I can never find a good chicken salad recipe that has flavor and isn't bland or runny, so with the help of my husbands taste-buds I developed this recipe. The flavor is stunning and you can adjust the liquid ingredients to your desired "wetness". You really want to make this at least 1 day in advance so the flavor can develop properly. This is a great hit with my senior clients as well as at parties and showers for friends. Everyone loves a good chicken salad!
Chicken Salad
1 whole roasted chicken shredded/diced (about 4-5 cups)
4 celery ribs diced very fine
4 green onion, white and green parts minced ( like to cut these with my herb scissors-so easy!)
3/4-1 cup mayonnaise
a squeeze of fresh lemon juice
4 table spoons fresh parsley leaves
1/4 - 1/2 cup dill relish
salt to taste
Mix all ingredients together in a large bowl an refrigerate overnight before serving. This is excellent in mini croissants for baby showers and wedding showers, or any other party that needs a specially elegant dish.
Friday, May 28, 2010
Tapioca Pudding Recipe
I have made this several times for an elderly friend and client who loves Tapioca Pudding because his mother made it for him growing up. However, he never eats it when he goes out because they are never as good as his mother’s was. When I first made this for him, he raved about how good it was, “Even better than my Mom’s”. I take that as a great compliment. This recipe is defiantly a keeper.
The Basics of Tapioca Pudding A great batch of tapioca requires equal parts patience, attentiveness, and top-notch ingredients. There is much stirring involved, and you need to watch the pudding religiously. That being said, making tapioca is relatively simple. The most important, top-level considerations are:
- Use your thickest-bottomed pot - this will help prevent scorching. Once you've scorched the pudding, that's it - you've ruined it. I use my Le Crueset dutch oven pot,
- Pay attention to temperature. You need to bring the tapioca pudding mixture up slowly for a few reasons. To avoid scorching, but also this gives the tapioca balls time to cook as they are coming up to a boil.
- Stir constantly. I have to admit that I get lazy and don't stir the entire time, and if your stove isn't overly hot, this is fine.
- Make a double batch - one for you and one to share. The recipe below is for a single batch, but easily doubles.
- It is important to soak small pearl tapioca before attempting to make pudding with it, or your texture will be off. Some people soak overnight, but I found that 30-60 minutes or so worked with small tapioca, resulting in a lively textured tapioca with wonderful creamy, custard bridging the beads.
- Many recipes call for water, I loved the 100% milk version.
- I did one batch with instant tapioca - this comes in a box, and like instant oatmeal the tapioca pieces are much smaller (and in this case also pre-cooked). The universal feeling among everyone who tasted it was that it wasn’t very good for the flavor and, there was an aversion to the texture. Starting from scratch with the small pearl tapioca was the way to go - Bob's Red Mill All Natural Small Pearl Tapioca worked beautifully as a base ingredient.
3 cups milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
2 Tablespoons Vanilla Infused Syrup
2 vanilla beans, split along the length
2 teaspoon vanilla extract
Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, vanilla syrup, and the remaining milk.
Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching. Remove from heat and let cool a bit. Stir in vanilla extract at the very end, after the pudding is completely cooked. This tapioca tastes its best when served warm, but is still delicious cold as well.
Serves 4-6
The Basics of Tapioca Pudding A great batch of tapioca requires equal parts patience, attentiveness, and top-notch ingredients. There is much stirring involved, and you need to watch the pudding religiously. That being said, making tapioca is relatively simple. The most important, top-level considerations are:
- Use your thickest-bottomed pot - this will help prevent scorching. Once you've scorched the pudding, that's it - you've ruined it. I use my Le Crueset dutch oven pot,
- Pay attention to temperature. You need to bring the tapioca pudding mixture up slowly for a few reasons. To avoid scorching, but also this gives the tapioca balls time to cook as they are coming up to a boil.
- Stir constantly. I have to admit that I get lazy and don't stir the entire time, and if your stove isn't overly hot, this is fine.
