Sunday, September 21, 2014

Dave's Kitchen - Pickled Cranberries

 Pickled Cranberries
It has been brought to our attention that the recipe for pickled cranberries was inadvertently
not included in our book, "Preserving Fruits, Nuts, and Vegetables".
We will be updating the book file so that future purchases will include the recipe, but for those
of you that have already purchased the book, we are posting the recipe here.
And we welcome anyone else to save and try this recipe.
They're one of the best pickled foods you'll ever make!
Dave's Pickled Cranberries
The recipe is really simple, just use your favorite "Sweet Pickle" recipe and use cranberries instead of cucumbers.  This is the recipe I use, and that Susan can't seem to get enough of.  :)

 1. Make your liquid, mix 2 parts vinegar(I use white) to 1 part water and for each quart you make.  Add 4 cups sugar and bring it to a boil.
2. Slice or coarsely chop the cranberries.  They will not absorb the liquid and flavors whole.
This is where preference comes in.
3. Add your spices and/or other flavorings.  I use:
  2 Tablespoons "Pickling
  1 Tablespoon Mustard Seeds   
  2 Tablespoons
  8-10 Whole Cloves
  1 Cinnamon Stick
  (Optional) Dill
  Sliced or Chopped Onion
 4. Add the "Flavorings" to the bottom of the jar (the above measurements are for a quart jar), fill to around 1/2 inch from the rim of the jar with the cranberries and pour in the boiling liquid (sugar-vinegar-water) leaving "NO" headspace. Make sure the jar rim is clean, put the lid on tight and set the jar aside until it cools enough to handle(but still hot).
5. When the jar cools, shake it thoroughly to make sure everything is mixed and any air bubbles rise to the top.
That's it.  The jars will seal as they cool.  No water bath canning needed.  They'll keep for months.  For longest shelf life store in a cool, dark place.
We're not making this post to try and sell books, but if you want to look at
the book on Amazon, or purchase a copy, click on the link below the picture. 
Please leave comments or questions below, or email them to:
Thank you!

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