Here are some great and easy pickles to use up your extra cucumbers and/or zucchini. You may never buy pickles again. Also, these make great gifts.
Dill Pickles:
2 c water; 1 c vinegar; 1 Tbs canning salt- bring to a boil
In each sterilized jar place 1/2 tsp alum; 2 Tbs dill seed; 3 cloves of garlic
Leave small cucumbers whole or cut larger clues into spears or slices; pack cucumbers into hot sterilized jars; fill with the hot liquid and top with sterilized seals and bands; water bath seal
If there is one that doesn't seal, refrigerate and use first. If you don't have cucumbers use zucchini.
Candy Dill Sticks:
Cut cucumbers in sticks and cover with boiling water; Let stand in water for four hours; drain; pack cucumbers into serialized jars with 1 Tbs dill seed;
Cover with the following mixture that has come to a boil:
3 3/4 c vinegar; 6 c sugar; 3 Tbs canning salt; 4 1/2 tsp turmeric; 4 1/2 tsp celery seed; 3/4 tsp mustard seed
Top with sterilized bands and seals; water bath seal
Aunt Evelyn's tasty pickles.
Relish:
16 cups shredded zucchini, skin on
2 cups chopped onion
5 Tbs canning salt
Mix together in a large bowl. Let stand overnight, covered, on the counter or in the refrigerator. In the morning, drain and rinse well. Let drain thoroughly while , in a large pot you mix together
2 chopped sweet peppers, I like to use red for contrast but green is cheaper
2 1/2 cups sugar
2 1/2 cups vinegar
1 Tbs nutmeg
1 T turmeric
1 Tbs celery seed
1 Tbs mustard seed
1 tsp pepper
1 Tbs corn starch
Bring mixture to a boil, add zucchini mixture, let simmer for 15 minutes.
Pack into sterilized jars and top with sterilized lids and bands.
Process in a boiling water bath for 30 minutes.
Makes 8 pints.
I shred and freeze the zucchini until I have enough to make the relish.
Bread and Butter Pickles:
5 1/2 cups thin sliced cucumbers
2 1/2 cups thin sliced onion
1 1/2 Tbs canning salt
Combine and chill for 1 1/2 to two hours
Drain, rinse, drain
In a large pot mix the remaining ingredients and bring to a boil
1 cup white sugar
1/4 cup brown sugar
1 1/2 cup vinegar
1 1/2 tsp mustard seed
1/2 tsp celery seed
1/4 tsp turmeric
Add cucumber mixture and bring back to a boil
Pack in sterilized jars with sterilized lids and bands
Process in a boiling water bath for 30 minutes
My grandmother's favourite pickles.
Dill Pickles:
2 c water; 1 c vinegar; 1 Tbs canning salt- bring to a boil
In each sterilized jar place 1/2 tsp alum; 2 Tbs dill seed; 3 cloves of garlic
Leave small cucumbers whole or cut larger clues into spears or slices; pack cucumbers into hot sterilized jars; fill with the hot liquid and top with sterilized seals and bands; water bath seal
If there is one that doesn't seal, refrigerate and use first. If you don't have cucumbers use zucchini.
Candy Dill Sticks:
Cut cucumbers in sticks and cover with boiling water; Let stand in water for four hours; drain; pack cucumbers into serialized jars with 1 Tbs dill seed;
Cover with the following mixture that has come to a boil:
3 3/4 c vinegar; 6 c sugar; 3 Tbs canning salt; 4 1/2 tsp turmeric; 4 1/2 tsp celery seed; 3/4 tsp mustard seed
Top with sterilized bands and seals; water bath seal
Aunt Evelyn's tasty pickles.
Relish:
16 cups shredded zucchini, skin on
2 cups chopped onion
5 Tbs canning salt
Mix together in a large bowl. Let stand overnight, covered, on the counter or in the refrigerator. In the morning, drain and rinse well. Let drain thoroughly while , in a large pot you mix together
2 chopped sweet peppers, I like to use red for contrast but green is cheaper
2 1/2 cups sugar
2 1/2 cups vinegar
1 Tbs nutmeg
1 T turmeric
1 Tbs celery seed
1 Tbs mustard seed
1 tsp pepper
1 Tbs corn starch
Bring mixture to a boil, add zucchini mixture, let simmer for 15 minutes.
Pack into sterilized jars and top with sterilized lids and bands.
Process in a boiling water bath for 30 minutes.
Makes 8 pints.
I shred and freeze the zucchini until I have enough to make the relish.
Bread and Butter Pickles:
5 1/2 cups thin sliced cucumbers
2 1/2 cups thin sliced onion
1 1/2 Tbs canning salt
Combine and chill for 1 1/2 to two hours
Drain, rinse, drain
In a large pot mix the remaining ingredients and bring to a boil
1 cup white sugar
1/4 cup brown sugar
1 1/2 cup vinegar
1 1/2 tsp mustard seed
1/2 tsp celery seed
1/4 tsp turmeric
Add cucumber mixture and bring back to a boil
Pack in sterilized jars with sterilized lids and bands
Process in a boiling water bath for 30 minutes
My grandmother's favourite pickles.
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