LINKDING

1 red onion, finely diced 15 whole black peppercorns 15 whole allspice berries 4 bay leaves 1/3 cup juice from 1 grapefruit (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note) 1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note), plus a little extra just in case Salt Place onion, peppercorns, allspice, and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Mason jar. Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they aren't, top off with extra lime juice. Stir to combine, season to taste with salt (they should be quite salty—use about 1 teaspoon of kosher salt or 1/2 teaspoon of table salt), cover, and refrigerate until color deepens, about 2 hours. Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, allspice berries, or bay leaves. ➤ (the lobster made this for us and it was delicious!)

<blockquote> 1 jalapeño pepper, cut into 1/4-inch rings 2 large red onions, finely sliced (about 1 quart) 1 cup distilled white vinegar 2 teaspoons kosher salt 1 cup water 1 cup sugar Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.</blockquote>

10 cups chopped skinned tomatoes 4 cups chopped onions 4 cups chopped peppers 5-8 hot peppers 19 whole garlic cloves, pierced 3 tsp pickling salt 1/3 cup vinegar 1/2 tsp cumin 1/2 tsp chili powder 1 can tomato paste Combine. Cook gently about 15-20 minutes or until desired consistency. Remove garlic before putting in hot jars to seal. (nb probably should give it a water bath for extra safety....)

1 1/2 lbs flank steak 1/2 cup worcestershire sauce 1/4 cup soy sauce 1 Tbsp brown sugar 1 tsp black pepper 1 tsp salt 1 tsp onion powder 1/2 tsp garlic powder Cut steak along grain into thin strips about 1/8 inch thick. In ziplock combine with everything else and marinate overnight in fridge. Preheat oven to 140. Lift beef strips out of marinade. Arrange on wire rack over a baking sheet and bake 8-10 hours with door ajar, turning often. Should be dry but not brittle.

Peel and slice 7 large cucumbers and 4 large onions (2 gallons worth total). Soak in 1/3 cup pickling salt for 4-12 hours. Drain. Boil: 2 1/2 cups vinegar 1 1/2 cups water 2 cups white sugar 3/4 cups flour 1 Tbsp celery seed 4 Tbsp mustard powder 1 tsp ginger 1 Tbsp turmeric After boiling for 5 minutes, add the drained cucumbers and onions. Cook 10 minutes. Pour into hot sterilized jars and seal.

wash and cut in thin slices: 2 lb unpeeled small zucchini 2 peeled onions 1/4 cup pickling salt Let stand 2 hours. Drain well (rinse off salt) boil for 2 minutes: 3 cups vinegar 2 cups sugar 1 tsp celery seed 2 tsp mustard seed 1 tsp turmeric Add zucchini/onions. Remove from heat and let stand 2 hrs. Reheat to boiling point and cook 5 minutes. Pack in hot sterilized jars. Single recipe makes about 3.5 pints.

12-14 lbs tomatoes peeled, strained and cut into pieces Cover tomatoes with 1 quart malt vinegar Let stand 12-14 hours After time period, drain the tomatoes, reserving 1 cup of drained liquid. Then add: - 4 cups white vinegar - 1 cup drained liquid from above Boil for 10 minutes. In cheesecloth (or cloth that seeps spices through) put the following (be generous with these measurements) - 2 tbsp. cloves - 2 tbsp. pickling salt - 1 tbsp allspice - 1 tbsp cinnamon - 1 tbsp cayenne Tie tightly and put into tomato mixture Put tomato mixture with spice bag in pot and boil for 6 hours on low stirring constantly. After 6 hours, remove spice bag and add: - 6 cups white sugar - 3-4 tbsp corn starch Boil for 1/2 hour At this point, should be dark and thick. Put in sterilized jars and seal.

Half bushel cukes is 20-28 quarts dill pickles Half bushel peaches is 23-26 pints 5 dozen corn is 65 cup-bags (approx. 1 cup per cob) 2 recipes zucchini pickles is 7-8 pints, 3 is 13 1 bushel tomatoes is 50-60 pints 1 recipe plum jam is 7.5 half-pints Pickles brine: 16 c water 8 c pickling vinegar (or 1:1 ratio of water and white vinegar) 1 1/4 c pickling salt 1 c sugar Process 10-15 minutes after boiling

1c chickpeas = 3/4c dried 1c green beans (chopped) = scant 1/4c 1c beets = scant 1/4c 1c cabbage = 1/3c 1c shredded carrot = 1/3c 1c sliced carrot = 1/4c 1c celery = scant 2 tbsp 1c corn = 1/3-1/2c 1c cucumber = 1/4c 1c eggplant = 1/2c 1c greens = 3/4c 1c leeks = 1/2c 1c green onion = scant 1/2c 1c onion = 1/3c 1c parsnip = 1/2c 1c shelled peas = scant 1/3c 1c bell peppers = scant 1/3c 1c potatoes = 1/3c 1c sweet potatoes = 1/2c 1c rutabaga = 1/2c 1c zucchini = 1/8-1/4c 1c squash = scant 2/3c 1c tomato = scant 1/4c 1c apple = 1/2c 1c banana = 1/2c 1c blueberries = 1/4c 1c cantaloupe = 1/4c 1c cherries = 1/4c 1c kiwi = scant 1/3c 1c peaches = 1/3-1/2c 1c pears = 1/4c 1c pineapple = generous 1/3c 1c strawberries = 1/4c 1c watermelon = scant 1/4c