pickled

BigT's Chili Relish

8 ripe large tomatoes,

6 large onions

6 green peppers

3 large pablono peppers

3 large halepenos

1 pint dark brown sugar

1 pint vinegar

3 tbsp. salt

1/2 tbsp. Allspice

1 tbsp. cinnamon

1/2 tbsp. ground cloves

1 tsp. paprika

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Dice the tomatoes,onions,bell peppers,
pablonos and halepenos then add brown
sugar and vinegar and stir thoroughly.
cook on medium flame til halfway
then add spices and finish cooking.

You can use immediately on food or
water bath can in pint jars for future use.

BigT's Mustard Pickle Relish

2 quarts cucumbers

6 large onions

2 quarts green tomatoes

1 quart butter beans

1 quart celery

3 heads cauliflower

6 orange bell peppers

Brine: 2 c. salt to each gallon water

Mustard Sauce:

1 1/4 c. white sugar

4 tbsp. dry mustard

4 tbsp. flour

1 tbsp. turmeric

1 tsp. Celery salt

3 pints hot vinegar

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Dice all vegetables and soak overnight
in a strong brine 12 hours.

Then bring to boil til veggies are tender.

Drain in colander completely

Add back to pot then add mustard
sauce ingredients and cook til thickens.

Water bath can in pint jars

Corn Relish

12 ears corn
1 medium head cabbage
3 red sweet peppers
1 1/2 c. sugar
2 c. vinegar
2 tbsp. mustard seed
1 tbsp. celery seed
2 tbsp. salt
1 1/2 tsp. turmeric
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Cut the corn from the cob,chop the cabbage or shred it fine,and chop the peppers.
Add all the remaining ingredients except the turmeric,and boil for 15 minutes.
Add turmeric just before taking from the fire.
Seal at once in sterilized jars.

Tomatoe Catsup no.1

2 quarts tomatoe pulp (canned works)

1 large onion of choice

2 tbsp. Salt

3 tbsp. Brown sugar
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Boil on stove until thick

Reduce heat,then add

2 tbsp. dry mustard

1 tbsp. Allspice

1 tbsp. Black pepper

1 tbsp. Cinnamon

1 tsp. Ground cloves

1/2 tsp. Cayenne pepper

1 tsp. Nutmeg

1 pint. White vinegar

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Boil the rest of ingredients until thick

Stirring constantly to avoid burning.

While hot put in Pint canning jars.

Catsup will keep for years

Onion Relish

4 c. thin sliced and chopped onions

2 c. Wine vinegar

4 tsp. Caraway seed

1 tsp. Celery salt

1 c. Mayonnaise
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Put onions in bowl then pour vinegar
and let sit for 4 hours stirring frequently.

Drain off vinegar and sprinkle onions
with caraway seed and celery salt.

Mix well

Add 2 tbsp. of the vinegar to mayo
and mix well then add to onions.

Great for burgers and dogs

Tomato Relish

1 quart ripe tomatoes

6 small onions

2 green bell peppers

1 quart green tomatoes

3 red bell peppers

1/2 c. Salt

2 c. Vinegar

2 c. Sugar

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Directions:
Chop green tomatoes then add salt.

Allow to stand overnight then drain.

Chop ripe tomatoes,onions and
peppers then add to green tomatoes.

Add vinegar and sugar.

Heat to boiling then simmer 30
minutes stirring frequently.

Watermelon Pickles

Watermelon Rind pieces

Syrup:
4 c. Sugar

3 c. Water

1 tbsp. Allspice

1 tbsp. whole cloves

1 large stick cinnamon

1 c. Vinegar

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Directions:
Select melons which are slightly under
ripe,then slice and remove flesh.

Cut into pieces the cover with a brine
of 4 tbsp. salt in 1 quart water.

Let stand for 3 hours then drain.

Rinse in cold water.

Add rind to syrup,use sufficient syrup to
cover rind.

Boil 10 minutes until rind is clear.

Let stand overnight