Pickles and Relishes

Andrea Chesman

Whether sweetly piquant, mouth-puckeringly sour, or flaming hot and pungent, pickles and relishes bring zest to the table. They enliven mundane meals, brighten salads, add panache to picnics and potluck suppers, and provide very special gifts. And with modern methods, it takes just a few hours in the kitchen to transform the seasonal bounty of your garden into a year-round source of pickled delicacies.

Most of the recipes that follow are for fresh-pack pickles: produce prepared and packed raw into jars. Often vegetables are short-brined — salted and allowed to stand for a few hours — before packing. This makes them crisp. Then a boiling syrup or brine is poured over them. The jars are sealed and processed briefly in a canner, unless they are to be refrigerated or frozen.

Also included are recipes for traditional brined pickles, the ones you used to find in big crocks at the general store. In this method the vegetables, most often cucumbers, are cured for several weeks in brine before being packed into jars and processed or refrigerated. Brining is a fermentation process. It works best at 70 to 80°F. Bacteria generate lactic acid from sugars in the vegetables, which gives the cured pickles a distinct, sharp flavor.

Ingredients

The difference between a good pickle and a great one is usually the freshness of the ingredients. Select young or even slightly immature, unbruised fruits and vegetables. Ideally they should be harvested early in the day, before the sun wilts them, and processed immediately. Since this isn’t always possible, chill your produce quickly and thoroughly to ensure a crisp pickle. This is particularly important with cucumbers. If you don’t have a garden, buy from local farmers, roadside stands, or farmers’ markets. If you must buy from the supermarket, avoid fruits and vegetables that have been waxed. No matter where it comes from, always wash and drain produce thoroughly before use.

Cucumbers come in two types, pickling and slicing. A good pickling cucumber is thin-skinned and small. It may be warty. Slicing cucumbers, when still small, are acceptable for sliced pickles such as bread and butters, and they are fine in relishes, but they rarely make good dills. For the inevitable overgrown cucumbers hiding in the garden, try the recipes for Sunshine Pickles on page 8. Relishes are also a “forgiving pickle.” You can frequently use slightly overgrown or undermature produce with good results.

Most pickle recipes call for vinegar, salt, herbs and spices, water, and a sweetener. It is best to use commercially made vinegars. To safely preserve pickles, the vinegar must have 5 percent acetic acid, and homemade vinegar may not be strong enough. For the same reason, never reduce the amount of vinegar in a recipe. White vinegar is most commonly used because it does not color the pickle. Cider vinegar has a rich, somewhat mellow flavor and less bite. It is preferred for many sweet pickle and chutney recipes. Malt vinegar, with a delicate, almost sweet flavor, is used in a few recipes. While you may substitute one vinegar for another (as long as it is 5% acetic acid), keep in mind that it will change the flavor. Salt both flavors and preserves. It preserves first by drawing water from the food to make it crisper, and second, by creating a hostile environment for microorganisms. Always use pure pickling salt and measure exactly.

The traditional pickling herbs and spices are dill, mustard seeds, celery seeds, garlic, pepper, cloves, and prepackaged mixed pickling spices. But the seasoning possibilities are endless, and recipes here include summer savory, basil, fennel, coriander, tarragon, hot pepper, and nutmeg, to name just a few. Herbs and spices must be fresh and, if you want a clear brine, they should be whole rather than ground. Many recipes call for tying them into a cloth bag for easy removal. Cheesecloth, muslin, and stainless steel tea balls work well, too.

Equipment

Always use stainless steel, glass, or ceramic pans, bowls, and utensils. The salts and acids in pickles react with metals to produce an off-flavor. A food processor is a great timesaver and gives uniform results, thus improving the texture of the pickle.

Mason jars with two-piece lids are the most readily available. The dome lids cannot be reused, but the screw-bands can. Old-fashioned bail-wire jars are no longer recommended for use when canning. For slow-brined pickles, glass, plastic, or ceramic crocks are useful. Wash containers thoroughly in soapy water, rinse, then sterilize with boiling water. Whatever type of equipment you use, always follow the manufacturer’s directions in preparing for canning.

Canners

The United States Department of Agriculture recommends processing pickles in a boiling-water bath canner. A boiling-water bath is basically a large kettle in which jars are immersed, with a wire rack to keep jars from banging around and make them easier to get in and out. Match your canner size to your burner size. The canner should be no more than 4 inches in diameter wider than the burner on which it is heated. Open-kettle canning, processing freshly packed jars in conventional ovens, microwave ovens, dishwashers and steam canners are not recommended.

Pickling Tips

When packing jars, a wide-mouth funnel and wooden spoon pack vegetables neatly and firmly. Run a chopstick or spatula between food and side of jar to remove trapped bubbles. Add more brine if necessary to correct headspace. Yields are approximate: have an extra jar or two ready.

After processing, place jars on a towel or wooden rack in a draft-free place. Cool undisturbed for 24 hours, then test seals. The lid center should be depressed and not pop back. There should be no bubbles. Refrigerate unsealed jars and use within two weeks.

To store, wash, label, and date jars. Keep in a dark, dry cupboard between 32 and 50°F to avoid vitamin loss and fading. Most pickles should be stored at least six weeks to develop flavor.

For slow-brined pickles: Hold cucumbers under brine with a weighted plate. Fermentation should begin within two days. Taste occasionally to see if pickles are sour enough for you. Refrigeration halts curing. Fermentation is complete when gas bubbles stop rising to top of crock, between second and fourth week. Tap crock side when checking for bubbles.

What Went Wrong?

