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Aunt May’s Pickled Green Tomatoes

Cook — Sat, 02 Jan 2010 10:02:14 +0000

Aunt May’s Pickled Green Tomatoes

Servings: 8
Ingredients:

15 lb (2 gal) Green Tomatoes *
1 c  Pickling Salt
1/2 T  Powdered Alum
2 qt Boiling Water
2 c  Cider Vinegar
5 c  Sugar
2 ea Stick Cinnamon
1 x  Handful Cloves

* Green tomatoes should be fresh picked and sliced.
~——————————————————
~—————– Arrange the tomatoes in layers in a
large bowl or pickle crock, sprinkling the salt
between the layers. Let stand overnight. The next
day, drain, sprinkle with the alum, and pour the
boiling water over them. Let stand for 20 minutes.
Drain, rinse, and drain again. In an enamel or
stainless stell preserving kettle combine cider
vinegar, sugar and the spices, tied in a cheesecloth
bag. (The spice bag should be kept in the syrup right
up to the very end.) Bring to a boil, stirring until
sugar is dissolved and boil rapidly for 3 minutes.
Pour the syrup over the tomatoes and let stand
overnight. Next day, drain off syrup and bring to a
boil. Pour over tomatoes and let stand again
overnight. On the fourth day, put syrup and tomatoes
into the kettle, bring to a boil and simmer until the
tomatoes are transparent. Pack the tomatoes into hot
jars. Boil the syrup until it becomes quite thick or
spins a long thread. Remove the spice bag and pour the
syrup over the fruit, filling the jars and seal.
Makes 8 Quarts.

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Green Tomato Relish

Cook — Sat, 02 Jan 2010 09:50:07 +0000

Green Tomato Relish

Servings: 6
Ingredients:

6 ea Red Sweet Peppers *
2 lb Green Tomatoes *
2 lb Onions *
1 ea Small Head Cabbage *
3 ea Sweet Green Peppers *
1/4 c  Pickling Salt
3 1/2 c  Sugar
2 c  Cider Vinegar
1 c  Water
1 T  Mustard Seed
1 T  Ground Turmeric
2 t  Celery Seed

* All vegetables are to be coarsely ground.
~——————————————————
~—————– Mix vegetables and salt. Cover and
let stand 12 to 18 hours. Drain vegetables and rinse.
Mix vegetables and remaining ingredients. Heat to
boiling; reduce heat. Simmer, uncovered, 3 minutes.
Pack simmering mixture in hot jars, leaving 1/8′
headspace; seal. Process 10 minutes in a boiling
water bath. Makes 5 - 6 pints.
NOTE:
~—-
Vegetables can be chopped if you prefer.

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Favorite Mustard Pickles

Cook — Sat, 02 Jan 2010 09:39:57 +0000

Favorite Mustard Pickles

Servings: 6
Ingredients:

12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c  Pickling Salt
8 c  Sugar
8 c  Cider Vinegar
1 1/2 c  Unbleached Flour
1/2 c  Dry Mustard
3 T  Tumeric
2 T  Celery Salt

* Pearl onions are the small white or silver
skinned onions used in ** Break cauliflowers into
bite-sized flowerets.
~——————————————————
~—————– Finely chop or grind, through the
medium blade of a food chopper, the cucumbers, onions,
and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each
vegetable. Also put into separate bowls, the
gherkins, white onions, and the cauliflower flowerets.
Sprinkle each vegetable with the salt, using about
1/4 c to each bowl. Cover the gherkins, pickling
onions, and cauliflower with cold water and let all
the vegetables stand overnight. In the morning, drain
the chopped vegetables in a colander; drain the whole
vegetables and dry them with a towel. Mix the
vegetables in a preserving kettle, stir in the sugar
and 6 cups of the vinegar, and bring the mixture to a
boil. Combine the flour, mustard, tumeric and celery
salt and mix them to a smooth paste with the remaining
vinegar. Stir the paste gradually into the vegetables
and continue to stir until the sauce is slightly
thickened. Turn the pickles into jars and seal at
once. Makes 6 quarts.

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Pickled Onions

Cook — Tue, 29 Dec 2009 20:57:57 +0000

Pickled Onions

Servings: 6
Ingredients:

1 ea Gallon Pickling Onions
1 c  Pickling Salt
1 c  Sugar Or To Taste (2 C Max)
5 c  White Vinegar
3 T  White Mustard Seeds
2 T  Horseradish OR
2 T  Peppercorns
1 x  Hot Red Peppers
1 x  Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 - 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

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Pickled Cauliflower

Cook — Tue, 29 Dec 2009 20:29:04 +0000

Pickled Cauliflower

Servings: 4
Ingredients:

