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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Dillybeans Categories: Beans,fresh Pickles Vegetables Servings: 10 2 lb Tender Green Beans * 2 c Water 2 c White Distilled Vinegar 1 1/2 t Pickling Salt/To Taste 1/3 c Sugar 2 ea Bay Leaves 2 ea Small Onions ** 8 ea Red Hot Peppers 8 ea Cloves Garlic, Peeled 8 ea Sprigs Fresh Dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. -------------------------------------------------------------------------- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ----- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cocktail Okra Categories: Okra Pickles Vegetables Servings: 5 2 lb Fresh Tender Okra Pods 5 ea Hot Red/Green Peppers 5 ea Cloves Garlic, Peeled 1 qt Distilled Vinegar 1/2 c Water 6 T Pickling Salt 1 T Celery Seed 1 T Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: Tomatoes Vegetables Servings: 1 1 ea See Recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet Pickled Cherry Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 6 4 lb Firm Cherry Tomatoes 3 1/2 lb Sugar 4 c Water 1 ea Fresh Ginger Root, Grated 2 ea Lemon * 1 t Pickling Salt * Use only the juice and grated zest of the 2 lemons. -------------------------------------------------------------------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crisp Bread And Butter Pickles Categories: Pickles Cucumbers Vegetables Servings: 8 4 qt Thinly Sliced Cucumbers 8 ea Med. White Onions * 1/2 c Pickling Salt 5 c Sugar 1 1/2 t Tumeric 1 t Celery Seed 2 T Mustard Seed 5 c Cider Vinegar * Onions should be peeled and thinly sliced. -------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ice-Water Pickles Categories: Pickles Cucumbers Vegetables Servings: 5 3 lb 4-inch Cucumbers 5 ea Med. Onions 1 T Mustard Seed 1 qt Cider Vinegar 1 c Sugar 2 t Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Curry Pickles Categories: Pickles Cucumbers Vegetables Servings: 3 24 ea Med Cucumbers, Sliced Thin 1/2 c Pickling Salt 2 qt Water 1 t Curry Powder 2 1/2 c Vinegar 1/4 c Prepared Mustard 1 T Celery Seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pickled Cauliflower Categories: Pickles Vegetables Servings: 4 2 ea Large Heads Cauliflower 2 c Pearl Onions * 1 c Pickling Salt 1 c Sugar 3 c White Vinegar 2 T White Mustard Seeds 1 T Celery Seeds 1 ea Small Hot Pepper * Pearl Onions are the small white or silver skinned onions that are usually used in stews. -------------------------------------------------------------------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pickled Onions Categories: Pickles Vegetables Servings: 6 1 ea Gallon Pickling Onions 1 c Pickling Salt 1 c Sugar Or To Taste (2 C Max) 5 c White Vinegar 3 T White Mustard Seeds 2 T Horseradish OR 2 T Peppercorns 1 x Hot Red Peppers 1 x Bay Leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ----- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Favorite Mustard Pickles Categories: Pickles Cucumbers Vegetables Servings: 6 12 ea Med. Sized Cucumbers 6 ea Med. Sized Onions 6 ea Red Peppers, Seeded 2 qt Gherkins (Small Cucumbers) 2 qt Pearl Onions, Peeled * 2 ea Large Heads Cauliflower ** 1 1/2 c Pickling Salt 8 c Sugar 8 c Cider Vinegar 1 1/2 c Unbleached Flour 1/2 c Dry Mustard 3 T Tumeric 2 T Celery Salt * Pearl onions are the small white or silver skinned onions used in stews. ** Break cauliflowers into bite-sized flowerets. -------------------------------------------------------------------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Tomato Relish Categories: Relish Pickles Tomatoes Vegetables Servings: 6 6 ea Red Sweet Peppers * 2 lb Green Tomatoes * 2 lb Onions * 1 ea Small Head Cabbage * 3 ea Sweet Green Peppers * 1/4 c Pickling Salt 3 1/2 c Sugar 2 c Cider Vinegar 1 c Water 1 T Mustard Seed 1 T Ground Turmeric 2 t Celery Seed * All vegetables are to be coarsely ground. -------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ----- Vegetables can be chopped if you prefer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 8 15 lb (2 gal) Green Tomatoes * 1 c Pickling Salt 1/2 T Powdered Alum 2 qt Boiling Water 2 c Cider Vinegar 5 c Sugar 2 ea Stick Cinnamon 1 x Handful Cloves * Green tomatoes should be fresh picked and sliced. -------------------------------------------------------------------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crisp Pickled Watermelon Rind Categories: Pickles Fruits Servings: 8 1 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Tomato Relish II Categories: Relish Pickles Tomatoes Vegetables