Problem

Cause

Soft or slippery pickles

Scum not skimmed from surface daily (slow-brining) Pickles not well covered by brine Jars stored in a warm place Water too hard Blossom end not scrubbed Jars did not seal properly

Shriveled pickles

Brine too strong

Syrup too sweet

Vinegar too strong

Cucumbers not fresh

Dark pickles

Water too hard

Used copper, brass, galvanized metal, or iron equiment Canning lids corroded Cucumbers lacking in nitrogen

Hollow pickles

Cucumbers overmature

or sunburned

Lids didn’t seal

Proper headspace not maintained Nonstandard jars or lids used Jars not sufficiently processed Jar rim not wiped well

A number of the recipes that follow do not require processing in a canner, because the pickles are refrigerated or frozen instead. Most of these can be found under the heading “Refrigerator and Freezer Pickles”; those appearing elsewhere are marked with an asterisk(*).

Sweet and Sour Pickles

SWEET GHERKINS

5 quarts cucumbers, 1½–3 inches in length (about 7 pounds)

½ cup pickling salt

8 cups sugar

6 cups white vinegar

¾ teaspoon turmeric

2 teaspoons celery seeds

2 teaspoons mixed pickling spices

8 1-inch cinnamon sticks

½ teaspoon fennel (optional)

2 teaspoons vanilla extract (optional)

First day. Morning: Wash cucumbers thoroughly; scrub with vegetable brush; stem ends may be left on. Drain; place in large container and cover with boiling water. Afternoon (6–8 hours later): Drain; cover with fresh, boiling water.

Second day. Morning: Drain; cover with fresh, boiling water. Afternoon: Drain; add salt; cover with fresh, boiling water.

Third day. Morning: Drain; prick cucumbers in several places with a table fork. Make a syrup of 3 cups sugar and 3 cups vinegar; add turmeric and spices. Heat to boiling and pour over cucumbers. (The cucumbers will be partially covered at this point.) Afternoon: Drain syrup into pan; add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over pickles.

Fourth day. Morning: Drain syrup into pan; add 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Afternoon: Drain syrup into pan; add remaining 1 cup sugar and vanilla to the syrup; heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup, leaving inch headspace. Seal. Process for 5 minutes in a boiling-water bath canner.

YIELD: 7 TO 8 PINTS

QUICK MUSTARD PICKLES

1½ cups white vinegar

1 cup water

1 cup sugar

½ cup prepared mustard

2 teaspoons pickling salt

1 teaspoon prepared horseradish

8 cups cucumbers, sliced or cut in ½-inch chunks

In a large saucepan, combine all but cucumbers and bring to a boil. Pack cucumbers into hot, sterilized pint jars. Add boiling liquid, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 4 PINTS

TARRAGON PICKLES

6 quarts thinly sliced cucumbers

3 medium-size onions, thinly sliced

1 cup pickling salt

4½ cups white vinegar

3 cups cider vinegar

1 cup honey

1 cup olive oil

1 cup water

6 tablespoons celery seeds

6 tablespoons mustard seeds

2 tablespoons dried tarragon

6 cloves garlic

Combine cucumbers and onions in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt. Cover with cold water. Let stand overnight.

The next morning, drain and rinse well with cold water. Combine vinegars, honey, olive oil, and 1 cup water in a large saucepan. Bring to a boil; simmer for 10 minutes.

Into each clean, hot quart jar, add 1 tablespoon each of celery and mustard seeds, 1 teaspoon of tarragon, and 1 garlic clove. Pack with cucumbers and onions. Cover with hot syrup. Store in the refrigerator.

YIELD: 6 QUARTS

BREAD AND BUTTER PICKLES

25 cucumbers, sliced medium thick (about 10 pounds)

⅓ cup pickling salt

5 cups white vinegar

5 cups sugar

2 teaspoons mustard seeds

1 teaspoon powdered cloves

In a large glass, ceramic, or stainless steel bowl combine cucumbers and salt and let stand for 3 hours. Then drain.

In a medium-size saucepan, combine remaining ingredients and bring to a boil. Add cucumbers, heat to boiling.

Pack cucumbers and syrup into hot, sterilized pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 7 TO 8 PINTS

SUNSHINE PICKLES

4 cups ripe cucumbers, peeled and cut into chunks

1 tablespoon pickling salt

1 medium-size onion, sliced

1 sweet red pepper, sliced

1 cup sugar

½ cup white vinegar

1 teaspoon celery seeds

1 teaspoon mustard seeds

Prepare cucumbers and mix well with salt. Cover with tap water. Let stand for 2 hours; drain.

Combine remaining ingredients in a large saucepan. Add cucumbers and cook until just fork tender. Ladle pickles and syrup into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 2 PINTS

SWEET PICKLE STICKS

9–15 medium-size cucumbers (about 4½ inches long)

6 cups boiling water

2⅓ cups white vinegar

1¼ cups sugar

3 tablespoons pickling salt

1 tablespoon celery seeds

3¼ teaspoons turmeric

1 teaspoon mustard seeds

Select fresh, firm cucumbers. Wash and cut into sticks. Pour boiling water over them and let stand overnight.

The next day, drain and pack them solidly into hot, sterilized pint jars. Combine remaining ingredients and boil for 5 minutes. Pour syrup over cucumbers, leaving ½ inch headspace, and seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 3 PINTS

PATTY SPEAR’S SOLAR GLOW HONEY SPEARS

1 gallon plus 1 cup water

½ cup pickling salt

12 large ripe cucumbers, peeled, seeded, and cut into spears

6 large onions, sliced

3 cups cider vinegar

2 cups honey or maple syrup

2 tablespoons mustard seeds

2 teaspoons celery seeds

2 teaspoons turmeric

Combine 1 gallon water and the salt in a large glass, ceramic, or stainless steel bowl. Add cucumbers and onions and soak overnight. Drain the next morning.

