Sweet Mustard Pickle Relish
Ingredients 12-14 cups shredded pickling cucumbers 4 cups onions, shredded 1/4 cup pickling/canning salt 3 cups sugar 4 tablespoons Cook Type Clear-Jel 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon turmeric 1/2 cup water 1 cup white vinegar (5% Acidity) 1 cup Apple Cider Vinegar (5% Acidity) Instructions
Yields: 5-7 pints *Relish is best if left to develop for up to 6 weeks for best flavor (but it does taste pretty good if you can't wait that long!) Recipe Adapted from The Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home
0 Comments
JD's Burger Pickles
4 pounds pickling cucumbers, sliced (approx. 1 heaping gallon of slices) Brine: 5 cups water 5 cups vinegar 4 Tbs pickling/canning salt 6 cloves, fresh garlic, peeled and sliced 2 Tbs Peppercorns Add to Each Pint Jar along with cucumber slices: 1/2 tsp Ball Pickling Spice Mix 2-4 cloves, fresh garlic, peeled and scored 2 Jalapeno slices/rings 1/8 tsp Pickle Crisp Directions: Add water, vinegar, pickling/canning salt, garlic, and peppercorns to large pot and bring to full rolling boil. To each prepared, sanitized pint jar, add 1/2 tsp. Ball Pickling Spice Mix , 2 - 4 cloves garlic, and 2 jalapeno rings (optional). Divide cucumber slices between approx. 8 pint jars, add 1/8 tsp. Pickle Crisp, top off with hot brine to 1/2" head-space, wipe rims of jars, secure lids and bands and process in a boiling bath for 10 minutes/pints 15 minutes/quarts or as required for your altitude/elevation. Makes approx 8 pints Recipe and Photos by: JD Provence for Canning and Cooking at Home Chunky Mustard Pickles Ingredients 14 cups cubed, seeded, peeled pickling cucumbers 6 cups onions, chopped 1/4 cup pickling/canning salt 3 cups sugar 4 tablespoons Clear-Jel 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon turmeric 1/2 cup water 2 cups white vinegar (I used half cider vinegar half white) 1 red bell pepper, finely chopped and seeded *optional Instructions
Yields: 7 pints *Pickles are best if left to develop for up to 6 weeks for best flavor (but they still do taste pretty good if you can't wait that long!) Recipe Adapted from The Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home Fresh Cucumber Salad Dressing Ingredients: 3/4 cup buttermilk 1/2 cup mayonnaise 1 Tbs chopped dill 3 Tbs chopped parsley 2 Tbs chopped chives 2 Tbs sour cream 4 teaspoons white wine vinegar or lemon juice 1 medium garlic clove, finely chopped 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper Add to Dressing: 1 small red onion, thinly sliced 2-3 larger pickling cucumbers, sliced Directions: Whisk together all ingredients in a bowl. Taste and season with additional salt and pepper if needed. Refrigerate until chilled and the flavors have blended, about 1 hour. Fold dressing into bowl of sliced cucumber and red onion. This should last up to 3 days in the refrigerator. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3 I was watering my 'Wee Garden' today and noticed a rather large pickling cucumber that escaped me until now and I decided that the tomatoes that were now ripe and the cucumber needed to be put to good use. I found a nice yolo green pepper in my garden and a small jalapeno and added them into the 'mix'. I thought about making relish or pickling slices. Then my husband said "how about just something un-pickled and 'tasting like Summer in a Jar'. There you have it!! I decided to NOT pickle with vinegar's or sugars and to just let the flavors speak for themselves - they don't just whisper in this dish - they scream and it's a YAY! One of the easiest and tastier "salad/slaws" I've made to date - Enjoy! Diane Garden Fresh Tomato Toss Ingredients: 4-5 heirloom tomatoes, ripe 1 small green bell pepper 1 small jalapeno, seeded 1 large pickling cucumber 1 tsp kosher salt dash of course ground black pepper 1 tbs olive oil Fresh Garden Herbs: handful of garlic chive 6 leave of sweet basil handful of parsley few sprigs of Dill 2 small pinches of oregano Dice all veggies and place in mixing bowl. Add all herbs, with salt & pepper to Cuisinart and blend. Stream in just about 1 Tbs of olive oil until blended. Mix Herbs into veggies until well blended and refrigerate until serving. Make approx 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3 |