Tag Archives: home canning

Perfect Peach Marmalade Recipe

Peach Marmalade
Peach Marmalade

For as long as I can remember, peach marmalade has been part of our family’s pantry of preserves.  As a small child, I remember the yearly ritual of my great grandmother (who we always knew as “Gram”) making peach marmalade.  And a ritual it was.

Ontario Peaches
Peaches

The Ontario baskets of peaches were highly anticipated each August and we would pick up a basket for Gram, carefully inspecting each peach to ensure it was free of blemishes (lest we hear about it) and ensuring we had one of the large baskets with just the right amount of peaches in it. We would hunt down the best orange we could find (it had to be juicy and, at that time, that was hard to find in August when oranges were out of season), and a small bottle of red maraschino cherries.  We would ensure Gram had all the supplies and she would carefully and tediously get the pulp prepared for the revered peach marmalade.  Then, the following day, she and my grandmother would spend the day together making this special marmalade, slowly cooking and gently stirring it over the wood stove. I think my great grandmother savored every minute of its production as much, I suspect, as eating the actual marmalade.

Peach Marmalade
Peach Marmalade

You see, in my great grandmother’s day (she was born in 1883), peach marmalade was considered a luxury and was not the type of preserve that just anyone in our area made.  My ancestors of the day would have been familiar with strawberry, raspberry,  blackberry, black currant, and pumpkin jams but that would have been about the extent of the repertoire of preserving. These would have been items that would have been grown locally on their farms or, in the case of raspberries and blackberries, probably along the roadsides near their homes.

Peaches
Peaches

Where my great grandmother got the recipe for peach marmalade, I have no idea but my best guess is probably in the local newspaper.  This marmalade would have been cooked on an old wood stove and I always marvel at how the cooks of the day were able to produce what they did because the heat was not easy to control. Today, when I think of myself in comparison to my great grandmother, I have a completely computerized stove that produces consistent and accurate heat all the time.

Peach Marmalade
Peach Marmalade

The recipe I use today is a modified version of my great grandmother’s which was passed down to me with the list of three ingredients (peaches, oranges, and maraschino cherries) and a method that was somewhat vague on the details. The batch that my great grandmother made was more than three times the size of the one I make. Here’s how the instructions read: “Over the peaches and oranges, put white sugar. Let stand overnight. In the morning, add a bottle of maraschino cherries cup up. Also add the juice and boil slowly on back of stove until thick. Then bottle.” If you weren’t someone who had some experience making jams and marmalades, this would not have been much to go on. For example, how much sugar? Those with experience will know that, as a general rules of thumb and in the absence of any information to the contrary, it is typically, cup for cup, sugar-to-fruit pulp but, for an inexperienced cook, I suspect most would not have a clue about the amount of sugar needed for a successful batch of the marmalade.

Over the years, I have adapted this recipe and certainly cut it down in size as I don’t need the amount of jam that 24 peaches would make! I also don’t let the peaches sit overnight in the sugar because I don’t think it is necessary and I think it would discolor the peaches. I also add a bit of lemon to my marmalade, have defined how many cherries are needed, and have omitted the cherry juice because I think it discolors the wonderful peach color of the marmalade. The other ingredient I have added is Peach Schnapps.  My teetotaler great grandmother would be horrified as I can confidently state she would not have had such a liqueur in her house! Anyhoo…….

Peach Marmalade
Peach Marmalade

I am not sure how my great grandmother, a widow living alone by this time, would have eaten up this much peach marmalade but a new batch was made annually. Whether she ate it with homemade bread toasted over her wood stove or whether she served it in a small custard dish with biscuits for a light tea/supper, I am not certain. All I know is that, up until the time she died at the age of 99, the peach marmalade was made every year. After she was no longer able to participate in its production, my grandmother made it on her own so my great grandmother would continue to enjoy it. After my great grandmother passed away, however, my grandmother did not continue the annual tradition of making the peach marmalade.

