Pint Crock
Pint Crock
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![]() Longaberger Holiday One Pint Crock Green Red Snowflakes US $12.00
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Vintage Recipes for Canning Garden Vegetables to Enjoy Relishes all Winter!
What could be better than enjoying the bounty of your garden all winter long? Or having your own prepared relishes to share with family and friends. Virginia's Holiday Relish is a recipe from a lady of my Indiana childhood many, many years ago. This recipe uses both red and green bell peppers thus the "Holiday" in its name. It makes a great holiday gift when you tie a red or green ribbon around the neck of the jar and slip it into a pretty gift bag or basket. The Zucchini Relish is a great way to preserve those extra zucchini from your garden. As you have no doubt guessed, it is another old Indiana recipe. The saying of my childhood was waste not, want not. We managed to use all our gardens bounty in ways to enjoy them all year.
VIRGINIA'S HOLIDAY RELISH
This recipe is from Southern Indiana.
12 red bell peppers
12 green bell peppers
12 large white onions
1 qt vinegar
3 cups sugar
1 oz mustard seed
Grind red and green peppers and onions together. Cover with boiling water and let stand 15 minutes; drain. In a large saucepan or Dutch oven, mix the vinegar, sugar, and mustard seed together. Add the drained vegetables to the sugar mixture; bring to a boil and boil for 15 minutes. Put relish into hot pint jars and seal with rings and inserts that have been boiled in hot water. Make sure jars seal. If a jar doesn't seal, refrigerate it.
THEO'S ZUCCHINI RELISH
10 cups ground zucchini*
4 cups ground onions
2 cups ground bell peppers
5 tbsp salt
5 cups sugar
2 cups vinegar
1 tsp celery seed
1 tbsp turmeric
1 tsp nutmeg
1 tsp powdered mustard
2 tbsp cornstarch
1/4 cup vinegar
*Grind zucchini, onions, and bell peppers using a food grinder. (Modern cooks can use a food processor.) Put the ground vegetables into a crock or large bowl, add the salt and let stand overnight. The next morning, wash off the salt and drain well.
In a large pot bring to a boil the sugar, 2 cups vinegar, celery seed, turmeric, nutmeg, and powdered mustard; add the drained vegetables. Cook the mixture for 3 minutes then add the cornstarch and 1/4 cup vinegar that have been mixed together until smooth. Cook the mixture until thick. Fill hot jars and seal with hot lids. Be sure all the jars seal. Refrigerate any jar that doesn't seal.
Enjoy!
About the Author
For more of Linda's old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
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Pint $68.51 High Quality Content by WIKIPEDIA articles The pint is an English unit of volume or capacity in the imperial system and United States customary units. The imperial version is 20 imperial fluid ounces and is equivalent to about 568 ml, while the U.S. version is 16 U.S. fluid ounces and is equivalent to about 473 ml. Pints are commonly abbreviated as either p or pt. As with other measurement units used in the imperial system and USA, the pint used to be a common measure throughout Europe (differing in exact value from country to country) but was replaced in much of Europe with the metric system during the nineteenth century. Author: Surhone, Lambert M./ Timpledon, Miriam T./ Marseken, Susan F. Binding Type: Paperback Number of Pages: 88 Publication Date: 2010/07/13 Language: English Dimensions: 6.00 x 9.02 x 0.21 inches |
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