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Show Q'leK By CAROL LEMON With summer rapidly slipping slip-ping away, each time I go out to look at our garden, I feel I should give the plants a pep talk. Everything seems to be about two weeks behind schedule this year. Among the few things that are com -ing along are the rampant summer squash, green beans and a couple of ears of corn look as though they might be thinking of ripeningone of these days. Some neighbors have better luck though, and tell me they've had nice, vine -ripened tomatoes, and made lots of pickles from their plentiful cucumbers. Now I love pickles. When I was a kid, pickles were THE treat for me. I could demolish a two quart bottle bot-tle of dills, or finish a jar of picalilly in record time. Our children are much the same. Once when the boys were small, we went to a church banquet. Dishes of pickles and other condiments were placed every so often along each table. Gordon, our eldest, sat in front of the pickle dish. After all, since they WERE in front of him, they were his to eat weren't they? At least that's what he thought and had them half gone before we noticed it. There is practically no end to pickle recipes. Everyone has his favorite. While at a friends home for a special evening last week, she served a really tasty relish. I asked ask-ed for the recipe and was ' surprised to find that it was made from green tomatoes. Now our tomatoes are very small, and green as grass. If yours are the same, you might like to try June's recipe rec-ipe for: CHOW CHOW RELISH 20 med. green tomatoes 8 apples 8 large onions 2 red peppers 2 green peppers 2 T salt 1 T celery seed 6 cups sugar 4 cups vinegar 1 t pepper 1 t cinnamon 1 t cloves 1 t tumeric powder Grind in food grinder, tomatoes to-matoes , apples, onions and peppers. Let drain overnight. over-night. Add rest of ingredients. ingre-dients. Boil one hour and seal while hot.. .. Another favorite , easy to make and fun to eat is: DILLY BEANS Wash beans and pack in jars small beans are best. To each pint of beans add 12 t red pepper, 1 clove garlic or 12 t garlic salt, 1 head dill and some alum. Heat 2 cups vinegar, 2 cups water, 14 cup salt and pour over beans. Seal. Process one hour in boiling water bath. Also enjoyed by many and really good with hamburgers are: SWEET DILLS 4-12 quarts dill sized cucumbers cu-cumbers ' 2 large onions 18 heads dill 6 cups vinegar 6 cups sugar 34 cup salt 1-12 t celery seeds 1-12 t mustard seeds Slice cucumbers and onions. P ut 1 head dill and two thin slices onion into each clean, hot jar. Fill with cucumber slices, shake jar to pack. Make a syrup combining vinegar, sugar, salt, celery seeds and mustard mus-tard seeds. Bring to boil, pour over cucumber slices. Put one head dill and one slice onion on top of jar.. Put on lids and process in boiling water bath for 5 minutes. Makes 9 pints. Well, as I said there are hundreds of pickle recipes and your favorite may be something totally different. differ-ent. I don't think anything can compare with myMom's homemade chili sauce but it doesn't taste the same when I make it as when she used to fill a few shelves for us and the nighbors. Have a happy week and Happy Pickling! |