Pickled Spicy PeppersThere are many recipes for pickled peppers. This recipe is different in that as a result, hot peppers will never lose their shape, and canned jars can be stored without a refrigerator.
Dilled Pickled OkraOkra is pickled and put in jars with a hot pepper, and dill.
Pleasant Provision Dill Pickles (recipe from 1930)This is a very good old recipe.
Dilled CarrotsA very old recipe. I like the simplicity of it.
Canned Green BeansThe beans will not get soggy when you cook them.
End of the Garden PicklesSoak cucumbers, peppers, cabbage, onions, celery, and tomatoes in salt water (1/2 cup salt to 2 quarts water) over night. Drain. Cook carrots and string beans in boiling water until tender.
Celery RelishCut celery into half inch strips. Seed peppers and cut into half inch squares. Add onions. Cover with boiling water and let stand for 15 minutes. Drain.
Pickled Red CabbageRemove core and heavy stem from the cabbage. Shred into small pieces and place it in a large bowl. Stir in the salt and refrigerate for two days. Stir cabbage six or seven times to keep the salt well distributed.
Dilled Green BeansThis will make 6 pints. Wash beans removing ends. Cut into unifom lengths and pack in hot jars standing upright. To each jar add some red pepper, 1-2 cloves of garlic and a large spry of fresh dill or a portion of dried dill.
Spiced Squash RelishMix together and bring to boil. Boil for 20 minute. Pack in hot jars and seal.
Dilly BeansPack beans lengthwise into hot pint jars, leaving 1/4 inch head space. Add to each pint, 1/4 tsp cayenne pepper, 1 clove garlic and 1 head of dill. Combine rest of ingredients and bring to a boil.
Kosher DillsWith canning season coming soon I thought I would share my recipe for Dill Pickles. I have made them for many years with many requests for the recipe. So I hope you will try and enjoy them.
Pickled SquashSprinkle salt over squash and onions. Let stand 1 hour. Combine remaining ingredients in large saucepan and bring to a boil.
Crispy Sweet PicklesSlice cucumbers and chop onions and peppers. Sprinkle salt over mixture and let stand for 3 hours in non-aluminum container. For syrup, combine vinegar, sugar and seasoning and bring to a boil.
