Hawaiian teriyaki beef short ribs

Beef short ribs	4 large
Water	1 cup
Soy sauce	¾ cup
Sugar, brown, tightly packed	½ cup
Orange, halved	1 large
Garlic, peeled, crushed	1 head
Ginger, peeled, grated	2-inch piece
Green onions, chopped	1 bunch
Thai firecracker peppers, chopped	2
Olive oil, extra virgin

1. In an extra large freezer bag, mix the water, soy sauce, and sugar until the sugar is dissolved. 
2. Squeeze the juice from one half of the orange into the bag; cut the remaining orange half into chunks and add to the bag. 
3. Add the garlic, ginger, green onions, and peppers; mix well. 
4. Add the ribs: marinate no less than 4 hours, and up to 24 hours, stirring occasionally. 
5. Add the oil to the pressure cooker, press Sauté, and then Adjust to set the cooker to More. 
6. Add the ribs (reserving the marinating liquid), and sear for 2 to 3 minutes on each side. 
7. Add the liquid. 
8. Close and lock the lid, press Meat/Stew, and set the time to 30 minutes. 
9. Serve with sticky rice.

14-day sweet pickles

Cucumbers, pickling, 2-inches long	3 ½ quarts
Salt, coarse pickling	1 cup
Water, boiling	2 quarts
Alum, powdered	½ teaspoon
Vinegar	5 cups
Sugar	3 cups + 1 ½ cups
Celery seeds	1 ½ teaspoons
Cinnamon, 2-inches long	4 sticks

1. Wash the cucumbers carefully; cut in lengthwise halves, and place in a stone crock, glass, pottery or enamel-lined (unchipped) pan.
2. Dissolve the salt in boiling water; pour over the cucumbers.
3. Weight cucumbers down with a plate almost as large as the crock, and lay a stone or paraffined brick (not marble or limestone) on the plate to keep the cucumbers under the brine; let stand 1 week.
4. On the 8th day, drain; pour 2 quarts fresh boiling water over the cucumbers; let stand 24 hours.
5. On the 9th day, drain; pour 2 quarts fresh boiling water mixed with the alum powder over the cucumbers; let stand 24 hours.
6. On the 10th day, drain; pour 2 quarts fresh boiling water over the cucumbers; let stand 24 hours.
7. On the 11th day, drain.
8. Combine the vinegar, 3 cups sugar, celery seeds, and cinnamon sticks in a medium saucepan; heat to boiling, and pour over the cucumbers.
9. For the next 3 days, drain and retain the liquid, reheating it each morning, adding 1/2 cup sugar each time.
10. After the last heating, on the 14th day, pack the pickles into hot pint jars.
11. Remove the cinnamon sticks; pour boiling hot liquid over the pickles; adjust lids at once.
12. Process in boiling water bath (212°F) for 5 minutes.
13. Remove the jars from the canner, and complete the seals unless closures are the self-sealing type.

Makes 5 to 6 pints.

Recipe from Freezing & Canning Cookbook, revised edition, copyright 1973.

Caramelized carrot & parsnip soup

Parsnips, peeled, chopped	3 large
Carrots, peeled, chopped	3 large
Shallots, quartered	3
Ginger, peeled, chopped	2-inch piece
Garlic, halved	3 cloves
Butter, unsalted	3 tablespoons
Baking soda	½ teaspoon
Water	½ cup
Chicken stock	2 cups
Crème fraîche

1. In the pot of a pressure cooker, press Sauté, and melt the butter. 
2. Add the shallots, and cook, stirring occasionally, until they start to turn golden, about 7 minutes. 
3. Add the parsnips, carrots, ginger, and garlic, stirring to coat. 
4. Add the baking soda and water. 
5. Close and lock the lid, press Soup, and set the time to 15 minutes. 
6. Release the pressure, remove the lid, and add the chicken stock.
7. Press Sauté and bring to a boil; using a wooden spoon, scrape the bottom of the pan. 
8. Using a hand-held immersion blender, process the soup until smooth. 
9.  Season as desired, and serve with a dollop of crème fraîche.