Monday, June 15, 2009

More pickle recipes

Rocky Cunningham’s Salsa

10-12 pounds of tomatoes (1/4 bushel)
4 cloves of garlic minced
6 jalapenos for mild – 12 for hot
3-4 cayenne peppers
¼ c. salt
1 t. cumin

Cook until tender.

Add 3 – 12 oz cans of tomato paste

Boil 10 minutes.

Add 4 large green peppers and 4 large onions

Boil 4 minutes

Fill water bath 2/3 with water and boil.

Fill jars. Add 4-5 leaves of cilantro when jars are filled.

Put lids and rings on and water bath for 15 minutes.

Makes about 7 quarts.

Joyce’s Pickle recipe

4# 3”-5” pickling cucumbers
4 c. 5% acid strength cider vinegar
¼ sugar
3 T canning/pickling salt
1 T mustard seed.

Slice cucumbers ¼ to 1/8” thick to make 4 quarts of slices.

Combine vinegar, sugar, salt and mustard in 6 quart pot. Bring to boil.

Add Cucumbers, return to boil. Simmer until slightly yellow, stirring often, about 8 minutes.

Drain well.

Combine in a 2 Quart pot.
2 c. cider vinegar
3 C. Sugar
2 ¼ t. celery seed
1 T. allspice

Bring to boil.

Pack cucumbers into 5 pint jars. Pour liquid to cover. Put on lids.

Boiling water bath for 15 minutes.

Mrs. Mary Ruth Stacey’s Sweet pickles - Refrigerator

1 Gallon Jar

1 gallon cut up cucumbers.

Add 1 cup canning salt to the gallon of cucumbers. Fill jar with cold water.

Shake up and let stand 3 days in refrigerator.

Pour off liquid and rinse 3 times.

Dissolve 2 T alum in a small amount of boiling water. Add alum mix to pickles and enough cold water to cover pickles.

Let stand 24 hours. Pour off liquid and rinse 3 times.

Cover with white vinegar. (5% acid)

Let stand 7 days. Drain; do not rinse. Throw away vinegar.

At this point you have sour pickles!!!! Very good!

Add 1 tsp turmeric to 3 cups sugar. Mix well and pour over pickles. At the same time, add 1 bag of pickling spices about the size of a golf ball. Shake jar, Let it stand 24 hours. (It will make its own liquid now.)

Add 3 more cups sugar. Let stand 24 hours. Shake well.

Add 3 more cups sugar. Let stand 24 hours. Shake well. (yes, do it twice)

Pickles are ready to jar and water bath!

Joyce’s Chow Chow

2 gallons chopped cabbage
1 gallon chopped green tomato
1 qt chopped onions
¼ c hot green peppers

Place in a pillow case and drain the juices off.

1 ½ pounds of sugar
1 T. dry mustard
1 T ginger
2 T salt
3 T cinnamon
3 Quart vinegar

Mix with cabbage mixture and boil until cabbage is tender.

Jar and water bath.

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