14 Fourpeaks OLD FARM Pickles and Table Preserves Recipes.
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Our Pickle Recipes start here with a word from the cook.
Some of the old recipes books we lovingly researched, plus preserving methods old and new.
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14 Homemade Jam Recipes from our Fourpeaks Old Farm.
Try our easy recipe for Biscuits From Scratch.
Visit our Old Farm, a Northcountry Landmark at Fourpeaks Adirondack Backcountry Camps.
Storing jams, pickles and other preserves.
(On the next page.)
14 Homemade Jam Recipes from our Fourpeaks Old Farm.
Try our easy recipe for Biscuits From Scratch.
A word from the cook about whole fruit.
Are jellies worth the trouble? We don't think so. What a mess! These preserve recipes advocate use of the whole fruit wherever possible--skins, seeds, core & all-- less work in the kitchen and better flavor, firmer set. We hope our recipes are easy to read. No separate ingredients lists. Preparation steps follow in a natural order.CLICK HERE to email for help or to get the latest recipe variations. (We're always experimenting!)
"Middlefield" B&B PICKLES
Cook Book Sources
Kluger; Preserving Summers Bounty; Evans,1978.
United Churches, Durham CT; Out of Durham's Kitchens; 1970.
Richardson; Harrod's Book of Jam's, Jellies & Chutneys; Arbor House; 1986.
Perkins; The Fannie Farmer Cookbook; Little, Brown; 1965.
Becker; Joy of Cooking; Bobbs, Merrill; 1971.
Hertzberg, Vaughn & Greene; Putting Food By; Stephen Greene; 1982.
Ball Blue Book; Ball Corporation, 1984.
#129 "Middlefield" B&B PICKLES
Wash Kirby cucumbers (about 50) and slice by hand 1/4in. thick (cuisinart ok but results will not be as pretty if vegetable slips from vertical position).
Wash whole cauliflower and cut flowerettes.
COLD PACK cucumbers in pint jars not too tight along with a few cauliflowerettes in each jar--more or less depends on taste and availability. (Cauliflower stays very crunchy and we make ours almost half and half if cauliflower is plentiful.)
Boil brine: 6c white vinegar, 6c white sugar, 4T mustard seed, 1T whole celery seed (2t ground) (1t tumeric optional) [no cayenne]. Simmer 10+ min.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
HOT PACK Option: Scald vegetables briefly in boiling hot Scalding Brine in small batches before packing. Drain. Complete as above for cold pack.
Scalding Brine: 1qt vinegar, 3T salt, 1T mustard seed, 1/2c sugar.
(Note: The idea behind hot packing is that it insures uniform hot temperature for product and a more dependable seal. Not really necessary for B&B pickles with strong syrup and it may soften vegetable.)
#127 "Picnic Joy" B&B PICKLES
Wash Kirby cucumbers (about 50) and slice by hand 1/4in. thick (cuisinart ok but results will not be as pretty if vegetable slips from vertical position).
Wash whole cauliflower and cut flowerettes.
COLD PACK cucumbers in pint jars not too tight along with a few cauliflowerettes in each jar--more or less depends on taste and availability. (Cauliflower stays very crunchy and we make ours almost half and half if cauliflower is plentiful.)
Boil brine: 6c cider vinegar, 6c dark brown sugar, 4T mustard seed, 1T whole celery seed (2t ground) [brown sugar, no cayenne, no tumeric]. Simmer 10+ min.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#42 "Durham Fair" B&B PICKLES
Wash Kirby cucumbers (about 50) and slice by hand 1/4in. thick (cuisinart ok but results will not be as pretty if vegetable slips from vertical position).
Wash whole cauliflower and cut flowerettes.
COLD PACK cucumbers in pint jars not too tight along with a few cauliflowerettes in each jar--more or less depends on taste and availability. (Cauliflower stays very crunchy and we make ours almost half and half if cauliflower is plentiful.)
