Pickling Spice

Corned Beef and Cabbage II

My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 8 servings

Ingredients

  • 1 5 1/2 pound corned beef brisket
  • 2 TBSP pickling spice
  • 1 orange large, sliced in rounds
  • 2 stalks celery sliced
  • 1 onion large
  • 1/2 cup water cold
  • 6 TBSP margaine divided
  • 1 head cabbage large, cored and sliced
  • 1 cup golden delicioud apples cored and quarterd with peel
  • 1/4 cup water cold

Instructions

  • 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.

Notes

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
 

Nutrition Facts

482 calories; 27.5 g protein; 16.9 g carbohydrates; 133.9 mg cholesterol; 1680.1 mg sodium.
 

Million Dollar Pickles

Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!
Prep Time15 mins
Cook Time10 mins
Total Time6 hrs 25 mins
Servings: 24 pickles

Ingredients

  • 10 cucumbers sliced
  • 4 cups onions sliced
  • 1/3 cup pickling spice
  • 4 cups water
  • 2 tsps ground turmeric
  • 1 tsp celery seed
  • 6 cups white sugar
  • 2 quarts distilled white vinegar

Instructions

  • Place the cucumber, onions, pickling spice and water in a large bowl. Allow the mixture to stand 6 to 8 hours, or overnight.
  • Drain liquid from mixture. In a large saucepan, mix the cucumber mixture, turmeric, celery seed and white sugar. Pour in the vinegar, adjusting the amount so that it covers the mixture. Bring to a boil. Transfer to sterile jars. Store in the refrigerator.

Notes

Nutrition Facts

218.3 calories; 0.8 g protein; 55.4 g carbohydrates; 0 mg cholesterol; 2.6 mg sodium.