Miss Etta's Fourth of July PicklesYou make these wonderful pickles using whole dill pickles that already have a lot of the work done. You just buy them at the store in gallon jars
Best Sweet PicklesIf you want the best sweet pickles you ever tasted, start with a big jar of whole Kosher Dills. I always start with a whole gallon of Vlasic Kosher Dills.
Jalapeno JellyRemove seeds and run peppers through food grinder using a fine blade. Use all juice. Slowly boil all ingredients for 10 minutes. Remove from heat.
Uncooked RelishPut all vegetables through a food chopper using a coarse blade. Drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight.
"Can't Be" Beet JellyCombine beet juice, lemon juice, and pectin in large pan. Bring to a rolling boil. Quickly add sugar and boil for 6 minutes. Add Kool-aid powder and mix thoroughly.
Rhubarb MarmaladeCombine rhubarb and sugar in large heavy saucepan. Grind oranges including the peels in a food processor. Add to rhubarb mixture. Bring to a boil.
Pepper RelishGrind peppers and onions. drain off juice. Mix ground or powdered mustard with vinegar. Mix all ingredients together and cook for 1/2 hour.
Cucumber Sweet PicklesWash cucumbers and wipe them dry. Dissolve salt in 1 gallon cold water and pour over cucumbers. Let stand 24 hours and drain.
Canned Tomato SalsaThis is a family recipe from my friend Stephanie. The cooked salsa is similar to jarred supermarket salsa, like Pace.
Emergency PicklesIt is the easiest recipe to follow, it is the fastest to make, and you can put anything from the garden in it. The recipe book called it "End of the Garden Pickle." The first time I used it was for an emergency, so from then on it was Emergency Pickle."
Red Pepper RelishGrind together peppers, onions and celery. Pour boiling water over this. Let stand 5 minutes. Drain and repeat once more.
Apple Pumpkin ButterIn sauce pan, mix ingredients. Simmer uncovered 1-1.5 hours till thick as pudding. Pour into sterile jars and seal. Water bath for 10 minutes at 160 degrees F.
Quick Tomato RelishIn a heavy medium saucepan bring to boil all ingredients. Stirring all the while as it comes to boil. Simmer 25 to 30 minutes or until mixture thickens, stirring often.
Corn RelishCut corn from ear, shred cabbage and chop onions and peppers. Mix rest of ingredients to make syrup. Mix. Boil 30-45 minutes. Put in jars and seal.
Sweet Zucchini RelishI have made this before and it's really good. You can use the gigantic zucchini for this.
Pineapple PicklesSimmer together for 45 minutes: vinegar, sugar and spices. Remove spices from brine. Add pineapple chunks and simmer gently for 1 hour. While hot, put in hot pint jars and seal.
Grandma's Tomato PicklesSalt slices green tomatoes and let stand overnight. Drain. Add rest of ingredients. Boil 15-20 minutes. Put in hot jars and seal.
Dill PicklesPack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4 9inch head space. Add dill and garlic. Place lids on jars loosely.
Frugal Winter Canned SalsaThis is a recipe I came up with when wanting to make salsa in the winter and give them as gifts too! Makes about 8 250ml jars! This recipe cost me about $6 which means a gift salsa jar costs me 75 cents if I used recycled jars (which I did!)
Pear RelishCombine pears, peppers and onions. Mix salt and water and pour over mixture. Use enough water to cover. Let stand overnight. Drain and rinse with fresh water.
Crystal Pickle ChipsCombine green pepper, onions, cucumbers and garlic. Sprinkle with salt, ice water and cubes; let stand 2 hours. Remove garlic and drain.
