| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Prickly pears |
|
|
Measure before cutting |
| 2 |
c |
Sugar |
| 2/3 |
c |
Vinegar |
| 3 |
oz |
Red cinnamon candies |
| 1 |
ts |
Pickling spice |
| 1/2 |
ts |
Whole cloves — optional |
INSTRUCTIONS
Remove skins of prickly pear fruit. (They're more easily handled if you
burn off the spines first.) Cut in halves lengthwise and remove seeds. Tie
the pickling spice and cloves in a small piece of cheesecloth. Combine bag
and all ingredients but pears. Cook pears in the syrup until transparent.
Remove cc bag. Put pickles and syrup in canning jars with two-piece lids
(you know, the flat part with rubber around edge and the screw-on outer
ring.) Process for 15 minutes in boiling water to cover. If you don't have
a canner, you can use any large covered kettle. Be sure to place a rack or
folded dish towel under the jars before boiling. By Barbara Barte, courtesy
of Pima County Coop. Extension Service
Recipe By : AXECLAN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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