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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dillybeans
Categories: Beans,fresh Pickles Vegetables
Servings: 10
2 lb Tender Green Beans * 2 c Water
2 c White Distilled Vinegar 1 1/2 t Pickling Salt/To Taste
1/3 c Sugar 2 ea Bay Leaves
2 ea Small Onions ** 8 ea Red Hot Peppers
8 ea Cloves Garlic, Peeled 8 ea Sprigs Fresh Dill
* Green Beans should be the "stringless" type.
** Onions should be peeled and thinly sliced.
--------------------------------------------------------------------------
Wash beans and snip off ends. Discard any that are wilted or discolored.
In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves,
and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans
into boiling water and cook for just 5 minutes. They must still be crisp.
Drain immediately and rinse in cold water. Pack beans upright in 8-ounce
jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic,
and a sprig of dill to each jar and pour hot vinegar mixture over the
beans to overflowing. Seal immediately.
Makes 8 8-ounce jars.
NOTE:
-----
Thinly cut carrots or other firm vegetables may be used in place of or in
addition to the beans.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cocktail Okra
Categories: Okra Pickles Vegetables
Servings: 5
2 lb Fresh Tender Okra Pods 5 ea Hot Red/Green Peppers
5 ea Cloves Garlic, Peeled 1 qt Distilled Vinegar
1/2 c Water 6 T Pickling Salt
1 T Celery Seed 1 T Mustard Seed
Wash Okra and pack into clean jars with screw tops. Into each jar put 1
red or green hot pepper and 1 clove garlic. Bring remaining ingredients
to a boil and pour over the okra, filling the jars to overflowing. Seal
while hot and let age for 2 months before using.
Makes 5 pints
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dilled Green Tomatoes Or Cherry Tomatoes
Categories: Tomatoes Vegetables
Servings: 1
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sweet Pickled Cherry Tomatoes
Categories: Tomatoes Pickles Vegetables
Servings: 6
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crisp Bread And Butter Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 8
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Ice-Water Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 5
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Curry Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 3
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pickled Cauliflower
Categories: Pickles Vegetables
Servings: 4
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
usually used in stews.
--------------------------------------------------------------------------
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pickled Onions
Categories: Pickles Vegetables
Servings: 6
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Favorite Mustard Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 6
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
stews.
** 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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Green Tomato Relish
Categories: Relish Pickles Tomatoes Vegetables
Servings: 6
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Aunt May's Pickled Green Tomatoes
Categories: Tomatoes Pickles Vegetables
Servings: 8
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crisp Pickled Watermelon Rind
Categories: Pickles Fruits
Servings: 8
1 x See Recipe
Peel and remove all the green and pink portions from the rind of a large
watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop
the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
cold water Pour the solution over the watermelon rind and let rind stand
for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold
water, bring to a boil and boil until the rind is tender. Combine 2 cups
sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice
and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied
in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind
stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar
and 2-4 cups sugar according to taste, bring to a boil and simmer until
the rind is transparent. If the syrup becomes too thick before the rind
is clear, add 1/2 cup hot water from time to time as needed. Discard the
spice bag, pack the rind and the boiling-hot syrup into hot jars and seal.
Makes 8 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Green Tomato Relish II
Categories: Relish Pickles Tomatoes Vegetables
Servings: 4
6 lb Green Tomatoes 3 ea Med. Onions
4 T Pickling Salt 5 ea Thin Slices Lemon
3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar
1 1/2 c Vinegar 2 t White Peppercorns
2 t Whole Allspice 2 t Whole Cloves
2 t Celery Seeds 2 t Mustard Seeds
2 t Dry Mustard
* Fresh red sweet pepper should be finely chopped.
--------------------------------------------------------------------------
Wash and core the tomatoes; peel the onions. Slice the tomatoes and
onions thinly, mix with the salt and let stand overnight. In the morning
drain thoroughly. Put the tomatoes and onions in a large kettle and add
the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied
in a bag. Bring to a boil and cook for about 30 minutes or until slightly
thickened, stirring occasionally. Discard the spice bag and turn the
relish into hot jars. Seal at once.
Makes 4 Quarts.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot Dog Relish
Categories: Relish Pickles Vegetables
Servings: 8
3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers *
3 lb Onions, Peeled 4 c Cider Vinegar
1/2 c Sugar 1 t Mustard Seeds
1 t Dry Mustard 1 t Celery Seeds
2 T Salt
* Peppers should be seeded.
