Family Recipes - Menu

Beet Pickles

4 c sugar
2 c white vinegar
2 tbsp course pickling salt
1 tsp turmeric
1 tsp celery seed
1 tsp mustard seed
1 large red pepper seeded, cut into slices
1 large green pepper seeded, cut into slices
1 large spanish onion, cut into slices
5 cucumbers with peel, thinly sliced

Measure first 6 ingredients in 4 quart (4 l) ice-cream bucket and stir.
Add red peppers, green peppers, and onion.  Add more or less cucumbers to fill bucket to level of liquid. Stir. It will shrink down a bit, so you may be able to add a few more cucumbers slices. Cover. Store in fridge for up to 6 months. Makes about 2 1/2 quarts (2.5 l)

Greg and Gwen (Stewart) Brisson

Bucket Pickles

Beets with 1 inch tops intact. 3 lbs
Cook Beets in water to cover until tender.  Cool in cooking water until you can put your hands in comfortably. Slide off beet skins. Leaving tiny beets whole and cutting larger beets in to chunks. Pack beets into hot sterilized jars to within one inch of top.

Brine
2 c vinegar
2 c water
1 c sugar
1 tsp table salt
While cooking water is cooling, combine vinegar, water, sugar and salt in saucepan.  Heat on medium heat and stir often until it reaches a boil. Pour over beets in jars to within 1/4" of top. Seal

Greg and Gwen (Stewart) Brisson

Nanny's Dill Pickles XE "Nanny's Dill Pickles"

Note: 1 1/2 x recipe = 6 qts cucumbers

Brine:

2 qts (8 c) water to 2 qts white vinegar
8 tbsp pickling salt
Boil
Wash cucumbers and place in jars.
Add to each jar:
fresh dill
1/2 tsp mustard seed
small clove garlic

Fill jars with Brine. Seal and stand upside down to cool for 24 hours.  Then store for 2 weeks before eating.

Abby and Donivan Nowakowski (Grandchildren of Heather (McQuestion) and Wayde Gutzman)

Strawberry Microwave Jam

3 1/2 c Whole strawberries
1 1/2 tbsp Lemon Juice
1 1/2 c White Sugar
1/2 tsp Butter or Margarine

Hull and crush Strawberries to make about 2 cups. Place fruit in a 2-3 quart glass bowl. Add Lemon Juice, Sugar, and Butter. Mix. Cover with Wax Paper. Microwave on High (100%) for about 6 minutes or until it comes to a boil. Remove wax paper and stir fruit mixture. Microwave uncovered for another 15-20 minutes on High. (Jam will set to a good consistency if it begins to coat a metal spoon. Test by dripping fruit mixture from side of spoon; droplets should be thick.) If it does not set to boil and then re-cook for 2 more minutes and test. Pour into hot sterilized jars (fill about 2/3 full). Cover with Lid and Cool.

Makes about 2 cups

Dianne Lemire and Russell McQuestion

Choke Cherry Jelly

Extract Choke Cherry Juice

Boil berries in enough water to cover berries.  Boil until most of the colour is gone from the berries. Bag Berries in a cloth bag and let drain into pot overnight.

Make Jelly

Measure juice and add 3/4 c sugar for every cup of juice.
Add 1/4 c lemon juice (adjust to taste).

Boil until jelly will set if placed in freezer. (Add 1 tbsp of butter to help scum form and skim off scum.

Pour into sterilized jars leaving 3/4 " at top of jar.  Seal.

Dianne Lemire and Russell McQuestion