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
0: Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes
1: Combine flour, salt, dissolved yeast, and remaining water
2: Stir in enough additional flour to form a soft dough
3: Turn onto lightly floured surface and knead until dough is smooth and elastic, about 10 minutes
4: Turn into greased bowl, turn to coat all sides of dough with grease
5: Cover and allow to rise in a warm place until double in bulk, about 45 minutes
6: Punch dough down and divide in half
7: Form each half into a ball and roll out to fit two 12 inch pizza pans
8: Top as desired
9: Place pans on bottom of preheated 400° oven and bake 10-15 minutes
10: NOTES : As with all breads, amount of flour will vary
11: Start with 2-1/2 cups and increase to 3 cups, if necessary
12: Quickly made in a food processor
13: Recipe by: Elizabeth Powell Posted to Bakery-Shoppe Digest by "Teresa Crawford" <tsplace@gte
14: net> on Feb 5, 1998