Kosher Dills, Green Tomato Relish

I’ve used many recipes from Southern Living and in almost ALL cases they are very good. So here’s a couple to ponder on, and when I find Granny Margaret’s I’ll post them for you too!

Kosher Dills:

• 4 lbs. (4-inch) pickling cucumbers
• 14 cloves garlic, halved
• ¼ cup pickling salt
• 3 cups water
• 2-3/4 cups white vinegar (5% acidity)
• 14 fresh dill sprigs
• 28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic, pickling salt, water, and vinegar in a saucepan; bring to a boil. Remove garlic, and place 4 halves into each hot pint jar. Pack jars with cucumber to ½ inch from top, adding two dill sprigs and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yield: 7 pints

Green Tomato Relish:

• 12 large green tomatoes, quartered
• 6 green peppers, quartered
• 2 sweet red peppers, quartered
• 3 large onions, quartered
• 2 teaspoons pickling salt
• 4 cups sugar
• 3 cups cider vinegar (5% acidity)
• 2 teaspoons ground turmeric
• 1 (6-0unce) jar prepared mustard

Process vegetables, a few at a time, in food processor until ground. Transfer to a large non-aluminum bowl; sprinkle with pickling salt, and let stand for 3-4 hours. Drain. Combine sugar, vinegar, and turmeric in a Dutch oven; cook over medium heat, stirring constantly until sugar dissolves. Add vegetables, and bring to a boil. Stir in mustard, and cook, stirring constantly, until thickened. Pack hot mixture into hot pint jars, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes. Yield: 7 pints