Mona's Bread and Butter Pickles by Texaswren (Whitney, Texas, USA)
Dill Pickles by Texaswren (Whitney, Texas, USA)
Grandma Jones' 15 Day Pickles by Texaswren (Whitney, Texas, USA)
Picante Sauce by Texaswren (Whitney, Texas, USA)
Hot
Salsa by Texaswren (Whitney, Texas, USA)
Rotel-Type
Tomatoes and Green Chilis by Texaswren (Whitney, Texas, USA)
Green Tomato Pickles by Texaswren (Whitney, Texas, USA)
"These were originally known as Aunt Bernieces's pickles."
10 medium or 3 lbs cucumbers, 1 1/2" in diameter
1/3 cup salt (pickling)
5 cups cold water
½ lb onions
2 cups apple cider vinegar
1 2/3 cups sugar
1 tsp celery seed
2 tsp mustard (dry)
1 tsp ginger
1/4 tsp turmeric
1/8 tsp mace
few dashes red pepper
Cut cucumbers into 1/4" slices. Put in a glass bowl. Sprinkle with salt and add water. Cover and let stand overnight. Next morning, turn into colander and drain 10-15 minutes. Put into preserving kettle, add onions( peeled and thinly sliced), vinegar, sugar, and spices. Simmer 3-4 minutes. Pack into sterile jars and seal.
Dill Pickles by Texaswren (Whitney, Texas, USA)
"Very popular at pot luck dinners."
Cucumbers
2 ½ cups white vinegar
1/4 cup plus 1 Tablespoon pickling salt
(For kosher dill pickles, add 1 garlic clove to each jar)
3 3/4 cups water
1 ½ tsp dill seed
one onion, sliced
Scrub cucumbers and quarter lengthwise. Mix water, vinegar and salt.
Heat to boiling. Sterilize jars at least 15 minutes. Place
dill, onion, (and garlic, if desired) in hot jar. Pack cucumbers in
tightly. Leave 1/2" headspace. Cover with boiling brine.
Wipe rims of jars and seal. Process in boiling water bath for 10
minutes. Start timing when it is at a rolling boil.
Grandma
Jones' 15 Day Pickles by Texaswren (Whitney, Texas, USA)
"This is a very, very old recipe. My grandmother always made
them, and they are really good. I've tried to make them several
times, but it seems like by the 2nd or 3rd time you need to reheat, etc.,
I always ended up going out of town or having to go into work early or
something, so the pickles were spoiled. You have to be a dedicated
pickle maker for these treats."
Use a large crock. Split 100 medium cucumbers. Pour 1 gallon
of water and 1 pint of pickling salt over them. Cover with a plate
and let stand 1 week. Drain and pour boiling water over them and let
stand 24 hours more. Drain and repeat, adding a lump of alum the
size of a walnut. Let stand 24 more hours.
Drain. Mix 2 ½ quarts of heated vinegar, 8 cups of
sugar, 2 TBS mixed spices, 2 Tbs celery seed. Pour over pickles.
Let stand overnight. Heat and pour over pickles each day for 4 more
nights. The 5th morning, heat vinegar as before. Pack pickles
into hot sterile jars. Pour hot vinegar over them and seal.
Picante
Sauce by Texaswren
(Whitney, Texas, USA)
4-5 cups peeled and diced tomatoes
1/3 medium onion, finely diced
2 medium jalepeno peppers
½ can mild chopped green chilis
1/4 cup cider vinegar
1 tsp garlic powder
2 TBS sugar
1 tsp salt
1 tsp pepper
2 tsp Louisiana Hot Sauce
Simmer until thickened-1-2 hours.
Put into hot, sterile jars. Clean rims and seal. Hot water
bath for 10 minutes.
Hot
Salsa by Texaswren (Whitney, Texas, USA)
"This is really good!"
1 lb onions (about 3)
1 lb jalapeno peppers, remove seeds
5 lbs ripe tomatoes (or you can use 1 gallon whole canned tomatoes)
1 TBS salt
½ tsp pepper
3/4 to 1 cup vinegar
Finely chop or coarsely grind onion and peppers. Peel, if desired,
and chop fresh tomatoes (or, you can use whole canned tomatoes) into small
pieces. Add onions, peppers, and other ingredients to chopped tomatoes.
Heat to simmering, simmer 10 minutes. Pack into clean, hot pint or
half pint jars. Seal. Process 10 minutes in hot water bath.
Yield 6 to 8 pints.
Rotel-Type
Tomatoes and Green Chilis by Texaswren
(Whitney, Texas, USA)
12 medium tomatoes, ripe
3 bell peppers
2 large onions
2 cloves garlic
2 jalapeno peppers, without seeds
1 ½ tsp salt
1 cup water
Scald tomatoes, peel and cut in half. Add chopped peppers and
onions. Add 1 cup water. Cook over medium heat, stirring
occasionally to keep from sticking. Cook 45 minutes. Put in
hot, sterilized jars and seal. Process 20 minutes in boiling water
bath.
Green Tomato Pickles by Texaswren (Whitney, Texas, USA)
(I haven't tried these, but I found them
in my mom's recipe box after she died. I have no idea where it came
from, but it was hand written, so I'm guessing that she ate them at a work
dinner or church, and got the recipe.)
3 gallons green tomatoes
3 quarts onions, sliced or cut
3-4 pints vinegar
6 cups sugar
½ cup salt
1/8 cup black pepper
1 pint jalapeno peppers, cut up
OR (either or both)
1 quart banana peppers, cut up
2 quarts sweet peppers, cut up
Bring all to a rolling boil, except tomatoes. Add tomatoes and
simmer till tomatoes turn white -- about 4 minutes. Be sure and DO NOT
boil tomatoes. Use juice from cutting up tomatoes to make extra
liquid.
Note from Mona: It doesn't mention a hot water bath, but I'm thinking it would be necessary to process them in a hot water bath for at least 10 minutes.
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