Dill Pickle Green Beans

This is a favorite food of mine to eat with sandwiches. They seem a bit crazy but they are very good!

I have two recipes in my recipe file drawer. One is from 1992 and the other is from 1994. I remember Mom and I having a taste test but, sadly, I neglected to write on the recipe cards which one was our favorite. So, I am including both recipes and you will have to have your own taste test!

Dill Pickle Beans #1 (from 1992)

2 lbs. green beans

1 tsp. red pepper flakes

4 cloves of garlic

4 large heads of dill

2 cups water

1/4 cup salt

1 pint white vinegar

Clean the beans and place in 4 pint jars. In each pint, add 1/4 tsp. red pepper flakes, 1 clove of garlic and 1 head of dill. In a saucepan, heat water, salt and vinegar. Bring to a boil. Pour over beans. Put on lids and process in a boiling water bath for 5 minutes.

Makes 4 pints.

Dill Pickle Beans #2 (from 1994)

(I really think that this was our favorite but I'm not totally sure. 

You will just need to test both of them!)

4-5 lbs. green beans

8-16 heads of dill

8 cloves of garlic

4 cups white vinegar

4 cups water

1/2 cup Kerr Pickling Salt

1 teaspoon hot red pepper flakes

Pack jars with washed  and clean green beans, dill and garlic. In a saucepan, combine vinegar, water, pickling salt and pepper flakes. Bring to a boil and pour into each jar, leaving 1/2" head room. Put on lids and rings. Process in a boiling water bath for 10 minutes. 

Makes 8 pints.

Recipes shared by Robin per request of Sheila Brinkerhoff.

Mustard Pickles

This recipe is from Grandma, Elpha Berla Hougland Blossom. These are delicious with a ham sandwich or with roast or meat loaf. Alison used to eat them straight out of the jar!

(The picture is from Cookies or Biscuits?)

Mustard Pickles

Vegetables:
1 quart large cucumbers, cubed
1 quart small cucumbers
1 quart small silver, skinned onions
1 quart chipped green tomatoes
2 red peppers, chopped
1 large cauliflower, broken into small pieces

Brine:
1 quart water
1/2 cup salt

Sauce:
6 tablespoons prepared mustard
1 tablespoon tumeric
1 cup flour
2 cups sugar
2 quarts white vinegar

Wash all vegetables, place in a large pot and cover with brine. Let stand 24 hours. Bring to a vegetables and brine to a boil. Drain throughly. Mix sauce ingredients together in a saucepan and cook until thick. Stir into vegetables. Heat thoroughly. Bottle and process in a hot water bath for 20 minutes.

Recipe shared by Robin (at the request of Grandma, Sheila Sarah Blossom Brinkerhoff)

Beet Relish

This is an old family favorite, Beet Relish! It is from the Farm Journal Freezing and Canning Cook Book from 1963. It is delicious with meatloaf and roasts.

Beet Relish

3 cups drained, finely chopped or ground cooked beets
1 cup vinegar
6 1/2 cups sugar
2 teaspoons prepared horseradish
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 pouches of liquid fruit pectin

Measure beets into a very large saucepan.  Add vinegar, sugar, horseradish and spices, mixing well. Bring mixture to a full boil over high heat and boil hard for 1 minute, stirring constantly.  Remove from the heat and stir in the liquid pectin all at once. Skim the foam off of the top.  Ladle mixture into hot jars. Screw on the lids. Process in a boiling water bath for 15 minutes.  Remove jars from the canner.

Makes 8 half pints.

Recipe shared by Robin, per Sheila and Karen's request.