Home » Food & Drink » Recipes 1880-1960 » "DOWN HOME" GOODIES

"DOWN HOME" GOODIES

© Vaudie E. Harrison

When I was just a kid, Grandmaw always had some home-made goodies to place on the table to go along with whatever meal she had prepared. This week I'll share some of them with you.

As you will notice, as you read, one of my all time favorites is Pickled Beets. You'll notice simply because I've included 3 different recipes for making this "ole time" treat.

Give them a try and enjoy! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GREEN TOMATO PICKLES

6-8 Pounds Small Green Tomatoes (Quartered)

6 Large White Onions (Peeled and Thinly Sliced)

2 Large Red Peppers (Seeded and Chopped)

3 1/2 Cups Cider Vinegar

2 Cups Sugar

2 teaspoons Dry Mustard

2 teaspoons Pickling Spices

2 Tablespoons Salt

2 Tablespoons Mustard Seed

2 Tablespoons Cloves

2 Tablespoons Allspice

In a large pot, combine all the ingredients--except the Tomatoes, Onions and Peppers--and bring to a boil. Be sure to stir constantly until the Sugar is dissolved. Add the Tomatoes, Onions and Red Peppers. Lower the heat to a simmer and allow to simmer for about 20 minutes or until the Tomatoes become just tender. Pack into hot, sterlized jars with the liquid and seal. Best when served cold. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SWEET RELISH

8 Cups Finely Minced Cucumbers

4 Cups Finely Minced Onions

2 Cups Finely Minced Carrots

5 Tablespoons Salt

7 Cups Sugar

4 Cups Vinegar

2 teaspoons Celery Seed

1 teaspoon Ground Turmeric

1 teaspoon Ground Nutmeg

1/2 teaspoon Black Pepper

In a large bowl, combine the Cucumbers, Onions and Carrots. Mix Well and sprinkle with the Salt. Layer Ice Cubes over the top of the mixture and allow to stand for about 6 hours. Drain off the liquid. Rinse with clean water and drain thoroughly. In a large pot, combine the Sugar, Vinegar, Celery Seed, Tumeric, Nutmeg and Black Pepper. Add the Vegetable mixture and bring to a boil--stirring often. Reduce the heat and simmer, uncovered, for about 20 minutes. Be sure to stir occasionally. While still hot, pack into hot jars and process for 10 minutes in a boiling water bath. Makes about 8 Pints. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PICKLED BEETS

6-8 Large Beets

Cold Water (As Needed)

1 1/2 Cups Red Wine Vinegar

1 1/2 Tablespoons Dry Mustard

1/2 teaspoon Salt

1 1/8 Cups Sugar

2 Medium Onions(Sliced)

2 teaspoons Dill Seeds

Boil the Beets until they become tender. Drain and allow them to cool. Be sure to reserve 1 1/2 Cups of the liquid. When the Beets are cooled, Slice off the tops and bottoms, remove the skins and slice the Beets into approx. 1/4 inck thick slices. In a medium pan, combine the Vinegar and the reserved cooking liquid and bring to a boil. Add the Dry Mustard, Salt and the Sugar. Stir and bring back to boil being sure to dissolve the Sugar. Remove the mixture from the heat and set aside. Layer the Sliced Beets and Onions in clean Screwtop jars. Cover with the Hot Vinegar mixture. Tightly screw on the tops of the jars. Allow to cool and place in the refrigerator. Allow the Beet Pickles to age for a few days before serving. Best served very cold.

The copyright of the article "DOWN HOME" GOODIES in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish "DOWN HOME" GOODIES in print or online must be granted by the author in writing.