- Make a double batch - one for you and one to share. The recipe below is for a single batch, but easily doubles.
- It is important to soak small pearl tapioca before attempting to make pudding with it, or your texture will be off. Some people soak overnight, but I found that 30-60 minutes or so worked with small tapioca, resulting in a lively textured tapioca with wonderful creamy, custard bridging the beads.
- Many recipes call for water, I loved the 100% milk version.
- I did one batch with instant tapioca - this comes in a box, and like instant oatmeal the tapioca pieces are much smaller (and in this case also pre-cooked). The universal feeling among everyone who tasted it was that it wasn’t very good for the flavor and, there was an aversion to the texture. Starting from scratch with the small pearl tapioca was the way to go - Bob's Red Mill All Natural Small Pearl Tapioca worked beautifully as a base ingredient.
Tapioca Pudding Recipe
This tapioca pudding recipe makes a classic-tasting vanilla spiked pudding.
3 cups milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
2 Tablespoons Vanilla Infused Syrup
2 vanilla beans, split along the length
2 teaspoon vanilla extract
Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, vanilla syrup, and the remaining milk.
Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching. Remove from heat and let cool a bit. Stir in vanilla extract at the very end, after the pudding is completely cooked. This tapioca tastes its best when served warm, but is still delicious cold as well.
Serves 4-6
Thursday, April 15, 2010
Caramelized Almonds Corrected
I was looking this recipe over today and relized that when I copied it from my Word document into BLOGGER the formatting got mixed up and portions were all wrong. Sorry I didn't catch it sooner. Here is the corrected recipe.
Caramelized Almonds
3 cups slivered/sliced almonds (with skin)
1 1/2 cups Brown Sugar
1/4 cup Honey
4 tbsp Salt
1/2 tsp Water
2 tbsp Vegetable/Canola oil
Mix sugar and salt in a bowl. Heat a wide pan on medium and add honey, water, oil & stir. Allow to boil and add the almonds and keep stirring and cooking till all the liquid has been absorbed by the nuts.
Immediately transfer to a bowl and sprinkle the sugar-salt mixture over it and toss so it's uniformly coated.
Spread this almond mixture on a covered baking sheet and allow to cool completely. Tasty honey roasted nuts are ready to devour or pack and gift.
Friday, April 9, 2010
Waffles
Easter Sunday, 2007 my then boyfriend purposed to me following the sunrise service. Just me, him, and 20,000 of our closest friends & family. (Just for fun here is a picture my uncle snapped.) So each year we celebrate the anniversary of that event by doing something for those who serve so faithfully at our church. This year we decided to serve a breakfast for our video and server crew.
I was looking for something yummy & filling that would also be easy to prepare and cook. I settled on whole wheat sourdough waffles & chocolate whole grain sourdough waffles. It was easy to mix up the levain and separate wet and dry ingredients the night before. Then I just packed them all up with my waffle maker and homemade fruit syrups for a tasty breakfast for some very hardworking, hungry guys.
Whole Wheat Sourdough WafflesThis recipe uses the acidity of sourdough in reaction with baking soda for leavening. It makes for a light, crispy waffle with a flavor you won't find anywhere else. If you are planning to take this somewhere before baking as I did use three separate containers, one for the levain and one for wet ingredients and another for dry. Use a large bowl to mix this as the batter expands quickly as soon as the baking soda meets the levain.
Levain
1 Tablespoon Active Whole Wheat Sourdough Levain
1 1/2 Cups (6 oz) White Whole Wheat Flour
1 Cup Buttermilk
Batter
2 Eggs
1/4 Cup Orange Juice
1/4 Cup Milk
1/4 Cup (1/2 stick) Butter, melted
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
To make the levain: The night before you make the waffles, or early in the morning if you are planning to have them for dinner, combine the levain ingredients in large bowl. Then cover and set aside for at least 8 hours.
