Meat Pickles

Another recipe for you to try: Corned Beef and Cabbage 8 servings INGREDIENTS 1 (5 1/2 pound) corned beef brisket 2 tablespoons pickling spice 1 large orange, sliced in rounds 2 stalks celery, sliced 1 large onion, sliced 1/2 cup cold water 6 tablespoons margarine, divided 1 large head cabbage, cored and sliced 1 cup Golden Delicious apples, cored and quartered with peel 1/4 cup cold water DIRECTIONS Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed. Bake for about 4 hours in the preheated oven, or until meat is tender. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.

I've never heard them called "pickles" when it's anything but an actual "pickle... or cucumber" that is pickled but that's neat. I love pickled sausage. You can pickle anything with a simple brine of herbs, spices & vinegar. My personal favorite is pickled eggs, of which you already have the recipe for so I won't share again! Here's a simple pickled sausage one. I add some crushed red peppers to mine to give it a little zest and hotness. Pickled Sausage INGREDIENTS 4 cups water 2 tablespoons salt 4 cups distilled white vinegar 10 drops red food coloring (optional) 10 links smoked beef sausage DIRECTIONS In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

fish pickles i prefered....

I am not sure if I am on the right trek but is it the fermented fish/meat? I have always love my mother homemade fermented fresh water fish. It taste great even though the smell is not as the taste. It is very tasty when eat with the plain rice and fried with a red chilies. To make a this food just follow the things which I have listed below; 1/2 kg fresh water fish - cleaned and cut into pieces 1/2 kg sweet potato - boiled and peeled before mashed salt to taste - let it extra salty preparation mix all the ingredients and keep in the airtight container for fermentation process. The food is ready to eat after 1 week period. You can keep this food up to a month in the airtight container. To cook the food; 2 Shallots chopped 2 cloves of garlic chopped 1/2 inch ginger chopped 7 red chili pepper chopped 3 table spoon vegetable oil preparation heat the oil and add the chopped ingredients and bring it to brown in color and some aroma arise. add the fermented fish and stir for a while berfore removing them from the heat. You don't need to dook them too long as the fish is already cooked while fermentation process. Serve hot with hot plain rice.

Hope you like this: Pickled Eggs This pickled egg recipe takes 5 days before they are ready to eat, but they are well worth the wait! Original recipe yield: 6 eggs INGREDIENTS 1 (15 ounce) can red beets 1/4 cup brown sugar 1/2 cup white vinegar 1/2 cup cold water 1/2 teaspoon salt 4 whole cloves 1 small cinnamon stick 6 hard-cooked eggs DIRECTIONS Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Pork pickle and fish pickle is our delicacy here, for my race. How do you eat your fish pickle. I don't know if it is the same as our pickle here. Sorry, I don't have any vegetable pickle.

In South India we like mostly mango, chillies pickles. Prepare in home and stored a long time for all purpose. like them very much. Here non-veg. pickles are not so far used by the people. Any way enjoy with ur pickles.

im sorry but I hate pickles. I dont eat burgers with pickles. If they serve it with pickles I usually get it out of the burger before eating. I don't know why... maybe its because of the smell and the sour taste..

dont know about u but i love them pepers that u get on a kebab there great even my 3 year old will eat them.