Combine remaining 1 cup water, vinegar, honey, mustard seeds, celery seeds, and turmeric in a large kettle and cook for 5 minutes. Add drained cucumbers and onions. Heat to boiling. Ladle mixture into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 5 TO 6 PINTS

HELEN’S SWEET PICKLES

6 quarts thinly sliced cucumbers

1 quart (or more) thinly sliced onions

9 cups water

1 cup pickling salt

6 cups cider vinegar

5 cups sugar

1 tablespoon turmeric

1 teaspoon mustard seeds

Combine cucumbers, onions, water, and salt. Let stand for 3 hours. In hot weather, cover with ice. Rinse well and drain.

In a large kettle, combine remaining ingredients. Add cucumbers. Cook until the cucumbers start to turn yellow. Pack into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 7 TO 8 PINTS

SPICY SWEET SLICES

5 quarts thinly sliced cucumbers

5 green or red sweet peppers, seeded and cut into strips

¼ cup pickling salt

6 cups cider vinegar

3 cups honey

1 tablespoon coriander seeds

½ teaspoon nutmeg

½ teaspoon ground cardamom

Combine cucumbers and peppers in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt. Let stand for 3 hours. Drain well.

In a saucepan, combine vinegar, honey, and spices. Bring to a boil. Add vegetables, heat to boiling. Pack vegetables into clean, hot pint jars. Cover with hot syrup, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 10 PINTS

SOUR PICKLES

2 quarts cider vinegar

½ cup dry mustard

½ cup sugar

½ cup pickling salt

60–80 scrubbed tiny cucumbers (1½–2½ inches long)

Combine vinegar, mustard, sugar, and salt. Pour into a clean gallon jar or container. Add cucumbers. Let stand for 7 days in a cool place.

Drain and save brine. Pack pickles in clean, hot pint jars. Fill with saved brine to cover. Leave ½ inch headspace. Seal. Process for 15 minutes in a preheated steam or boiling-water bath canner.

YIELD: 7 TO 8 PINTS

Dill Pickles

KOSHER DILL PICKLES

4 pounds cucumbers, 2–4 inches long

3 cups water

3 cups white vinegar

3½ tablespoons pickling salt

1½ tablespoons mustard seeds

6 bay leaves

6 cloves garlic

6 fresh dill heads or 1½ tablespoons dill seeds

Wash cucumbers and remove blossom ends. Combine water, vinegar, salt, and mustard seeds in a saucepan. Heat to boiling.

Into each hot, sterilized quart jar, put 1 bay leaf, 1 garlic clove, and a piece of fresh dill. Pack with cucumbers. Top each jar with 1 bay leaf, 1 garlic clove, and 1 dill head. Fill with the hot liquid, leaving ½ inch headspace. Seal. Process at a constant 180°F in a boiling-water bath for 30 minutes. Ready to eat in 2–3 weeks.

YIELD: 2-3 QUARTS

*REFRIGERATOR DILLS

1 gallon pickling cucumbers

2 dill heads

3 cloves garlic

2 tablespoons mixed pickling spices

2 bay leaves

8 cups water

1 cup white vinegar

¼ cup pickling salt

Place dill, garlic, pickling spices, and bay leaves in bottom of a gallon jar. Fill with cucumbers, cut in halves or quarters if large.

Combine water, vinegar, and pickling salt in a medium-size saucepan. Bring to a boil, then cool. When cooled, pour it over cucumbers and refrigerate.

After 3 days, cucumbers and brine can be put into small jars. Keep refrigerated.

YIELD: 4 QUARTS

*FRESH-PACK DILL PICKLES

8 cups small pickling cucumbers

4 dill heads

2 cloves garlic

2 slices horseradish root (optional)

4 cups water

1 cup white vinegar

½ cup pickling salt

Wash and dry cucumbers. Prick a few holes in each.

Place 1 dill head in each sterilized quart jar. Add 1 garlic clove and 1 slice of horseradish root to each. Pack with cucumbers and top with remaining dills.

Combine water, vinegar, and salt in a medium-size saucepan. Heat to boiling, then cool to room temperature. Pour over cucumbers. Be sure they are covered. Seal. Store in the refrigerator for at least 8 weeks before eating. Do not process!

YIELD: 2 QUARTS

*ANDREA’S 3-DAY DELI DILLS

This is a recipe for half-sour dills. Very delicious.

1 gallon small pickling cucumbers

8 cups water

¼ cup pickling salt

4 cloves garlic

4 bay leaves

6 dill heads

2 tablespoons dill seeds

8 grape leaves

Wash cucumbers. Remove blossom ends. Pack in a gallon jar. Combine the water and salt. Stir to dissolve. Add the garlic cloves, bay leaves, dill heads and seeds, and grape leaves to the jar. Pour brine over cucumbers. Cover with a weight to keep cucumbers below brine. Store at room temperature. If a scum forms, remove it daily. Pickles are done in about 3 days.

Pour off brine. Bring it to a boil. Cool. Pack pickles in clean quart jars. Pour brine over pickles and store in refrigerator.

YIELD: 4 QUARTS

*WIN WAY’S DILL PICKLES

10 quarts 3–4 inch cucumbers

10 cups 5% cider vinegar

10 cups water

cup pickling salt

5 cloves garlic

10 grape leaves

10–15 whole dill plants

5 tablespoons mustard seeds

Wash and dry cucumbers. Combine vinegar, water, and salt in a medium-size saucepan. Bring to a boil.

