Well, we harvested way too many cucumbers to eat - so I canned a dozen or so jars of Bread and Butter pickles:
My recipe makes for some pr-r-et-ty spicy pickles - with sliced onions, too!
Toward the end of harvest, women, then and now, end up with a bit of this and a bit of that. I suppose that's how relishes came about. My momma's recipe calls for apples and onions, colorful red or yellow bell peppers, cabbage... You grind it and chop it and and cook it, drain it overnight, can it (I don't know why it's called "canning" when WE always put it in jars!) then give it a hot bath for 5 or 10 minutes. Take it out, wait overnight for them to cool enough for a vacuum to be created and seal the product for a long, long shelf life. (I think it's neat to sit quietly reading and hear those jars seal themselves with a slight, quiet, metallic "thunk.") But, this is not the end of the season, and I don't have "a bit of this and a bit of that." Besides, we have jars of relish (we call it chow-chow) at home from a year or so ago...
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