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Old 07-28-2009, 01:23 PM
Watkins4LifeCC's Avatar
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Location: Canada
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Pickling began as a way to preserve food for out-of-season use and for
long journeys, especially by sea. Salt pork and salt beef were common
staples for sailors before the days of steam engines. Although the process
was invented to preserve foods, pickles are also made and eaten because
people enjoy the resulting flavors. Pickling may also improve the nutritious
value of food by introducing B Vitamins produced by bacteria.

This traditional English-style mixture of whole and broken spices, herbs and seeds is used primarily for pickling fruits and vegetables, as well as making chutneys and spiced vinegar. Itís best for sweet-type pickles, including pickled beets, but is also excellent for use in marinades, preserves, relishes, sauerbraten and pot roast. Add to cooking water for beets, green or red cabbage, broccoli and spinach. Itís great for boiling shrimp and other seafood, and is essential for corned beef brisket.

Spiced Shrimp

3 quarts/liters of water
1/2 cup/125 mL vinegar
1 lemon, halved
1 jumbo sweet yellow onion (such as Vidalia), halved
1/4 cup/60 mL Watkins Pickling Spice
1 tbsp/45 mL Watkins Sea Salt
2 pounds tiger shrimp, with shells on

Bring water, vinegar, lemon, onion, spices and salt to
a boil in a large pot. Boil 10 minutes, then add
shrimp. Boil shrimp 3 to 5 minutes or until shells are
pink and shrimp is done. Serve hot or chilled as an
appetizer.

Serve with Watkins Horseradish Cocktail Sauce.

Horseradish Cocktail Sauce

2 cups/500 mL ketchup
3 tbsp/45 mL Watkins Tomato & Horseradish
Snack & Dip Seasoning





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Old 07-28-2009, 01:33 PM
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You're making me HUNGRY! LOL!
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Old 07-28-2009, 01:38 PM
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Quote:
Originally Posted by Watkins4LifeCC</span>
Pickling may also improve the nutritious
value of food by introducing B Vitamins produced by bacteria.
I learned something new.

Thanks [img]smileys/smiley1.gif[/img]
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