Pickling, Relish, & Salsa Recipes

Recipe Altitude Adjustment

Bread & Butter Pickles

• 6 cups thinly sliced cucumbers.
• Peel and slice 1 lb. onions seed and shred 1 green pepper.
• Mix well and add 1/4 cup of salt.

Mix:

• 2 cups brown sugar
• 1/2 teaspoon turmeric (optional)
• 1/4 teaspoon ground cloves
• 1 tablespoons mustard seed
• 1/2 teaspoon celery seed or more
• 2 cups mild cider vinegar

Bring slowly to boiling point and boil 5 minutes

Drain the vegetables thoroughly in a colander, rinsing well with cold water. Add them to the hot syrup and heat slowly to just below boiling. Stir occasionally You do not put these in a water bath, just put the cucumbers and liquid in the jar and seal. Make sure the top of the jar is clean.

Yield 4 pints

back to top

Mustard Pickles

• 4 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons ground mustard

Wash cucumbers and pack as many as possible into jar. Cucumbers hould not be more than four inches long. Then fill up jar with cold vinegar. Screw jar air tight. After Six weeks they are ready for the table and are delicious. These will keep several years if kept in a cool place.

back to top

Peach or Pear Pickles

• 1 gallon fruit
• 4 cups sugar
• 2 cups vinegar
• 2 sticks cinnamon
• 1/2 tablespoon whole cloves

Select fruit and wash. Prepare syrup - combine sugar, vinegar and spices. Bring to boil and let simmer while preparing fruit. Peel peaches or pears. Pears - halve and core. Drip fruit, a few pieces at a time into syrup. Cook till tender, but not broken or mush. Place in hot jars. Fill to 1/2 inch of top. Cover fruit with boiling syrup. Put lids on jars. Process in boiling water bath 10 to 15 minutes.

back to top

Easy Garlic Dills

• Pickling cucumbers
• canning salt
• vinegar
• dill
• garlic
• boiling water

Amount of pickles, salt, vinegar, dill, garlic and boiling water will depend on the number of jars you plan to fix.

Use this recipe to make dills by the jar, with no waste of brine and no cooking. Into warm, sterile jar place one head of dill and one peeled garlic clove. Fill with cleaned cukes. Add 1/2 C vinegar and 1 tsp of canning salt. Top with another head of dill if desired. Fill with boiling water. Process in a water bath according to directions for your locality.

back to top

Hamburger Pickles

• 1 gal. pickles
• 1 gal. cold water
• 1 c. salt
• 1 Tbsp. alum

• 1 pt. vinegar
• 1 pt. water
• 6 c. sugar
• 1 stick cinnamon
• 1 Tbsp. whole allspice
• 1 Tbsp. celery seed
• 1 Tbsp. whole cloves

Slice thin pickles. Make brine of water and salt. Let stand 3 to 4 days. Drain; wash pickles 4 or 5 times in cold water. Be sure to wash off all salt or they won't be crisp. Take alum and enough water to cover and boil for 10 minutes. Drain.

Make syrup. Put spices in a bag. Boil pickles, syrup and spice bag until pickles are transparent in color. Put in jars and seal.

back to top

Watermelon Rind Pickles

• 4 qt. prepared watermelon rind
• 3 Tbsp. lime
• 2 Tbsp. whole cloves
• 2 qt. cold water
• 3 sticks cinnamon
• 2 pieces ginger root
• 1 lemon, thinly sliced
• 8 c. sugar
• 1 qt. white vinegar
• 1 qt. water

To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired.

Dissolve lime in 2 quarts water and pour over rind. If needed, add more water to cover rind. Let stand 2 hours in lime. Drain, rinse and cover rind with cold water. Cook until just tender; drain.

Tie spices in cheesecloth bag. Combine spices with remaining ingredients and simmer 10 minutes. Add watermelon rind and simmer until clear. Add boiling water if syrup becomes too thick before rind is clear.

Remove spice bag. Pack boiling hot into jars, leaving half inch headspace. Adjust lids. Process 10 minutes in boiling water bath.

back to top

Dill Relish

• 8 pounds pickling cucumbers
• 1/2 cup Ball 100% Natural
• Canning and Pickling Salt
• 2 teaspoons turmeric
• 1 quart water
• 1 pound yellow onions
• 1/3 cup sugar
• 2 tablespoons dill seed
• 1 quart white wine vinegar

Prepare jars and closures.

