My Corner of the World

My Corner of the World -

Green Tomato Ketchup

Nanny would always make this in the fall. I always looked forward to getting some as part of Christmas presents and sometimes just as a treat. I never came across a recipe in her collection, but I did find a recipe online for it that is pretty bang on. I cut the amount of sugar in the original recipe and will be making it this week again with leftover green tomatoes from our garden.

If you don’t have green tomatoes, this works equally well with red tomatoes. There’s really no difference in the taste, just the appearance.

Ingredients:

  • 30 green tomatoes, chopped (about 6 pounds)
  • 15 medium onions, chopped (about 3 pounds)
  • 2/3 c coarse salt
  • 3 c white vinegar
  • 2 c granulated sugar
  • 6 Tbsp mixed pickling spices, tied in cheesecloth

Preparation:

In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.  Let stand for at least 8 hours, better overnight. Rinse; drain well.

Combine vegetables with vinegar, sugar and spice bag. In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes. Stir frequently until slightly thickened. Pour into hot, sterilized jars and seal.

Brad’s Sweet Garlic Dill Pickles

pickles2

This is Brad’s recipe for sweet garlic pickles.  Slicing them lengthwise will make them perfect for sandwiches (e.g. smoked meat or ham with mustard).  This recipe will yield about 2 litres of pickles.

Ingredients:

  • 1/4 c salt
  • ice (quite a bit) or really cold water
  • 3 litres of cucumbers (thinly sliced lengthwise)
  • about 1 tsp dried dill
  • 6 whole or sliced garlic cloves
  • 4 c sugar
  • 3 c vinegar

Preparation:

Layer ice, cucumber, garlic, and salt in a large vat or sink or soak cucumber, garlic,  and salt in very cold water for 3 hours.  Drain well.  Place pickles standing up in jars.  Bring remaining ingredients to a boil in a pot.  Carefully pour hot liquid into each of the jars and seal.

Nanny’s Bread & Butter Pickles

pickles

I loved when Nanny made these pickles.  She was still making them not long before she died in 2013, well into her 80′s.  At that time, I could sit down and eat a quarter litre of them with bread and butter (or margarine).  I can’t do that today, quantities are much more limited now, but I’m so happy I have her recipe.  This recipe will yield about 5 litres.

Ingredients:

  • 4 quarts (imperial) cucumbers (thinly sliced)
  • 6 medium onions (thinly sliced)
  • 1 green pepper (cut into small chunks)
  • 1 red pepper (cut into small chunks)
  • 3 garlic cloves (thinly sliced and optional)
  • 1/3 c salt
  • ice (quite a bit)
  • 3 c white vinegar
  • 5 c sugar (I use 4)
  • 1 1/2 tsp each of celery seed and turmeric
  • 2 tbsp mustard seed

Preparation:

Place first 5 ingredients on ice with salt and let sit for 3 hours.  Drain well.  Place last 4 ingredients in a large pot (we prefer non-stick just in case).  Bring to a boil.  Add drained vegetables to the pot and bring to a boil, stirring often.  Place in clean jars and seal.

Apple Rhubarb Jam

Easy to make and soooooo good!  I don’t use pectin in my jams, but I do boil them for a long time to get most of the thin liquid out.  The sugar thickens it up very well.  This is one jam that will definitely be made in my kitchen again!

jam

Ingredients:

  • 3 c diced apple
  • 3 c diced rhubarb
  • 2 c sugar
  • 1 rounded tbsp cinnamon
  • 1 c water

Preparation:

Dump all ingredients into a pot (preferably non-stick)  and boil for a long time, until a jam consistency is reached.  Brad will seal the jars in a hot water bath for them.