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CONDIMENTS





AUNT ROSEMARY'S PICKLES
2 large jars of Polish dill pickles (NOT KOSHER Pickles)
Drain off brine and set aside.
Cut pickles into chunks and set aside.

Mix in Brine:
4 cups sugar
4 cinnamon sticks (broken)
4 bay leaves (broken)
4 garlic cloves (chopped)
1/2 cup vinegar
1 Tbs. mustard seed
Let above mixture stand for 24-36 hours,
stirring occasionally. Keep covered.
Pack chopped pickles into jars
and pour syrup over pickles.
Refrigerate.




AUNT LORETTA'S
UNCOOKED RELISH
1 pint sweet red pepper, chopped
1 pint sweet green pepper, chopped
1 quart cabbage, chopped
1 pint white onions, chopped
2 tsp. celery seed
4 cups sugar
1 quart vinegar
3 hot peppers (optional)
5 Tbs. salt

Put each vegetable through blender.
Drain off liquid.
Measure vegetables after chopping.
Mix vegetables and salt.
Let stand overnight.
Drain off as much liquid as possible.
Add spices, sugar and vinegar to drained vegetables.
Mix well.

Pack in jars.
This can be put in any jar -- doesn't have to seal.




PICKLED ONIONS
Slice onions
Pack onions in jars
Cover with boiling liquid made with:
5 cups distilled vinegar
1-1/4 cups sugar
2 tsp. each: mustard seed, celery seed, ground tumeric

Process jars in boiling water for 20 minutes.




PAPAW GINTER'S
LIME PICKLES
1 gallon cucumbers, sliced
2 gallons cold water
2 cups of plain lime

Peel and quarter cucumbers.
In above mixture,
soak cucumbers for 24 hours.
Drain and wash real good.
Soak cucumbers for another 3 hours in cold water.
Drain.
MIX:
2 quarts vinegar
8 cups sugar
2 Tbs. salt
2 Tbs. mixed pickling spices
1 tsp. whole cloves
1 tsp. celery seed
Stir above mixture real well and add red or green
food coloring to suite the shade you want.
Stir real well and pour over cucumbers
Let sit overnight.
Bring all to a boil for 3 to 5 minutes.
Put in jars and seal real tight while still hot.




GRANDMA JENNY'S
KETCHUP
1 large bowl of ripe tomatoes, quartered and cored
Add a little bit of water -- cook until soft (about 2 hours).
Put in a colander and drain a little.

MIX TOGETHER:
1 pint vinegar
3 Tbs. salt
3 cups sugar
(these next 4 ingredients may be increased or decreased)
1/2 tsp. cinnamon
1/2 tsp. dry mustard
1/4 tsp. cloves
Squeeze tomatoes through a sieve or cheese cloth.
Add vinegar mixture.
Put in bottle.
Refrigerate.




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