Rosemary's Virginia Chunk Sweet Pickles
Rosemary Bailey made these pickles every year and gave them out as Christmas presents. This recipe has been in the family for generations. They are delicious as a snack or appetizer and go great with a nice piece of cheese.
2 gallons small cucumbers
Apple Cider Vinegar
Make brine of 2 cups salt to one gallon water.
Boil and pour over cucumbers in the crock. Cover cukes with a plate. Let stand one week, skim daily.
After one week, drain and cut cukes into one inch chunks.
Next 3 mornings: Make boiling hot solution of one gallon water and one Tablespoon powdered alum. Pour over pickles, new solution each day.
4th morning: Drain cukes from alum water. Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice in a bag or tea leaf holder, 1 tablespoon celery seed. Bring to a boil, pour over the pickles.
5th morning: Drain liquid into a pot. Add 2 cups sugar. Heat to boiling and pour over pickles.
6th morning: Drain liquid into a pot. Add 1 cup sugar. Heat to boiling. Pack pickles into jars and pour hot liquid over until filled.
Recipe from Elizabeth Bailey. You can use any vegetables you like and usually, every batch of borscht turns out a little different.
12 medium beets
1 head cabbage
Roasted tomatoes or one can diced tomatoes
12 oz can tomato paste
5-7 carrots, sliced
5 or 6 potatoes, cubed
fresh dill weed
salt, pepper, sugar, sour cream
Boil beets until done. Use beet water for soup base. Peel and cut beets and put back into the pot.
Add sliced carrots and potatoes. Cook until just tender.
Add cabbage and diced tomatoes, boil gently.
Saute onion in oil. Add tomato paste and water. Add onion, tomato mixture to soup.
Add 2 tablespoons minced garlic.
Add salt, pepper, and 1 tablespoon sugar. Simmer.
Serve with a dollop of sour cream and chopped fresh dill weed on top. This recipe is also delicious with shredded beef.