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Category: Pickles (page 1 of 2)

PEI Chow

8 cups sliced green tomatoes
3 tbsp salt
Let stand overnight. Drain.

Heat & Simmer 5 min:
2 cups vinegar
2 cups white sugar
3 tbsp mustard seed
½ tsp celery seed
1 tsp turmeric
3 cups chopped onions

Add tomatoes & 2 large red peppers diced. Bring to boil & cook 5 min.

Zucchini Relish

Course grind:
10 cups zucchini
4 cups onions
5 tsp pickling salt
Let stand 3-4 hours. Drain & rinse with cold water. Add:
2 ½ cups vinegar
2 ½ cups sugar
1 tsp celery seed
½ tsp pepper
1 red pepper, ground
1 green pepper, ground

Mix & simmer 15 min. Make paste of:
1 tbsp turmeric
2 tbsp cornstarch
1 tbsp dry mustard

Add to above & bottle.

Zucchini Relish

10 lbs ground zucchini
3 cups ground carrots
¼ cup pickling salt
4 cups ground onions
1 cup ground red peppers
1 cup ground green peppers
Combine and let stand for 3 hours. Drain well.
3 cups cider vinegar
1 tsp turmeric
2 tsp celery seed
4 cups white sugar
4 tbsp cornstarch
1 tsp nutmeg
1 tsp pepper
¼ tsp hot sauce
Bring to a boil. Add drained vegetables. Cook 3 min. Pack in hot pint jars. Process 10 min. Makes 7-8 pints.

Sweet Pickle Relish

4 cups chopped cucumbers
2 cups chopped onions
1 chopped green pepper
1 chopped sweet red pepper
¼ cup course salt

Put through chopper. Sprinkle with salt. Cover with water & let stand 2 hours. Drain well. Press out liquid.

Combine in large saucepan & bring to boil:
3 ½ cups sugar
2 cups cider vinegar
1 tbsp celery seed
1 tbsp mustard seed

Add vegetables. Simmer 10 min. Bottle.

Chow

8 cups cucumbers, peeled & ground
8 cups green tomatoes, ground
4 cups onions, ground
1 large cauliflower, steamed & ground
2 large green peppers, ground
2 large red peppers, ground

Mix & put in brine of ½ cup salt & a gallon of water for 20 min. Drain. Put on to cook & add:

1 ½ quarts vinegar
1 quart water
8 cups sugar
1 cup flour
1 ½ tsp celery seed
2 tbsp dry mustard
1 tsp tumeric

Mix dry ingredients together & add. Cook 40 min. Bottle.

Bread & Butter Pickles

Wash & thinly slice med size cukes to make 16 cups. Sprinkle
1/3 cup coarse salt between layers. Mix a tray of ice cubes through cukes & cover with another tray of ice. Let stand 3 hours. Drain well.

Combine:
3 cups white vinegar
5 cups white sugar
2 tbsp mustard seed
1 ½ tsp turmeric
1 ½ tsp celery seed

Pour over drained cukes. Heat to boiling point only. This is all the cooking necessary. Pack in jars. Seal. Store in cool place 1 month before using.

Pickled Beets

Cook beets & skin. Put in bottles & cover with:
Sugar & vinegar, equal parts
1 tsp salt in each bottle
Add whole cloves, if desired.

Ripe Tomato Relish

20 large ripe tomatoes
6 medium onions
2 large green peppers
½ bunch celery
2 cups sugar
1 ½ cups vinegar
1 ½ tbsp salt

Chop and combine all ingredients. Cook uncovered. Simmer 2-2 ½ hours. Bottle.

Pickled Beets

2 cups sugar
2 cups water
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tbsp cinnamon
1 tsp lemon juice

Boil beets until tender. Drain, peel & slice. Cover with syrup & simmer 15 min. Bottle.

Mustard Pickles

1 quart cukes, peeled
1 quart onions
Use large cutter on food chopper. Add 2 tbsp salt. Let set overnight.
Drain.

1 quart ripe tomatoes – scald & peel
3 cups white sugar
1 tsp turmeric
1 tsp salt
½-1tsp mustard
1 tsp celery seed
1 sweet red pepper, cut fine
2 cups vinegar
½ cup flour

Cook sauce. Cook pickles for approximately 1 hour.

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