Posts by Gail South

Combine sugar, flour, turmeric and salt in kettle; stir in vinegar and vegetables. Heat slowly to boiling; cook, stirring often, 10 min, until mixture thickens. Ladle into hot sterilized jars; seal. Sugar 1 cFlour 0.25 cTurmeric 1.5 tspSalt 1 tspVinegar 2 c ciderCorn 2 cans, drainedCabbage 2c finely shreddedPeppers, Red 2 medium, chopped

Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)…

Wash and thinly slice fruit, taking care to remove seeds. Cover w vinegar and allow to stand overnight. Drain off vinegar. Combine fruit w sugar and salt. Add cloves, Cook gently to the consistency of preserves. Allow to stand overnight. and reheat mix to boiling. Pack into hot pint jars. Makes 5 pts Carambola (Star…

Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it). Rinse and drain thoroughly. Combine remaining ingredients in a large pot. Bring to a…

Roast beets at 350 till done (1.5 hrs). Rub peel off and slice thin. Mix vinegar w sugar and toss w lots of fresh mint. Pour over beets. BeetsMint freshVinegar 3 partsBrown Sugar 1 part

Core apples and slice each into 6 slices. Bring sugar, vinegar, cinnamon and cloves to boil. Reduce heat and simmer 5 min. Add apples slices and cook 3 min or until tender but not mushy. Remove from heat. Add food coloring and stir. Pour into 4 half pint jars and seal. Apples 4 large tart…

Blend all ingredients till smooth in blender. Simmer, uncovered, 45 min. Apples 1 lb, skinned and coredCider 0.5 cCinnamon 1 tspSugar 1 cAllspice 0.25 tspNutmeg 0.5 tspCloves 0.25 tspLemon 1 slice