1 cup fresh green beans
1 cup of cauliflower, separated into florets (use frozen checked cauliflower)
⅓ cup fresh lima beans, shelled
⅓ cup fresh corn kernels
½ cup chopped onions
½ green bell pepper, chopped
1 cup green tomatoes, chopped
1 ½ cups cider vinegar
½ cup white sugar
1 tablespoon salt
¾ teaspoon celery seed
¾ teaspoon mustard seed
¾ teaspoon ground mustard powder
½ teaspoon ground turmeric
Note: Canned green beans, lima beans and corn can be used in this recipe if fresh is unavailable.
Bring a large pot of water to a boil. Add green beans, cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. If you are using canned vegetables, you can skip this step, as the vegetables are already par-cooked. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes. Heat vinegar in a separate saucepan until boiling. Stir in sugar, salt, celery seed, mustard seed, ground mustard powder, and ground turmeric until the sugar has dissolved. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally. Pour into a sterilized pint jar, and seal. Let the relish sit for a day or two in the fridge before using to give the flavours a chance to blend.
2 cups of green beans
1 cup vinegar
1 cup water
2 ½ tablespoons of sugar
2 cloves of garlic, minced
1 ½ teaspoons of kosher salt
½ of a medium onion, sliced thinly
2 sprigs of fresh dill
½ teaspoon of whole black peppercorns
¼ to 1 teaspoon of red pepper flakes (depending on how hot you want them) – you
can also add a whole dried chili if you have one.
In a saucepan, add your water, vinegar, salt, sugar, and garlic and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature. Trim the beans. You want them all to fit in your jar with about an inch at the top so the brine covers them completely. You can trim both ends, or just the stem end. Next you need to blanch the beans. Bring a separate saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp. Drain the beans and set them aside. Add your onions, dill, red pepper flakes, and peppercorns to your jars. Now add your beans to the jars. They look prettiest standing upright, but don’t worry about being perfect. The easiest way is to lay the jar on its side, or hold it horizontally, and place the beans inside. Go ahead and pour your brine in once it has reached room temperature. Fill the jar to ½ inch below the top of the jar, and put the lid on. Place the jar of dilly beans in the fridge, and let them sit for at least two days before eating them. They’ll keep for up to six months in the fridge, if they last that long!
This recipe will make 1 quart jar of tomatoes, but you can always (and should) make more!
1 cup distilled white vinegar
1 ¼ cup water
2 tablespoons kosher salt (If you use table salt you must to cut the quantity in half)
1 pound firm green tomatoes (about 5 plum tomatoes)
½ teaspoon red pepper flakes (optional)
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
½ tablespoon whole black peppercorns
About the tomatoes. They can be any kind, but they must be all green, no orange allowed, and they must be cut in half or quarters. I have done this with cherry tomatoes, but for some reason they are not as good as Romas or other pear shaped tomatoes. They must be close to full size meaning those little green pellets that have not begun to form seeds will not work.
Make sure you have a really clean bottle and lid. The lid must have a good rubber seal. The best thing to do is buy canning jars and lids, which are available in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath. Add the garlic, dill seeds, and peppercorns to the jar. Thoroughly wash the tomatoes and slice them in halves or quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about ½” – ¾” of space at the top. Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes to within ¼” of the top. Wipe the jar top, put the lid on and tighten. Age for at least 1 week in the refrigerator. Beware. The brine will taste very salty at first, but don’t panic. The juices from the tomatoes will dilute the concentration of salt in a week or two.