I was looking through an old Southern Living Cookbook the other night while Dub was watching TV. I knew we’d had a couple requests in regards to Dill Pickles and other picking recipes.
I haven’t tried these, because we use Dub’s grandmother’s recipe for dill and bread and butter pickles, and I’ve misplaced them, but know I’ll run across them and we’ll share them with you as well.
I’ve used many recipes from Southern Living and in almost ALL cases they are very good. So here’s a couple to ponder on, and when I find Granny Margaret’s I’ll post them for you too!
Kosher Dills:
- 4 lbs. (4-inch) pickling cucumbers
- 14 cloves garlic, halved
- ¼ cup pickling salt
- 3 cups water
- 2-3/4 cups white vinegar (5% acidity)
- 14 fresh dill sprigs
- 28 peppercorns
Wash cucumbers; cut in half lengthwise. Combine garlic, pickling salt, water, and vinegar in a saucepan; bring to a boil. Remove garlic, and place 4 halves into each hot pint jar. Pack jars with cucumber to ½ inch from top, adding two dill sprigs and 4 peppercorns to each jar.
Pour boiling vinegar mixture over cucumbers, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
Yield: 7 pints
Green Tomato Relish:
- 12 large green tomatoes, quartered
- 6 green peppers, quartered
- 2 sweet red peppers, quartered
- 3 large onions, quartered
- 2 teaspoons pickling salt
- 4 cups sugar
- 3 cups cider vinegar (5% acidity)
- 2 teaspoons ground turmeric
- 1 (6-0unce) jar prepared mustard
Process vegetables, a few at a time, in food processor until ground. Transfer to a large non-aluminum bowl; sprinkle with pickling salt, and let stand for 3-4 hours. Drain. Combine sugar, vinegar, and turmeric in a Dutch oven; cook over medium heat, stirring constantly until sugar dissolves. Add vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, until thickened.
Pack hot mixture into hot pint jars, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes.
Yield: 7 pints