Makes 5 pints. Do not double recipe.
5 c. Ground cucumber
2 c. Ground onion
2 hot red peppers, ground,
2 sweet red or green peppers, ground
3/4 c. Salt
1-1/2 qts. Water
Combine all ground vegetables. Add salt and water. Let stand overnight.
In the morning drain vegetables.
Heat: 1 qt. Vinegar
3 c. Sugar
2 tsp. Mustard seed
2 T. Celery seed
Heat to boiling and then add vegetables. Bring back to boiling and cook slowly for 10 minutes.
Seal in hot sterilized jars.
Makes around 7 pints
20 medium sized cucumbers
15 small – medium onions
1/2 c. Coarse salt
Slice the cukes and onions very thin. Add the salt and cracked ice and mix well. Let stand about 3 hours. Drain well.
4-1/2 c. Vinegar
1 t. Turmeric
2 T. Mustard seed
1/2 t. Ground cloves
2 t. Celery seed
Pinch of ginger
Pinch of alum
Bring to a boil.
Add drained cucumbers and onions and heat slowly but do not boil. Pack while hot into sterilized jars and seal.
Today I’m freezing sweet corn. It’s like candy!
16 c. Corn cut from cob
1 lb. butter
1 pint half and half
Put in roaster for one hour in oven at 350. Stir every 15 minutes. Cool corn in ice water while still in roaster. Feeeze in bags or containers.
I always hate to type out recipes for fear of typing a measurement wrong so if anyone questions something on these recipes, please bring it to my attention so I can double check it before somebody messes up a whole batch of something!
I must be on a cooking bend because I’m also baking Danish Puff today which I can and will show you tomorrow. Thanks for telling me about hot peppers – I won’t make that mistake again! And now I’d better go out and check for more cucumbers rather than ask Rick.
THANK YOU FOR SHARING!
Thank you for sharing with us, Mary! – Jean
Thanks Mary. I was for sure going to ask you for your B & B pickle recipe. Had a delicious one before the fire, but…
Thank you for sharing the wonderful recipes.
I freeze corn every summer. It sure tastes good during the winter months when the snow is flying.
Thanks for the recipes. They all sound sooo good!
Thank you so much! One of my goals when I retire is to grow vegetables that I can eat and put up. I did 40 years ago before I became a nurse and I actually enjoyed the whole process.
Thank you for sharing your recipes.Please share your Danish puff recipe.Happy kitchen time.Sandra
Thanks for the recipes. I was hoping you would post them.
thank you, I’m copying these down….
Is there supposed to be sugar in the bread and butter pickles?
Thanks for sharing the corn recipe, I have never heard of that method before, can’t wait to try it . The corn is just wonderful now here in SE Michigan.
Thank you so much for the recipes. So glad to have you back!!
Thank you so much for the recipes! The corn sounds delicious and I can almost smell those pickles and relish!
I don’t care what anybody says about hot dogs – they are the best treat EVER. Except maybd ice cream. I am so happy to see this relish recipe for them. Just hosted an event for 250 folks at one of my corporate accounts and brought in “Super Duper Weenies” food trucks out of Fairfield, CT – they are fabulous! Recommend them for anyone in the area. I can’t wait to gift the reliah from your recipe. Thanks!
Love the relish recipe! Game on! Putting on my weekend agenda.
Happy to see recipes!!! Paula in KY
Have a stupid question..please clarify on sweet corn you say cool in roaster (ice water).. while still in roaster?…you set roaster in ice water to cool correct? Have never frozen corn except in ears or in zip lock bags fresh cut from ear..this recipe sounds wonderful..
Nikki- yes, set the roaster with the corn in it straight from the oven into ice water to stop it from cooking. This is like eating candy!
Do you peel the cukes for the relish?Also letting them stand overnight! On countertop or refrig? Thanks
Mary Jo – no, don’t peel and leave them on the counter overnight.