Hot Zucchini Relish

Submitted by Rebecca Thompson

Chop or grind:

10 cups zucchini
3 cups onion
2 large bell peppers

Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.

Add:

1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed

Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.

Mustard Pickles or Chow-chow

Submitted by Rebecca Thompson

Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:

1 1/2 quarts vinegar
1 1/2 quarts sugar

1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.

Pickled Beets

Submitted by Rebecca Thompson

Brining Solution:

3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons

Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.

Dill Pickles

Submitted by Rebecca Thompson

For brining solution:

1/2 cup salt
3 quarts water
1 quart apple cider vinegar

Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:

1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried

Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.

Black Bean & Corn Salsa

Submitted by Janae Pickett

4 servings prep time 10 minutes

1/4 cup light mayo

2 Tbsp. lime juice

1/2 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn drained

1 cup quartered cherry or grape tomatoes

1/2 cup chopped red onion

2 Tbsp. fresh chopped cilantro

1 tsp. chopped jalapeno pepper (optional)

In a medium bowl blend mayo, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.

Easy Dill Pickles

Submitted by Nita Giles

8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed

1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.

2. Sterilize 8 or more 1 quart canning jars and lids.

3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).

4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.

5. Process sealed jars in a boiling bath water for 15 minutes.

6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.

Easy Salsa

Submitted by Nita Giles

1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.

2. Onions - for a large batch I usually use 2 medium

3. Green Pepper - one large or two for a large batch

4. Jalapenos - one to 3, if you want it hot leave in some of the seeds

5. Cilantro - one bunch or two of a large batch

6. Garlic 1-2 tablespoons minced

Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.