Mustard Bean Pickles

5 lbs. beans, cut and cooked until tender
3 c. vinegar
4 tbsp. mustard
2 c. water
4 c. white sugar
1 tsp. turmeric
8 tbsp. flour
1 tsp. salt (pickling)

Mix dry ingredients. Mix water in. Add vinegar and bring to a boil, stirring gradually until thickened. Pour over beans and heat and seal in sterilized jars. Process according to your jar’s (Ball/Mason) instructions.

Chili Sauce/Fruit Sauce
Makes 4-6 pints

1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 (17 oz) can sliced cling peaches, drained and chopped
1 (17 oz) can sliced apples, drained and chopped (or you can substitue pears)
4 (16 oz) cans stewed tomatoes
1 rounded Tbs. whole pickling spices tied in a cheese cloth bag
1 cup brown sugar
1/2 cup white/apple cider or red wine vinegar
1 teaspoon seasoning salt
dash of dill weed

Cook first 7 ingredients together in a large saucepan for 15 minutes. Add all remaining ingredients and cook until thickened and tender. Remove spice bag. Pour into sterilized pint jars and seal according to manufacturer’s directions. Let cool, check seal, clean and store.

Fire and Ice Sweet Pickles

Fire and Ice Sweet Pickles
From Susie, originally published in Southern Living

This recipe came from old Southern Living magazine many years ago.  I use the pickle juice from this recipe in my mother's potato salad recipe*. And I have reduced the amount of sugar, adding Splenda instead. (Editor’s Note: There are different versions of this recipe on the Internet plus a video on making them on YouTube)
 

FIRE & ICE SWEET PICKLES

2 ea 32oz. jars of Hamburger Sliced Dill Pickles - drain & discard all juice........Save the jars!
4 c Sugar or may substitue with 2 c Splenda for Baking, which is 50% sugar. I wouldn't use regular Splenda here, however. It won't bring out the extra juice well enough from the pickles.

2 Tbs Bottled hot sauce ( I like Louisiana Hot Sauce brand)
1/2 tsp Dried Red Pepper Flakes
2-3 tsp each ,Fresh Minced Garlic & Dehydrated Minced Onion
Combine all ingredients in a large bowl, stirring together well.  Cover & let stand, at room temp., for at least 2 hours......stirring occasionally. (New juice will form during this time.) Spoon pickles into 2 leftover jars. Pour juice equally into both jars.  Cover with original lids & store in the refrigerator. Pickles will be crunchy, sweet & spicy and are great on hamburgers, or on the side! Also good, chopped into Chicken, Tuna or Salmon Salad.

Chunk Sweet Pickles

Chunk Sweet Pickles

1 Quart Cucumbers
1&1/2 Cups Brown Sugar

1/2 Tablespoon Stick Cinnamon

1 Tablespoon Celery Seed
1 Cup Vinegar
1 Cup Water
1/2 Tablespoon Whole Allspice

1/2 Tablespoon Mustard Seed

Select fresh, crisp cucumbers.   Cover with a brine made by dissolving 2 Tablespoons salt in 1 quart water.   Let stand overnight.  Drain. Wash. Soak overnight in clear water.    Wipe dry.    Cut in chunks.    Cook in weak vinegar until tender.   Pack loosely in sterilized jars.   Cover with a pickling sirup  made  from   remaining   ingredients.

(From “The   Household Searchlight” recipe book)

CANDIED CUCUMBER RINGS

Authentic Hungarian Dill Sun Pickles



Authentic Hungarian
Dill Sun Pickles
Nothing could be easier to make or tastier to eat. All that is needed is a secure place in the sunshine where your bottles of sun pickles can sit unmolested by little children who can't wait for the pickles to be sun cooked. The usual method was to collect the pickles every day fresh off of the vine. This way you could have a fresh bottle going every other day. We ate a lot of pickles. It takes a few days for the pickles to cook. After they are done, the bottle is stored in the refridgerator. Cold, crunchy, dilly.

• Pickles, not cucumbers
• Hot boiling water
• Clean jars or bottles

Per each quart bottle

• 1 tsp. sugar
• 1 1/2 Tbls. salt
• 1 1/2 shot glass of vinegar, about 2 1/2 Tbls.
• 1 seed head and stem of dill
• Boiling water to cover pickles

Wash pickles, and split the pickle down the middle with a knive so the brine can flow through.
Pack pickles in clean jars or bottles.
Place into bottles the sugar, salt, vinegar, and the dill weed.
Pour boiling water over the pickles to cover.
Stir to mix up the brine, and cover with a loose lid or plate and set bottle where the sun will shine on it for several hours a day.
At first the pickles will be bright green, but in one or two days days more or less depending on the amount of sun, the pickles will absorb the brine and have the usual pickle look. The brine will change also. When you remove a pickle always use a clean fork. Otherwise you will contaminate the brine and spoil the pickle. Never use your fingers unless you are going to finish the whole bottle in one orgy of pickle eating. Store in the refridgerator.

Note: Take the pickle bottles in at night. Raccoons have been know to raid the bottle.

CSW's Chili Sauce

CSW's Chili Sauce
(T&T for over 40 years)Blanch & Peel:
7 & 1/2 pounds ripe Tomatoes(about 30 medium)

Chop OR put though food chopper, & then measure:
2& 1/2 cups peeled onions(6 medium)
2& 1/2 cups seeded red & green peppers(4 green & 2 red)

Finely dice & measure:
3 cups celery

Put these in a large preserving kettle (enamel preferred)

Add:
1 & 1/2 cups white sugar
2 tablespoon pickling salt
4 cups cider vinegar

Tie in a cheesecloth:
1 tablespoon whole cloves
3 tablespoons whole allspice

Add "spicebag" to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.

This mixture should get fairly thick as it cooks down.

Remove the spice bag; ladle into sterilized sealers and seal immediately.
(I have never done the boiling water bath with this recipe & have never had any problems with the sauce spoiling. My recipe was made up 48 years ago before anyone did the "bath" method....lolol)

Yield: About 5 pints

I love this with bacon & eggs, omelets or even ham OR hamburgers. Have even mixed some into my hamburger when making meatloaf!
I also love the smell it tosses through-out the house when I'm simmering/preparing it for canning.