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Pickled Beets
5 pounds small beets
3 cups sugar
2 cups water
2 cups white vinegar
1 small sliced onion
1/2 teaspoon canning salt
4 1/2 teaspoons Spice Barn Pickling Spice

Remove and discard green tops and all but 1/2 inch of the stems fro the beets.  Cook beets in boiling water for 35 minutes or until tender; drain.  Peel and slice.  In a large pan, combine the sugar, water, vinegar, onion, and salt.  Place pickling spice on a double cheesecloth; bring up corners and cloth and string with string.  Add to pan; bring to a boil.  Add beets; reduce heat, cover and simmer 10 minutes. Discard spice bag.  Pack beets into jars with 1/2" headspace. Ladle vinegar mixture over beets, leaving 1/4 inch headspace.  Cap; process for 30 minutes in a boiling water bath.  Remove jars to a wire rack and cool completely.

Sauerbraten Beef
1 pound top round roast
2 cups water
1 cup dry red wine
2 small onions, thinly sliced
2 tablespoons Spice Barn Pickling Spice
2 tablespoons brown sugar
1 teaspoon salt
10 Spice Barn Black Malabar Peppercorns, crushed
2 Spice Barn Bay Leaves

Brown roast in Dutch oven coated with cooking spray.  Combine water and next 7 ingredients; reserve 1 cup of mixture for sauce.  Pour remaining mixture over roast.  Cover and refrigerate 8 hours or longer.  Uncover and place over medium heat.  Bring to a boil; cover, reduce heat, simmer 45 minutes or until tender.  Drain; discard bay leaves.  Slice roast and serve with Sauerbraten Sauce.

Sauerbraten Sauce:  Combine 1 cup reserved mixture and 1/4 cup gingersnap crumbs in a saucepan; cook over medium heat, stirring constantly, until thickened.  Reduce heat; stir in 1/4 cup sour cream and cook over low heat until heated through.

Corned Beef and Cabbage
1 4-5 pound corned beef
1/2 cup brown sugar
1/4 cup Spice Barn Pickling Spice
3 cloves garlic, mashed
2 Spice Barn Bay Leaves
1 large unpeeled onion, halved, root end removed
1 green cabbage
boiled potatoes dusted with parsley
assorted mustards

Place corned beef in a Dutch oven or stock pot with enough water to cover.  Cover and bring to a boil.  Drain off water and cover meat with fresh water; bring to boil.  Repeat this process two more times.  On the fifth cooking, cover meat with water, add sugar, spices, garlic, bay leaves, and onion.  Bring to boil, reduce heat; cover and simmer until fork tender, 3-4 hours.  About 15 minutes before serving, remove out leaves of cabbage and place in pan with enough cooking liquid from corned beef to just cover.  Cut head of cabbage into 6 wedges and arrange on top of leaves.  Bring to boil; cover and steam over medium heat 5-6 minutes or till tender.  To serve: diagonally slice beef and arrange in center of platter.  Surround with vegetables.  Spoon some cooking liquid over meat and serve with assorted mustards.

Pickled Asparagus
9 quarts water, divided
16 pounds fresh asparagus
2 quarts white vinegar
1 cup canning salt
1 tablespoon Spice Barn Pickling Spice
1 clove garlic, minced

Bring 6 quarts water to a boil.  cook asparagus in batches, uncovered, for 2 1/2 minutes.  Remove and rinse in cold water to stop cooking process.  In a large pan, combine vinegar, salt, pickling spice, garlic and remaining water; bring to a boil.  Pack asparagus in quart jars to within 1/2 inch of top.  ladle boiling liquid over leaver 1/4" headspace.  Adjust caps; process for 20 minutes in water bath.  Remove jars tow ire rack and cool completely.