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Garlic Jelly

1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups granulated sugar
3 cups water
1 (2 ounce) package powdered pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)Combine garlic and vinegar in a 2-quart kettle. Simmer mixture gently, uncovered, over medium heat, for 15 minutes. Remove pan from heat and pour mixture into a 1-quart glass jar. Cover and let stand at room temperature for 24 to 36 hours.Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid and add vinegar, if needed, to make 1 cup.Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5 or 6 quart kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes.Remove pan from heat and skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.Makes approximately 5 cups.

Cherry pickles
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Chili sauce
Chili Sauce12 to 14 pounds ripe tomatoes2 bunches celery, chopped4 cups chopped onions3 green bell peppers, chopped1/2 tablespoon ground cloves1 tablespoon dry mustard2 sticks cinnamon2 pounds brown sugar1/4 cup salt4 cups cider vinegarScald and (Upload by user)

Carrot marmalade
Carrot Marmalade4 cups chopped raw carrots 3 cups granulated sugar Juice and grated rind of one lemon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamonCombine all ingredients in a heavy bottomed pot and bring to a slow boil. R (Upload by user)

Cinnamon cucumber pickles
Cinnamon Cucumber PicklesuFirst Day/u2 gallons cucumbers, peeled and seeded2 cups lime8 1/2 quarts waterMix and soak.uSecond day/uDrain and wash cucumbers. Simmer the cucumbers in the following: 1 cup vinegar1 small bottle red food co (Upload by user)

Jeanne`s hot and spicy gardinera
Jeanne`s Hot and Spicy Gardinera2 to 3 large cucumbers, peeled and cut into 1 inch chunks4 pounds cauliflower, separated into small florets5 large onions, peeled and cut into rings12 medium carrots, peeled and cut into one inch pieces3 large sweet red or yellow bell peppe (Upload by user)

Coarse-ground mustard
Coarse Ground Mustard1/2 cup white mustard seeds1/2 cup red wine2/3 cup red wine vinegar1/2 cup water1/2 teaspoon ground allspice1 teaspoon honey1 1/2 teaspoons minced garlic3 teaspoons kosher salt2 bay leaves, finely crushedCombine mustard seed, wi (Upload by user)

Corncob jelly
Corncob JellyMash 12 red corn cobs. Chop into 1 inch long pieces. Add water to cover and boil for 30 minutes. Strain; measure out 3 cups liquid. Add 3 cups sugar and 1 box Sure Jell�. Follow directions for making jelly on Sure Jell� box, except boil for 5 minutes instead of time stated. (Upload by user)

Corn relish
Corn Relish22 to 25 medium size ears of corn     (enough to make 10 cups of kernels)1 cup chopped red bell pepper1 cup chopped green bell pepper1 1/4 cups chopped celery3/4 cup chopped onions1 1/2 cups granulated sugar2 1/2 cups distilled white (Upload by user)

Crocked dill pickles
Crocked Dill Pickles16 pounds tiny cucumbers for pickling3/4 cup pickling spices7 stalks fresh dill1/2 pound garlic cloves, peeled and halved2 cups pickling salt2 gallons waterWash and drain cucumbers. Place half each of the pickling spices, dill and garlic on (Upload by user)

Dill pickles
Dill Pickles4 pounds small pickling cucumbers4 1/4 cups water4 cups white vinegar6 tablespoons canning saltGarlic cloves, choppedFresh dill or dill seedPeppercornsMustard seedPrepare home canning jars and lids. Wash cucumbers and trim ends. Cut into hal (Upload by user)
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Dilled green beans
Dilled Green Beans2 pounds green beans, washed and trimmed4 cloves garlic2 1/2 cups vinegar1/4 cup salt4 heads fresh dill2 1/2 cups waterPack beans lengthwise into pint jars, leaving 1/4 inch headspace. To each pint, add 1 clove garlic and 1 head dill. Combine (Upload by user)
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Dixie relish
Dixie RelishThis is an American classic!1 (3 pound) head cabbage, cored6 medium white onions, peeled6 large red bell peppers, seeded6 large green bell peppers, seeded1/2 cup salt1 tablespoon whole cloves1 tablespoon whole allspice1 stick cinnamon4 t (Upload by user)
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Easy hot pepper jelly
Easy Hot Pepper Jelly6 green bell peppers12 hot peppers2 cups water5 1/2 cups granulated  sugar1 cup white vinegar1/3 cup lemon juice1 (6 ounce) bottle Certo�Cut stems and chop peppers, leaving in seeds. Cover with water and simmer until tender. Mash t (Upload by user)
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Garlic dill pickles
Garlic Dill Pickles4 pounds 3 to 4 inch pickling cucumbers2 cups water2 cups distilled white vinegar1/3 cup granulated sugar1/4 cup pickling salt2 tablespoons pickling spicePrepare 7 (1 pint) jars according to manufacturer`s directions. Slice cucumbers into qu (Upload by user)
TAG: garlic, pickling, pickles, ,

Garlic olives
Garlic Olives1 jar green olives in brine2 cloves garlic, crushedPinch of oreganoDrain olives, keeping half the brine. Pack jar with olives, garlic and oregano. Mix the brine with enough olive oil and white wine vinegar to fill the jar and pour over the olives. Leave for a (Upload by user)
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Grape leaves
Grape Leaves120 whole grape leavesWater1/4 cup kosher salt1 quart waterPick grape leaves when young, tender and light green. Cut off stems and wash in cold water. Bring water to a boil in a 6 quart or larger pot. Drop in 10 to 12 grape leaves at a time for 30 seconds. (Upload by user)
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