Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people.

Pickles I've made in the past which I'll make again a

Grandma's Dill Pickles (I think the recipe is in that big Ball book. You
put a head of dill in each jar, which makes it kind of fun.)
Bread and Butter Pickles
Pickled Carrot and Zucchini Strips (with oregano. I *******ized a recipe in
the Small Batch Preserving book)
Green Tomato Pickles (Could use a new recipe here. Last year I was all set
to make them when I reread the recipe I was going to use and discovered that
although it called for pickling spice it had no sugar. I wanted them to be
sweet and hot [I was using pearl onions and small red chiles in addition to
the tomatoes] so I combined a couple of recipes. They came out pretty good,
but I'd like to try someone's tried-and-true recipe)

I'm thinking of making Watermelon Pickles and Dilly Beans this year, too.
I'd like to make four or five other types of pickles, so I'm asking for
suggestions from the veteran pickle-makers here.

My thought is to couple a common kind of pickle, like the dill pickles and
the B&B pickles, with something more unusual, like the Dilly Beans or
Watermelon Pickles. I'm also figuring that most boxes would contain a jar
of sweet pickles and a jar of nonsweet pickles. However, a couple pf
families on the list include someone who is diabetic, so I'd like to give
them two jars of nonsweet pickles. I don't want both of those jars to
include dill, so I wouldn't for example give a jar of Grandma's Dill Pickles
and a jar of Dilly Beans to the same family.

So, suggestions anyone?

Anny

Anny Middon wrote:
Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people. [snip]

Green Tomato Pickles (Could use a new recipe here. Last year I was all set
to make them when I reread the recipe I was going to use and discovered that
although it called for pickling spice it had no sugar. I wanted them to be
sweet and hot [I was using pearl onions and small red chiles in addition to
the tomatoes] so I combined a couple of recipes. They came out pretty good,
but I'd like to try someone's tried-and-true recipe)


I haven't made these in a while, but it's a family recipe. It's one of
the few things where I use the "open kettle" method to keep from
overcooking the vegetables. (I'll bet pasteurizing them in a 185° water
bath would work.)


PICKLED GREEN TOMATOES

3 Gal. green tomatoes, cut into chunks
1 Qt. onion, cut into eighths
3/4 Qt. chopped jalapeno
5 Lb. sugar
3/4 Cup salt
3 Qt white vinegar
1 Tsp. black pepper

Bring last four ingredients to boil. Add vegetables and simmer 3
minutes or until the color changes. DO NOT BOIL! Pack into sterile
jars and seal.

* * *
Best regards,
Bob

Anny Middon wrote:
Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people.

Pickles I've made in the past which I'll make again a

Grandma's Dill Pickles (I think the recipe is in that big Ball book. You
put a head of dill in each jar, which makes it kind of fun.)
Bread and Butter Pickles
Pickled Carrot and Zucchini Strips (with oregano. I *******ized a recipe in
the Small Batch Preserving book)
Green Tomato Pickles (Could use a new recipe here. Last year I was all set
to make them when I reread the recipe I was going to use and discovered that
although it called for pickling spice it had no sugar. I wanted them to be
sweet and hot [I was using pearl onions and small red chiles in addition to
the tomatoes] so I combined a couple of recipes. They came out pretty good,
but I'd like to try someone's tried-and-true recipe)

I'm thinking of making Watermelon Pickles and Dilly Beans this year, too.
I'd like to make four or five other types of pickles, so I'm asking for
suggestions from the veteran pickle-makers here.

My thought is to couple a common kind of pickle, like the dill pickles and
the B&B pickles, with something more unusual, like the Dilly Beans or
Watermelon Pickles. I'm also figuring that most boxes would contain a jar
of sweet pickles and a jar of nonsweet pickles. However, a couple pf
families on the list include someone who is diabetic, so I'd like to give
them two jars of nonsweet pickles. I don't want both of those jars to
include dill, so I wouldn't for example give a jar of Grandma's Dill Pickles
and a jar of Dilly Beans to the same family.

So, suggestions anyone?

Anny


I have an old sweet pickle recipe that can be used with either cukes or
green tomatoes. Calls for liming the pickle to make them crisp. I've
made it for over forty years and like them right well. I see no reason
you can't put the onions and peppers in there, I've made it with onions
myself. I'll see if I can find it and post it here.

George

"Anny Middon" wrote in message
...
Trees are getting buds here, and I'm starting to think about this year's
canning projects.

(clipped) So, suggestions anyone?

Anny

Do some okra pickles. I make them from Small Batch, I think. I like to use 6
parts cider vinegar to one part water and about a teaspoon of local honey
per jar. I also like a garlic clove per jar. Don't really need a whole lot
of sweet as the cider vinegar tastes sweet. Poke a dried hot pepper in a few
jars (pretty presentation!). If you can get yer own okras from the farm, try
and get some real leetle ones and call them martini pickles. Or if y'all are
teetotalers, call'em midget okra or something.
Ya thought about brandied pears (use the cherry recipe, it's sweeter) or
apples? Nice holiday gift I think.
Edrena

Anny Middon wrote:
Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people.