2 ea Large Heads Cauliflower
2 c  Pearl Onions *
1 c  Pickling Salt
1 c  Sugar
3 c  White Vinegar
2 T  White Mustard Seeds
1 T  Celery Seeds
1 ea Small Hot Pepper

* Pearl Onions are the small white or silver
skinned onions that are
~——————————————————
~—————– Wash the cauliflowers and break
them into flowerettes. Scald, cool, and peel the
onions. Mix the vegetables with the salt, add just
enough water to cover, and let stand about 18 hours.
Drain, rinse in cold water, and drain again.
Dissolve the sugar in the vinegar, add the seeds and
hot pepper and bring to a boil. Add the vegetables
and simmer for 10 minutes, or until the vegetables are
barely tender. Pack the vegetables into hot jars,
fill the jars with the boiling-hot liquid and seal.
Makes 4 pints.

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Curry Pickles

Cook — Sat, 26 Dec 2009 20:30:08 +0000

Curry Pickles

Servings: 3
Ingredients:

24 ea Med Cucumbers, Sliced Thin
1/2 c  Pickling Salt
2 qt Water
1 t  Curry Powder
2 1/2 c  Vinegar
1/4 c  Prepared Mustard
1 T  Celery Seeds

Put the cucumbers in a bowl, add the salt and water,
and let stand for 5 hours. Drain and rinse the
cucumbers well. Combine the remaining ingredients and
bring to a boil. Add the cucumbers and heat just to
the boiling point. Pack into hot jars and seal.
Makes 3 pints.

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Ice-Water Pickles

Cook — Sat, 26 Dec 2009 20:25:02 +0000

Ice-Water Pickles

Servings: 5
Ingredients:

3 lb 4-inch Cucumbers
5 ea Med. Onions
1 T  Mustard Seed
1 qt Cider Vinegar
1 c  Sugar
2 t  Pickling Salt

Wash the cucumbers, quarter them lengthwise, and soak
them in ice-water for 2 hours. Peel and slice the
onions and pack them in the bottoms of 5 pint jars.
Pack the cucumbers lengthwise in the jars. Combine
the mustard seed, vinegar, sugar and salt, bring to a
boil and boil for 1 minute. Fill the jars to
overflowing with the boiling-hot syrup and seal. Makes
5 pints.

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Crisp Bread And Butter Pickles

Cook — Fri, 25 Dec 2009 22:20:39 +0000

Crisp Bread And Butter Pickles

Servings: 8
Ingredients:

4 qt Thinly Sliced Cucumbers
8 ea Med. White Onions *
1/2 c  Pickling Salt
5 c  Sugar
1 1/2 t  Tumeric
1 t  Celery Seed
2 T  Mustard Seed
5 c  Cider Vinegar

* Onions should be peeled and thinly sliced.
~——————————————————
~—————– Mix the cucumbers and onions with
the salt and 2 quarts of cracked ice and let them
stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large
kettle. Add the sugar, spices and vinegar and bring
almost to a boil, stirring often with a wooden spoon,
but do not boil. Pack the pickles into hot jars and
seal. Makes 7 - 8 pints.

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Sweet Pickled Cherry Tomatoes

Cook — Fri, 25 Dec 2009 22:12:21 +0000

Sweet Pickled Cherry Tomatoes

Servings: 6
Ingredients:

4 lb Firm Cherry Tomatoes
3 1/2 lb Sugar
4 c  Water
1 ea Fresh Ginger Root, Grated
2 ea Lemon *
1 t  Pickling Salt

* Use only the juice and grated zest of the 2
lemons.
~——————————————————
~—————– Wash the tomatoes and prick each
one in several places with the tines of a fork.
Dissolve the sugar in the water, birng to a boil and
boil rapidly for 5 minutes. Add the tomatoes and cook
for 10 minutes. Remove the tomatoes and to the syrup
add the ginger root, lemon juice and rind, and salt.
Simmer the syrup for 15 minutes, return the tomatoes
to the syrup and cook about 30 minutes longer, or till
the syrup is thick and the tomatoes are transparent.
Turn into hot jars and seal. Makes about 6 pints.

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Dilled Green Tomatoes Or Cherry Tomatoes

Cook — Fri, 25 Dec 2009 21:27:14 +0000

Dilled Green Tomatoes Or Cherry Tomatoes

Servings: 1
Ingredients:

1 ea See Recipe

Select small, firm green tomatoes or cherry tomatoes.
Pack the tomatoes into sterilized jars and to each
quart jar add 1 clove peeled garlic, 1 stalk celery,
several strips of green pepper and a large spray of
dill. Bring to a boil 2 quarts of water, 1 quart
vinegar, and 1/2 cup pickling salt and boil for 5
minutes. Pour the hot brine over the vegetables in
the jar and seal. The pickles will be ready to us in
about 4 weeks. Hot red pepper, celery seed and
mustard see may be added to the vinegar mixture.

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