-PICKLE B – 3 c Cucumbers, sliced thinly 1/2 sm Onion, sliced thinly A MIXTURE 2 Red chili peppers, seeded 2 ts Garlic, chopped 2 ts Cilantro root, chopped 2 ts Peppercorns, whole or ground —B MIXTURE— 1/2 c Vinegar 2 tb Soy sauce 1 1/2 ts Sugar 1 tb Cilantro leaves, chopped 1/2 c […]

Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the […]

Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles. === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * format courtesy of

Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to […]

Peel cucumbers and chop fine through food chopper. Add salt. Keep cucumbers in a colander for 1 hour and add onions, pepper and vinegar. Stir well. Pack in glass jars or bottles. Seal tight and let stand for 1 month before using.

* Peppers should be seeded and chopped. ~– Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the […]

Place in jar. Keep at room temp or more for 3 weeks. Serve with bland or lamb meat dishes.

SAUCE 4 c Sugar 1 tb Celery seed 2 qt Vinegar 8 tb Flour 1 tb Mustard seed 4 tb Dry mustard 2 tb Tumeric Grind pears, onions, green and red peppers, pickles, and hot peppers; add salt and let stand overnight. Next day wash three times in clear water. Add dry ingredients to vinegar […]

Sprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels. Preheat oven to 375 F. Heat olive oil in a 12″ skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant […]

* Pearl Onions are the small white or silver skinned onions that are usually used in stews. ~– Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, […]