Posts tagged ‘pickles’

August 16, 2010

Mixed Sweet Pickles

  • 6 lbs. small cucs.
  • 1 large cauliflower
  • 1 lb. yellow beans
  • 1 gallon boiling H20
  • 3 lbs. silverskin onions
  • 2 red peppers
  • 2 green peppers
  • 1 c. salt

Cut cauliflower in small pieces. Slice peppers thinly. Peel onions. Put all vegetables in a large crock, cover with the brine made from the salt and boiling water and allow to stand for 2 days. Drain vegetables and wash well. Drain thoroughly. Pack in sealers and pour over them the following dressing:

  • 1 quart vinegar
  • ½ c. whole mixed pickling spice, tied in cheesecloth bag
  • 1 tsp. mustard seed
  • 3 lbs. sugar
  • 1 pint water

Combine the above and boil for 5 mins. Cool. Pour over pickles in jars and seal.

Advertisements
Tags:
August 16, 2010

Hot Dog Relish

Miss Turton – a pastor in a church in Ft. St. John

Wash, prepare, and measure the following veggies:

  • 8 c. peeled, seeded, and minced cucumbers (8-10 large)
  • 3 c. peeled, minced onion (3 medium)
  • 4 c. minced green tomatoes (6 large)
  • 1 hot red pepper minced
  • 1 c. minced sweet red peppers
  • ½ c. minced green peppers
  • 4 c. finely diced celery

Put all in large container; sprinkle with 1/3 c. coarse salt. Let stand overnight. In morning drain and add:

  • 4 c. white wine vinegar
  • 3 c. sugar

Cook over medium heat for 15 mins, stir frequently. Combine:

  • ½ c. flour
  • 1 tsp. turmeric
  • 1 tbsp. celery seed
  • 1 c. vinegar

Mix and add to hot pickle mixture and stir until it is thickened and boiling. Cook slowly for 10 minutes. Makes about 8 pints.

Tags: ,
August 15, 2010

Watermelon Pickles

Remove rind and cut in squares. For syrup: Bring to a boil 1 ½ c. sugar, 1 ½ c. vinegar, and 1 tsp. salt. Then add the melon to syrup. Again bring to boil. Put dill and 2 or 3 garlic cloves in jars then add the melon and syrup. Seal immediately. This is enough syrup for 2 ½ quarts and about ½ melon.

Tags:
August 15, 2010

Bread and Butter Pickles

Doris F. (who is this?)

Soak cucumbers in water for 4 hours. Slice without peeling enough for 4 quarts. Add:

  • 12 onions
  • ½ c. salt
  • 1 qt. vinegar
  • 3 c. sugar
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
  • 2 tsp ginger
  • 1 tsp. turmeric

Mix all together and boil 3 mins. Seal hot.

Tags:
August 15, 2010

A+ Dill Pickles

Jesse Neufeld

  • 1 quart vinegar
  • 3 quarts water
  • 1 tbsp. alum (a white powder that’s used for canning and helps preserve the pickles)
  • 1 c. salt (not iodized)
  • garlic to taste (2 small wedges per quart)

Bring to boil and pour over cukes and dill. Fill jars one at a time and seal immediately. This is enough for 12 quarts.

Tags: