Here's what I've been up to the past couple of days. Making "Picalilli" using an old family recipe.
Yep, it's THAT time of the year again. Canning time!! I grew up on a small farm and we spent all summer canning everything from the garden. Every type of pickle imaginable, corn, saurkraut, whole tomatoes, tomato juice, and of course Picalilli made from green tomatoes & onions at the end of the season. While visiting my mom on Tuesday, she gave me the last of her tomatoes and with what I on my few plants I was able to put together a double batch and ended up with 18 pints (+ one for the fridge). Now I'm in the process of making a batch of salsa to use up the remainder of the red tomatoes. Don't want those wonderful tasting garden tomatoes to go to waste! And these will taste so good throughout the winter.
Would you like the recipe?? Well here ya go:
1 peck of green tomatoes
1/2 bag of yellow onions (3#)
Slice green tomatoes & onions (not too thin) little more than 1/4". Sprinkle 3/4 - 1 cup salt over top ... six through well ... let stand overnight. Drain.
For this amount of tomatoes and onions use:
7 12 cups sugar
4 1/2 cups vinegar
2 tsp. tumeric
3 Tblsp. mustard seed
1 oz. pickling spices
(Make a cheesecloth bag for the tumeric, mustard seed & pickling spice and tie with string. Makes it easier to remove and discard at the end.)
It will seem like not enough liquid ... but it is!!
Bring liquid to boil. Add vegetables and cook about 5-10 minutes until heated through. Place into clean, steril jars and seal. Makes approx. 9 pints.
I hope you are having a wonderful day ... now I need to get back to my canning ... daylight's a wasting!! LOL!! Thanks for stopping by!