Servings: 4 6 lb Green Tomatoes 3 ea Med. Onions 4 T Pickling Salt 5 ea Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 t White Peppercorns 2 t Whole Allspice 2 t Whole Cloves 2 t Celery Seeds 2 t Mustard Seeds 2 t Dry Mustard * Fresh red sweet pepper should be finely chopped. -------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Dog Relish Categories: Relish Pickles Vegetables Servings: 8 3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers * 3 lb Onions, Peeled 4 c Cider Vinegar 1/2 c Sugar 1 t Mustard Seeds 1 t Dry Mustard 1 t Celery Seeds 2 T Salt * Peppers should be seeded. -------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: India Relish Categories: Relish Cucumbers Tomatoes Pickles Vegetables Servings: 8 12 ea Med. Cucumbers 6 ea Green Tomatoes 2 ea Ripe Tomatoes 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 2 ea Onions 1/4 c Pickling Salt 4 c Vinegar 1 c Water 4 T Sugar 1 t Ground Cinnamon 1 t Turmeric 1/4 t Ground Cloves 1/2 t Ground Allspice 2 T White Mustard Seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Piccalilli Categories: Relish Pickles Vegetables Servings: 8 1 qt Green Tomatoes, Chopped 2 ea Med. Red Peppers * 2 ea Med. Green Peppers * 2 ea Lge. Onions,Peeled & Chopped 1 ea Small Head Cabbage ** OR 2 c Cucumber, Chopped 1/2 c Salt 3 c Cider Vinegar 2 c Brown Sugar 1 ea 3-inch Stick Cinnamon 1 t Whole Cloves 1 t Whole allspice 1 t Mustard Seeds * Peppers should be seeded and chopped. ** Cabbage should be shredded. -------------------------------------------------------------------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ----- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet Pepper Relish Categories: Peppers Relish Pickles Vegetables Servings: 10 12 ea Sweet Green Peppers * 12 ea Sweet Red Peppers * 12 ea Med. Onions, Peeled 4 c Cider Vinegar 2 c Sugar 2 T Pickling Salt * Peppers should be seeded. -------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Hot Pepper Sauce Categories: Peppers Tomatoes Vegetables Servings: 8 24 ea Long Hot Peppers 12 ea Ripe Tomatoes 4 c Vinegar 1 c Sugar 1 T Pickling Salt 2 T Mixed Pickling Spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Favorite Chili Sauce Categories: Tomatoes Peppers Pickles Vegetables Servings: 6 25 ea Large Ripe Tomatoes 3 ea Sweet Red Peppers * 1 ea Small Bunch Celery Chopped 6 ea Large Onions, Chopped 3 ea Cloves Garlic, Minced 2 T Whole Allspice, Tied In Bag 2 c Cider Vinegar 1 1/2 c Light Brown Sugar 2 T Pickling Salt 1 t Pepper 1 t Dry Mustard * Peppers should be seeded and chopped. -------------------------------------------------------------------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pickled Beet And Onions Categories: Pickles Vegetables Servings: 8 7 lb Med. Beets 1 x Vinegar 2 1/2 c Sugar 2 T Whole Mixed Pickling Spices 2 t Salt 3 1/2 c White Vinegar 1 1/2 c Water 2 lb Med. Onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ----- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tomato Relish Categories: Relish Tomatoes Peppers Vegetables Servings: 2 18 ea Firm Ripe Tomatoes 1 ea Stalk Celery 4 ea Med. Onions 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 1/3 c Salt 2 1/4 c Granulated Sugar 1/2 t Ground Cloves 2 t Cinnamon 1/2 t Black Pepper 2 T Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ketchup Categories: Tomatoes Peppers Vegetables Servings: 6 4 ea Gallons Ripe Tomatoes 2 ea Onions 5 ea Stalks Celery 2 ea Green Sweet Peppers 3 c Granulated Sugar 2 c Apple Cider Vinegar 1/4 t Ground Cloves 1/2 t Allspice 1/2 t Cinnamon 3 T Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Easy Dill Pickles Categories: Pickles Cucumbers Vegetables Servings: 12 4 ea Dzn. Pickling Cucumbers * 1 ea Bunch Dill 1 qt Cider Vinegar 8 c Water 1 c Pickling Salt 1 x Cloves Gralic, Peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. -------------------------------------------------------------------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Chutney Categories: Chutney Fruits Pickles Peppers Servings: 10 1 qt Cider Vinegar 3 c Sugar 1/2 lb Seedless Raisins 6 lb Very Tart Apples (Sour)* 1/4 lb Garlic Peeled and Chopped 1/2 lb Gingerroot, Peeled & Chopped 6 ea Red Or Green Chili Peppers** 2 T Pickling Salt 1 x Sugar To Taste 1 x Cayenne To Taste 6 lb Hard Green Pears *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. -------------------------------------------------------------------------- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. -----------------------------------------------------------------------------