Into each hot, sterilized 2-quart jar, place 1 garlic clove and 2 grape leaves. Add foliage and heads from 2 or 3 dill plants to each jar. Pack with cucumbers. Add 1 tablespoon mustard seeds per jar. Pour in the hot brine, leaving ½ inch headspace.

Store in the refrigerator. Don’t eat these pickles until Thanksgiving. They are even better at Christmas.

YIELD: 5 2-QUART JARS

*CURED DILL PICKLES

Here’s a very traditional recipe for brined dill pickles.

15–20 grape leaves

10–12 dill heads

1 ounce mixed pickling spices (4 scant tablespoons)

3½ gallons cucumbers (about 20 pounds)

1 pound pickling salt

2 gallons water

2 cups white vinegar

Scald and cool a 4-gallon stone jar or crock. Line the bottom with half the grape leaves, then add a layer of half the dill and ½ ounce of mixed pickling spices. Fill to within 2 or 3 inches of the top with washed cucumbers of as nearly the same size as possible. Add the remaining ½ ounce mixed pickling spices and another layer of dill. Then cover with the rest of the grape leaves.

Make a brine of the salt, water, and vinegar. Bring to a boil. Cool. Pour over the cucumbers. Cover with a board or plate and put a weight on it to hold cucumbers (and grape leaves) well below brine.

If the temperature is maintained at around 86°F, active fermentation will begin at once and will be completed in 10–14 days. Remove scum from surface daily.

As soon as the cucumbers are sufficiently cured, which may be determined by their agreeable flavor and dark green color, and after active fermentation has stopped, protect pickles against spoilage by making a fresh brine. Bring it to a boil and cool. Then pack pickles into sterilized jars, add a few fresh dill heads, and pour in brine. Store in refrigerator.

YIELD: 3½ GALLONS

Refrigerator and Freezer Pickles

REFRIGERATOR PICKLES

6 medium-size cucumbers, sliced thinly

3 medium-size onions, sliced thinly

1 medium-size green pepper, chopped

1 medium-size red pepper, chopped, or 1 small jar pimentos

3 cups sugar

2 cups white vinegar

1 tablespoon pickling salt

1 teaspoon celery seeds

Prepare vegetables, mix well, and pack into clean jars.

Combine remaining ingredients in a medium-size saucepan. Heat just until sugar dissolves. Pour over vegetables. Chill at least 24 hours before eating. These pickles will keep for a few months in the refrigerator.

YIELD: 4 QUARTS

SPICED FREEZER PICKLES

8 cups thinly sliced cucumbers

2 tablespoons pickling salt

1 large onion, sliced

1⅓ cups sugar

1 cup white vinegar

1 cup water

1 tablespoon mixed pickling spices

1 tablespoon celery seeds

1 teaspoon dry mustard

Mix cucumbers and salt. Cover with water. Let stand overnight. Rinse well and drain. Add onion.

Combine remaining ingredients in a medium-size saucepan and cook over low heat until the sugar is dissolved. When liquid is cool, strain, then pour over cucumbers. Place in plastic freezer bags and freeze. Defrost in refrigerator 8 hours before serving.

YIELD: 2 QUARTS

FREEZER MINT PICKLES

8 cups thinly sliced cucumbers

1 green pepper, minced

2 tablespoons pickling salt

1½ cups sugar

1 cup cider vinegar

½ cup water

12 fresh mint leaves or 1 teaspoon mint extract

4 allspice berries

Combine vegetables and sprinkle with salt. Mix well and let stand for 2 hours. Rinse in cold water. Combine sugar, vinegar, and water and pour over vegetables Mix well. Add mint and allspice. Refrigerate overnight.

The next morning, pack pickles in freezer containers and freeze. Defrost in the refrigerator for 8 hours before serving.

YIELD: 4 PINTS

FROZEN CUCUMBERS

2 cups sugar

1 cup white vinegar

2 teaspoons pickling salt

2 teaspoons celery seeds

7 cups thinly sliced cucumbers

1 cup sliced onions

1 cup chopped green peppers

Combine sugar, vinegar, salt, and celery seeds in a large glass, ceramic, or stainless steel bowl. Add prepared vegetables and mix well. Let stand overnight.

Place vegetables and brine in freezer containers or bags and freeze. Defrost in the refrigerator for 8 hours before serving.

YIELD: 6 PINTS

FREEZER DILLS

6 cups thinly sliced cucumbers

1 large onion, thinly sliced

3 tablespoons pickling salt

1 cup sugar

1 cup white vinegar

2 cloves garlic, minced

3 tablespoons dill seeds

½ teaspoon crushed red pepper

Combine cucumbers and onion. Sprinkle 2 tablespoons of salt over vegetables and let stand for 2 hours. Rinse under cold running water and drain well.

Combine remaining ingredients in a large glass bowl. Stir well to dissolve sugar. Add drained cucumbers and onions. Mix well. Pack into freezer bags or containers and freeze. Defrost in refrigerator for 8 hours before serving.

YIELD: 3 PINTS

FREEZER TARRAGON PICKLES

8 cups sliced cucumbers

2 medium-size onions, sliced

2 tablespoons pickling salt

1 cup white sugar

½ cup wine vinegar

½ cup white vinegar

1 teaspoon celery seeds

1 teaspoon tarragon

½ teaspoon black pepper

Combine cucumbers and onions in a large glass, stainless steel, or ceramic bowl. Sprinkle with salt and let stand 3 hours. Then rinse under cold tap water and drain well.

