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
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This is a very simple zucchini bread recipe - easy to make and even easier to eat! I decided since this was my first time trying this recipe, not to add in any 'other' items like nuts, raisins etc... It's great with just the zucchini. The loaves baked up nice and the crust has a slightly sugary crunch (which we love.) ~Enjoy! Diane
Zucchini Bread Servings: Two 8x4-inch loaves Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract or vanilla bean paste 3 cups all-purpose flour, 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired (optional) 1/2 cup currants or raisins (optional) Instructions
Recipe Adapted from: Jen Segal 'Once Upon a Chef " Photos by: Diane Baker for Canning and Cooking at Home |