Boil syrup: 6c white vinegar (cider), 6c white sugar, 4T mustard seed, 1T whole celery seed (2t ground), 1/2t cayenne, (1t tumeric, optional) [dash cayenne]. Simmer 10+ min.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#128 "El Yunque" B&B PICKLES
Wash Kirby cucumbers (about 50) and slice by hand 1/4in. thick (cuisinart ok but results will not be as pretty if vegetable slips from vertical position).
Wash whole cauliflower and cut flowerettes.
COLD PACK cucumbers in pint jars not too tight along with a few cauliflowerettes in each jar--more or less depends on taste and availability. (Cauliflower stays very crunchy and we make ours almost half and half if cauliflower is plentiful.)
Boil brine: 6c white vinegar, 6c white sugar, 4T mustard seed, 1T whole celery seed (2t ground), 2t cayenne, (1t tumeric). Simmer 10+ min.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#130 "Surprise" B&B PICKLES
Wash Kirby cucumbers (about 50) and slice by hand 1/4in. thick (cuisinart ok but results will not be as pretty if vegetable slips from vertical position).
Wash whole cauliflower and cut flowerettes.
COLD PACK cucumbers in pint jars not too tight along with a few cauliflowerettes in each jar--more or less depends on taste and availability. (Cauliflower stays very crunchy and we make ours almost half and half if cauliflower is plentiful.)
Boil brine: 7c cider vinegar, 7c sugar, 2T mince/grate fresh ginger (4t powder), 1t white pepper, 4T mustard seed, 1T whole celery seed (2t ground), 1/2t cayenne (1t tumeric optional). Simmer 20+ min.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#43 "Montego Bay" SWEET CHIPS
Prepare 4 lbs. small kirby cukes, 1/4in. slice & cauliflower flowerets.
Prepare Scalding Brine: 1qt vinegar, 3T salt, 1T mustard seed, 1/2c sugar.
Scald vegetables in boiling hot Scalding Brine in small batches briefly till product changes color. Drain. Pack immediately.
Prepare Packing Syrup: 1-2/3c vinegar, 3c sugar, 1T whole allspice (ground use less), 2-1/4t whole celery seed (ground use less).
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#45 "My Boy" OLIVE OIL PICKLE
Prepare 12-4in. kirby cucumbers & 2-4 yellow onions sliced thin (cauliflower optional).
Cover completely with vinegar and let sit 1-4 hours. Drain. Measure vinegar.
To measured amount of vinegar add 2T olive oil for each 1c vinegar used. Add 2T celery seed, 2T mustard seed.
Bring vinegar mixture to boil.
Add vegetables briefly to scald. Remove vegetables & pack in pint jars.
Fill jars with hot syrup (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#44 "My Girl" MUSTARD PICKLE
Prepare 6 qts of vegetable (total): small kirby cukes cut in 3/4in. chunks, cauliflowerets & carrots stickets (3in long sliced lengthwise).
Prepare Mustard sauce: 1.5c flour, 9T powdered hot yellow mustard, 1.5T tumeric. Mix dry ingredients & add 1qt vinegar slowly to make smooth paste. Then add 3c sugar & additional 2qts. vinegar. Heat, but do not boil. Keep hot.
Scald vegetables in small batches in 2qts vinegar (do not re-use this vinegar).
Place vegetables in saucepan and cover with hot mustard sauce.
Pack carefully adding additional hot sauce (tilt/rotate to remove air) to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
#41 "Sabra" DILL PICKLES
Wash 4-5 in. slim thin kirby cucumbers (about 50). Slice in half lengthwise.
Sterilize pint jars and lids.
Prepare BRINE: Boil 2 qts. water, 1 qt. vinegar, 3/4c salt. Bring to boil and keep hot.
Pack jars with halved cucumbers along with one dill blossom and one large clove garlic per jar. Keep brine hot!
Fill each jar with brine (tilt/rotate to remove air) to 1/4in. Seal. Invert 5min. Stand away from drafts. [Do not process.] Makes 12 pints.
#135 "Darlene's" DILLY BEANS
Rinse 8 lbs (1/4 bushel) string beans thoroughly in running cold water. Dirt settles to bottom of container.
