Thursday, September 16, 2010

Ruth Schmidt's Sweet Relish

4 cups cabbage
4 cups onions
4 cups green tomatoes

Cover with 1/2 cup salt and water.

Let stand overnight.

Drain and add:
Grind: 12 green peppers and 6 red peppers.

Make syrup:
4 cups vinegar
2 cups water
6 cups sugar
2 tablespoon mustard seed
1 tablespoon celery seed
1/2 tablespoon tumeric

Add vegetables and bring to a boil.

Put in jars and seal.

Ruth Schmidt's Fourteen Day Pickles

2 gallons cukes split lengthwise no matter how small.

Pour over them 1 gallon salt water--1 pint salt to gallon of water.

Let stand 7 days then drain and cover with boiling water 24 hours.

Drain and cover with 1 gallon water to which you add 1 tablespoon alum--let stand 24 hours. Drain.

Take 2 1/2 gallons vinegar--8 cups sugar00and a handful of mixed spices and boil 5 minutes and pour this over boiling hot.

Let stand 24 hours each day for 4 days--reheat and pour over each day--on last day bring to boil and pour over picks and seal in jars.

Ruth Schmidt's Dill Pickles

For six or seven quarts

1 quart vinegar
3 quarts water
1/2 cup salt

Heat to boiling and pour over cukes in jars. Add dill and seal.

Ruth Schmidt Blue Cheese Dressing

1 pint mayonnaise
1 pint sour cream
1/4 cup chives
2 teaspoon worchester sauce
2 teaspoon garlic
1 teaspoon tabasco
1/2 pount blue cheese crumbles

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