{ AMISH COMMUNITY NEWS } Vol. 3 No. 10
August 24, 2011
Preserving the Harvest
Hot Pepper Relish Submitted by Barbara Ann Detweiler
5 quarts mixed peppers, (with seeds removed) 6 cups sugar 1 quart vinegar 1 pint mustard 1 tablespoon salt 1 cup flour 1 1/2 cups water Grind peppers. Mix ground peppers with sugar, vinegar, mustard and salt in an 8 quart kettle and bring to a boil. Mix flour and water, and then add to pepper mixture. Boil for 5 minutes. Put into jars and cold pack to boiling point.
Canned Cabbage
Submitted by Rachel Miller Kosher Dill Mix 2 heads of cabbage, shredded 1 hot pepper for each jar you fill Mix Kosher Dill Mix according to directions. Fill sterile jars with shredded cabbage. Add I hot pepper to each jar. Add Kosher Mix. Cold pack to a good boil (5-10 min). Delicious with mashed potatoes or as a salad.
Recipe from The Grandmother
Submitted by Jacquie Foote
In 2009, I shared a recipe from the Grandmother of a friend of mine. Since then I’ve received more than a dozen requests to publish it again. So … here goes. My friend’s Grandmother (whom she always called “The Grandmother”) came from Europe when she was a young girl. She became a citizen here, married, raised a family and became known as a fine cook. In time, The Grandmother grew old and began considering which of her children should receive which of her treasures. Finally, The Grandmother sent her prized pickle recipe ... the one she called Crystal Chips ... to her youngest granddaughter. She knew her Tomato Soy granddaughter was very unlikely ever to Submitted by make pickles, so she simply asked her to Barbara Ann Detweiler see to it that the recipe did not die. 1 peck ripe tomatoes, peeled and sliced At that same time Sweet Dill Pickles, 8 onions, sliced our family’s favorite, became unavailable 1/2 cup salt in grocery stores. So, after I received The Vegetable Relish 1 quart vinegar Grandmother’s recipe from my friend, Submitted by Rachel Miller 1 teaspoon cinnamon my mother-in-law and I decided how it 1 teaspoon cloves could be altered so we could have our 2 quarts pickling cucumbers 1 teaspoon ginger favorite pickle once again. 1 quart cabbage 2 teaspoons mustard The Grandmother’s pickle recipe 4 green peppers, seeds removed 1 teaspoon pepper continues, somewhat altered but greatly 6 onions 2 pounds brown sugar loved. And to make sure the recipe does 3 green tomatoes not die, I am sharing it with you. To be 1 quart vinegar Mix tomatoes, onions and salt. true to The Grandmother, I have written 2 1/2 pounds sugar Let stand overnight. it in the exact words she used. 1 tablespoon mustard seed Drain tomato and onion mixture. Please make and enjoy The 1 teaspoons celery seed Rinse and drain again. Grandmother’s Crystal Chips. The recipe 1 teaspoon turmeric Put tomato mixture in large kettle. is on page 6 in this issue. Add rest of ingredients except for Grind all vegetables. the brown sugar. Drain their juices off and put ground The Grandmother’s Crystal Chips Cook slowly for 2 hours. vegetables into canning jars. In the final half hour, Bring other ingredients to a rolling add the 2 pounds of brown sugar. boil. Pour over vegetables in jars Put in jars and cold pack for 1/2 hour. Cold pack for 30 minutes.
Our next issue of Plain Country is September 14. Submission deadline is Monday, August 29. Please send the information to share to Plain Country, P.O. Box 626, Middlefield, OH 44062, or call 440-632-0782 or fax to 440-834-8933.
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