To make the batter: When you are ready to make the waffles, beat the liquid ingredients together and stir them into the sponge. Them blend the dry ingredients in a small bowl and stir them into the sponge.
To bake the waffles: Bake in a preheated iron until the steam stops coming out the sides, 4 to 5 minutes.
Chocolate Whole Grain Sourdough Waffles
These decadent dessert waffles are so light and crispy it's hard to believe they are made with sourdough and whole wheat. They are supper delicious with whipped cream and fruit, or anything that goes with chocolate. If you are planning to take this somewhere before baking as I did use three separate containers, one for the levain and one for wet ingredients and another for dry. Use a large bowl to mix this as the batter expands quickly as soon as the baking soda meets the levain.
Levain
1/2 Cup Active Whole Wheat Sourdough Levain
1 Cup Buttermilk
1Cup White Whole Wheat Flour
Batter
1/2 Cup Dutch-Process Cocoa
1 teaspoon Baking Soda
1/2 teaspoon salt
Pinch of ground cinnamon
2 Eggs
4 Tablespoons butter, melted
3/4 Cup sugar
2 teaspoons vanilla extract
3/4 Cup Chocolate Chips
To make the levain: The night before you make the waffles, or early in the morning if you are planning to have them for dinner, combine the levain ingredients in large bowl. Then cover and set aside for at least 8 hours.
To make the batter: When you are ready to make the waffles, beat the liquid ingredients, including the sugar, together and stir them into the sponge. Them blend the dry ingredients in a small bowl and stir them into the sponge.
To bake the waffles: Bake in a preheated iron until the steam stops coming out the sides, 4 to 5 minutes.
Thursday, April 1, 2010
Absolutely Amazing Balsamic Vinaigrette
I am so tired of having to pay $5.00 or even more for a salad dressing that doesn’t taste cheap and chemically. While I am all for eating the best food, in taste as well nutrition content and lack of artificial ingredients; the health food/organic movement has resulted in anything “good for you” having ever increasing prices. And don’t even get me started on my pet peeve that the people who need to eat healthy the most are often the least able to afford it. But I digress.
So I started looking for a balsamic vinaigrette recipe that would taste as good as the expensive stuff we get in the stores, but be cheaper and better for us as well. Unfortunately, most of the recipes called for mixing balsamic vinegar with oil and salt & pepper and being done with it. Functional? Yes. Easy? Yes. Tastes Great? No. Hold together in the fridge without separating? No. (I don’t know about you but separated salad dressing always makes me wonder if it is still good. I know it is a natural process, but still….) So I set out to create a tasty recipe myself.
I started with the basics, vinegar, oil, salt & pepper and then let my taste buds dictate the rest. I also checked in with my own personal food science reference Cooks Illustrated to find out why it separated and how to stop separating. The resulting recipe was interesting, fairly simple, and tasted 10 times better than the most expensive Balsamic Vinaigrette I have ever bought. And most of the ingredients are common in every kitchen so it was far cheaper than buying it. Try it yourself and see.
½ cup good quality balsamic vinegar
4 Tablespoons red or white wine vinegar
2 Tablespoons Honey
½ teaspoon garlic powder
½ teaspoon Teriyaki sauce
1 teaspoon spice mustard
1 Tablespoon Mayo (this is the ingredient that prevents separating, be aware if you leave it out you may have some separation as your dressing sits)
1 teaspoon dry mustard
¼ teaspoon paprika
leaves from one small sprig of rosemary
1 cup oil (olive, canola or vegetable)
Salt & Pepper to taste
I use a liquid measuring cup to measure all my liquids and then add the other ingredients right into the cup and use my immersion blender to process them. If you don’t have an immersion blender just measure them into your blender and pulse a few times to mix. Make sure you store this in the fridge and use within a month.
