Now We're Cookin'
It’s that time of year, when gardens are producing. Here are a few recipes to make good use of all those tasty vegetables.
Cucumbers in a Jar
9 c. Sliced Cucumbers, do not peel (approx. 4-5 med. cucumbers)
2 T. Salt
1 tsp. Celery Seed
Work the salt and celery seed into the cucumbers in a large bowl; set aside.
Dissolve:
2 c. sugar in
1 c. white vinegar
Pour sugar and vinegar mixture over cucumbers. Let stand for 24 hours. Place in a jar (or any airtight container), then refrigerate.
Corn Relish
2 qts. cut cooked corn (about 18 ears)
1 qt. chopped cabbage (about 1 sm. head)
1 c. chopped onion (about 1 med.)
1 c. chopped sweet green peppers (about 2 sm.)
1 c. chopped sweet red peppers (about 2 sm.)
1 to 2 c. sugar
2 T. dry mustard
1 T. celery seed
1 T. mustard seed
1 T. salt
1 T. turmeric
1 qt. vinegar
1 c. water
To make corn relish with fresh corn: boil ears of corn 5 minutes; cut corn from cob. Combine corn with remaining ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot relish in to hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boil-water canner.
If you like a little heat in your relish, substitute some hot peppers in place of half of the sweet peppers.
Yield: about 6 pints
Cucumber Relish
2 qts. chopped cucumbers (about 8 med.)
2 c. chopped sweet green peppers (about 4 sm.)
2 c. chopped sweet red peppers (about 4 sm.)
1 c. chopped onion (about 1 med.)
1 T. turmeric
1/2 c. salt
2 qts. cold water
1-1/2 c. brown sugar
1 qt. vinegar
2 sticks cinnamon
1 T. mustard seed
2 tsp. whole allspice
2 tsp. whole cloves
Combine vegetables in a large bowl; sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours. Drain; cover vegetables with cold water and let stand 1 hour. Drain thoroughly. Combine sugar and vinegar in a large saucepot. Tie spices in a spice bag; add to sugar mixture. Bring to a boil; pour over vegetables. Cover; let stand 12 to 18 hours in a cool place. Bring vegetables to a boil; reduce heat and simmer until hot. Pack hot relish in hot jars,leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
For a hot relish, substitute some hot peppers in place of half of the sweet peppers.
Yield: about 6 pints
Zucchini Bars
3/4 c. soft butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1-1/2 tsp. baking powder
1-3/4 c. flour
3/4 c. flaked coconut
3/4 c. raisins
2 c. grated zucchini
3/4 c. chopped walnuts
In large mixing bowl, beat butter, sugar and brown sugar until creamy. Beat in eggs, vanilla, salt, baking powder and flours. Stir in coconut,raisins, zucchini and walnuts.
Spread evenly into a greased 10x15” jelly roll pan. Bake at 350 degrees for 30-35 minutes.
Yield: 6 doz. bars
Recipe from “Sharing the Best,” by Darlene Dixon, former writer for the Wright County Journal-Press and The Drummer.