Pack eggs in 2 quart jars. Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes. Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. 2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. 3. Drain and serve as an appetizer or as a relish.

Yield: 7 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, 1/2 cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in […]

Wash okra leaving short stems on pods. Pack in hot, clean jars. Place one pepper pod and one garlic clove in each jar. Heat vinegar, water and salt to boiling (add other seasoning here, if desired). Pour hot vinegar mixture over okra and seal. Let stand 8 weeks before using.

Lay ham on waxed paper to form a 7×8-inch rectangle. Spread with chive-and-onion flavored cream cheese. Lay a row of small, sweet pickled gherkins along short side. Roll ham tightly around pickles. Cover with plastic wrap. Refrigerate for 30 minutes or overnight. Slice diagonally into 1-inch pieces. Each roll makes 8 pieces.

Clean hairs from pork snouts by scrapping them with a knife. Remove excess fat. When snouts are clean put the them in a pot and cover with enough water to boil. When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces. Mix […]

small about of fried red pepper in each jar. Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry ingredients with vinegar, gradually. Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes. Seal while hot and process. Let pickled artichokes season for a month before […]

Prepare the cucumbers following the instructions for Brined Cucumbers. Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Wash the various leaves. Fold half of the dill into a ring and place in the bottom of the jar. Strew half the horseradish and garlic […]

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; […]

Fill clean canning jars with peppers. Bring remaining ingredients to a boil and pour over peppers to 1/4 inch from the top. Remove air bubbles by running a spatula between the food and the jar. Place lid on jar and secure with a ring band. (Follow manufacturers instructions for tightening.) Place jars in water bath […]