Combine remaining ingredients. Add drained vegetables. Mix well. Pack into freezer containers and freeze. Defrost in refrigerator for 8 hours before serving.

YIELD: 4 PINTS

NO-COOK REFRIGERATOR PICKLES

6 cups thinly sliced cucumbers

1 cup thinly sliced onions

1 cup sliced mangoes (optional)

3 cups water

2 cups white sugar

1 cup white vinegar

2 teaspoons pickling salt

1 teaspoon celery seeds

Mix all ingredients together. Allow mixture to stand for a few hours. Put in jars and store in refrigerator. These pickles will keep for 6 months in the refrigerator.

YIELD: 2 QUARTS

Pickled Fruits and Vegetables

SPICED PICKLED CABBAGE

4 quarts shredded red or green cabbage

½ cup pickling salt

1 quart white vinegar

1½ cups sugar

1 tablespoon mustard seeds

4 teaspoons grated horseradish

1 teaspoon whole cloves

4 cinnamon sticks

Layer cabbage and salt in a large kettle or crock. Let stand overnight. The next day, drain cabbage, pressing out all juice. Rinse thoroughly and drain again. In a saucepan, combine vinegar, sugar, mustard seeds, and horseradish. Bring to a boil. Tie cloves and cinnamon in a cheesecloth spice bag, and add to saucepan. Simmer 15 minutes.

Pack cabbage into clean, hot pint jars and fill with vinegar mixture, leaving ½ inch headspace. Remove air bubbles by running a nonmetallic spatula down sides of jars. Seal, and process in a boiling-water bath canner for 20 minutes.

YIELD: 4 PINTS

SWEET GREEN WHEELS

35–40 small green tomatoes, sliced ¼ inch thick

10 small onions, sliced

2 quarts plus

3 cups water

½ cup pickling salt

5 cups cider vinegar

1 teaspoon whole cloves

2 cinnamon sticks

2 tablespoons mixed pickling spices

3 cups honey

Layer tomatoes and onions in a large stainless steel or porcelain bowl. Mix 2 quarts water with salt, pour over vegetables, and soak overnight. In the morning, drain and rinse well in cold water.

Pour tomatoes and onions into a large stainless steel pot, and add 3 cups cold water and 1 cup vinegar. Simmer about 1 hour, or until light in color. Combine cloves, cinnamon, and pickling spices in a muslin spice bag. Place in a separate pot with remaining cider vinegar and honey. Boil for 10 minutes.

Fill clean, hot pint jars with tomato and onion mixture. Pour in syrup, leaving ½ inch headspace. Seal and process for 15 minutes in a boiling-water bath canner.

YIELD: 10 PINTS

*SUMMER SQUASH ICE BOX PICKLES

7 cups thinly sliced zucchini, summer squash, or both

1 cup thinly sliced onions

1 cup grated carrot

1 green pepper, chopped finely

2 cups sugar

1 cup cider vinegar

1 tablespoon pickling salt

1 tablespoon dill seeds

Combine all ingredients in a large bowl. Mix well, Refrigerate overnight.

Pack vegetables tightly into quart jars. Cover with brine. Refrigerate. These pickles keep well in the refrigerator for up to 3 months.

YIELD: 2 QUARTS

TWO-DAY MUSTARD PICKLES

1 head cauliflower (about 1½ quarts) broken into flowerets

1 quart small white onions, peeled

1 quart small cucumbers, sliced

1 quart small green tomatoes

2 large green peppers, chopped and seeded (2 cups)

2 large sweet red peppers, chopped and seeded (2 cups)

3 quarts cold water

½ cup pickling salt

2 quarts cider vinegar

1½ cups light brown sugar

cup flour

6 tablespoons prepared mustard

2 tablespoons turmeric

First day: Prepare vegetables; place in a large bowl and cover with 3 quarts cold water and ½ cup salt. Cover and let sit for 24 hours.

Second day: Drain salt solution from vegetables, catching vegetables in a colander and solution in a saucepan. Heat solution to boiling and pour over vegetables in colander. Drain.

Combine vinegar, brown sugar, flour, mustard, and turmeric. Stir, then heat gradually, stirring constantly, until mixture is thick and smooth. Add vegetables and cook gently until they are tender but have not lost their individuality. Stir with a heavy wooden spoon to prevent scorching.

Pack into clean, hot pint jars, leaving ½ inch headspace. Process in a boiling-water bath canner for 15 minutes.

YIELD: 5 TO 6 QUARTS

PICKLED GREEN BEANS

This recipe makes a hot bean.

4 pounds green beans (about 4 quarts)

5 cups white vinegar

5 cups water

½ cup pickling salt

1 tablespoon plus

½ teaspoon dill seeds

7 cloves garlic

1 tablespoon plus

½ teaspoon whole mustard seeds

1 tablespoon plus ½ teaspoon crushed red pepper

Wash beans and cut to fit jars. Combine vinegar, water, and salt and bring to a boil. Into each clean, hot pint jar, place ½ teaspoon dill seeds, 1 garlic clove, ½ teaspoon mustard seeds, and ½ teaspoon red pepper. Fill with beans. Pour hot brine over beans, leaving ½ inch headspace. Adjust seals. Process in a boiling-water bath canner for 5 minutes.

Allow jars to sit for a minimum of 4 weeks to develop full flavor.