So I started looking for a balsamic vinaigrette recipe that would taste as good as the expensive stuff we get in the stores, but be cheaper and better for us as well. Unfortunately, most of the recipes called for mixing balsamic vinegar with oil and salt & pepper and being done with it. Functional? Yes. Easy? Yes. Tastes Great? No. Hold together in the fridge without separating? No. (I don’t know about you but separated salad dressing always makes me wonder if it is still good. I know it is a natural process, but still….) So I set out to create a tasty recipe myself.
I started with the basics, vinegar, oil, salt & pepper and then let my taste buds dictate the rest. I also checked in with my own personal food science reference Cooks Illustrated to find out why it separated and how to stop separating. The resulting recipe was interesting, fairly simple, and tasted 10 times better than the most expensive Balsamic Vinaigrette I have ever bought. And most of the ingredients are common in every kitchen so it was far cheaper than buying it. Try it yourself and see.
Absolutely Amazing Balsamic Vinaigrette
½ cup good quality balsamic vinegar
4 Tablespoons red or white wine vinegar
2 Tablespoons Honey
½ teaspoon garlic powder
½ teaspoon Teriyaki sauce
1 teaspoon spice mustard
1 Tablespoon Mayo (this is the ingredient that prevents separating, be aware if you leave it out you may have some separation as your dressing sits)
1 teaspoon dry mustard
¼ teaspoon paprika
leaves from one small sprig of rosemary
1 cup oil (olive, canola or vegetable)
Salt & Pepper to taste
I use a liquid measuring cup to measure all my liquids and then add the other ingredients right into the cup and use my immersion blender to process them. If you don’t have an immersion blender just measure them into your blender and pulse a few times to mix. Make sure you store this in the fridge and use within a month.
Tuesday, March 30, 2010
Sourdough Chocolate Cake
I have recently switched to cooking with all whole grains for my husbands health. Since he loves sourdough I have cultivated a whole wheat sourdough starter so I can make a whole grain sourdough for him. However, I am finding that I have abundantly more sourdough starter than I need to make bread for us. So I started researching other ways of using up the extra starter and found many interesting ideas from some really old cookbooks, so now I’m going to play with them and updating the recipes to suit our tastes.
The first recipe I am going to try is actually the last one I collected but I was so surprised to find it in a collection of sourdough recipes that I was intrigued. It was actually a chocolate cake with two ingredients I never thought I would find in a chocolate cake: sourdough and cold coffee. I absolutely never put espresso powder or anything else “coffee flavored” in any of my recipes b/c I can’t stand coffee. But this recipe sounded so interesting that I decided to break that rule and raided my husbands coffee pot for the ¾ cup of coffee for this cake. This has met with rave reviews so far and is one of the simplest chocolate cakes I have every made. It was easy, yet stunningly delicious! While the dark chocolate buttercream icing wasn't included in the original recipe I did some research and modified it a bit to get the recipe below. It really "takes the cake".
Sourdough Chocolate Cake
½ Cup Sourdough Starter
1½ Cups all Purpose white Flour (I use White Whole Wheat)
2 Cups sugar
¾ Cup Powdered Cocoa
1 Teaspoon baking powder
2 Teaspoons baking soda
2 Eggs
1 Cup milk
½ Cup vegetable oil
¾ Cup cold coffee
1 Tablespoon vanilla
Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling – at least an hour. Then add the reat of the ingredients, in the order given, beating well after each addition.
Grease and flour two 9-inch cake pans, pour the batter, which will be thin, and bake in a preheated 350 degree oven for about 30 minutes, or until the layers test done when poked with a toothpick.
Allow to cool about 10 minutes before removing from the pans, then finish cooling the layers on wire rack. Do not frost until the cake is completely cold.
This is wonderful with dark chocolate butter cream icing.
Dark Chocolate Buttercream Icing
1 cup butter or margarine (NEVER, EVER, EVER use shortening in an icing recipe!)
