"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spiced Vinegar Recipe

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This recipe for Spiced Vinegar, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
4 c vinegar
1/2 c sugar
1 tsp salt
4 tbs horseradish
1 tbs cinnamon
1 tsp allspice
1 tbs white mustard seed
1 tsp whole cloves
2 tsp celery seed

Directions:
Directions:
Combine vinegar, sugar, salt, and horseradish. The spices may be used either whole or ground, as preferred. If ground spices are used the pickles will be darker in color. Place spices in a cheesecloth bag and remove from the solution before the pickles are canned. If pickle is one that is to be heated in the vinegar, the vinegar and spices are not previously heated. If the pickle is to be placed in the jars cold and the hot vinegar is poured over it, the solution is heated to boiling and poured over the pickle.

Number Of Servings:
Number Of Servings:
1 qt
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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