YIELD: 7 PINTS

BEANS ORIENTAL

8 cups green beans (2 pounds)

4 cups white vinegar

1½ cups sugar

1 cup water

2 tablespoons soy sauce

2 tablespoons cooking sherry

1 tablespoon ground ginger or shredded ginger root

½ teaspoon cayenne pepper

4 bay leaves

4 cloves garlic

Wash beans and cut into 4-inch pieces. Combine vinegar, sugar, water, soy sauce, sherry, ginger, and cayenne in a medium-size saucepan. Bring to a boil. Place 1 bay leaf and 1 garlic clove in each clean, hot pint jar. Pack tightly with beans. Cover with hot syrup, leaving ½ inch headspace, and seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 4 PINTS

PICKLED BEETS

10–12 pounds beets

1 quart cider vinegar

1 cup water

cup sugar

2 tablespoons pickling salt

Cut tops and roots off flush with beet. Scrub thoroughly. Place beets on a rack in a large roaster. Cover and bake at 400°F until tender, about 1 hour for medium-size beets. Meanwhile, preheat hot water and jars in canner.

In a saucepan, mix vinegar, sugar, water, and salt. Heat to boiling. When beets are tender, fill roaster with cold water. Slip skins off beets. Pack in clean, hot pint jars, whole or cut. Add brine to cover. Leave ½ inch headspace. Process in a boiling-water bath canner for 30 minutes.

YIELD: 7 PINTS

DILLED CAULIFLOWER

9–12 pounds cauliflower

8 cups white vinegar

8 cups water

¼ cup pickling salt

¼ cup mustard seeds

12 cloves garlic

12 small hot peppers

6 dill heads or 6 tablespoons dill seeds

Wash cauliflower and cut into small florets. Steam over boiling water for 1 minutes. Do not overcook. Combine vinegar, water, salt, and mustard seeds in a medium-size saucepan. Bring to a boil and simmer for 5 minutes.

Meanwhile, add 2 garlic cloves, 2 peppers, and 1 dill head (or 1 tablespoon dill seeds) per jar. Pack with cauliflower. Cover with hot brine, leaving ½ inch headspace. Seal. Process for 15 minutes in a boiling-water bath canner. Allow the jars to stand for 1 month before opening.

YIELD: 6 QUARTS

MIDDLE EASTERN CAULIFLOWER PICKLES

These pickles turn a shocking pink. A perfect gift pickle.

3 heads cauliflower (4½–5 pounds)

3 cups white vinegar

6 cups water

2 tablespoons pickling salt

1 tablespoon cumin seeds

6 slices horseradish root

3 small beets, cooked and sliced

Wash cauliflower and cut into small florets. Steam over boiling water for 1 minute. Do not overcook. In a medium-size saucepan combine vinegar, water, salt, and cumin seeds. Bring to a boil and simmer for 5 minutes.

In the meantime, place 1 slice horseradish root and a couple of beet slices in each clean, hot pint jar. Pack with cauliflower. Cover with hot brine, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 15 minutes. Allow the jars to sit for at least a few days for full color to develop.

YIELD: 6 PINTS

ZUCCHINI DILL PICKLES

3 quarts zucchini or other summer squash

2½ cups white vinegar

2½ cups water

¼ cup pickling salt

6 cloves garlic

3 springs fresh dill

18 peppercorns

3 grape leaves

Cut squash lengthwise into sticks to fit jars. Combine vinegar, water, and salt. Bring to a rolling boil.

Place 2 garlic cloves in each clean, hot quart jar. Arrange squash in jars; add dill and peppercorns, and top with grape leaves. Pour in hot brine, leaving ½ inch headspace. Seal and process in a boiling-water bath canner for 15 minutes.

YIELD: 3 QUARTS

ZUCCHINI BREAD AND BUTTER PICKLES

6 cups thinly sliced small squash

1 large onion, thinly sliced

¼ cup pickling salt

2 cups cider vinegar

1 cup sugar

1 teaspoon turmeric

1 teaspoon mustard seeds

1 teaspoon celery seeds

Combine the squash and onion in a large bowl. Salt thoroughly; cover and allow to rest overnight.

Combine remaining ingredients and bring to a rolling boil, then simmer for 15 minutes. Pack vegetables into clean, hot pint jars. Fill to ½ inch of top with pickling solution. Seal and process in a boiling-water bath canner for 10 minutes.

YIELD: 3 PINTS

*SALAD PICKLE STICKS

1 pound parsnips (4 large parsnips)

1 pound carrots (4 large carrots)

3 cups white vinegar

½ cup olive oil

¼ cup pickling salt

1 tablespoon mixed pickling spices

1 teaspoon whole peppercorns

Slice parsnips and carrots into thin 3-inch sticks, as though making french fries. Combine remaining ingredients and bring to a boil. Pack parsnips and carrots in clean, hot half-pint jars. Fill with hot brine, leaving ½ inch headspace. Store in the refrigerator.

YIELD: 8 HALF-PINTS

QUICK DILLED PEARL ONIONS

4 cups white vinegar

4 cups water

½ cup pickling salt

2 tablespoons sugar

4 quarts white pickling onions (about 6 pounds), peeled

8 fresh dill heads

4 teaspoons mixed pickling spices

16 peppercorns

Combine vinegar, water, salt, and sugar in a large saucepan. Bring to a boil. Add onions and simmer for 3 minutes.

Meanwhile, place 2 dill heads, 1 teaspoon mixed pickling spices, and 4 peppercorns into each clean, hot quart jar. Pack with onions Pour in hot brine, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 4 QUARTS

*EASY GREEN TOMATO DILLS

This recipe can be increased to use all your green tomatoes.