--------------------------------------------------------------------------
Put the vegetables through the medium blade of a food chopper. Cover the
vegetables with boiling water, let stand for 15 minutes, and drain well.
Add the remaining ingredients, bring to a boil and cook for 10 minutes,
stirring occasionally. Turn into hot jars and seal.
Makes 8 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: India Relish
Categories: Relish Cucumbers Tomatoes Pickles Vegetables
Servings: 8
12 ea Med. Cucumbers 6 ea Green Tomatoes
2 ea Ripe Tomatoes 2 ea Sweet Green Peppers
2 ea Sweet Red Peppers 2 ea Onions
1/4 c Pickling Salt 4 c Vinegar
1 c Water 4 T Sugar
1 t Ground Cinnamon 1 t Turmeric
1/4 t Ground Cloves 1/2 t Ground Allspice
2 T White Mustard Seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
Seed and chop the peppers, peel and finely chop the onions. Mix the
vegetables with the salt and let stand overnight. Drain the vegetables,
add 2 cups of the vinegar and the water, and bring slowly to a boil.
Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a
smooth paste with a little of the vinegar. Bring the remaining vinegar to
a boil, stir in the paste, and add the white mustard seeds and the
vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.
Turn into hot jars and seal.
Makes 8 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Piccalilli
Categories: Relish Pickles Vegetables
Servings: 8
1 qt Green Tomatoes, Chopped 2 ea Med. Red Peppers *
2 ea Med. Green Peppers * 2 ea Lge. Onions,Peeled & Chopped
1 ea Small Head Cabbage ** OR 2 c Cucumber, Chopped
1/2 c Salt 3 c Cider Vinegar
2 c Brown Sugar 1 ea 3-inch Stick Cinnamon
1 t Whole Cloves 1 t Whole allspice
1 t Mustard Seeds
* Peppers should be seeded and chopped.
** Cabbage should be shredded.
--------------------------------------------------------------------------
Combine all the vegetables and the slat and let stand overnight. In the
morning, drain the vegetables pressing out the juice. Add the vinegar,
sugar and the spices, tied in a bag; bring to a boil and simmer until the
vegetables are clear and the syrup is thickened. Discard the spice bag
and seall the picalilli in hot jars.
Makes 8 Pints.
NOTE:
-----
One tablespoon each peppercorns and celery seeds may be substituted for
the cinnamon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sweet Pepper Relish
Categories: Peppers Relish Pickles Vegetables
Servings: 10
12 ea Sweet Green Peppers * 12 ea Sweet Red Peppers *
12 ea Med. Onions, Peeled 4 c Cider Vinegar
2 c Sugar 2 T Pickling Salt
* Peppers should be seeded.
--------------------------------------------------------------------------
Cut peppers into strip and quarter the onions. Put vegetables through the
coarse blade of a food grinder or chop in a food processor. Put
vegetables into a heavy kettle and pour boiling water over them to cover.
Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the
vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour
into clean jars while hot and seal.
Makes 10 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Red Hot Pepper Sauce
Categories: Peppers Tomatoes Vegetables
Servings: 8
24 ea Long Hot Peppers 12 ea Ripe Tomatoes
4 c Vinegar 1 c Sugar
1 T Pickling Salt 2 T Mixed Pickling Spices
Wash and drain the vegetables. Seed and chop the peppers; core and chop
the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring
to a boil, and boil until vegetables are soft. Press the mixture through
a fine sieve. Add the sugar and salt and the spices, tied in a bag, and
boil until the sauce is thick. Add the remaining vinegar continue to boil
for about 15 minutes or until the sauce is the desired consistency.
Discard the spice bag and seal, boiling-hot into hot jars.
Makes about 8 Pints
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Favorite Chili Sauce
Categories: Tomatoes Peppers Pickles Vegetables
Servings: 6
25 ea Large Ripe Tomatoes 3 ea Sweet Red Peppers *
1 ea Small Bunch Celery Chopped 6 ea Large Onions, Chopped
3 ea Cloves Garlic, Minced 2 T Whole Allspice, Tied In Bag
2 c Cider Vinegar 1 1/2 c Light Brown Sugar
2 T Pickling Salt 1 t Pepper
1 t Dry Mustard
* Peppers should be seeded and chopped.
