Relishes and Pickles

You can try making these at home. They go well with biscuits, crackers and your regular meal as well.

Try making the following preserves at home.

Apple Pickles

2 c Pared and quartered apples 1 Stick cinnamon 1 c Mild vinegar 2 c Sugar 1/8 ts Cloves

Combine sugar, vinegar, and spices. Boil 5 minutes. Add fruit and cook until tender. Pack in sterilized jars. Fill to within 1/4 inch of top with syrup. Other fruits such as peaches, pears, and crab-apples may be substituted for apples.

Brined Dills

48 sm Cucumbers 1 Box whole pickling spices 3 bn Dry dill 1 pt White vinegar 2 ga Water 1 lb Salt

Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating.

Cabbage Relish

2 md Tomatoes, quartered 1/4 sm Head green cabbage, coarsely -chopped 1 lg Onion, coarsely chopped 1 c Red wine vinegar 1/2 c Plus 2 tbsp sugar 1 ts Dijon mustard 3/4 ts Turmeric 1/4 Generous tsp celery seeds 1/4 Generous tsp ground cloves 1/4 Generous tsp ground cinnamon

Finely chop first 3 ingredients in processor. Bring all remaining

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