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IMG_3333This recipe is found at GeniusKitchen.com. I really love this relish. It’s not that hard to make and we use it to make tuna salad and potato salad. It’s good on hot dogs, too.

In the picture above, note that I used the nearest third to make the relish. I ended up with four half-pints, so I’ll probably make more tomorrow. I don’t think four half-pints will be enough for the coming year.

The ingredients:

4 cups chopped green tomatoes

1 large sweet onion, chopped

1 large bell pepper, chopped (red is prettiest)

2 Tbsp. canning salt

1 cup sugar

1 Tbsp. mustard seed

1 tsp. celery seed

4 whole cloves

1 cup vinegar (I used cider vinegar)

IMG_3334 I start by rough chopping 4 cups of green tomatoes, a large sweet onion, and a large bell pepper.

IMG_3337Then I put the tomatoes, onion, and pepper into a food processor. I carefully pulse the processor until the vegetables are chopped small, but not pureed. It’s tricky and you have to be careful. I put the vegetables into a large bowl and stir in the salt. Let it sit for an hour and then drain through a fine strainer.

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Put four cloves into a spice bag. I used a disposable tea bag. In a large pot, stir together the drained vegetables, sugar, mustard seed, celery seed, and the spice bag. Stir in the vinegar. Bring to a boil and let simmer for 20 minutes. Remove the bag of cloves. Ladle into 1/2 pint canning jars. Leave 1/2-inch of head space. Screw the lids on tightly. Process in a hot water bath for ten minutes.

IMG_3343So, here’s how I did the hot water bath processing . . . I’ve got a massive 7-quart pressure cooker, but that thing is too much of a beast to can only 4 half-pint jars. Instead, I put my metal steamer basket in the bottom of my largest stock pot and filled the pot with water, nearly to the top. I brought the water to a boil while the relish was simmering. I also had my tea kettle over a flame for more hot water as needed. Once the water in the pot was at a full boil, and the relish had been put into the jars and sealed, I placed each jar carefully into the boiling water and and made sure they were covered with boiling water from the kettle. Once the water came back to a boil, I set the timer for ten minutes. The trick is the metal steamer basket. I’ve tried water bath canning without a rack in the bottom of the pot and ended up with broken jars and a big mess. My metal steamer basket allows the boiling water to bubble without rocking the jars. Different shape jars and sizes pots and steamer baskets would suggest that you make sure it will all fit as necessary before beginning the process. Please consult a canning expert if you have never done any home canning before. I am certainly not an expert.

Note to self: ran out of cider vinegar and made a second batch using white-wine vinegar. It is marked #2 on the lids. See what you think.

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The recipe is found at myfrugaladventures.com. These are really crunchy and delicious!

IMG_3339Bring to a boil 3-1/2 cups water and 1-1/4 cups vinegar. I used cider vinegar. Add 1 Tbsp. canning salt. Remove from heat and let cool.

Slice cucumbers into your preferred shape: spears, chips, or leave whole. They aren’t pictured, but I have used lemon cucumbers as well. The type of cucumber does not seem to matter. They’re all good! Make sure the entire cucumber will fit beneath the liquid. Pack sterile jars with cucumbers. Add garlic cloves, dried red peppers, and fresh dill to each jar.

Pour cooled vinegar mixture over the cucumbers in each jar. Makes a couple quarts (I use 2 pint jars and 1 quart jar). Screw on lids, use any type. Place into refrigerator. Shake the jars around a bit occasionally. Good to eat 24 hours later, best to eat after three days, should last a few weeks if they are kept refrigerated.

We were eating these quickly and we had so many cucumbers that I left the brine in the jar and filled the jar with cukes again. It worked fine. I wouldn’t do that more than once, because you would probably want more vinegar and salt, so you may as well start at the beginning.

 

I’m going to quickly jot down how I did this so I don’t forget. It was a really special meal. So delicious! I served it with roasted Italian sausage links and eggplant au gratin. Yummy!

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Cut about a dozen small roma tomatoes in half lengthwise. Prepare a large baking sheet by covering it with foil and sprinkling with a little bit of olive oil. Place the tomatoes, cut side up, on the baking sheet and sprinkle with olive oil and a little sea salt or kosher salt. Take 5 cloves of garlic and wrap in a foil bundle with a few Tbsp. water. Place the foil bundle on the baking sheet with the tomatoes. Roast the tomatoes (and the garlic bundle) for 30-35 minutes at 375 degrees F, or until the bottoms of the tomatoes are brown. Remove from heat and let cool. (I saved the leftover tomato-flavored olive oil to use in a salad dressing some day.)

While the tomatoes are roasting, swazz olive oil in a large skillet, sprinkle in about a tsp. of dried thyme. Heat the oil and then add 5 cups sliced red onion and a tsp. salt. Saute until the onions are brownish and soft. Remove from heat and let cool.

Open the foil bundle and remove the garlic from the skins. Mash.

Preheat the oven to 400 degrees F. Place a single pie crust on parchment paper, or a silpat, on a baking sheet. Heap the onions in the center of the pie crust, then dab the garlic over the top. Place the tomatoes on top of that. Remember to leave an edge around the pie crust. Sprinkle with goat cheese crumbles. Fold the edge up, it will be haphazard, but it’s a “rustic” pie so haphazard is good. Bake for 30-35 minutes or until the center bubbles and the crust is nicely browned.

Ingredients:
1 dozen small roma tomatoes
Olive oil
Salt
5 cloves garlic
Few tablespoons water
1 tsp. dried thyme
5 cups sliced red onion (about two medium)
1 single-crust pie crust, unbaked
Crumbled goat cheese

 

 

Trying to put all my pickle recipes on the blog so that I don’t have to search so hard next year. What do I do with all the cucumbers my husband grew? FullSizeRender

Use the top recipe. It’s from Oded Schwartz’s book Preserving (1996, Dorling Kindersley).

Here’s my start . . . I’ve blanched the whole cucumbers, refreshed them, sliced and added onions and mini sweet-peppers and salt. Then it sits overnight.

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After draining and rinsing (I did the ten minutes in cold water) I boiled the brine for ten minutes and then added the chopped vegetables.SecondBoil

I brought the pot to a second boil.

FinishedProduct

Then ladled into sterile jars and sealed with canning lids. It made 5 pints. Really looked like a lot, but 5 pints is what I ended up with. I am going to keep these in the refrigerator once they cool. The lids did pop and with the amount of vinegar and salt, it’s probably not necessary to can them in a water bath, but it makes me a bit nervous, so I’ll just keep them in the refrigerator. I made these last summer, too, and they do last in the refrigerator for months and months. They are a very sweet pickle and are good served with sandwiches.

What kind?

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