes

  1. I so enjoyed your Fermenting/Canning at Bolter- I found you very enthusiastic and passionate about canning. I have made about 30 jars of pickles and beans, and plan on doing another 20 # of cucumbers this weekend. Please do more classes or more than one date at Bolter. I’m so bummed that I will not be able to attend the peppers class. Thank you for sharing you knowledge. I’m sharing what I learned with my daughter…. I had mentioned that I have a recipe for making pickles from pickles…
    Sweet Pickles
    1 (32oz) jar of Kosher Dill Pickles
    1 1/2 cups of sugar – I cut to 1 cup
    1 tablespoon vinegar
    12 cloves
    2 sticks of cinnamon (3 inches)
    Drain and save liquid from jar of pickles. Chunk pickles into 1- 11/2 chunks. Add sugar and some of the juice (1/2 cup or so) to the jar and shake to dissolve sugar, then add cloves, cinnamon sticks, then pickle chunks and then the rest of the juice to the jar. Keep on counter for about 4-5 days- shaking daily or turn upside down one day then right side up the next. Refrigerate after 5 days – Enjoy I sever them as appetizers Everyone loves them. Enjoy !

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