Rutherford Weekly's Favorite Readers Recipes 7/19/12

M.A. Andrews

Rutherford Weekly's Favorite Readers Recipes 7/19/12
It’s canning season and I’ll share some good recipes with you. Let me remind you that your extra effort in canning can result in great gifts for Thanksgiving and especially Christmas. Everyone appreciates homemade goodness at the holidays. They make super gifts and are very appreciated. I’m going to share these recipes from “Country Classics”, Rutherfordton’s Mountain Creek Baptist Church cookbook.
Homemade Relish • Zucchini Relish •  Pickled Okra
Homemade Relish
Everyone loves homemade relish. MARY HAMPTON shares her recipe. 3 quart cucumbers; 3 cups green pepper; 1 1/2 cups red pepper; 4 cups onion, chopped; 3 teaspoons salt; 6 cups white vinegar; 7 cups sugar; 2 tablespoons celery seed; 4 tablespoons mustard seed. Grind the first 4 ingredients. Mix with salt. Let drain overnight. The next day, combine the vinegar, sugar, celery seed and mustard seed. Simmer 10 minutes. Add vegetables and simmer 20 minutes. Put into hot jars and seal with hot lids. Let sit in a cool and dark place in your kitchen and you are ready for Christmas!
Zucchini Relish
This recipe from JANE LAWSON will become a household standard. Mark my words. Zucchini Relish is a hit with everyone. 10 cups zucchini; 2 green peppers, chopped; 2 red peppers, chopped; 3 cups onions chopped; 1/3 cup plain salt (not iodized) canning salt; 1 teaspoon nutmeg; 1/2 teaspoon pepper; 1 teaspoon turmeric; 2 tablespoons cornstarch; 1 teaspoon celery seed; 2 1/2 cups white vinegar; 4 1/2 cups sugar. Grind together first four ingredients. Cover with salt. Let stand overnight. Drain well and rinse 2 or 3 times in cold water. Drain well. Combine with nutmeg, pepper, turmeric, cornstarch, celery seed, white vinegar and sugar and add to zucchini mixture. Boil for 30 minutes. Put into hot jars and seal with hot lids. Makes 6 to 8 pints. Great gifts!
Pickled Okra
If you get some tender and very “just picked” okra, here is another award winner! SARAH MORGAN gives us her Pickled Okra recipe. Terrific and easier than you might think. Garlic; red pepper; dill seed; small okra pods; 1 cup water; 1/2 cup salt; 4 cups vinegar. Into clean pint jars, place one clove garlic, 1/2 pod of red pepper (unless you want it really hot), 1 teaspoon of dill seed. Pack jars with small okra pods. Mix the water, salt and vinegar. Bring to a boil. Simmer 5 minutes. Pour over okra. Process 10 minutes in a hot water bath. These will be very popular for family and friends.
There is nothing more thoughtful and thankful than some great homemades. So, get in the kitchen and show the love.