1 : cn Beets, sliced (6oz.)
12 : Hard-Boiled Eggs, peeled
3/4 : c Cider Vinegar
1/2 : c Sugar
2 : tb Salt
1/2 : ts Pepper, cracked
1/8 : ts Allspice
6 : Cloves, whole
4 : qt Firm-ripe whole figs (5
-lbs+) : -lbs+)
2 : qt Water
1 : tb Whole cloves
2 : Cinnamon sticks
5 : c Sugar
3 : c Vinegar
1 : tb Whole allspice
See : See instructions
5 : c Fish; any kind
2 : c White vinegar
1/4 : c Sugar
1/2 : ts Whole peppercorns
1/4 : ts Whole allspice
1/4 : ts Whole cloves
2 : Bay leaves
1/4 : ts Oregano
1/4 : ts Dill seeds
1 : md Onion; sliced
1 : c Water
Peeled : Peeled garlic cloves
Vinegar; : Vinegar; (white)
Sugar : Sugar
Salt : Salt
Water : Water
3 : c Fresh garlic cloves
1 : /2 c White distilled vinegar
1/2 : c Sugar
1/2 : ts Salt
CHUCK : CHUCK OZBURN
1 : lb Fresh ginger; - peeled and
-into : -into paper thin slices
2 : tb Kosher salt
2 : tb Granulated sugar
1 : c Water
1/2 : c White vinegar
4 : dr Red food coloring
6 : Fillets salt herring
4 : lg Onions, thinly sliced
1 : c White vinegar
1/2 : c Water
2 : tb Sugar
1 : tb Pickling spice
4 : Bay leaves
2 : lb Fresh hot chiles; 1- inches
-long : -long
4 : Cloves garlic; peeled
24 : Peppercorns
8 : Whole allspice
1 : lg Bay leaf; quartered
2 : c Distilled white vinegar
2 : c Water
2 : ts Non-iodized salt
4 : tb Olive oil
4 : qt Fresh hot peppers
2 : tb Prepared horseradish
2 : Cloves garlic; whole
10 : c White vinegar
1 : /2 c Pickling salt
1/4 : c Honey
4 : qt Plus
2 : c Water
See : See instructions
10 : sm Unripe green lemons or limes
180 : g Salt
750 : ml Water; up to 1 liter
1 : tb Sugar
1 : lb Fresh mushrooms
1/2 : c Vinegar
1/2 : c Oil
1 : ts Salt
1 : Clove garlic, minced
1 : tb Chives or scallions
1 : Bay leaf
1 : lb Sm fresh mushrooms
1/4 : c Oil
3 : tb Lemon Juice
1 : Clove garlic, halved
1/2 : ts Salt
pn : pn Pepper
pn : pn Oregano
2 : Bay leaves
1 : c Red Wine Vinegar
2 : Whole Cloves
1/2 : c Water
5 : Whole Black Peppercorns
1 : Bay Leaf
2 : ts Salt
2 : Cloves Garlic; Peeled and
-Crushed : -Crushed
1 : lb Small Fresh White Mushrooms
1 : tb Vegetable Oil
3 : lb Small young okra pods; all
-about : -about the same size
12 : Garlic cloves; peeled
6 : Fresh hot peppers (see note)
-(up : -(up to 12)
1 : tb Mustard seeds ( /2
-teaspoons : -teaspoons per jar)
3 : c Water
1/4 : c Pure salt
6 : c White vinegar
---for : ---for each jar---
2 : c Water
1 : c Vinegar
1/4 : c Salt
2 : Garlic clove
1 : sm Thai pepper
1 : Sprig dill
0: In a small bowl, place yeast and cover with warm water, stir in sugar to activate
1: In a large bowl, place flour, and salt
2: When yeast has doubled in size, stir into flour mixture
3: Add milk
4: Stir until mixture can be kneaded by hand
5: Dough will not be smooth and silky
6: Knead until thoroughly mixed
7: Set aside, covered, until it doubles in bulk (approximately 2 hours)
8: Sprinkle a small amount of flour on your hands, and pull off lemon-sized balls of dough
9: Roll in your hands until a smooth ball is formed, set aside to rest
10: When all balls are formed, wait 15 minutes
11: Using a floured rolling pin and floured surface, roll the balls into flat loaves, approximately 1/4 inch thick
12: Let rest for 30 minutes
13: Preheat oven to 450 degrees
14: Place two loaves on a cookie sheet, place in oven, and watch carefully
15: When the loaves begin to "puff", transfer them to the broiler, if using a gas oven, or turn on the broiling unit if using an electric one
16: Watch them carefully, as they brown quickly
17: When the first side has browned, turn them over with a spatula, and let the second side brown
18: Remove to a separate pan for cooling
19: Be careful, the loaves are full of steam, and will burn the fingers! If you are using a gas stove, you may place two more loaves in the oven while two are browning in the broiler
20: Posted to MM-Recipes Digest V3 #349 From: Abduh & Kim Barghouti <abdul@wtaccess
21: com> Date: Fri, 20 Dec 1996 18:13:05 -0800