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Recipes - Preserves and Relishes
 

Pickles and Peppers

Relish, Sauces and Salsas
Pickled Pepperoncini's Green Tomato and Pepper Relish
Canned Jalapeño Peppers Caponetta (Italian Eggplant Relish)
Pickled beets Southwest Eggplant Relish
Flynn Family Dilly Beans Clara Zimmer's Chili Sauce
Cornichon Pickles Jalapeno Sauce
Tomatoes Ann Flynn's Salsa
Frozen Whole Tomatoes  
Oven-dried Tomatoes  
Tom's Tomato Sauce  

Ann Flynn's Salsa

Salsa
(makes 6 pints)

8 cups chopped tomatoes
4 cups mixed peppers
2 cups chopped onions
3 cloves minced garlic
3 t salt
1 ½ t cilantro
1 cup white vinegar

combine & cook 5 minutes
pour in sterile jars & hot water bath process for 30 minutes.
Enjoy!

Pickled Pepperoncini's

Pickled Pepperoncini Peppers
1. In a saucepan, heat to boiling a mix of 1 part water and 3 parts distilled white vinegar
2. Heat canning jars in the oven at 180-200°F
3. Prick or slash peppers
4. Pack peppers into hot jars with pieces on onion
5. Cover with the vinegar/water mix
6. Seal and process in hot water bath for 15 minutes

Canned Jalapeño Peppers

1. In a saucepan, heat to boiling a mix of 1 part water and 3 parts distilled white vinegar
2. Heat canning jars in the oven at 180-200°F
3. Prick or slash peppers
4. Pack peppers into hot jars with carrots, onion, garlic and slat (½ tsp per pint)
5. Cover with the vinegar/water mix
6. Top with a thin layer of olive oil
7. Seal and process in a hot water bath for 15 minutes


Cornichon Pickles
You don’t’ need to know how to can to fix these pickles, just store them in the refrigerator after they cool. The oak or grape leaf (you can also use currant leaf or horseradish) is added to keep the pickles crisp.

Ingredients:
o Pickling cucumbers
o Vinegar and water (3 parts vinegar, 1 part water)
o Aromatics: sprig of thyme and tarragon, bay leaf, whole peppercorns, dried chile pepper, garlic chunks, onion chunks, oak or grape leaf

Instructions:
o Put the cucumbers in a bowl and sprinkle salt over them (about 2 tbsp per quart). Cover and let sit in the fridge overnight.
o Rinse the cucumbers well and set aside.
o Find some canning jars, or other containers to store the pickles in. Wash them in hot, soapy water, and then place them in the oven at its lowest setting (about 180 ?F). This will keep the jars from cracking when you pour in the hot vinegar.
o In the meantime, heat the vinegar/water mix to a boil.
o Being careful not to burn yourself, pack the cucumbers into the jars. As you are packing them, add a little of each aromatic.
o Pour the vinegar into the jars. Run a knife down the inside of the jar to help remove any air bubbles. Put a lid on the jar. If canning, process in hot water bath for 10 minutes. If making refrigerator pickles, set aside and let cool before putting in the fridge.
o You can eat them in a day or two, but they are better after at least a week.




 

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