Wash cucumbers; drain. Remove 1/16-inch from blossom and stem ends of cucumbers. Finely chop cucumbers in a food processor or food grinder. Place chopped cucumbers in a bowl and sprinkle with salt and turmeric. Pour water over cucumbers; let stand 2 hours. Peel and finely chop onions. Drain cucumbers. Rinse under cold water; drain. Combine cucumbers, onions, sugar, dill seed and white wine vinegar in a large saucepot; bring to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. Increase time for altitude per chart at the bottom of this page
Yield: about 6 half-pints.

back to top

Carrot Relish

• 18 carrots
• 4 green peppers
• 4 red peppers
• 2 onions
• 1/2 head of cabbage
• 1/2 cup of salt
• 3 cups of sugar
• 6 cups of vinegar
• 2 tbsp mustard seed
• 2 tbsp celery seed

Chop (fine) all vegetables together. Pour salt over the vegetables and let stand for 1 hour. Wash jars and lids and boil jars for 10 minutes.

Drain vegetables. Put vegetables and remaining ingredients into a large pot and bring to a boil.

Place in sterilized jars and seal. Cool at room temperature and check to make sure the seal is good.

back to top

Onion Relish

• 24 sweet red peppers ( not the hot ones)
• 7 medium sweet onions ( yellow or white)
• 3 C sugar
• 3 C vinegar
• 2 tbl salt
• one or two jalapeno peppers sliced finely

Slice peppers and onions dump all ingrediants in a large pot. Bring to boil reduce heat simmer for about 30 min.

Pour into jars with 1/2 in headspace. Process in a water bath 15 min (half pints); 25 minutes for pints. Excellent on fried potatoes.

back to top

Cucumber Relish

• 4 cups ground, unpeeled cucumbers {about 4 }
• 1 cup ground green peeper {about 2 }
• 1\2 cup ground red peppers { about 1 }
• 3 cups ground onions
• 3 cups finely diced celery
• 1\4 cup salt
• 3 1\2 cups sugar
• 2 cups white vinegar
• 1 tabelspoon celery seed
• 1 tablespoon mustard seed

Use coarse blade on grinder, combine all vegetables in large bowl, sprinkle with salt. Cover with cold water, let stand 4 hours drain thoroughly in colander, press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stiring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes.

Pack into jars to within 1\2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints

back to top

Salsa

Coarse chop:
• 8 cups tomatoes - skinned
• 2 cups onions
• 1 cup green pepper
  
  

  Fine chop:

• 1 cup seeded jalapenos (wear gloves)
• 6 large cloves garlic
• 1/4 cup cilantro shred:
• 2 cups carrot
  
  

  Add:

• 2/3 cup lemon juice
• 1 tablespoon salt
• 1 teaspoon white pepper

Boil all ingredients, simmer 20 mins removing any foam that collects. Ladle into clean, sterile pint sized jars. Cap using canning lids and bands.

Process using water bath method for 20 mins. Yield 6-7 pints.

COMMENTS: Not too much like catsup, or too watery. Don't leave out the carrot, thats what makes the salsa the right consistency for chip scooping.

Heat is comparable to medium store brands. Adjust the heat by adding more/less jalapenos. If real hot salsa is desired, leave some jalapeno seeds in the mixture. Wearing gloves while chopping jalapenos is a must.

Note for skinning tomatoes: Drop tomatoes into boiling water and boil until skin splits. Remove from water and cool enough to handle. Use a knife to peel skin, core and chop at the same time.

back to top

Fiesta Salsa

• 7 cups chopped, seeded, peeled, cored tomatoes
• 2 cups chopped, seeded, peeled, cucumbers
• 2 cups chopped and seeded banana peppers
• 1 cup sliced green onion
• 1/2 cup chopped, peeled, roasted Anaheim peppers
• 1/2 cup chopped jalapeno peppers
• 1/4 cup minced cilantro
• 3 cloves garlic, minced
• 1 tablespoon minced fresh marjoram
• 1 teaspoon salt
• 1/3 cup cider vinegar
• 2 tablespoons lime juice

Prepare jars and closures.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner. Increase time for altitude per chart at the bottom of this page
Yield: about 3 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. If a less hot salsa is desired, seed jalapeno peppers before chopping.

back to top

Recipe Altitude Adjustment

back to top