Island Kitchen Party

*4 qts. thinly sliced cucumber (about 5 lbs.). I use the small dill sized cukes 6 med. onion, sliced (about 2 lbs) 1/2 cup of salt Put cukes, onion & salt in ice water for 3 hours. Drain. In large pot put: 5 cups white sugar 5 cups vinegar 2 1/2 tablespoons mustard seed 2 1/2 teaspoons celery seed 1 1/2 teaspoons turmeric Bring this mixture to a boil; add drained cucumber & bring to a boil again. Bottle while hot into sterilized jars Enjoy!!! From Cindy's Kitchen

This recipe is a favourite of mine, it's from From Cindy's Kitchen ( my son-in-law Mike's Mom) 2 qt red tomato - diced 2 lg green pepper 2 lg. red pepper 1 red onion & 1 reg. onion 4 stalks of celery 13 oz. can tomato paste 4 jalapeno peppers - you can add heat to taste. 1/2 cup vinegar 1/2 cup brown sugar salt & pepper to taste 7 - 8 dashes of tabasco sauce You can dice your veggies as big or as small as you like. That's the time consuming part!!! The rest is easy. Boil everything for about an hour or until you have the desired consistency you like. Every batch is different depending on how juicy all the veggies are. Bottle while hot and you're all set.

If you go for a walk this time of year anywhere on the Island, you will most likely smell the aroma of Chow- chow and Mustard pickles in the air, Green Tomato Chow Chow 7 lbs. green tomatoes, sliced thinly. 5 medium onions, peeled and sliced thinly . 1/2 c. pickling salt. ********** 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon. 1/2 teaspoon ginger 1/4 c. mixed pickling spice tied in a cheesecloth bag. ************ Combine the vegetables and salt in a large bowl. Mix well. Cover and let stand overnight. The next day, drain the vegetables in a colander, pressing out excess moisture. Set aside.  Combine 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon 1/2 teaspoon ginger in a large pot. Bring to a boil over medium-high heat. Simmer for 15 minutes. Add the drained vegetables and add the spice bag. Once the mixture returns to a boil, reduce the heat to medium and simmer for 30 minutes, stirring often. Remove from the heat; discard the spice bag. Spoon...

Mustard Pickles The recipe is an old Prince Edward Island favourite 4 cups diced onions 8 cucumbers 1 medium cauliflower 2 medium sweet red peppers (diced) 3 1/2 cups sugar 1/2 cup flour 1 1/2 teaspoons turmeric 3 Tablespoons dry mustard 1 teaspoon ginger 2 1/2 cups vinegar Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres. Cut to desired size. If cucumbers are green and not too ripe, skin may be left on. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water. Add a pinch of alum and let stand overnight (or for 8 hours). Then Drain vegetables and prepare sauce. in a large bowl mix sauce dry ingredients together until there are no lumps in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring co...

Strawberry Freezer Jam 8 cups (2 L ) strawberries, hulled 1 box (49 g) light pectin crystals 3-1/4 cups (800 mL ) granulated sugar Preparation In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes. Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.