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Friday, July 28, 2017

Grandma Mildred's Bread and Butter Pickles

Bobby's Favorite Pickle

4 quarts sliced medium cucumbers
6 medium sliced white onions
2 green bell peppers, chopped
3 cloves garlic
1/3 cup course/medium pickling salt
5 cups sugar
1 1/2 teaspoons turmeric (optional)
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups cider vinegar

Wash cucumbers, but do not pare. Slice thin. Add onions, bell pepper, and whole garlic cloves. Add salt and cover with cracked ice. Let stand in refrigerator for 3 hours. Mix thoroughly, rinse and drain.

Combine remaining ingredients and bring to boil. Boil for 10 minutes. Place cucumber mixture into boiling mixture. Bring back up to a boil and then remove from heat. Seal in hot sterilized jars. Makes 8 pints.


Sunday, July 2, 2017

Ann's Squash Relish

A great way to use all that yellow squash from the garden!

Ann writes: "I am including this recipe especially for my dear brother-in-law, Bob Shubert. He just loves squash - any way you fix it! Ginger Shubert Snider, who probably doesn't remember this since she was only two years old at the time, helped me make my very first batch of squash relish over 20 years ago. I wanted to make sure she knew how to make it for her grandpa some day!

Now, I guess to keep the story straight for anybody who doesn't know - truth of the matter is that Bobby cannot stand the taste of squash - no matter how you fix it! I pulled a real sneaky on him once, and put squash relish in my potato salad, which he dearly loves, and never made him the wiser until he had finished with two big helpings!"

2 cups yellow squash, chopped
1 cup onion, chopped
1/2 cup sweet green pepper, chopped 
1/2 cup sweet red pepper, chopped
2 tablespoons salt
1 1/3 cups sugar
1 cup apple cidar vinegar
2 teaspoons celery seed
1 teaspoon mustard seed

Combine squash, onion, and peppers. Sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain vegetables, pressing out liquid. Combine remaining ingredients and bring to a boil. Add vegetables and simmer for 10 minutes. Remove from heat and pour into hot jars, leaving 1/4-inch space at the top. Adjust caps and process 10 minutes in boiling water bath. I use food processor to chop vegetables.





Niece Sommer was Busy Making

35 jars homemade dill pickles in Texas! Granny Mildred's recipe!!
Recipe found here: 







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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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All posts on this blog Copyright 2015 by Judy Shubert