--------------------------------------------------------------------------
Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and
excess juice and finely chop the pulp. Put the pulp in a large kettle,
bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off
the clear liquid that comes to the top of the tomatoes while they are
cooking. Add the remaining ingredients and cook for 30 minutes. Discard
the spice bag and continue to cook for about 1 hour longer, or until
thick, stirring occasionally. Seal in hot sterilized jars.
Makes 4 - 6 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Pickled Beet And Onions
Categories: Pickles Vegetables
Servings: 8
7 lb Med. Beets 1 x Vinegar
2 1/2 c Sugar 2 T Whole Mixed Pickling Spices
2 t Salt 3 1/2 c White Vinegar
1 1/2 c Water 2 lb Med. Onions
Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover
beets to boiling. Add beets and 2 t vinegar for each quart of water used.
Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes;
drain. Run cold water over beets, slip off skins and remove the root
ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to
boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10
minutes, stir in beets. Pack beets and onions in hot jars, leaving
1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions,
leving about 1/2-inch headspace; seal. Process 30 minutes in boiling
water bath.
Makes about 8 Pints.
NOTE:
-----
7 cans (16 ounces each) sliced beets, drained, can be substituted for the
beets in the above recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tomato Relish
Categories: Relish Tomatoes Peppers Vegetables
Servings: 2
18 ea Firm Ripe Tomatoes 1 ea Stalk Celery
4 ea Med. Onions 2 ea Sweet Green Peppers
2 ea Sweet Red Peppers 1/3 c Salt
2 1/4 c Granulated Sugar 1/2 t Ground Cloves
2 t Cinnamon 1/2 t Black Pepper
2 T Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar
Peel tomatoes, then chop into small pieces. Chop celery, onions, and
peppers into fine pieces. Mix together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the morning. Combine sugar,
spices and vinegar, making sure the sugar is dissolved, in a large
saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and
return to a boil. Simmer for 10 more minutes, stirring occasionally.
Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized
jars and seal.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Ketchup
Categories: Tomatoes Peppers Vegetables
Servings: 6
4 ea Gallons Ripe Tomatoes 2 ea Onions
5 ea Stalks Celery 2 ea Green Sweet Peppers
3 c Granulated Sugar 2 c Apple Cider Vinegar
1/4 t Ground Cloves 1/2 t Allspice
1/2 t Cinnamon 3 T Salt
Cut top stem ends off of the tomatoes and peppers. Rinse all the
vegetables. Cook tomatoes, onions, celery and peppers together until soft
and mushy. Force through a food press or very fine strainer. Place the
strained mixture in a soup kettle and add the remaining ingredients.
Boil 10 minutes. Pour into hot, sterilized jars and seal.
Makes about 6 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Easy Dill Pickles
Categories: Pickles Cucumbers Vegetables
Servings: 12
4 ea Dzn. Pickling Cucumbers * 1 ea Bunch Dill
1 qt Cider Vinegar 8 c Water
1 c Pickling Salt 1 x Cloves Gralic, Peeled
* Pickling cucumbers are cucumbers that are not less than 3-inches long
and not more than 4-inches long.
--------------------------------------------------------------------------
Wash the cucumbers and remove any stems. Cover with cold water and
refrigerate overnight or for several hours. Pack the cucumbers into pint
jars as tightly as possible. Poke in 2 springs of dill. Bring the cider
vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your
taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a
slotted spoon and put one in each jar (or to taste) while the brine cools
slightly. Pour the hot brine into the jars and seal.
Makes 12 Pints.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Apple Chutney
Categories: Chutney Fruits Pickles Peppers
Servings: 10
1 qt Cider Vinegar 3 c Sugar
1/2 lb Seedless Raisins 6 lb Very Tart Apples (Sour)*
1/4 lb Garlic Peeled and Chopped 1/2 lb Gingerroot, Peeled & Chopped
6 ea Red Or Green Chili Peppers** 2 T Pickling Salt
1 x Sugar To Taste 1 x Cayenne To Taste
6 lb Hard Green Pears ***
* Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
*** Pears should be peeled, cored and cut into strips.
--------------------------------------------------------------------------
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic
cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until
the apples are mushy and transparent. If neccessary, add a little more
vinegar. Taste and add sugar and cayenne as desired. Then add the pears
and simmer until the pears are tranparent but not overcooked. Spoon into
hot jars and seal.
Makes 8 - 10 Pints.
-----------------------------------------------------------------------------
