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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)

PICKLES, PRESERVES, RELISH

Bread & Butter Pickles
4 quarts thinly sliced cucumbers (40 or 50), 1/2 cup salt, ice cubes, 2 quarts sliced onions, 1 tablespoon ground ginger, 1 tablespoon ground turmeric, 1 quart vinegar, 4 cups sugar, 1 tablespoon celery seed, 2 tablespoons mustard seed, 1/2 tablespoon white pepper
Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand for 2 or 3 hours, or until cukes are crisp and cold. Add more ice, if needed. Drain cucumbers, add onions; set aside in refrigerator. Combine remaining ingredients; bring quickly to boil and boil 10 minutes. Add reserved cucumbers and onion slices; bring back to boil, then remove from heat. Pack at once into hot, sterilized jars.

LS, Ocean Springs MS
 

Chili Sauce
8 pounds skinned ripe tomatoes, 6 medium onions, 6 bell peppers, 1 1/2 cups sugar, 2 tablespoons salt, 4 cups vinegar, about 4 or 5 tablespoons pickling spices tied in cheesecloth
Blanch and peel tomatoes, peel onions, remove seeds and pith from bell peppers; then chop them all finely. Add sugar, salt, vinegar; cover and let set for several hours or overnight. Add spice bag and cook slowly in uncovered kettle for about two hours, or "until done," stirring often to prevent sticking and scorching. Remove and discard spice bag, pour sauce into sterile jars and seal.
This recipe is a recovered memory of the way Donny's mother, Daisy, used to make "chili sauce." I must tell you, however, that Daisy never measured anything or wrote her recipes down, so some of this is guesswork. The recipe of Mrs EJ of Tchula MS was also consulted. My relish was a very great success with relatives, who talked me out of most all I had. It's GREAT spooned over field peas, lima beans, or scrambled eggs.

DH, Yazoo City MS & DEFH, Coxburg MS
 

Southern Style Chow-Chow
24 medium-size green tomatoes, 5 medium onions, 4 pounds cabbage, 2 quarts vinegar, 1/3 cup salt, 1/8 cup black pepper, 1 1/2 cups sugar, 2 tablespoons red pepper, 1/4 cup allspice, 12 sterilized pint jars
Chop tomatoes, onions and cabbage well. In a large bowl, mix vinegar, salt, pepper, sugar, crushed red pepper, allspice. Simmer for 2 1/2 to 3 hours over medium heat until tender, stirring frequently. Let cool; put in jars.

GWM, Lexington MS
 

Pickled Peaches
3 pounds sugar, 7 pounds peaches, 1 pint vinegar, whole cloves, broken pieces of stick cinnamon
Bring sugar, vinegar and spices to boil. Drop in peaches and cook until they can be stuck with a fork. Put peaches and syrup in sterilized jars while hot, and seal.

Mrs WFD, Tchula MS
 

Pear Honey
6 pounds finely-ground pears, 1 #2 can crushed pineapple, 4 1/2 pounds sugar
Mix all ingredients together and let set overnight. Cook until thick; put into sterile jars and seal. Makes a very good pear preserve!

BL, Goodman MS
 

Hot Squash Pickles
10 or 12 squash, 2 large onions, 2 large bell peppers, 2 to 5 hot peppers (as you like it), 2 pimientos (1 small can or jar), 2 cups vinegar, 3 cups sugar, 1 teaspoon salt, 2 tablespoons celery seed, 2 tablespoons mustard seed
Slice vegetables very, very thin; layer in large pan and let stand for about 1 hour. Mix other ingredients together and bring to boil. Drain vegetables; add to boiling mixture and cook for 30 minutes. Pack into sterilized jars and seal.

ML, Slate Springs MS
 

Tomato Relish
2 gallons peeled & chopped tomatoes, 5 chopped bell peppers, 1 quart chopped onions, 2 chopped hot peppers
Sprinkle 1 cup coarse salt over the above ingredients and let set overnight. Next mornng, drain well; then mix:
5 cups sugar, 5 cups vinegar, 1 box mustard seed
Add this to tomato mixture; stir well. Put into sterilized jars and seal. Do not cook. Makes about 8 pints.

EM, Houston MS

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