HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 99Pickles, Relishes, Jams and Jellies ,
Fruit Relish
Watermelon Pickles
1% qt. watermelon rind, diced
3 tbsp. pickling salt
3 qts. water
4 c. brown sugar
After pink flesh is cut off and used, peel off green skin
from rind, dice and measure - you should have 11/2
quarts. Soak overnight in mixture of 1 quart of water
and the salt. In the morning, drain and rinse, Cover
with 1 quart cold water and simmer till tender, drain
till no moisture remains. Make syrup of remaining 1
quart of water, sugar and vinegar. Add spices tied
loosely in a cheesecloth bag; simmer 5 minutes. Add
half watermelon cubes to syrup. Simmer tightly
covered, till clear (about 45 minutes). Remove from
syrup, place in sterile jars. There should be enough
syrup left to fill jars. Yield 3 pint jars.
Emalie Finlay
Exeter
Pickled Corn Cobs
Gather at least 2 pails of small sucker cobs from field
corn and husk very carefull9. Measure 3 qt. berry box-
es or little bit more won't matter. Then in large kettle
mix 2 tbsp. pickle salt with boiling water. Add corn
cobs, boil 15 minutes. Water must cover cobs. Pack
straight u,) in sterilized pint jars and cover with syrup.
11/4 pints white vinegar
1 c. water
1/4 tsp. turmeric for color
11/4 pints white sugar
2 tbsp. of mixed spice in a bag
Boil all together for 10 minutes. Then pour over cobs in
jars and seal. Makes about 5 or'6 pints.
Mrs. Pearl England
Crediton, Ont.
Sweet Gerkins
Clean 30 tiny gerkins
Place in kettle
Sprinkle 2/3 c. salt over gerkins
Pour hot water (not too hot)
over to cover
Let stand overnight
Drain well and dry
Boil:
10 c. vinegar
1/2 c. mixed pickling spice
4 tbsp. mustard seed
4 tbsp. salt
4 tbsp. white sugar
Cool.Pour over gerkins. Add a small piece of alum
(size of pea) Set in cool place. Measure out 4 lbs. white
sugar. Each morning add 1 c. sugar to pickles stirring
well. Keep the mixture in a covered crock. When the
sugar has been used up, bottle and seal.
Dorothy Patterson
St.Marys
20 tomatoes
8 peaches
8 pears
8 onions
8 apples
Remove skins and cores, Grind very fine. Place in
preserving kettle.
Add:
4 c. vinegar
4 c. white sugar
Tie the following in a bag
2 tbsp. pickling spice
2 tsp. cinnamon
2 tbsp. pickling salt
Boil for 2 hours, Makes almost 8 pints.
Diane Leibold
R.R. 3 Zurich, Ont.
Hamburger Relish (Sweet Relish -like Bicks)
4 c. ground cucumber
11/2 c. ground green pepper
1/2 c. ground red pepper
3 c. ground onion
3 c. ground celery
4 tbsp. salt
31/2 c. sugar
2 c.,white vinegar
1 tbsp. celery seed
1 tsp. mustard seed
vegetable colouring
Wash vegetables - do not peel unless skins are tough.
Grind. Let stand in crock covered with salt at least 2
hours. Drain and press out all liquid. Mix sauce and br-
ing to boil. Add vegetables and boil 10 minutes. Note:
Even Pour a little cold water over vegetables if they
seem salty and drain again.
Eleanor Clark
Exeter, Ont.
Cucumber Relish
14 large cucumbers
4 large onions
Remove seeds of cucumbers and put through grinder
or chop fine. Sprinkle with salt and.let stand one hour
(drain).
Add:
3 c. white sugar
1/2 c. flour
1 tsp. turmeric
1 tsp. ginger
3 tsp. mustard
1 small tsp. celery seed or
a few stalks of celery choped fine
1 pint vinegar
Put all ingredients together and mix well - before ad-
ding vinegar. Then pour over pickle and boil for 15
minutes stirring most of the time. This is nice to use
with cold meats.
Mabel Guenther
R.R. 2 Dashwood
1 c.cider vinegar
2 tbsp. whole mixed
pickling spice
3-3" sticks cinnamon
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