Canning and Freezing Vegetables-From the Garden to Your Pantry -
What do you do with all those cucumbers?
When we had a garden in Ohio, many years ago, we always grew too many cucumbers. We had cucumbers coming out our ears. We ate cucumbers and onions with vinegar and oil. We ate them with sour cream. We ate them in salads. We still had too many cucumbers.
My husband said, "Why don't you make some pickles?"
I looked in the food section of the newspaper, The Columbus Dispatch, that week and found a recipe that has become one of my favorites. Maybe you would like to try it.
FREEZER BREAD AND BUTTER PICKLES
2 quarts (8 cups) thinly sliced cucumbers (leave the peel on)
1 green pepper, thinly sliced
1 medium sweet onion (like Vadalia), finely sliced
2 Tablespoons salt
1 1/2 cups granulated sugar
3/4 cup white vinegar
3 Tablespoons mustard seed and/or celery seed
Mix together the sliced cucumbers, green pepper, sweet onion and salt; let stand for 3 hours; drain well.
Mix together the sugar, vinegar and mustard seed and pour over the cucumber mixture; put in small containers leaving at least 1-inch head space at the top. Put on lids and freeze.
These are good for several days after thawing. They are especially good when served "icy cold."
What do you do with all those tomatoes?
Tomatoes are also prolific in your garden. You just always seem to have too many. If you've eaten as many tomatoes as you can, and have canned all the tomatoes that you want to, you can pick "green " tomatoes and make relish.
This recipe is from 91 year old "Nana," my ex-mother-in-law. She used to be a hairdresser and got this recipe from one of her customers. Of course, they used to bring her samples and then ask if she wanted the recipe! Nana always cans this relish and gives it to my 3 grown kids and they love it!
GREEN TOMATO RELISH
*6 cups tomatoes-**2 cups onions-4 green peppers
Grind these together and let stand 1 hour in cold water. Drain.
Add 4 cups sugar-2 cups cider vinegar-2 Tablespoons salt-1 teaspoon celery seed-1 teaspoon cinnamon-1 Tablespoon tumeric.
Seal canning jars by boiling in a water bath for 20 minutes, covered. makes 5-6 pints.
*4 medium tomatoes=1 cup ground tomatoes **1 1/2 pounds onions=2 cups ground onions