So, suggestions anyone?




I don't know if you consider all of the following in the pickle
category, but our family and friends like things like:

Pickled cauliflower
Pepper relish
Sweet pickle relish
Corn relish
Mango chutney
Peach or nectarine chutney

particularly the last one!

gloria p

In article ,
"Anny Middon" wrote:

Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people.

Pickles I've made in the past which I'll make again a

Grandma's Dill Pickles (I think the recipe is in that big Ball book. You
put a head of dill in each jar, which makes it kind of fun.)
Bread and Butter Pickles
Pickled Carrot and Zucchini Strips (with oregano. I *******ized a recipe in
the Small Batch Preserving book)
Green Tomato Pickles (Could use a new recipe here. Last year I was all set
to make them when I reread the recipe I was going to use and discovered that
although it called for pickling spice it had no sugar. I wanted them to be
sweet and hot [I was using pearl onions and small red chiles in addition to
the tomatoes] so I combined a couple of recipes. They came out pretty good,
but I'd like to try someone's tried-and-true recipe)

I'm thinking of making Watermelon Pickles and Dilly Beans this year, too.
I'd like to make four or five other types of pickles, so I'm asking for
suggestions from the veteran pickle-makers here.

My thought is to couple a common kind of pickle, like the dill pickles and
the B&B pickles, with something more unusual, like the Dilly Beans or
Watermelon Pickles. I'm also figuring that most boxes would contain a jar
of sweet pickles and a jar of nonsweet pickles. However, a couple pf
families on the list include someone who is diabetic, so I'd like to give
them two jars of nonsweet pickles. I don't want both of those jars to
include dill, so I wouldn't for example give a jar of Grandma's Dill Pickles
and a jar of Dilly Beans to the same family.

So, suggestions anyone?

Anny


Watermelon Pickles? Did someone say Watermelon Pickles? These have won
more than one blue ribbon for this ribbon slut. Anyone who makes such
wonderful peach salsa should not be deprived of this recipe. I've
posted it several times here. I get the oils from a candy-making
supplier (Sweet Celebration/Maid of Scandinavia) near me. If you can't
find it, I could send you some.

{ Exported from MasterCook Mac }

Watermelon Pickles

1 thick rind of one large watermelon
7 cups sugar (3-1/2#)
1/2 teaspoon oil of cinnamon
1/2 tsp. oil of clove
1 pint cider vinegar (2 cups)

Peel and cut into chunks the rind of one large watermelon. Cover with
boiling water and cook until tender (can put a toothpick in it) -- maybe
a half hour? Drain well.

Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour
over well-drained rinds, in a non-metal bowl. Let stand 24 hours; drain
off syrup and re-heat it and pour over the rinds again let stand 24
hours. On the 3rd day, heat the rinds in the syrup and put in hot jars
and seal. Yield: 6-8 pints.

Notes: This recipe came from my neighbor in 1976.

Also, I stick these in a boiling water bath for about 5 minutes to be
sure they seal.


Additional Note: Similar recipe is in Farm Journal¹s Freezing & Canning
Cookbook, Doubleday, 1964. (8/1/91).

Farm Journal book says: Use rind from firm, preferably underripe melon;
trim off dark green skin and pink section, leaving a very thin line of
pink. Cut into 1² cubes or circles with a small biscuit cutter or
inside of doughnut cutter. Soak about 2 hours in salt water (1/4 cup
salt to 1 quart water) to cover. Drain; rinse and cover with cold
water. Bring to boil; cook until tender, but not soft (about 10
minutes); drain. Combine sugar, vinegar and spices; heat to boiling.

Add red food color if desired. (Note: Ick. Why would you do that?)

‹‹‹‹‹
Notes: First Place, Minnesota State Fair, 1985, 1986, 1997, 2007

*********************************

And I have this recipe in my files. Can't vouch for its delectability,
though:

{ Exported from MasterCook Mac }

Watermelon Rind Pickles

7 pounds thick watermelon rind
1/4 cup pickling salt
1 quart cold water
1 tsp. granulated alum (optional)
7 cups sugar
2 cups white vinegar
1/2 tsp. oil of cinnamon
1/2 tsp. oil of clove

Trim pink flesh and outer green from melon rind to so you have white
pulp. Cut pulp into 1-inch cubes. Dissolve salt in cold water and soak
melon rind cubes in this solution overnight. Make more brine as needed
to keep rind covered.

In the morning, drain the melon rind cubes, rinse, and drain again.
Place in a large kettle and cover with cold water. Add the alum, if
using, and cook until rind is tender but still crisp. Drain. Put in a
crockery bowl.