Peach Marmalade
Peach Marmalade

I can’t say that making peach marmalade is an annual tradition with me.  I do, however, make it many years and I always think of my two grandmothers and their tradition with this marmalade.

Peach Marmalade
Peach Marmalade

Making this marmalade will take a little time as it has to simmer on the stove for about an hour or so. Don’t overcook it (it does not need 2 hours of cooking like my great-grandmother’s instructions said) as it will become too thick and lose its spreading quality and wonderful color (it will become very dark). The marmalade can be made without the Peach Schnapps, of course. The liqueur, however, does deepen the peach flavor a bit. Don’t go overboard on the liqueur as it not only will be too intense but the liquid content will alter the consistency of the marmalade. If you choose not to include the liqueur, you may wish to add a half teaspoon of almond extract, although that is not mandatory either.

Ensure the jars are sterilized before filling with the marmalade. Leave about 1/4″ headroom in each jar. Ensure they are properly sealed with heated lids. I recommend that the jars be processed in a canner with a hot water bath for 10 minutes, following the canner manufacturer’s instructions.

Peach Marmalade
Peach Marmalade

[Printable recipe follows at end of posting]

Peach Marmalade

Ingredients:

7 large peaches, washed
Zest of orange
1 medium-sized orange, seeded and chopped into small pieces
Zest of ½ lemon
½ medium-sized lemon, seeded and chopped into small pieces
1/3 cup maraschino cherries, finely chopped
1½ tbsp Peach Schnapps (optional) or ½ tsp almond flavoring
Granulated sugar equal to amount of fruit pulp

Method:

Plunge peaches in boiling water for about 1 minute to loosen skin.  Peel.  Halve the peaches and remove and discard stones. Dice the peaches into small pieces, about ½“ in size.  Add the chopped orange and lemon along with the orange and lemon zest.  Measure the amount of the peach pulp, orange, and lemon.   Add an equal amount of sugar.  For example, if the total amount of the pulp equals 4 cups, add 4 cups of sugar.

Place 2-3 freezer-safe saucers in freezer.

Place pulp and sugar into a medium-sized stockpot.  Stir. Bring mixture to a boil over medium-high heat, stirring frequently to prevent scorching.  Reduce heat and simmer until mixture thickens and peaches are translucent, stirring occasionally. This could take about an hour, a little more or less*.  To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade.  If the marmalade holds its shape (i.e., does not run back together after the finger has been removed from the marmalade), it is set and ready to bottle.  If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test.  Do not overcook as it will result in a very thick marmalade, dark in color.

Remove pot from heat and skim off any foam that may still remain on the marmalade. Stir in cherries and Peach Schnapps (or almond flavoring).  Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar.  Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands. Process in boiling water canner, following canner manufacturer’s directions, for 10 minutes. Remove jars from hot water to cooling rack. Listen for the “pop” or “ping” sound as the bottles seal over the next few hours. The lids of properly sealed jars will curve downward. Refrigerate any jars that do not have lids curved downward and use within 1 month.

Yield:  Apx. 5 half-pints

*Note that it is difficult to give a precise cooking time for the marmalade since various factors, including the pectin level of the fruit and heat level of stove, can vary significantly and may affect cooking and marmalade-setting times. This is why the “chill” test is the recommended method for determining marmalade setting. It is recommended that the first “chill” test be conducted somewhere around the 45-50 minute point in the cooking process.  It does not necessarily mean that the marmalade will be done in that timeframe and more than one “chill” test may need to be performed.

 

Delicious Peach Marmalade made with fresh peaches, orange, lemon, cherries, and a splash of Peach Schnapps

Peach Marmalade

Peach Marmalade

Yield: Apx. 5 half pints

Delicious peach marmalade made with fresh peaches, orange, lemon, maraschino cherries, and a splash of Peach Schnapps. Serve on toast, biscuits, or dolloped onto vanilla custard for a tasty dessert.

