Larson Recipes
Pickles
Beet Pickles (Larson)
Ingredients
- Drain 2 cans of cooked beets, save juice
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/3 cup pickle juice
Directions
Boil and pour over drained beets. Keep in fridge. Shake jar a few times. Tastes better in 2 to 3 days.
Notes
It is always a favorite at the holidays. Ron used to overeat them as a child and get hollered at to stay out of the pickle dish. Jane's mom added pickling spice to her beets.
Beet Pickles (Tweeten)
Ingredients
- Beets
- 1 cup sugar
- 1/2 cup dark vinegar (apple)
- 1/2 cup water
Directions
Cook in water until tender. Peel and slice beets in fruit jars.
Make syrup of 1 cup sugar, 1/2 cup dark vinegar, 1/2 cup water. Boil and pour over pickles and seal hot.
Triple it / make 6 quarts: 3 cups sugar, 1 1/2 cup vinegar, 1 1/2 cup water.
Do not put salt in when cooking beets (Very good)
Bread and Butter
Ingredients
- 5 medium cukes
- 3 medium onions
- 1/4 cup salt
- 1 cup vinegar
- 1/2 teaspoon celery seed
- 1 cup water
- 1/2 teaspoon mustard seed
- 3/4 cup sugar
- (1/2 teaspoon ginger, 1/4 teaspoon tumeric, optional)
Directions
Cut cucumbers and onions in thin slices, add salt. Let stand 2 hours. Drain. Bring all other ingredients to boiling point. Add cucumbers and onions. Boil until tender. Pack while hot in jars.
Rachel's Dill Pickles
Ingredients
- 1 gallon water
- 1 quart vinegar
- 1 cup pickle salt
- Alum powder (size of pea)
- Pour in boiling hot brine
- 2 heads of dill (1 head left on top)
- Seal while hot
- Put alum in bottom of jar
Directions
Let pickles work for at least 3 or 4 months before eating
Notes
Rachel loved to use her garden home grown dill. She preferred green rather than dried dill seeds. She slaved in a hot kitchen to make these pickles with no central air conditioning.
Everyday Pickles
Ingredients
- 1 garden fresh cucumber
- Salt
- Pepper
- Apple cider vinegar
Directions
Peel cucumber lengthwise leaving some small strips of peel. Slice into ¼ inch slices and add salt and cover with water. Let soak for 5-10 minutes. Drain. Cover in apple cider vinegar and serve.
Marguerite's Ice Water Pickles
Ingredients
- 1 quart vinegar
- 1 1/2 cup sugar
- 1/2 cup pickling salt
- Mustard seed
- Cucumbers
- Yellow onion
- Celery
Directions
Cut cucumbers lengthwise, thin strips (If seeds are very large, these aren’t so good). Cover with ice water 2 or 3 hours until real crisp (I use ice cubes, it is faster).
Peel 2 slices onion in quart jar, pack pickles in, put celery stalks in center, add ½ tsp mustard seed. Put little more onion on top.
Cover with boiling solution of 1 quart vinegar, 1 ½ cup sugar and ½ cup salt
(Maybe you will just want to make pints as it takes quite a few)
Notes
The secret is to cut the cucumbers thin and to include celery in the middle of the jar. The onions are good in sandwiches.
Pickled Green Tomatoes
Ingredients
- 1 ¾ cup vinegar
- 1 ¾ cup water
- 2 T canning salt
Directions
Bring vinegar, water and salt to a boil.
3 garlic cloves per jar. Fresh head of dill per jar. Add 4 peppercorns per jar.
Store in fridge
Notes
You can never have too many pickles in a relish tray.
Refrigerator Pickles
Ingredients
- 8 cucumbers
- 2 cup sugar and 2 cup apple cider vinegar and ¼ cup salt - mix until syrupy
- 1 onion
Directions
Slice cukes and onion, In each quart add: ⅔ t tumeric, celery seed, mustard seed
Store in fridge
Sexy Memphis Gator Eggs
Ingredients
- 2 QT mason jar
- 18 hard boiled eggs
- 3 habanero peppers
- 1 12 oz. jar of pickled jalapeños with carrots
- 1 6 oz. jar of Louisiana hot sauce
- 3T of minced garlic
- 2T of crushed red pepper
- 1T of dried oregano
- White vinegar to fill
Directions
Place 6 of the eggs into a large 2QT mason jar. Slice a habanero down the side twice and place on top. Repeat until all eggs and habaneros are in the jar.
In order, add the garlic, crushed red pepper, dried oregano, entire bottle of hot sauce, and pickled jalapeños sans liquid. Fill jar with white vinegar. Gently shake to mix ingredients.
Store in refrigerator. Shake gently daily, for 14 days. Enjoy with cheap American beer!
Notes
Eric invented this recipe as an undergrad at the University of Iowa.
Eric and Megan served these eggs at their wedding rehearsal dinner at the Hong Kong restaurant in Cedar Falls.