I’m not sure I like the way the weather is going. It is becoming a little too cool for me. I guess I have no control over it and should just get used to it. However, it does encourage me to get as much of the garden put down as is ready.
1 qt. 3 / 4 inch cubes unpeeled cucumber
1 qt. tiny pickling onions, peeled
1 med. head cauliflower, broken into flowerets
1 lg. sweet red pepper, seeded & chopped
1 / 2 c. salt
4 c. vinegar
2 c. firmly packed light brown sugar
1 / 4 tsp. turmeric
1 tbsp. mixed pickling spices
2 inch stick whole cinnamon
6 whole cloves
1 tsp. mustard seed
Directions: Combine the vegetables and sprinkle them with the salt, then cover with cold water and let stand overnight. Drain, rinse in fresh water and drain thoroughly. Combine the vinegar, sugar and turmeric in a good big saucepan. Tie spices in a small cloth bag and add. Place over moderate heat and bring to boiling. Cook 10 minutes. Add well-drained vegetables and bring again to boiling. Cook five minutes. Seal in hot sterilized jars. Makes about three pints.
8 Qts green tomatoes-sliced into 1 / 2” slices
6 lg onions-sliced into 1 / 2” slices
1 cup pickling salt
3 lbs brown sugar (1 lb=2 2 / 3 cups)
3 lbs white sugar (1 lb=2 cups)
2 tbsp. pickling spice
6 cups vinegar
Directions: Soak tomatoes, red pepper and onions in salt overnight; drain. Add brown sugar, white sugar pickling spice and vinegar. Cook until tender. Bottle hot and seal in hot water bath.
These are the recipes that I used this weekend. They both tasted great at canning should get even better as they age. If you have one that is a favorite that you use year after year, please let me know. Keep writing, have a great week, and we’ll talk more next time.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