Combine sugar, vinegar, oils in a saucepan. Bring to a boil and pour
over rind. Cover and let stand overnight.

In the morning, sterilize canning jars.

Drain off syrup into a saucepan. Pack the rind into sterilized canning
jars. Bring syrup to a boil and pour over rind in jars, leaving 1/2
inch headspace. Seal and process in a boiling water bath for 10
minutes. Yield: About 8 pints.

‹‹‹‹‹
Notes: Source: Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 30, St. Martin¹s Press. From library, 1991? Have not made.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

In article ,
"Anny Middon" wrote:
I'm thinking of making Watermelon Pickles and Dilly Beans this year, too.
I'd like to make four or five other types of pickles, so I'm asking for
suggestions from the veteran pickle-makers here.

So, suggestions anyone?

Anny

I made a couple jars of pickled cauliflower for the heck of it last
year. Pretty good. Made some pickled brussels sprouts for a
nephew-in-law as an R&D (Ripoff and Duplicate) project for him. I think
I posted about it here.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

"Melba's Jammin'" wrote in message
...
In article ,
"Anny Middon" wrote:

Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year,
so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and
20
pints of another kind -- part of the fun is giving different types to
different people.

Pickles I've made in the past which I'll make again a

Grandma's Dill Pickles (I think the recipe is in that big Ball book. You
put a head of dill in each jar, which makes it kind of fun.)
Bread and Butter Pickles
Pickled Carrot and Zucchini Strips (with oregano. I *******ized a recipe
in
the Small Batch Preserving book)
Green Tomato Pickles (Could use a new recipe here. Last year I was all
set
to make them when I reread the recipe I was going to use and discovered
that
although it called for pickling spice it had no sugar. I wanted them to
be
sweet and hot [I was using pearl onions and small red chiles in addition
to
the tomatoes] so I combined a couple of recipes. They came out pretty
good,
but I'd like to try someone's tried-and-true recipe)

I'm thinking of making Watermelon Pickles and Dilly Beans this year, too.
I'd like to make four or five other types of pickles, so I'm asking for
suggestions from the veteran pickle-makers here.

My thought is to couple a common kind of pickle, like the dill pickles
and
the B&B pickles, with something more unusual, like the Dilly Beans or
Watermelon Pickles. I'm also figuring that most boxes would contain a
jar
of sweet pickles and a jar of nonsweet pickles. However, a couple pf
families on the list include someone who is diabetic, so I'd like to give
them two jars of nonsweet pickles. I don't want both of those jars to
include dill, so I wouldn't for example give a jar of Grandma's Dill
Pickles
and a jar of Dilly Beans to the same family.

So, suggestions anyone?

Anny


Watermelon Pickles? Did someone say Watermelon Pickles? These have won
more than one blue ribbon for this ribbon slut. Anyone who makes such
wonderful peach salsa should not be deprived of this recipe. I've
posted it several times here. I get the oils from a candy-making
supplier (Sweet Celebration/Maid of Scandinavia) near me. If you can't
find it, I could send you some.

{ Exported from MasterCook Mac }

Watermelon Pickles

1 thick rind of one large watermelon
7 cups sugar (3-1/2#)
1/2 teaspoon oil of cinnamon
1/2 tsp. oil of clove
1 pint cider vinegar (2 cups)

Peel and cut into chunks the rind of one large watermelon. Cover with
boiling water and cook until tender (can put a toothpick in it) -- maybe
a half hour? Drain well.

Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour
over well-drained rinds, in a non-metal bowl. Let stand 24 hours; drain
off syrup and re-heat it and pour over the rinds again let stand 24
hours. On the 3rd day, heat the rinds in the syrup and put in hot jars
and seal. Yield: 6-8 pints.

Notes: This recipe came from my neighbor in 1976.

Also, I stick these in a boiling water bath for about 5 minutes to be
sure they seal.


Additional Note: Similar recipe is in Farm Journal¹s Freezing & Canning
Cookbook, Doubleday, 1964. (8/1/91).

Farm Journal book says: Use rind from firm, preferably underripe melon;
trim off dark green skin and pink section, leaving a very thin line of
pink. Cut into 1² cubes or circles with a small biscuit cutter or
inside of doughnut cutter. Soak about 2 hours in salt water (1/4 cup
salt to 1 quart water) to cover. Drain; rinse and cover with cold
water. Bring to boil; cook until tender, but not soft (about 10
minutes); drain. Combine sugar, vinegar and spices; heat to boiling.

Add red food color if desired. (Note: Ick. Why would you do that?)


