"PickyJaz" > wrote in message
...
On Jun 27, 8:53 am, Melba's Jammin' >
wrote:
> . . . for Pickled Boiled Dirt Chunks. Gack!
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK
Oh, Goodie!!! I am so pleased to see you're giving in to pickling
Gacks once again! I so loved my gramma and my mom's PBs. They were
the only "canners-preservers" in my family, and have been each been
into their next life for over 25 and 15 years.

With the great local Farmers Market suppliers, I would even try to
make them myself were I properly equipped...as in with the right size
pan and rack for the cook-sealing process. I would describe them as
slightly sweet with a deep, rich (as opposed to plain ole white)
vinegar taste, rather than just sweet-sour. It's been so long, but I
think they always had a slightly cinnamon, and rather strong clove
taste as well. I still hate both taste and smell of raw, white or
yellow onion, but I would gobble up even those within jars of PBs my
loved ones put up every year. Those, and Pickled Peaches were the
two jars of what I considered dessert that momma had to best monitor
so as to keep me from over-dosing.
....PickyJeanine

Nice story Jeanine - we gotta keep these alive for the Next Generation.
JOP has a coupla recipes, that red wine one I love has 2 c. red wine (I use
Sutter Home Cab Sauvignon, it's pretty reliable) and 3 c. good red wine
vinegar per 6# b**ts. Heinz is good. The wine vinegars have a softer,
"fluffier" taste to me. Grain vinegar is for washing windows.
Edrena