Ingredients

  • 7 large peaches, washed
  • Zest of orange
  • 1 medium-sized orange, seeded and chopped into small pieces
  • Zest of ½ lemon
  • ½ medium-sized lemon, seeded and chopped into small pieces
  • 1/3 cup maraschino cherries, finely chopped
  • 1½ tbsp Peach Schnapps (optional) or ½ tsp almond flavoring
  • Granulated sugar equal to amount of fruit pulp

Instructions

  1. Plunge peaches in boiling water for about 1 minute to loosen skin. Peel. Halve the peaches and remove and discard stones. Dice the peaches into small pieces, about ½“ in size. Add the chopped orange and lemon along with the orange and lemon zest. Measure the amount of the peach pulp, orange, and lemon. Add an equal amount of sugar. For example, if the total amount of the pulp equals 4 cups, add 4 cups of sugar.
  2. Place 2-3 freezer-safe saucers in freezer.
  3. Place pulp and sugar into a medium-sized stockpot. Stir. Bring mixture to a boil over medium-high heat, stirring frequently to prevent scorching. Reduce heat and simmer until mixture thickens and peaches are translucent, stirring occasionally. This could take about an hour, a little more or less*. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the “chill” test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the “chill” test. Do not overcook as it will result in a very thick marmalade, dark in color.
  4. Remove pot from heat and skim off any foam that may still remain on the marmalade. Stir in cherries and Peach Schnapps (or almond flavoring). Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼” headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands. Process in boiling water canner, following canner manufacturer’s directions, for 10 minutes. Remove jars from hot water to cooling rack. Listen for the “pop” or “ping” sound as the bottles seal over the next few hours. The lids of properly sealed jars will curve downward. Refrigerate any jars that do not have lids curved downward and use within 1 month.
  5. Yield: Apx. 5 half-pints
  6. *Note that it is difficult to give a precise cooking time for the marmalade since various factors, including the pectin level of the fruit and heat level of stove, can vary significantly and may affect cooking and marmalade-setting times. This is why the “chill” test is the recommended method for determining marmalade setting. It is recommended that the first “chill” test be conducted somewhere around the 45-50 minute point in the cooking process. It does not necessarily mean that the marmalade will be done in that timeframe and more than one “chill” test may need to be performed.
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Marmalade
Peach Marmalade

“In a Pickle” – Mustard Pickle-Making, My Island Bistro Kitchen Style

Sweet Mustard Pickles

One of the most common fall flavours in many Island households surrounds pickle, chow, and relish-making.  I love the smell of fresh mustard pickles in the house – not so much the mess, the tedious job of peeling and cutting up the cucumbers, and the “distressing” task of peeling strong pickling onions – an activity sure to bring a tear to the eye!  In many Island households, a meal of any kind is not complete unless there are mustard pickles on the table.  So, for most of us true cooks, we endure the process knowing the end result is worth the effort.

There are as many recipes for mustard pickles as there are cooks on the Island.  There are any number of sites on the Internet that will give detailed and scientific instructions on how to make pickles.  As for me, I follow the tradition of my mother and grandmother.

Here are my hints and tips for ensuring a good batch of sweet mustard pickles.  At the end of the post, you will find the recipe I have used for mustard pickles for many years.

Assemble the Necessary Ingredients

Ingredients for Mustard Pickles

Pickling Cucumbers

Just like anything, fresh is always best.  Some say only cucumbers that have been picked no longer than 24 hours should be used.  Cucumbers that have been picked for days start to get soft and “punky” and are not good for pickling because they have already started to deteriorate and lose their freshness.   So, look for firm pickling cucumbers, sometimes referred to as “field cucumbers”.  Ask for them at your local farm stand and inquire when they were picked.

Onions

Look for firm, fresh onions.  Strong, fresh onions are needed for flavouring in the pickles.  Sometimes, but not always, there are bags of “pickling onions” available on the market.  These are smaller onions and are so named because they are a stronger tasting onion – you’ll quickly know their strength when you start to peel them!

