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Pickles
Chow-Chow:
Measure 2/3 quantity of chopped tomatoes to 1/3 chopped onions. Salt: 1 cup (250 ml) to 2 gallons (2 litres)of vegetables. Let stand overnight, drain in the morning. Pour 4 cups cold water over and drain again. In large pot, mix 3 parts water to 1 part vinegar, enough to cover vegetables. Parboil until vegetables start to change color. Drain off. Add 1 cup (250 ml) vinegar to 2 cups (500ml) sugar: enough to se in pot just below vegetables.
For A Large Batch: about 1 Tbsp (15 ml) celery salt and 1/2 cup (125 ml) pickling spices. *Tie spices in 8" (22mm) square of cheesecloth or clean cotton cloth, tie and push down into vegetables. *Cook about 3 hours, with heat turned down to simmer, stir often to prevent sticking. *Spoon into hot, sterilized jars and seal.
Mustard Pickles:
4 cups (1 litre) tiny silver onions
24 small cucumbers (3 - 4 ' long)
1 Sweet red pepper (capsicum)
1 med cauliflower
8 cups (2 Litres) cold water
1 cup (250 ml) pickling salt
pinch alum
2 1/2 cups (625 ml) sugar
1/2 cup (125 ml) flour
1/2 cup (125 ml) dry mustard
2 Tbsp (30 ml) turmeric
2 Tbsp (30 ml) celery seed
5 cups (1.25 Litre) vinegar
Peel onions. Wash cucumbers and cut into 1/4" slices. Seperate cauliflower into bite-size pieces. Cut red pepper into short strips. *Measure cold water into large bowl. Add salt, alum and stir until salt is dissolved. Add vegetables. *Let stand overnight. Drain very well. *Combine sugar, flour, mustard, tumeric and cerery seed in large kettle. *Stir until well blended. *Stir in vinegar gradually, stirring until smooth. *Set over moderate heat and cook until boiling, thickened and smooth. Stir constantly. *Add vegetables and heat over moderate heat 15 minutes, stirring occasionally. *Ladle into hot sterilized jars and seal. *Makes 3 quarts.
Pickled Eggs:
12 eggs (boil for about 10-15 minutes in shell)
1 1/2 cup (375 ml) white vinegar
1 cup (250 ml) white sugar
1 1/4 tsp (6 ml) salt
Heat vinegar, salt and sugar to a boil. *Pour over first 6 eggs. Add 2 or 3 cloves and thickly sliced onion. *Pour rest of liquid over remaining 6 eggs. Add cloves and onion. *Seal in large jar. Let set 2 - 3 weeks.
Pickled Beets:
Cook 8 to 10 medium sized beets. Peel, slice larger beets. Put in sterilized quart jars. Pour boiling syrup over and seal.
syrup (boil for about 20 minutes)
1 cup (250 ml) water
1 qt (1 Litre) vinegar
2 cups (500 ml) brown sugar
2 cups (500 ml) white sugar
1/2 tsp (2 ml) salt
2 tsp (10 ml) cloves
If left over syrup, keep in refrigerator and it can be used to pickle additional beets. Just bring to a obil again and pour over cooked beets.
Bread & Butter Pickles:
6 qts (6 litres) sliced medium cucumbers (12)
6 medium onions, sliced
1 cup (250 ml) salt
1 1/2 qts (1.5 litre) vinegar
6 cups (1.5 litre) sugar
1/4 cup (60 ml) mustard seed
2 tsp (10 ml) celery seed
1/4 tsp (1/2 ml) cayenne
Combine cucumbers, onions, salt: let stand 3 hours. Drain and rinse. *In large cooking kettle combine vinegar, sugar and mustard seed, celery seed and cayenne; bring to a boil. *Add cucumbers, onions. Return to boiling. Remove from heat. *Fill hot jars to within 1/2 inch of top. Adjust lid. *Process in boiling water bath for 5 minutes (start timing when water turns to boiling). *Makes 8 pints.
Green Tomatoe Pickles:
5 lb small firm green tomatoes
garlic cloves
fresh dill heads or dill sead
whole cloves
1 qt (1 litre) vinegar
1 qt (1 litre) water
1/3 cup (75 ml) salt
Wash tomatoes, slice 1/4 inch thick. Pack loosely in hot sterilized quart jars. *To each jar add: 3 - 4 heads dill or 2 tbsp dillseed, 1 garlic clove, and 1 whole clove. *Heat vinegar, water and salt to boiling; pour into hot jars to within 1/2 inch from top. Adjust lids. *Process in boiling water bath for 20 minutes (start timing as soon as jar are placed in water). *Makes 5 quarts.
Pumpkin Pickles:
Pick a nice solid pumpkin, not spongy. Cut, peel and slice into cubes. *About 3 quarts (3 litres). Sprinkle about 1 cup (250 ml) sugar over the top, and let stand over night. *Drain.
combine:
5 cups (1.25 litres) white sugar
2 cups (500 ml) syrup from drained pumpkin
2 tsp (10 ml) whole cloves
1 cup (250 ml) vinegar
Heat to boiling point. *Drop pumpkin into syrup and cook until tender and clear. Pack into hot sterilized jars. *Seal. Makes about 6 pints.
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