August 16, 2010
- 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.
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August 16, 2010
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.
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August 15, 2010
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.
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August 15, 2010
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.
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August 15, 2010
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.
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