Chat Bud's Recipe's

HOME

 Breakfast Foods | Holiday Cooking | Grilling | Easy Snacks, Dips, Misc I can't find a place for | Soups & Salads | Candies | Side Dishes | Main Dishes | Desserts | Cassaroles | Breads,Rolls,Biscuits. | Cooking Tips | Party Drinks | Jam's,Jellies,Pickles,Canned Foods | Contact Me, Links
Jam's,Jellies,Pickles,Canned Foods

Squash Pickles (my great grandmother recipe)
2 lbs small firm squash
2 small onions
2 tblsp salt
2 cups white sugar
1 tesp celery seed
1 tsp turmeric
2 tsp mustard seed
3 cups cider vinager or white vinager

If using larger squash, slice about 1/4 inch thick, or small ones whole. slice onion thin cover squash with onion,
cover with water and salt,Let stand two hours
drain. bring all ingerdients to a boil. Pack into jars leaving 1/2 inch head. cap firmly tight. Process 15 minutes in boiling water bath.
(water bath) jars in large pan cover jars with water & boil.
Can use for okra, califlower,or just about any veggie.

Pickle Relish (My Great Grandmother Recipe)
2 red bell peppers
2 green bell peppers
1 head cabbage
2 med onions
2 hot peppers (optional)
5 tblsp salt
4 tblsp mustard seed
2 tblsp celery seed
1/2-1 cup sugar
1 qt white vinegar
Chop and mix vegetables together cover with salt let stand 2 hours or over night. drain, then add spices & vinegar. cook slow 30 to 45 mintues or untill veggies are tender. pack in jars leaving 1/2 at top cap. Process in boiling water bath 10 minutes.
Makes 5 pints or maybe more

Pickled beats:
makes 1 pint, double if want 1 qt.
1 15 oz. can cut beats
1/3 cup white vinegar
1/2 cup sugar
1/2 tesp each cinnimon/nutmeg
1tsp pickle spice
Drain beats , save some of the juice, put into canning jar, mayo jar will work.
Bring vinegar sugar and spice to boil then pour over beats, if not covered add
enough beat juice to cover put lid on . cool and refridgerate over night. Ready
to eat. Great Great Grannie Werlla's

Maggio's Hot Garlic Dill Pickles
from lodicavan

25 lbs. small cucumbers, 2 to 4 inches cleaned, (we wash them on gentle cycle)
24 clean, wide mouth jars (will make about 20-24 quarts)
garlic (at least 3 to a jar)
red dry peppers (1 or 2 per jar)
pickling spice (1 tsp. per jar)
fresh dill (1 sprig per jar)

Brine:
3 quarts water, 1 quart white vinegar, 1 cup salt
Boil for 5 minutes

Fill jars with garlic, dill, red pepper and pack with cukes. Pour brine almost to the top and seal with a pre-steamed wide mouth lid that has been in boiling water for 5 minutes. Seal tightly!

Repeat as neccessary. The brine makes 6 to 7 quarts of pickles.

Jalapeno Jelly
(Great Grandmother Recipe)
1 lb bell peppers (3 or 4 large ones)
1/4 lb fresh jalapeno's
1 1/4 cup white vinegar
5 1/2 cups sugar
1/3 cup lemon juice
1 (6 oz) bottle certo (fruit pectin)
Chop bell peppers and Jalapeno's in grinder very fine but tiny chucks. Add sugar & vinegar, bring to a boil for 5 minutes, Stir constantly. Add lemon juice, add certo & bring to a rolling boil for 1 minute. Pour into HOT sterile jars cap at once. waite 2 weeks before using. Makes 7 half pints. or about 4 full pints. for greener color add food coloring.