4 cups green cherry tomatoes

1 clove garlic

½ teaspoon mixed pickling spices

1 fresh dill head

1 small piece hot red pepper (optional)

2 cups water

2 cups white vinegar

1 tablespoon pickling salt

Wash tomatoes, but do not peel or core. Pack loosely in a quart jar. Add garlic, pickling spices, dill, and pepper. In a medium-size saucepan, combine water, vinegar, and salt. Bring to a boil and stir to dissolve salt. Pour hot brine over tomatoes, leaving ½ inch headspace. Seal. Allow to cure 6 weeks before eating. Keep refrigerated.

YIELD: 1 QUART

*SWEET PICKLED PEARS

½ peck pears (6–7 pounds) cloves

2 pounds brown sugar

2 cups cider vinegar

1 ounce cinnamon sticks

Wash pears. Pare only if skins are tough. Large pears may be quartered. Stick each pear with 3 cloves. Combine brown sugar, vinegar, and cinnamon and boil for 20 minutes. Add pears, and cook in syrup only until tender when pricked with a fork. Fill hot, sterilized jars with fruit, add hot syrup, seal, and refrigerate.

To store the fruit in a crock instead of jars, fill with pears, cover with syrup, and place a plate on top to hold pears beneath syrup. Store in a cool, dry place, or refrigerate.

To substitute peaches, dip briefly in hot water, then rub off fuzz with a towel. Stick each peach with 4 cloves instead of 3.

YIELD: 3 TO 4 QUARTS

WATERMELON RIND PICKLES

1 large watermelon

½ cup pickling salt

2 quarts water

3 cups white or brown sugar

2 cups white vinegar

1 lemon, thinly sliced

2 cinnamon sticks

1 teaspoon allspice berries

1 teaspoon whole cloves

Remove skin and pink from rind. Cut into 1-inch cubes. You should have 8 cups. Soak overnight in a brine mixture of the salt and water. Drain and rinse. Drain again. Add more water to cover and simmer until tender. Drain.

Make a syrup of the sugar, vinegar, lemon, and spices tied in a cheesecloth bag. Simmer for 5 minutes. Add rind and cook until it is clear. Pack the rind into clean, hot pint jars and fill with syrup, leaving ½ inch headspace. Process in a boiling-water bath canner for 10 minutes.

YIELD: 3 PINTS

SPICED APPLES

This recipe can be used with pears, too.

9 pounds hard, tart cooking apples

1 cup whole cloves (approximately)

4 cups cider vinegar

1 cup white sugar

2 pounds brown sugar

1 cup maple syrup

4 cups water

2 teaspoons pickling salt

8 cinnamon sticks

Wash, halve, and core apples, but do not peel. Stick 2 cloves in each piece Combine remaining ingredients and bring to a boil. Place apples in spiced liquid and simmer for 5 minutes Pack tightly into clean, hot pint jars. Cover with hot syrup, leaving ½ inch headspace. Seal. Process for 20 minutes in a boiling-water bath canner.

Wait 2 months before opening.

YIELD: 12 PINTS

Relishes

PEPPER RELISH

12 red peppers

12 green peppers

12 onions

2 quarts boiling water

2 cups white vinegar

2 cups sugar

1 tablespoon pickling salt

Chop peppers and onions. Cover with boiling water. Let stand for 5 minutes and drain. Combine vinegar, sugar, and salt. Add vegetables and boil for 5 minutes. Pour into hot, sterilized jars, leaving ½ inch headspace. Seal. Process in boiling-water bath canner for 10 minutes.

YIELD: 6 PINTS

GREEN TOMATO RELISH WITH HONEY

12 green tomatoes

4 large onions

1 sweet red pepper

1 sweet green pepper

1 cup dark honey

1 cup white vinegar

1 tablespoon mustard seeds

1 tablespoon celery seeds

1 tablespoon pickling salt

Chop tomatoes, onions, and peppers coarsely. Drain. Add remaining ingredients and mix. Cook slowly until tender, about 20 minutes. Put into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 15 minutes.

YIELD: 5 PINTS

*GREEN TOMATO MINCEMEAT

8 cups finely chopped green tomatoes

1–1½ cups cider (approximately)

8 cups unpeeled finely chopped apples

1½ pounds raisins

1 pound chopped dates

2 cups honey

1 cups cider vinegar

2 tablespoons cinnamon

2 tablespoons grated orange peel

1 teaspoon ground allspice

2 teaspoons ground cloves

¼ teaspoon pepper

cup vegetable oil

Drain chopped tomatoes for 5–10 minutes, and replace juice with same amount of apple cider. Mix all ingredients, except oil, in a large stainless steel pot. Simmer until thick — approximately 2 hours. Add oil and stir well.

Ladle into clean, hot pint containers, leaving 1 inch headspace. Seal and freeze.

YIELD: 10 PINTS

CORN RELISH

8 cups raw corn cut from the cob

3 cups chopped onions

½ cup chopped green pepper

½ cup chopped sweet red pepper

3 cups cider vinegar

¾ cup packed brown sugar

½ cup light corn syrup

7 teaspoons pickling salt

1 tablespoon dry mustard

Mix all ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 15 minutes.

YIELD: 4 TO 5 PINTS

PENNSYLVANIA CHOW-CHOW

½ cup pickling salt

5 quarts finely chopped green tomatoes

3 cups finely chopped sweet peppers

3 quarts finely chopped onions

5 cups cider vinegar

2 cups white sugar

2 cups honey

1 teaspoon dry mustard

1 teaspoon turmeric

1 teaspoon curry powder

Sprinkle salt over chopped vegetables and mix. Cover loosely with a towel, and allow to sit overnight. The next day, drain and place in a large stainless steel pot with vinegar, the sugar, and honey. Cook for 1 hour over medium heat, stirring occasionally. Add spices and cook on low heat for 15 minutes.

