The weather has been wonderful and my garden is growing so much better than last year. However, the calendar is telling me that summer is on a downward swing and it does encourage me to get as much of the garden put down as is ready.
I had a couple of letters asking for the mincemeat recipe from last year again, so if you don’t mind my repeating this one, thank you and look for it next month. I also heard from Lauri and her mom. They were going to make the Raspberry Mango Jam and decided to substitute the Raspberry Jello with Strawberry Jello in one of their batches. Lauri promised to let me know how it came out. I’ll let you know.
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 5 minutes. Seal in hot sterilized jars. Makes about 3 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 Tbls pickling spice
6 cups vinegar
Directions: Soak tomates, 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.
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.