7 (1 ounce each) unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
4-5 tablespoons milk
3-4 tablespoons light corn syrup or vanilla infused syrup
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
The first recipe I am going to try is actually the last one I collected but I was so surprised to find it in a collection of sourdough recipes that I was intrigued. It was actually a chocolate cake with two ingredients I never thought I would find in a chocolate cake: sourdough and cold coffee. I absolutely never put espresso powder or anything else “coffee flavored” in any of my recipes b/c I can’t stand coffee. But this recipe sounded so interesting that I decided to break that rule and raided my husbands coffee pot for the ¾ cup of coffee for this cake. This has met with rave reviews so far and is one of the simplest chocolate cakes I have every made. It was easy, yet stunningly delicious! While the dark chocolate buttercream icing wasn't included in the original recipe I did some research and modified it a bit to get the recipe below. It really "takes the cake".
Sourdough Chocolate Cake
½ Cup Sourdough Starter
1½ Cups all Purpose white Flour (I use White Whole Wheat)
2 Cups sugar
¾ Cup Powdered Cocoa
1 Teaspoon baking powder
2 Teaspoons baking soda
2 Eggs
1 Cup milk
½ Cup vegetable oil
¾ Cup cold coffee
1 Tablespoon vanilla
Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling – at least an hour. Then add the reat of the ingredients, in the order given, beating well after each addition.
Grease and flour two 9-inch cake pans, pour the batter, which will be thin, and bake in a preheated 350 degree oven for about 30 minutes, or until the layers test done when poked with a toothpick.
Allow to cool about 10 minutes before removing from the pans, then finish cooling the layers on wire rack. Do not frost until the cake is completely cold.
This is wonderful with dark chocolate butter cream icing.
Dark Chocolate Buttercream Icing
1 cup butter or margarine (NEVER, EVER, EVER use shortening in an icing recipe!)
7 (1 ounce each) unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
4-5 tablespoons milk
3-4 tablespoons light corn syrup or vanilla infused syrup
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
Cucumbers, Pickles, Relish…
Well you cannot say we are not blessed. One week ago 2 bushels of cucumbers were dropped on my doorstep; well, actually, he brought them all the way in and left them in the middle of my kitchen floor. Which is none to large and since trying to move around them as a centerpiece was just to difficult I had to do something with them ASAP.
I had my first order of business, to make 50 jars of bread and butter pickles for the church auction. Oh look, that used less than a ¼ bushel…what to do with everything else.
While this only used ¼ bushel, it took 16 hours to do alone and I didn’t even what to think about more bread and butter pickles, besides, I don’t like them. A little research and several conversations with people who had tried this method I was assured that the very best dill pickles ever come from an old fashioned recipe called “Old Fashioned Brined Dill Pickles” or “Old Fashioned 3 Week Pickles”. This recipe involves slicing the pickles according to your liking. Mixing 5 gallons of brine and layering pickles, spices and fresh dill & garlic in a 5 gallon bucket with the brine and letting them sit for 3 weeks before canning. So that recipe is in progress at the moment; if it turns out a success I will post it for those who are curious.
One 5-gallon bucket of whole dill pickles and another of sandwich slices and I still had cucumbers left. So off I sent several bags of them with my aunt to be made into salads, snuck into veggie dishes and made into Indian food. She brought me back a very delicious dish with paper-thin slices of cucumber mixed with dill, chives and sour cream, yum!
With still a drawer in my fridge full of cucumbers I decided to tackle making relish. Here I was met with a challenge. Every recipe I found contained a large amount of bell peppers, which I am allergic to. It took about three days of research to find the solution. In a relish recipe the vegetables themselves are not as important as the bulk of veggies so if you are short on one ingredient or, as in my case, allergic to one of them, you can sub it out for another vegetable of equal bulk. So with this in mind I took several relish recipes and 32 cups of shredded cucumbers and came up with the following recipe for relish. I did actually find people online with the same allergy who were looking for the same solution but none had yet been offered, so for those of you who are allergic, or just don’t like bell pepper here is the relish recipe for you! (It can be scaled down, I just had this large an amount of cucumber so I gave you the recipe as I did it. Remember the jars make great gifts!)
