Pickles and Preserves

Pickles and Preserves

New Recipes
NEW Auntie Bernice's Rhubarb Relish NEW Beet Pickles
NEW Mary Knox's Dill Pickles NEW Nectarine and Peach Chutney
NEW Peach Chutney NEW Rhubarb Conserve
NEW Rhubarb Relish NEW Vera's Green Pickles
NEW Vera's Sandwich Spread

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Updated Saturday, September 24, 2005

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.


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Beet Pickles

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.


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Mary Knox's Dill Pickles

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.


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Nectarine and Peach Chutney

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.


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Peach Chutney

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.


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Rhubarb Conserve

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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Rhubarb Relish

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.


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Vera's Green Pickles

This recipe comes from Ron Berlin’s mom. We beg some from Barb whenever she makes them.

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.


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Vera's Sandwich Spread

Another favourite from the Berlins.

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.


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Rhubarb Conserve

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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