Auntie Bernice's Rhubarb Relish
6 cups rhubarb 3 cups onions 2 cups vinegar 2 cups brown sugar 2 tbsp. mixed spices, cinnamon, allspice, cloves ( ½ as much as other spices).
Boil gently about 1½ hours. Yields about six cups.
About 3 quarts boiled and peeled beets, small or sliced, packed in sterilized jars 2 cups vinegar 2 cups water 1½ - 2 cups sugar ¼ cup pickling spice, tied in cheesecloth and boiled with brine.
Bring brine to a boil. Pour over beets and seal.
Pack cucumbers in sterilized jars. Place dill and garlic on top. Heat 1 pint vinegar 1 cup salt 2½ cups water
Do not boil. Pour over cucumbers while hot.
1 ½ lb peaches 1 ½ lb. nectarines 1 lb. brown sugar 2 cups white vinegar 4 tbsp. fresh grated ginger root 1 clove garlic, minced 2 ½ tsp cinnamon 2 tsp ground cloves 1 ¼ tsp salt ¼ tsp pepper 2 medium onions chopped 1 green pepper chopped
Wash fruit. Remove seeds and chop the fruit. Mix together sugar, vinegar, garlic, cinnamon, cloves, salt and pepper in a large saucepan. Slowly bring to a boil, stirring constantly. Stir in fruit, onions and green pepper. Return to a boil. Reduce heat and simmer over medium heat for about one hour or until thick.
Pour into warm sterilized jars. I got six 250 ml jars.
1 seedless orange 8 cups chopped peeled peaches 2 ¾ cups packed brown sugar 2 cups chopped onions 2 cloves garlic, minced 1 cup diced sweet red pepper ½ cup raisins 1 tbsp. mustard seeds 1 tsp. salt 1 tsp each ground cinnamon, cloves, curry powder and ginger 2 cups cider vinegar
Cut orange in half lengthwise, cut crosswise in thin slices (do not peel). In large pot bring orange and 1 cup water to boild. Reduce heat and simmer about 15 minutes until orange is soft and water almost evaporated. Add peaches, sugar, onions, garlic, red pepper, raising, mustard seeds, salt, cloves cinnamon, curry powder and ginger to pot. Pour in vinegar and stir to combine. Bring to boil. Reduce heat to medium and simmer uncovered and stirring often for about 1 hour until chutney is reduced to about 8 cups and is thick enough to mound on a spoon. Bottle.
6 cups finely cut rhubarb 2 tbsps. water 1 cup brown sugar 1 cup granulated sugar 1 cup raisins ½ lb. dates, finely chopped
Place rhubarb and water in large saucepan over low heat. Cook until rhubarb softens. Add sugars, raisins and dates. Cook, stirring often, until mixture is soft and ingredients are well combined (about an hour). Jar and seal.
4 cups rhubarb 2 cups chopped onions 1 ½ cups vinegar, with ½ cup water 2 cups sugar 1 tsp. cinnamon 1 tsp. allspice ½ tsp. cloves
Cook till thick, one hour or more. Pour into sterilized jars and seal. Jar and seal.
6 quarts small cukes 8 cups sugar 5 tsps. salt 2 tbsps. pickling spice 4 cups vinegar
Wash cukes and cover with boiling water. Let stand overnight. Repeat for four days. On the fifth day, drain and cut the in ½” chunks. Combine sugar, spice, salt and vinegar in saucepan. Bring to a boil. Pour over cukes and let stand for 2 days, adding sufficient green food coloring to make the brine a deep green. On the seventh day bring to boiling, jar and seal. Jar and seal.
6 cups cukes 2 cups onions 1 green and one red pepper 4 tbsp. salt
Chop vegetables fine, add salt and let sit overnight. Drain and rinse. Bring to a boil: Vegetable mix 2½ cups sugar, mixed with ½ cup flour before adding to 2½ cups vinegar 1 tbsp. mustard seed 2 tbsps. mustard 1 tsp. turmeric Cook for ½ hour. Add 2 cups salad dressing. Reheat. Jar and seal. Jar and seal.
6 cups finely cut rhubarb 2 tbsps. water 1 cup brown sugar 1 cup granulated sugar 1 cup raisins ½ lb. dates, finely chopped
Place rhubarb and water in large saucepan over low heat. Cook until rhubarb softens. Add sugars, raisins and dates. Cook, stirring often, until mixture is soft and ingredients are well combined (about an hour). Jar and seal.
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