Advertisements

Horseradish

1 cup grated fresh horseradish root
1/2 cup white, rice or wine vinegar
1/4 teaspoon salt (or to taste)
Sugar, to taste (optional)Before grating horseradish, wash horseradish roots and remove outer brown peel. Grate finely by hand or cut into small cubes and grate in a food processor. Place grated horseradish in a bowl and add vinegar and salt. Add a little sugar to taste, if desired. Pack into small, sterilized jars and cap tightly. Store in the refrigerator.Horseradish will keep for weeks, but is best when freshly prepared.

Horseradish jelly
Horseradish Jelly3 1/4 cups granulated sugar1/2 cup prepared horseradis/2 cup cider vinegar1/2 cup liquid pectinIn large pan heat and stir sugar, horseradish and vinegar until sugar dissolves. Bring to boil, then stir in pectin all at once. Bring to full rolling boil (Upload by user)

Icebox pickles
Icebox Pickles1 gallon cucumber slices4 to 5 onions1/4 cup salt4 cups granulated sugar4 cups vinegar1 1/2 teaspoons celery seed1 1/2 teaspoons mustard seed1 1/2 teaspoons turmericAllow cucumber slices, onions and salt to set for 1 hour; drain. Heat (do (Upload by user)

Jalapeno pepper jelly
Jalapeno Pepper Jelly4 large green bell peppers14 medium jalapeno peppers1/2 cup fresh lemon juice1 cup cider vinegar6 cups granulated sugar6 ounces liquid pectinGreen food coloring (optional)Paraffin, meltedSeed and grind the peppers in food processor (Upload by user)

Hot pepper butter
Hot Pepper ButterUse for pretzels, sandwiches, or glazes on hams.1 quart prepared yellow mustard 1 quart cider vinegar 6 cups granulated sugar 1 1/4 cups all purpose flour 1 1/2 cups water 1 teaspoon salt Peppers as follows 36 large, 40 medium or 50 sma (Upload by user)