Discard any that are discolored or soft and cut stem ends.
COLD PACK beans in pint(or 1.5c) jars comfortably tight adding 1 clove garlic, 2 fresh red chiles(dry), 1t (scant) mixed/pink peppercorns and 1 sprig dill weed (1/2t crushed dry or dill seed) to each jar.
Boil brine: 8c water, 8c white vinegar (cider vinegar optional) and 3/4c salt. [See Sabra Dill pickles with weaker 1:2 brine.]
Fill jars with hot brine (tilt/rotate to remove air) to 1/4 in from top. Seal. Invert 5min. Stand away from drafts.
HOT PACK Option: Make small batch prebrine: 1qt vinegar, 3T salt, 1T mustard seed, 1/2c sugar. Scald briefly. Fill jars as with cold pack process.
#99 "Auntie Marge's" SWEET RELISH
Cut up and grind together 2 quarts green tomatoes (3-1/4 lbs.), 4 large onions and 6 green bell peppers. Drain thoroughly.
Sterilize jars.
Mix brine: 1/2T celery seed, 1T mustard seed, 1T tumeric, 1T salt, 2c cider vinegar & 2c sugar.
Bring to boil. Add vegetables and simmer 30 min.
Fill sterilized jars with cooked vegetables to 1/8 in from top. Seal. Invert 5min. Stand away from drafts.
[This is grind & cook method. Faster than old time short brine method.]
#133 "Summer Bounty" GREEN RELISH
Grind 12c vegetables (drained): 5c cukes (about 30), 3c onions, 3c celery (1/2 bunch), 2 sweet peppers & 3 hot peppers.
Sterilize jars.
Add 3/4c salt & 1c water. Stand overnight. Rinse in running water & squeeze dry (using metal strainer).
Mix brine: 2t celery seed, 2t mustard seed, 4c cider vinegar and 3c sugar.
Bring to boil, add vegetables and simmer 10 min.
Seal in sterilized jars, leaving 1/4in. space. Invert 5min. Stand away from drafts.
[This is old time short brine not too sweet method. See "Auntie Marge's" Sweet Relish for quick method.]
#50 "Dad's Quickie" CANNED TOMATOES
1 bushel firm ripe (not over ripe) tomatoes. Wash thoroughly.
Discard any with open lesions.
Cut out stem and blossom. Cut off any green shoulder. Cut up in quarters or eighths.
Cold pack pressing down with fingers and removing air space with knife.
Leave 1/2in. headroom. Add citric acid (1/4t per pint) before sealing.
Seal and process in boiling water bath (40min for pints, 50min for quarts). 1 bushel makes 15-20 quarts.
[Skins are left on with this fast method. These may be removed by soaking tomatoes briefly in boiling water, then peeling.]
#54 SALSA "de los Cuatros Picos"
Coarse cube (Do not peel!) 12c tomatoes.
Prepare sauce: 1-1/2c vinegar, 1 or 2 6oz. cans tomato paste (depends on amount of water in fruit), 4c coarse chopped onions, 1-2c seeded jalapenos pepper, 2-3t Tabasco, 3t salt, 1c fresh culantro (2T dried), 3-5(++ optional) cloves garlic chopped. [No tabaco? Use 3-4c jalapenos instead of 1-2 c.]
Bring to boil & simmer briefly 10-20 min. (just enough to soften onion and pepper). Add tomatoes last with less time if soft.
Fill to 1/4in. Add Citric acid 1/2t.
Process in boiling water bath (15min for 8oz jars, 30min for pint jars.) Makes 16c.
NOTE: Do not make too hot. Should be vinegar tart and OK to eat alone with tortilla chips! [This recipe does not include sweet green peppers.]
Storing jams, pickles and other preserves. Find a dark cool place, with no air movement. A cellar closet or cupboard is ideal. Check the seal from time to time. Do not use any canned product where the seal is broken. Canned jams last indefinitely. Canned B&B pickles will go for years. Dill pickles are not long lasting. Check frequently.
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