[CH] "End Of The Garden" Pickles

Jim Weller (Jim.Weller@salata.com)
04 Mar 99 20:39:16 -0800 

 -=> Quoting "The Adair's" to All <=-

 "A> I can't take it any more.  My grandmother used to make something 
 "A> she called  "Last of the Garden Relish"  I'm afraid with her death 
 "A> she took the recipe with her.  I've loved this stuff

Here's two versions for you. Add chilies to taste. <G>

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: End of the Garden Pickle (Mennonite)
 Categories: Pickles, Preserving, Vegetables, Penn dutch, Beans
      Yield: 4 quarts
 
      2 c  Cucumbers; sliced
      2 c  Red or green peppers;
           -chopped
      2 c  Cabbage; chopped
      2 c  Green tomatoes; chopped
      2 c  String beans
      2 c  Carrots; diced
      2 c  Celery; chopped
      1 c  Onion; diced
      2 tb Celery seed
      4 tb Mustard seed
      4 c  Vinegar
      4 c  Sugar
      2 tb Turmeric
 
  Slice cucumbers.  Chop cabbage, tomatoes and peppers. Soak overnight
  in salt water, using 1/2 cup salt to 2 quarts water. In the morning,
  cut string beans and chop carrots and celery. Cook until tender, but
  not soft. Drain vegetables which soaked overnight and combine with
  cooked vegetables. Combine vinegar, sugar and spices and bring to a
  boil. Add vegetables and simmer together for 10 minutes. Pack into
  jars and seal.
  
  Mrs. Mildred Schrock of Oregon _Mennonite Community Cookbook_ Mary
  Emma Showalter  1950 The Mennonite Community Association ISBN
  87883-0411 Typos by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: End-Of-The-Garden Pickles
 Categories: Beans, Vegetables, Pickles
      Yield: 1 servings
 
      6 c  Red And Green Bell Peppers
           Chopped
      3 c  Onions -- diced
      3 c  Cucumbers -- diced
    1/2 c  Salt
      2 qt Water
      3 c  Carrots -- diced
      3 c  Lima Beans
      3 c  String Beans
      3 c  Cauliflower Flowerets
      7 c  Vinegar
      7 c  Sugar
      3 tb Mustard Seed
      1 tb Celery Seed
 
  Combine the first 6 ingredients and let stand overnight in
  refrigerator. The following day, partially cook carrots, beans and
  cauliflower until they can be pierced with a fork. Do not overcook.
  Drain liquid from both cooked and uncooked vegetables. Combine all
  vegetables in a large kettle and add remaining ingredients. Cook
  vegetables about 20 minutes, bringing to a full, rolling boil. Pack
  pickles in sterilized jars and seal.
  
MMMMM

                                                            Cheers,

                                                            YK Jim

... "Will Work For Food... Franchises still available!"