Green Tomato Relish

Green Tomato Relish


10 lbs. of green tomatoes
1 head of cauliflower or more
5 lbs. of peeled yellow or white onions
5 green bell peppers
5 red peppers
1 cup of pickling salt (no iodine)

Brine

7 cups of vinegar. White is best
1 whole box of mixed pickling spices
1 box of whole mustard seed
5 cups of sugar

Slice thinly only the tomatoes, onions and cauliflower.
Place the cut up vegetables in a large plastic bin.
Sprinkle 1 cup of salt over vegetables and let it sit over night.
Drain well and rinse off salt with water.
Remove the seeds from the red and green peppers and cut up into small pieces.
Add the rinsed off vegetables and place in large kettle or pot along with the vinegar, mustard seeds. Place the mixed pickling spices in a bag or cloth to keep them together so they can be fished out later. Mustard seeds remain in the relish.
Cook until vegetable are soft, not mushy!
Remove mixed spice bag and add 5 cups of sugar.
Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars.

Makes a lot!



Dill Sun Pickles

Pickles, not cucumbers
Hot boiling water
Clean jars or bottles
Per each quart bottle

1 tsp. sugar
1 1/2 Tbls. salt
1 1/2 shot glass of vinegar, about 2 1/2 Tbls.
1 seed head and stem of dill
Boiling water to cover pickles

Wash pickles, and split the pickle down the middle with a knive so the brine can flow through.
Pack pickles in clean jars or bottles.
Place into bottles the sugar, salt, vinegar, and the dill weed.
Pour boiling water over the pickles to cover.
Stir to mix up the brine, and cover with a loose lid or plate and set bottle where the sun will shine on it for several hours a day.

At first the pickles will be bright green, but in one or two days days more or less depending on the amount of sun, the pickles will absorb the brine and have the usual pickle look. The brine will change also. When you remove a pickle always use a clean fork. Otherwise you will contaminate the brine and spoil the pickle. Never use your fingers unless you are going to finish the whole bottle in one orgy of pickle eating. Store in the refrigerator.

Cucumber Relish


6 to 7 peeled cucumbers, thin sliced
1 large onions, thin sliced
1 Tablespoon of salt

Mix all in a bowl and let sit for 3 hours.
After 3 hours, pour off excess liquid.
Add 2 cups of sugar and 1 cup of white vinegar.
Mix and store in covered glass jar or dish in refrigerator.
Will keep up to 3 or 4 months.