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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

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.

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.

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.

Mustard Pickles

7 large cucumbers
5 large onions
Peel, dice & add ½ cup salt. Cover with water. Let stand 2 hours. Drain. Make sauce, add vegetables & bring to boil. Boil 1 min.

Sauce:
3 cups vinegar
1 cup water
2 ½ cups sugar
½ cup flour
½ – 1 tsp turmeric
3 tbsp mustard

Lady Ashburnham Pickles

Cut very fine as for relish:
6 large cukes, peeled & seeded
Add: ¼ cup salt – let stand overnight. Drain in morning & add:

1 quart onions, chopped fine
1 pint vinegar
2 cups sugar
3 tbsp flour
1 tbsp mustard
1 tbsp turmeric
1 tsp mustard seed
1 tsp celery seed

Cook 1 hour & bottle.

Bread & Butter Zucchini Pickles

Soak in ½ cup salt & cover with water:
3 med zucchini – sliced
2 red peppers, cubed
3 green peppers, cubed

Soak in ice cubes:
3 large onions, cut small.
Soak all 3 hours.

Drain & make sauce of:
3 cups vinegar
3 cups sugar
2 tbsp celery seed
½ tbsp turmeric

Boil with vegetables and bottle.

Chow

15 green tomatoes put through food chopper. Cover with cold water. Simmer 15 min. Drain.

7 or 8 onions put through food chopper. Put onions in bottom of pan. Add:

2 apples chopped
1 pint vinegar
3 cups white sugar
2 red peppers
¼ cup coarse salt
¼ pkg pickling spice

Cook ½ hour.

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