Canning and pickling season is here! While I was at the Monroe’s picking cucumbers, I asked some fellow members about sharing recipes… Pat Stark came to the rescue!
Claraice’s Bread & Butter Pickles
Claraice Sheffield, Manilla, Iowa (1935)
25-30 small to medium pickling cucumbers
8 large white onions
2 large sweet peppers (red or green)
1/2 Cup pickling salt
5 Cups cider vinegar
4 Cups sugar
2 Tbsp. mustard seed
1/2 tsp. ground cloves
1/2 tsp. turmeric
makes about 8 pints
Wash cukes and slice as thin as humanly possible. Chop (or grind) onions and peppers; combine with sliced cucumbers and salt. Let stand 3 hours. Drain.
Mix vinegar, sugar and spices in large kettle, bring to a boil. Add the drained cucumbers, peppers and onions. Heat thoroughly but DO NOT BOIL.
Seal in sterilized jars.
And… another of Pat’s family favorites…
“Oklahoma Chili Sauce”
Aneth Fulton, Alva, Oklahoma (1915)
24 large tomatoes
6 onions, chopped
2 green peppers
1 red pepper
1 bunch celery
1 quart white vinegar
1-1/2 Cups sugar
1 Tbsp of each: salt, ginger, cinnamon, ground cloves, dry mustard
makes 4 quarts
1) Peel and chop tomatoes.
2) Process peppers and celery.
3) Place all ingredients in large kettle.
4) Simmer for 3 hours.
5) Seal in sterilized jars. [Dept. of Ag. recommends boiling water bath.]
Pat’s notes: There is no chili in this recipe so it’s really a tomato relish. Grandma Fulton dunked the tomatoes in boiling water to split the skins for easy peeling. When cool, she cored and crushed the tomatoes by hand and processed the peppers and onions in her food grinder. While I still peel and crush the tomatoes by hand, I use a food processor for the peppers and onions and simmer everything overnight in a crock pot. The aroma will drive you crazy!
When to serve? It’s ready immediately. Great for breakfast or dinner. Grandpa would spoon a generous portion next to potatoes and eggs in the morning and Grandma always placed an open jar on the table to serve with beef or poultry.