8 qts small cucumbers, pearl onions* and califlower pieces (Grandma usually left the cucumbers out since we preferred the onions and the califlower.)
Imerse in salted water (1/2 cup salt to 1 quart of water) and soak overnight.
Drain vegetables and place in large pan.
Cover with vinegar.
Add 2 1/2 cups of sugar.
Put home mixed pickling spice in cheesecloth bag (tied shut) and add to the mixture. Bring to a boil and cook for a few minutes.
Remove bag of pickling spices.
Mix together 1 cup flour, 6 TBSP dry mustard, 1 1/2 Tbsp Tumeric and enough cold water to make a paste. Add two cups of the hot vinegar to the paste and stir well. Add to the pickle mixture, cooking until thickened and seal hot.
*An easier way to peel the pearl onions is to place them in the sink and pour boiling water over them. Let is sit for a few minutes then drain and rub the outer layers off.
Thursday, September 17, 2009
Wednesday, September 16, 2009
Mustard Pickles
Break 1 large head cauliflower in flowerets
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.
Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.
(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.
Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.
(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)
Monday, September 7, 2009
Best Buttermilk Rolls
Combine:
3 cups buttermilk
3 cups flour
1 TBSP yeast dissolved in ½ cup warm water (Not rapid rise yeast)
Beat well with mixer then add:
½ cup sugar
½ cup melted butter
3 eggs
1 tsp soda
2 tsp salt
Mix well, then add 5 cups flour and stir with wooden spoon. Turn out on counter top and knead by hand until mixed. Place in bowl and cover with plastic wrap.
Refrigerate overnight.
Roll out and shape as desired. Cover and let rise in pans3 to 4 hours. Bake at 350° for 20 minutes. Lightly grease topand remove from pan.
3 cups buttermilk
3 cups flour
1 TBSP yeast dissolved in ½ cup warm water (Not rapid rise yeast)
Beat well with mixer then add:
½ cup sugar
½ cup melted butter
3 eggs
1 tsp soda
2 tsp salt
Mix well, then add 5 cups flour and stir with wooden spoon. Turn out on counter top and knead by hand until mixed. Place in bowl and cover with plastic wrap.
Refrigerate overnight.
Roll out and shape as desired. Cover and let rise in pans3 to 4 hours. Bake at 350° for 20 minutes. Lightly grease topand remove from pan.
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