Abundance from the Garden
July 17th, 2009. Filed under: Nancy's Recipe Box.I’m sharing a couple recipes that might come in handy when you’re trying to figure out what to do with all the garden goodies. The first recipe is one that was shared with me by my former mother-in-law, Dorothy. It’s absolutely yummy on sandwiches. It can really dress up bologna or anything else you happen to have handy. I’m writing it just as Dorothy gave it to me, but I will translate. In the Midwest, before we knew about that delicious fruit, we called bell peppers mangoes. So, when you see mango in the ingredients, just do a little mental dance and think peppers.
The second recipe is for Kosher Dills from a friend, Mary Ann Yessayan.
SANDWICH SPREAD
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12 green tomatoes
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12 red mangoes
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12 green mangoes
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4 lg onions
Grind it all, mix and cover with cold water. Let set 24 hours. Drain off and add:
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1 pint vinegar
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1 pint water
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1 small jar mustard
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3 c sugar
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2 tbsp salt
Mix & boil 10 minutes. Add:
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2 tbsp flour
Cook 3 minutes until thick. Add:
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1 qt salad dressing
Can while hot. I can’t tell you how many pints this will make. It’s been too long since I made it, but it’s on my to do list for this summer.
KOSHER DILLS
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4 lbs 4 inch pickling cucumbers
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14 cloves garlic, peeled & split
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1/4 c salt
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2 3/4 white vinegar
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3 c water
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12-14 sprigs fresh dill weed
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28 peppercorns
Wash cucumbers; cut into spears. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar. Then pack cucumbers, adding 2 sprigs dill weed and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in boiling water bath. Makes 6-7 pints.
I’ll have to come up with some zucchini recipes next. Those things multiply like wire coat hangers.