RECIPE: My family's dill pickles...REC: Annie's Dill Pickles

RECIPE:
REC: Sweet Pickle Relish, Red Pepper Relish, Papa's Jalapeno Texas Relish...

I have subtracted part of the cucumbers and subbed chopped fresh jalapenos or habeneros (you need to keep the ratio of veggies to syrup the same, for safety purposes) to this recipe to make a spicy pickle relish. Then try adding some prepared yellow mustard for a delish hot dog-type relish.

* Exported from MasterCook *

Pickle Relish

Recipe By : Kerr's Blue Book of Canning
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method

4 cups chopped cucumbers
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup plain salt
4 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid. Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes. Pack hot into 1/2 pint jars. Process in a water-bath for 10 minutes.

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* Exported from MasterCook *

RED PEPPER RELISH

Recipe By :Ron in Worcester
Serving Size : 14 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method2 dozen medium red bell peppers
7 medium onions
4 Tbsp. mustard seed
4 Tbsp. pickling salt
4 cups white vinegar (5% acidity)
4 cups sugar

Wash, core and seed peppers. Grind peppers and onions in a food processor or food grinder. Combine peppers, onions, mustard seed, pickling salt, vinegar and sugar in and 8 to 10-quart saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30 minutes, stirring often. Immediately fill hot pint canning jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down the inside of jars to
remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw on rings. Process in a boiling water canner for 15 minutes. Yield: 14 pints
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* Exported from MasterCook *

Papa's Jalapeno Texas Relish

Recipe By :Mistral
Serving Size : 14 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method5 lbs Jalapeno Peppers (green stage)
10 large onions (8 oz. each)
5 lbs bell peppers
1 lb garlic
1 cup salt
2 cups vegetable oil
1 quart white vinegar
1 quart water (tap)

Remove stems from Jalapenos and bell peppers. Remove skin and tops and root ends from
onions and garlic.Grind Jalapenos, bell peppers, onions and garlic coarsely. (I run thround the coarse plate of a hand crank meat grinder. It is good to have help with this, as it will go
much faster.) Place ground vegetables in a large bowl. Pour salt over mixture and then cover with cold tap water and let sit 2 hours.Drain veggies and place in a large pot (a 4
gallon stock pot is the smallest size you can use for this).Add to the pot the oil, vinegar and water. Place pot over medium high heat and, stirring as needed to prevent scorching, bring to a hard boil, and boil hard for 30 minutes. Place in hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims and threads of jars with a clean, damp paper towel. Place hot lids on jars, apply rings and tighten finger-tip tight. Put on a rack in the bottom of a canning
kettle filled with enough boiling water to cover the jars with at least 2 inches of water. Process in the boiling water bath for 15 minutes.You will most likely have to process this in
at least 2 batches. Keep the bulk relish hot in the cooking pot over low heat and cover
tightly. Bring back to a brief boil befor packing into jars for the second batch. Remove from bath, place on dry towling. Let cool and in 24 hours then remove bands, check for seal, clean jars and store in a cool, dry, dark place. Yields 14-16 pints.

NOTES : All amounts of vegetables are BEFORE cleaning
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Hi MCM...if you haven't gotten around to making any pickles this weekend...(long)

if you haven't made them yet, i strongly suggest using the lesser amount of salt, say 1 to 1 1/2 cups salt and sugar (each). i made some with my mom's amount (2 cups) and they are really salty. luckily my family would eat salt licks if i let them, and the whole amount is okay with the pickles, but the mixed veggies i would definitely use the lesser amount. my husband said they were salty, and that says something. i am debating on draining the brine on the mixed veggies and replacing it with a salt-free one. the flavor is great, just a little too salty for me. i made one jar and put some habaneros in it and i am dying to try that one, but i am going to try and wait for a bit.
i also made some nacho jalapeno slices and an interesting jalapeno relish that uses cukes, tomatoes, roasted anaheim chiles, cilantro and my addition of garlic and cumin. it is pretty tasty but quite hot. i am pretty sure that will be my jar of relish. i am putting up another batch of pickles today and will be using the lesser amount of salt for them (1 1/2c). i am in a canning mood also and i am going to buy a chrome shelf unit to store everything. i saw one at aldi's for about $50 and it looks pretty sturdy. i still have zesty pickle relish on my list to make, as well as some more mixed veggie pickles. i just love the cauliflower in the mix.

 
I made another batch of pickles last night, and this time used

20 cups of water
10 cups of cider vinegar
2 cups of sugar
2 cups of salt
and to each jar:
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon dill seeds and 1 dill head
3-4 cloves smashed garlic
heaping 1/4 teaspoon alum

I tasted one of the pickles this morning and these are my favorites so far. They will still pickle quite a bit, but this is the brine I like and will be using from now on. This made enough brine to cover 12 quarts of dills and a half-gallon of dill pickle slices. I had about 3 jars that didn't seal (which might be because of human error) that will go into the fridge in the garage. This brine would be good with other veggies too.
Today I am making the pickle relish and some more mixed vegetables. Pretty soon the pears, apples, and peaches will be ready, and I have plums starting to taunt me now. I will keep posting recipes as I make them.

 
I use both pickling salt or regular table salt with no iodine added to it.

The iodine supposedly can make your pickles cloudy, so I have steered away from it when I can something.

 
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