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Show r By Angie Martin Guess it's pickling time, or maybe you've been at it already. I have had a request' for a pickling recipe for cherry peppers. If anyone has a special recipe for these peppers, please give me a call. I have used them in making an uncooked garden relish which is nice to serve with cold cuts, or any meat dish. The recipe for this relish follows, also some unusual pickle recipes which you may have not tried. Some of my pickling recipes are for small amounts; however, you can double or even triple the recipe if you're in the mood. The pickled mushrooms make an appetizing hors d'oeuvre or are especially nice in a salad. i i " GARDEN RELISH 6 lbs. cabbage 1 cup salt 12 peppers, half sweet red and half sweet green 6 medium carrots 6 medium onions 2 lbs. sugar 3 pints vinegar 1 Tbsp. celery seed 1 Tbsp. mustard seed Grind cabbage, add salt and let stand three hours. Squeeze the brine from the cabbage. Grind peppers, carrots and onions and mix with cabbage. (I use a food chopped with the course blade. ) Add sugar, vinegar and spices. Pack in hot sterilized jars within Vz inch of the top. Process in boiling water bath for 15 minutes. This is a cold relish so it needs to be refrigerated after opening. Makes 10 half-pints. PIMENTOS Wash the pimentos well. Cut in half, remove the stem, seeds and membranes. mem-branes. Place the halves under a broiler or in a preheated 400 oven, cut side down. When the skins are charred, place the pimentos in icy water and usually the skins will slip off quite easily. Drain the peppers and flatten flat-ten them with the palm of your hand. Pack the peppers into 4-oz. or 8-oz. clean, hot jars without using any water, leaving V2-inch space at the top of the jar. Add 18 tsp. salt and 1 tsp. white vinegar to the 4-oz. jars; V2 tsp. salt and lk tablespoon of vinegar to the 8-oz. jar. Process at 10 lbs. pressure for 40 minutes in a pressure saucepan or 20 minutes in a standard stan-dard pressure canner. Pimentos also freeze well. They can be stuffed like green peppers or used us-ed as a garnish for soups and salads. They are also a delicious vegetable when cooked with onion and tomatoes. PICKLED PEACHES ' For about 10 pints peaches you will need: 8 lbs. peaches 5 lbs. sugar 1 quart vinegar 2 Tbsp. each whole cloves and whole allspice 1 stick cinnamon (Or you can substitute mixed pickling spices for the allspice or add 1 to 2 tsp. minced ginger root for a different flavor.) Combine sugar, vinegar and the spices tied in a cheesecloth (for easy removal) in a large pot. Boil for 10 to 15 minutes over medium heat until syrupy. Meanwhile, peel peaches. Leave them whole or halve and pit the peaches. Immediately drop them into the hot syrup and cook 5 minutes or until tender. Remove spice bag. Studd the peaches with a few cloves and pack in hot, sterilized jars, adding syrup to within lk inch of top. Seal jars. Process in boiling water bath for 20 minutes. GREEN AND YELLOW DILLY BEANS 1 lb. green and yellow beans 2 cloves garlic 2 heads dill 14 tsp. mustard seed tsp. celery seed 14 cup cider vinegar 14 cup water 2 tablespoons salt Wash the beans, trim the ends and cut them evenly 2-inch shorter than the height of the jars. Holding a jar at a tilt, take the time to alternate green and yellow beans around the sides of the jar. Pack the beans in the center as closely together as possible without breaking them. Insert a half clove of peeled garlic and half head of dill in each jar. Combine the seeds, vinegar, water and salt in a saucepan and bring to aboil. Place the jars in a pan of hot water and pour the brine into the jars, leaving y4 inch head space. Process in a boiling water bath for 10 minutes. Makes 4 8-oz. jars. ORANGECUCUMBER PICKLES 2 qts. chopped, peeled pickling cucumbers (5 lbs.) cup chopped green peppers (3 large) cup chopped sweet red peppers (IV2 large) 2 Tbsp. canningpickling salt 2 oranges 1 cup (5 acid strength) cider vinegar 1 cup brown sugar, firmly packed 14 tsp. mustard seeds tsp. celery seeds Combine vegetables in 1-gallon crock. Add salt; mix well. Cover and let stand for 12-18 hours at room temperature. Drain. Squeeze juice from oranges and remove seeds. Grind pulp and peel. Combine vegetables, orange juice and pulp, vinegar, sugar, mustard seeds and celery seeds in quart kettle. Bring to a boil and simmer, uncovered, for 15 minutes, stirring stir-ring often. Ladle into 4 hot pint jars, filling to within 4 inch of top. Process Pro-cess in boiling water bath for 15 mintues. CELERYCUCUMBER PICKLES J "s. large green pickling cucumbers Ice water , 'stalks celery 2 medium (2") onions, peeled and sliced I cups (5 acid strength) cider vinegar 1 cup sugar V2 cup water Vb cup canningpickling salt Wash cucumbers; cut 116" slice off blossom end. Soak in ice water in 1-gallon crock for 5 hours in refrigerator. Cut each cucumber lenghwise into 4 to 6 strips. Pack closely in 3 sterilized hot quart jars, adding 3 stalks of celery and 3 slices onion to each jar. Combine vinegar, sugar, water and salt in 2-qt. saucepan. Bring to a rolling roll-ing boil and pour over cucumbers, filling to within !4" of jar top. Process in boiling water bath 5 minutes. PICKLED MUSHROOMS 12 oz. of button mushrooms (enough to fill 1 8-oz. or 2 4-oz. jars) 1 cup white vinegar 1 cup water y2 tsp. salt 1 clove garlic, peeled and sliced 1 bay leaf 2 cloves 4 peppercorns 3 tablespoons olive oil 3 tablespoons tarragon vinegar Wash the small mushrooms quickly in hot water and cut off the ends of the stems if soiled or bruised. Rinse in cold water. Put the water, white vinegar and salt in a small saucepan. Enclose the garlic, bay leaf, cloves and peppercorns in a stainless steel teaball or in a small muslin bag and drop it into the pan. Bring the liquid to a boil over slow heat. Cover and simmer five minutes. Add the mushrooms to the liquid, which should just cover them. Boil 5 minutes. Remove the teaball or muslin bag. Drain the mushrooms. Put the olive oil and tarragon vinegar in a hot, clean jar. Add the mushrooms, poking them down with a wooden or plastic spoon which has been dipped in boiling water. Leave V2 inch head room at the top of the jar. Process in a boiling water bath for 10 minutes. Makes 1 8-oz. jar. |