Ladle into hot, sterilized pint jars, leaving ½ inch headspace. Seal. Process for 10 minutes in a boiling-water bath canner.

YIELD: 10 TO 11 PINTS

PICCALILLI

32 medium-size green tomatoes, finely chopped

1 large head cabbage, finely chopped

4 medium-size sweet red peppers, finely chopped

1 large onion, finely chopped

½ cup pickling salt

4½ cups white vinegar

1½ cups brown sugar

2 tablespoons mustard seeds

1 tablespoon celery seeds

1 tablespoon prepared horseradish

Mix together the tomatoes, cabbage, peppers, and onion. Sprinkle with salt and mix well. Let sit overnight and drain thoroughly in the morning, pressing to remove as much liquid as possible.

Combine vinegar, sugar, spices, and horseradish and bring to a boil. Simmer for 15 minutes, then strain over vegetables and discard spices. Heat to boiling and pack into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 6 PINTS

SWEET PICKLE RELISH

4 cups chopped cucumbers (4 medium-size cucumbers)

2 cups chopped onions

1 green pepper, chopped

1 sweet red pepper, chopped

¼ cup pickling salt

3½ cups sugar

2 cups cider vinegar

1 tablespoon celery seeds

1 tablespoon mustard seeds

Combine cucumbers, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly. Press out excess liquid.

Combine sugar, vinegar, and spices. Heat to boiling. Add vegetables. Simmer for 10 minutes. Pack hot into clean, hot half-pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 10 minutes.

YIELD: 7 TO 8 HALF-PINTS

GRAND SCALE ZUCCHINI RELISH

10 cups minced zucchini

5 cups minced onions

1 cup diced celery

3 green peppers, diced

2 sweet red peppers, diced

1 cup pickling salt

2 teaspoons turmeric

1 tablespoon dry mustard

3 tablespoons celery seeds

6 cups sugar

5 cups white vinegar

3 tablespoons cornstarch

Combine zucchini, onions, celery, and peppers with salt. Let stand overnight. Drain; rinse thoroughly and drain again in a colander. Force out as much liquid as possible.

In a large enamel pot, combine remaining ingredients; add the vegetables and bring to a rolling boil. Reduce heat and boil gently for 20 minutes. Ladle relish into clean, hot pint jars, leaving ½ inch headspace, and seal. Process in a boiling-water bath canner for 15 minutes.

YIELD: 8 PINTS

*RHUBARB CHUTNEY

4 pounds rhubarb, cut in small pieces

1 pound stoned dates

2 pounds brown sugar (5 cups)

1 tablespoon cinnamon

1 tablespoon ground cloves

2 cups cider vinegar

Combine rhubarb, dates, brown sugar, cinnamon, and cloves. Bring to a boil, reduce the heat, and simmer for 2 hours. Stir frequently. Add vinegar and boil 10 minutes. Pack into clean, hot pint jars, leaving ½ inch headspace. Seal. Refrigerate or process in a boiling-water bath canner for 10 minutes.

YIELD: 5 PINTS

TOMATO CHUTNEY

6 pounds ripe medium-size tomatoes (about 24)

6 pounds tart green apples (about 12 medium-size)

2 pounds onions (about 6 medium-size)

½ pound red peppers (about 3)

½ pound sweet green peppers (about 3)

1 cup minced celery

5 cups cider or malt vinegar

2½ cups sugar

¼ cup pickling salt

1 pound sultana-type raisins

Peel and chop tomatoes, apples, and onions. Chop peppers. Combine with the celery, vinegar, sugar, and salt in a large kettle.

Boil rapidly, stirring constantly, until mixture is clear and slightly thick. Add raisins and boil 20–30 minutes more. Keep stirring to avoid scorching. When sauce is reduced to 7 pints, pack into clean, hot pint jars, leaving ½ inch headspace. Seal. Process in a boiling-water bath canner for 15 minutes.

YIELD: 7 PINTS

CONNIE’S PEAR CHUTNEY

10 cups (about 5 pounds) sliced, firm, ripe pears

4 cups sugar

3 cups cider vinegar

1½ cups seedless raisins

1 cup chopped crystallized ginger

½ cup finely chopped green pepper

½ teaspoon pickling salt

½ teaspoon allspice berries

½ teaspoon whole cloves

3 cinnamon sticks, 2 inches long

Combine pears, sugar, vinegar, raisings, ginger, green pepper, and salt in a saucepan. Tie allspice, cloves and cinnamon in a cheesecloth bag and add. Cook slowly until pears are tender and mixture thick, about 1 hour.

Remove spices. Ladle into clean, hot half-pint jars, leaving ½ inch headspace Seal. Process for 10 minutes in a boiling-water bath canner.

YIELD: 10 HALF-PINTS

The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment.

Excerpted from Pickles & Relishes by Andrea Chesman

Wood engravings by Charles Joslin

Cover design by Carol J. Jessop (Black Trout Design)

© 1984 by Storey Publishing, LLC

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Printed in the United States by Walsworth Publishing Company

Chesman, Andrea

Favorite pickles & relishes / by Andrea Chesman

A Storey Publishing Bulletin, A-91

ISBN 978-0-88266-334-0

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Table of Contents

Cover Page

Title Page

Pickling Tips

Sweet and Sour Pickles

Dill Pickles

Refrigerator and Freezer Pickles

Pickled Fruits and Vegetables

Relishes

Copyright Page