Notes: First Place, Minnesota State Fair, 1985, 1986, 1997, 2007

*********************************

And I have this recipe in my files. Can't vouch for its delectability,
though:

{ Exported from MasterCook Mac }

Watermelon Rind Pickles

7 pounds thick watermelon rind
1/4 cup pickling salt
1 quart cold water
1 tsp. granulated alum (optional)
7 cups sugar
2 cups white vinegar
1/2 tsp. oil of cinnamon
1/2 tsp. oil of clove

Trim pink flesh and outer green from melon rind to so you have white
pulp. Cut pulp into 1-inch cubes. Dissolve salt in cold water and soak
melon rind cubes in this solution overnight. Make more brine as needed
to keep rind covered.

In the morning, drain the melon rind cubes, rinse, and drain again.
Place in a large kettle and cover with cold water. Add the alum, if
using, and cook until rind is tender but still crisp. Drain. Put in a
crockery bowl.

Combine sugar, vinegar, oils in a saucepan. Bring to a boil and pour
over rind. Cover and let stand overnight.

In the morning, sterilize canning jars.

Drain off syrup into a saucepan. Pack the rind into sterilized canning
jars. Bring syrup to a boil and pour over rind in jars, leaving 1/2
inch headspace. Seal and process in a boiling water bath for 10
minutes. Yield: About 8 pints.


Notes: Source: Blue Ribbon Pickles and Preserves, Maria Polushkin
Robbins, p. 30, St. Martin¹s Press. From library, 1991? Have not made.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!


Red Wine Pickeld Beets!!!!! YUM!!!

OK, so Barb's Watermelon Rind Pickles are AWESOME - I've had hers, and then
made them myself. And her recipe for B&B pickles is amazing too - made
those last year and will again this year. But for something different,
other than Edrena's Okra Pickles (I'd like to try them but okra isn't
something I can get fresh around here), I vote for the RWPB or Pickled Dirt
Chinks as Barb calls them.....

I made them for the first time a few of years ago, and they are now a "I
hope you are making those beets again this year" item.

On a side note - Much thanks to Edrena for turning me on to the recipe, and
happy to hear Ol' Wiskerface is doing better.

Kathi

In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled Dirt
Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled Dirt
Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.
I had Pickled Boiled Dirt Rounds mit onions today with my bologna and
piemento cheese sammich. Pretty good Dirt Rounds too.

"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled
Dirt
Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

LOL!!! I was just re reading my post after I sent it and went - OH! Barb's
gonna catch that one!!! heheheeeee...oops....typo...what the heck happened
to my spell check anyways....hmmm

OK, so not offense meant to anyone, seriously, I meant to type CHUNKS

Kathi

"George Shirley" wrote in message
. ..
Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled
Dirt Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.
I had Pickled Boiled Dirt Rounds mit onions today with my bologna and
piemento cheese sammich. Pretty good Dirt Rounds too.

LOL!!

On Sat 19 Apr 2008 03:30:50p, Melba's Jammin' told us...

In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled
Dirt Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.

Dirt is not red, Barb. Dirt is brown and beets are red. Think you can
keep that straight? :-) Lots of foods have an "earthy" flavor. Beets are
only one of them. No, I'm not trying to convnce you...just mouthing off.
:-)

Pickled beets are one of my favorite things on earth. I love Edrena's
recipe and I love my great aunt Kate's.

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 23hrs 20mins
-------------------------------------------
One-seventh of your life is spent on a
Monday.
-------------------------------------------

On Sat 19 Apr 2008 06:18:12p, Kathi Jones told us...


"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled
Dirt
Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor She's had good news!
Hurrah!

LOL!!! I was just re reading my post after I sent it and went - OH!
Barb's gonna catch that one!!! heheheeeee...oops....typo...what the
heck happened to my spell check anyways....hmmm

OK, so not offense meant to anyone, seriously, I meant to type CHUNKS

Kathi




"Chink" is a word. Your spellchecker is not omnicient. :-)

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 23hrs 20mins
-------------------------------------------
One-seventh of your life is spent on a
Monday.
-------------------------------------------

On Sun, 20 Apr 2008 07:43:22 GMT, Wayne Boatwright
wrote:

On Sat 19 Apr 2008 03:30:50p, Melba's Jammin' told us...

In article ,
"Kathi Jones" wrote:

something I can get fresh around here), I vote for the RWPB or Pickled
Dirt Chinks as Barb calls them....\
Kathi

Ohfer the love of Mike, it's CHUNKS, Kathi! CHUNKS!. Pickled Boiled
Dirt Chunks.

Dirt is not red, Barb. Dirt is brown and beets are red. Think you can
keep that straight? :-) Lots of foods have an "earthy" flavor. Beets are
only one of them. No, I'm not trying to convnce you...just mouthing off.
:-)

You have never lived in Piedmont NC. We have red clay.


Pickled beets are one of my favorite things on earth. I love Edrena's
recipe and I love my great aunt Kate's.

Let's have your great aunt Kate's recipe. I love pickled beets too.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)