Favorite Pickles & Relishes by Andrea Chesman

Author:Andrea Chesman
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1984-03-25T16:00:00+00:00

NO-COOK REFRIGERATOR PICKLES

6 cups thinly sliced cucumbers

1 cup thinly sliced onions

1 cup sliced mangoes (optional)

3 cups water

2 cups white sugar

1 cup white vinegar

2 teaspoons pickling salt

1 teaspoon celery seeds

Mix all ingredients together. Allow mixture to stand for a few hours. Put in jars and store in refrigerator. These pickles will keep for 6 months in the refrigerator.

YIELD: 2 QUARTS

Pickled Fruits and Vegetables

SPICED PICKLED CABBAGE

4 quarts shredded red or green cabbage

½ cup pickling salt

1 quart white vinegar

1½ cups sugar

1 tablespoon mustard seeds

4 teaspoons grated horseradish

1 teaspoon whole cloves

4 cinnamon sticks

Layer cabbage and salt in a large kettle or crock. Let stand overnight. The next day, drain cabbage, pressing out all juice. Rinse thoroughly and drain again. In a saucepan, combine vinegar, sugar, mustard seeds, and horseradish. Bring to a boil. Tie cloves and cinnamon in a cheesecloth spice bag, and add to saucepan. Simmer 15 minutes.

Pack cabbage into clean, hot pint jars and fill with vinegar mixture, leaving ½ inch headspace. Remove air bubbles by running a nonmetallic spatula down sides of jars. Seal, and process in a boiling-water bath canner for 20 minutes.

YIELD: 4 PINTS

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