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Note 136.17 DEC Wildlife...... 17 of 17
PRANCR::DEDERICK 121 lines 24-AUG-1987 15:51
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Well, now that I have a little time, not to offen anyone, I've already
given Lora these recipes, but still thought I would add them here
in case anyone else might want them.
Good Luck....
Sour Pickles
2 c. vinegar
4 c. water
1/2 c. plain salt (non-iodized)
Wash and pack cucumbers in clean jars.
Mix above ingredients into large pan and bring to boil. Let boil
for five minutes.
Pour over cucumbers in jars, seal and convert upside down for sealing.
The secret to this is "do not disturb for at least 10 days".
Note: I haven't made these in a very long time, only because I'm
not fond of sour or dill pickles. Some of the liquid in the jars
may even look "milky" and/or "cloudy", not to worry, there still
O.K.. That's just the way they happen to ferment.
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Chow - Chow
(This is really good with beans..)
2 pints vinegar
1 1/2 pints water
8 - 10 medium peppers (hot or mild, your preference)
2 - 4 banana peppers
1 box pickle spice
1/2 gallon red tomatoes
4 medium cucumbers
8 - 10 bell peppers
4 medium heads cabbage
8 lbs. sugar
3 lbs. onions
1/2 gallon green tomatoes
Wash, drain and grind all vegetables into large roasting pan. Add
sugar and vinegar and cook until tender. Ladle into clean jars and
seal upside down.
This makes about 24 pints. Ready to eat when ever you are!!!
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Cross - Cut Pickle Slices
(If you grind this up before you cook it and follow the same
directions, it makes a really good relish for hot dogs and/or making
your own tarter sauce.)
4 qts. sliced cucumbers (1/8 - 1/4 inch thick)
1 1/2 c. sliced onions (sliced the same as the cucs, also add more
if you like onions, any amount.)
2 large cloves garlic
1/2 c. non-iodized salt
2 qts. crushed ice
3 c. white vinegar
2 Table. mustard seed
4 1/2 c. sugar
1 1/2 teas. turmeric
1 1/2 teas. celery seed
Wash, drain and slilce cucumbers and onions. Discard ends of cucs.
Add garlic and salt and mix throughly. Cover with ice and let stand
for at least 3 hours. (Note: The longer these sit under ice, the
more crispy they are after completion and when chilled. I usually
leave mine over night.) Drain and remove garlic. Combine remaining
ingredients into large pot and bring to boil. Add drained cucumbers
and onions and heat approx. five minutes. You will know they are
ready to put into jars because the color is no longer bright. Pack
hot - loose into clean pint jars to one inch of top. Seal and invert
upside down.
These are my favorite..... Enjoy
There also better after they have been chilled.
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Chili Sauce
7 lbs. ripe tomatoes - cut up and peeled
1/2 lb. sweet green peppers
1/2 lb. hot peppers
1 c. diced onions
1 Table. salt
1 bay leaf
1 teas. celery seed
1/2 teas. whole cloves
1/2 teas. whole allspice
1 teas. mustard seed
1/2 c. sugar
1 1/2 c. vinegar
1 clove garlic
Chip all vegetables, add salt and spices that have been tied into
a piece of cheese cloth. Simmer until mixture begins to thicken,
stirring ocassionally. Add vinegar and sugar and continue to cook
stirring often. Remove spices and pack into clean jars inverted
for sealing.
Cooking time is until all vegetables are tender.
D2
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