"Pepper Free" Relish
32 cups of cucumbers shredded
12 carrots shredded
(you can also sub in celery for some of the carrots if you like)
1-2 onions shredded
1 whole head of garlic peeled and separated into cloves
(add these to your veggies when shredding)
14 cups cider vinegar
2 ½ Tablespoons dill seed
1 ½ Tablespoons celery seed
1 ½ Tablespoons mustard seed
1 cup pickling salt
Mix your shredded veggies together and let stand in the fridge overnight then strain the liquid out of them, you can reduce the amount to be strained off my squeezing gentle when you mix the veggies and discarding the resulting liquid.
In a large stockpot mix vinegar and spices and stir until the salt dissolves. Add the veggies and bring to a boil. Reduce the heat and simmer for 10 minutes. Fill hot relish into clean, hot pint jars leaving ½” head-space. Wipe rimes of jars with damp, clean paper towel and apply lid. Process in boiling water bath for 15 minutes. Let cool, undisturbed, for 24 hours and check seals.
I had my first order of business, to make 50 jars of bread and butter pickles for the church auction. Oh look, that used less than a ¼ bushel…what to do with everything else.
While this only used ¼ bushel, it took 16 hours to do alone and I didn’t even what to think about more bread and butter pickles, besides, I don’t like them. A little research and several conversations with people who had tried this method I was assured that the very best dill pickles ever come from an old fashioned recipe called “Old Fashioned Brined Dill Pickles” or “Old Fashioned 3 Week Pickles”. This recipe involves slicing the pickles according to your liking. Mixing 5 gallons of brine and layering pickles, spices and fresh dill & garlic in a 5 gallon bucket with the brine and letting them sit for 3 weeks before canning. So that recipe is in progress at the moment; if it turns out a success I will post it for those who are curious.
One 5-gallon bucket of whole dill pickles and another of sandwich slices and I still had cucumbers left. So off I sent several bags of them with my aunt to be made into salads, snuck into veggie dishes and made into Indian food. She brought me back a very delicious dish with paper-thin slices of cucumber mixed with dill, chives and sour cream, yum!
With still a drawer in my fridge full of cucumbers I decided to tackle making relish. Here I was met with a challenge. Every recipe I found contained a large amount of bell peppers, which I am allergic to. It took about three days of research to find the solution. In a relish recipe the vegetables themselves are not as important as the bulk of veggies so if you are short on one ingredient or, as in my case, allergic to one of them, you can sub it out for another vegetable of equal bulk. So with this in mind I took several relish recipes and 32 cups of shredded cucumbers and came up with the following recipe for relish. I did actually find people online with the same allergy who were looking for the same solution but none had yet been offered, so for those of you who are allergic, or just don’t like bell pepper here is the relish recipe for you! (It can be scaled down, I just had this large an amount of cucumber so I gave you the recipe as I did it. Remember the jars make great gifts!)
"Pepper Free" Relish
32 cups of cucumbers shredded
12 carrots shredded
(you can also sub in celery for some of the carrots if you like)
1-2 onions shredded
1 whole head of garlic peeled and separated into cloves
(add these to your veggies when shredding)
14 cups cider vinegar
2 ½ Tablespoons dill seed
1 ½ Tablespoons celery seed
1 ½ Tablespoons mustard seed
1 cup pickling salt
Mix your shredded veggies together and let stand in the fridge overnight then strain the liquid out of them, you can reduce the amount to be strained off my squeezing gentle when you mix the veggies and discarding the resulting liquid.
In a large stockpot mix vinegar and spices and stir until the salt dissolves. Add the veggies and bring to a boil. Reduce the heat and simmer for 10 minutes. Fill hot relish into clean, hot pint jars leaving ½” head-space. Wipe rimes of jars with damp, clean paper towel and apply lid. Process in boiling water bath for 15 minutes. Let cool, undisturbed, for 24 hours and check seals.
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