PICKLES

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Green Tomato 'Chow Chow'

• 7 pounds green tomatoes
• 5 pounds onions
• 1/4¼ cup pickling salt
• 3 cups cider vinegar
• 2-1/2 cups granulated sugar
• 1/4 cup pickling spice

Directions

1. Wash tomatoes & chop finely. Peel onions & chop finely.
2. In a large bowl or crock, combine tomatoes, onions and pickling salt.
3. Place a plate on top of vegetables and weigh it for pressure.
4. Let stand overnight.
5. Next day, drain vegetables well and place in a large kettle.
6. Add vinegar and sugar. Place pickling spice in a spice bag and add to kettle.
7. Bring to a boil; reduce heat and cook slowly, uncovered, stirring occasionally, for about 1 hour until tomatoes are cooked to desired consistency. Ladle into hot sterilized jars and seal immediately. Makes about 6 pints.
   
   Recipe Link 
   

Chunky Mustard Pickles

• 14 cups of cucmbers or zucchini
• 6 cups finely chopped onions
• 1/4 cup pickling salt
• 3 cups granulated sugar
• 1/2 all-purpose flour
• 1/4 cup dry mustard
• 1 Tbsp ground ginger
• 1/2 cup water
  
• 2 cups white vinegar
  
• 1 large sweet red pepper, finely chopped

Directions
-Peel cucumbers (not zucchini) and remove seeds. Cut into 1/2 inch cubes and add with onions and salt  into a glass bowl- let stand for 1 hour and drain. Place 7 clean 500ml mason jars in boiling water canner. As well as snap lids in hot water - not boiling. 
                                                                    
-Combine sugar , flour, mustard, ginger and tumeric in sauce pan while gradually adding the water and vinegar. Bring to boil and stir constantly for about 5 mintues or until thickened. Add in the cucmbers and onions as well as the red pepper and return to a boil while stirring constantly. 
                         
-Ladle hot mixture into hot jars with 1.2 space at the top. Remove air bubbles and clean rim of jar and place snap lid on firmly.

-Boil filled jars for 15 minutes then remove without tiltling and let sit for 24 hours.

​Recipe Provided By: Bernardin: Guide to Home Prederving