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Condiments Pickling Red Book, Leona's First Cook Book Sauces Sides Uncategorized Veggies

CUCUMBER RELISH

Photo credit Pixabay.com

Photo credit Pixabay.com

 

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CUCUMBER RELISH
Author:
Recipe type: Condiment
Serves: 10 pints
Ingredients
  • 10 lbs. cucumbers
  • 2 big green peppers
  • 7 large onions
  • ½ c. salt
  • 5 cups cider vinegar
  • 5 c. sugar
  • 2 tsp mustard seed
  • 1 tsp celery seed
  • 1 tsp turmeric
  • 5 drops Oil of Cloves
Instructions
  1. Grind cucumbers, onions and green peppers.
  2. Cover with ½ cup salt.
  3. Let stand 1 hour or over night.
  4. Drain juice.
  5. Bring to a boil.
Add
  1. vinegar, sugar, mustard seed, celery seed, turmeric and oil of cloves.
  2. Add vegetables.
  3. Don't boil. Simmer 3 minutes, place in jars and seal.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book Uncategorized Veggies

PICKLED OKRA

photo courtesy of Pixabay.com

photo courtesy of Pixabay.com

 

 

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PICKLED OKRA
Author:
Recipe type: Appetizer
Ingredients
  • 3 cups. vinegar
  • ¼ c. salt
  • 1 cup water
  • 2 cloves garlic
  • 1 tsp. dill seed
  • Hot peppers
Instructions
  1. Combine vinegar, water and salt., bring to a boil.
  2. Wash medium sized okra.
  3. Pack in pint jars tightly
Add to each jar:
  1. or 2 cloves garlic,
  2. or 2 hot peppers
  3. tsp. dill seed
  4. Pour hot vinegar mixture over okra, cover and seal tightly.
  5. Turn jar upside down and cool.
  6. Set aside for 2 or 3 weeks before serving.

 

Appetizer Leona's Cookbook Recipes Red Book, Leona's First Cook Book

FESTINE CHEESE BALL

Picture credit Pixabay.com

Picture credit Pixabay.com

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FESTINE CHEESE BALL
Author:
Recipe type: Appetizer
Ingredients
  • 2 cups shredded sharp cheese (approx. ½ lb.)
  • 3 oz. cream cheese
  • 3 Tbs. Mayonnaise
  • ½ tsp. Worcestershire sauce
  • Dash garlic, onion and celery salt.
Options:
  • Ground nuts, parsley, dried beef, crumbled bacon
Instructions
  1. Combine all and blend until smooth
  2. Add olives or chopped red and green chilies or whatever flavor you like.
  3. Cover and chill
  4. Form into balls
  5. Roll in ground nuts or fresh parsley and chopped dried beef or whatever you want.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book

SWEET PICKLES

Photo credit: Pixabay.com

Photo credit: Pixabay.com

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SWEET PICKLES
Please read in full before attempting this recipe. I am posting this recipe only because it is from my grandmothers cookbook. I do not can foods and do not understand these directions in full. I can't help you if you get stuck!
Author:
Ingredients
  • 1 c. salt
  • 1 gallon of water
  • Cucumbers
  • 2 Tbsp. alum (2 Tbsp. alum per gallon)
  • ½ and 1@ vinegar
  • (Recipe book says "casa buds") Cassia buds
  • Celery seed 1 tsp. per gal on water
Instructions
  1. Allow salt and water to boil. Pour over cucumbers and set for 1 week; drain.
  2. Pour clear boiling water over cucumbers and let set 24 hours, drain.
  3. Put alum water over pickles (2 Tbsp. alum per gallon)
  4. Let stand 24 hours
Bring to a boil:
  1. In another pan add vinegar, cassia buds and celery seed. Let it boil a while to make syrup. Pour over pickles
  2. Let stand 24 hours; drain.
Add
  1. cup sugar.
  2. Next day add 1 c sugar.
  3. Each time, drain and add your sugar.
  4. Bring to a boil and pour over cucumbers;. let stand 24 hours.
  5. They are ready to seal or can. They can even be left in open jar to use later on.

 

Appetizer Leona's Cookbook Recipes Pickling Veggies

LONG YELLOW ARMENIAN PEPPER PICKLES

Photo credit Pixabay.com

Photo credit Pixabay.com

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LONG YELLOW ARMENIAN PEPPER PICKLES
Author:
Recipe type: Appetizer
Ingredients
  • Long Yellow Armenian Peppers
  • 1 qt vinegar
  • 2½ qt water
  • ½ cup Rock salt (Ice cream salt)
  • ¼ cup sugar
  • 3 or 4 cloves garlic
Instructions
  1. Wash and cut off caps and seed the peppers
  2. Pack into clean sterile jars.
  3. Boil all ingredients except the peppers.
  4. Pour brine over peppers and seal.

 

Appetizer Leona's Cookbook Recipes Pickling Veggies

PEPPER PICKLED

chili-650004_1280

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PEPPER PICKLED
Author:
Recipe type: Appetizer
Ingredients
  • 1 pt. water
  • 1 pt vinegar (apple)
  • 1 Tbsp. Mazola oil
  • 2 bay leaves
  • 1 Tbsp. salt
  • 5-6 whole cloves
  • 1 Tbsp. Liquid Smoke
Instructions
  1. Boil water and vinegar.
  2. Cover and keep hot.
In each quart jar place:
  1. Mazola oil, bay leaves, salt, cloves and liquid smoke.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book

PEPPERS

peppers-498674_1280

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PEPPERS
Author:
Recipe type: Pickling
Ingredients
  • 4 Tbsp. cooking oil
  • Chopped onion
  • 1 pepper corn
  • 4 Tbsp vinegar
  • 1 clove garlic
Instructions
  1. Pack washed and dried peppers, garlic and onion into clean jar. 1 pt.
  2. Add oil, vinegar and fill up with water
  3. Seal
  4. If to be used right away, keep in refrigerator. if it is to be kept for future use, cook in hot water bath for 5 minutes.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book Veggies

PICKLED PEPPERS

homemade-pickles-700037_1280

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PICKLED PEPPERS
Author:
Serves: Makes 8 pints.
Ingredients
  • 4 qt. long red, green or yellow peppers
  • 1½ cup salt
  • 2 cloves garlic
  • 2 Tbsp. prepared horseradish
  • 10 cups vinegar
  • 2 cups water
  • ¼ cup sugar
Instructions
  1. Cut two small slits in each pepper.Wear rubber gloves to prevent burning hands.
  2. Dissolve salt in 4 qt. water.
  3. Pour over peppers and let stand 12 to 18 hours in a cool place.
  4. Drain, rinse and drain thoroughly.
  5. Combine remaining ingredients; simmer 15 min
  6. Remove garlic.
  7. Pack peppers into hot canning jars leaving ¼" head space.
  8. Pour boiling pickling liquid over peppers leaving ¼" head space.
  9. Adjust caps; process half pints and pints 10 minutes in hot water bath.

 

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