I have no secret for avoiding the “tears” when peeling the onions.  Some claim if you hold the onions underwater while peeling them, that works.  Others say to peel them outside.  No matter what method I have tried, it’s a teary job!

Onions Cut For Mustard Pickles

Cutting the Cucumbers and Onions

I always peel the cucumbers.  Some cooks like to leave a few of the cucumbers with the peeling on them but I find this makes the pickles tough and I don’t particularly care for the appearance of them in the pickles.  Once the cucumbers are peeled, slice them in half, lengthwise, then halve them again.  Remove and discard all the seeds from each cut section.

 

Cutting Up the Cucumbers

 

I am not too fussy when I cut up the cukes and onions – I don’t worry about getting the pieces all perfectly uniform sizes.  I tend to like the cukes and onions cut in about ½”-3/4” pieces – any smaller and the pickles are starting to resemble relish.  This, of course, is a personal preference.  There is no right or wrong size of pickles.

Cauliflower and Red Pepper

While certainly not necessary, cut-up cauliflower flowerets and sweet red pepper can be added to the pickles and I always do add them.  The red pepper adds color and dresses the pickles up, both in the bottle and on the table.  The cauliflower adds texture and variety to the pickles.

Pickling Salt

For both taste and preserving the pickles over the winter as well as for color of the pickles, it is very important that proper pickling salt be used in the water/salt brine that is used to soak the cut-up cucumbers and onions.  This is a coarse salt specifically made for pickling and it will be marked on the label.  Never use fine iodized table salt in pickles as this will produce a cloudy sauce that is a poor and unappetizing color (e.g., sort of a mossy-green-yellow color).  It will also make the pickles taste too salty because the vegetables absorb too much of the salt.  I can always tell when I see a bottle of discoloured pickles that someone has made them using regular table salt.  The pickling salt is a slower dissolving salt.  For this reason, make sure you stir it into the water for the soaking brine really well and that it is fully dissolved before pouring the brine over the cukes and onions.  You don’t want any salt granules sitting on the cucumber mixture for hours.

Pickling Salt – An Essential Ingredient in Mustard Pickle-Making

Soaking the Vegetables

Unless you are using a recipe that specifically gives directions to the contrary, plan on soaking the cukes, cauliflower, and onions in the salt and water brine overnight or at least for 8-10 hours during the day if you are making the pickles in the evening.    Cucumbers have a lot of water in them so, in order to have crisp pickles, the excess water needs to be removed from them.  Soaking them in a slow-dissolving salt/water brine draws the natural water out of the cucumbers, opens their cells, and allows the mustard pickling sauce to penetrate them.  This gives the pickles greater flavour, good color, and a longer shelf life.

Add the red pepper (if using) after the veggies have been rinsed and drained (the peppers do not need to soak in the salt water brine).

Cucumbers Soaking in Salt/Water Brine

Draining the Vegetables

After the soaking period has ended, drain the vegetables thoroughly in a colander and rinse with cold water to remove any excess salt.  Then, let them drain for about an hour or so to get as much water drained off of them as possible.  If too much water is left on them, it will dilute the mustard sauce and make the pickles too runny.

Cucumbers Draining in Colander

Pickling Spice

Of course, the right mixture of pickling spice is necessary for flavourful pickles – the wrong combination of spices or too much or too little will leave you with pickles you won’t be satisfied with.  Pickling spice, as a product, is not always available on the store shelf and sometimes I have had to create my own mixture using some or all of the following:  mustard seed, whole allspice and cloves, coriander seed, red pepper flakes, bay leaves, cinnamon stick pieces, peppercorns, and whole or coarse pieces of dried ginger.  Whole spices (as opposed to dried) are said to be better because they will not cause the pickles to darken in color.  The look you are going for is that nice, bright mustard yellow color.

Making the Pickling Spice Sachet

You don’t want whole spices and junks of cinnamon stick or bay leaves making their way into the pickle jars and on to the plate so it is necessary to contain them in a sachet.  To make a pickling spice sachet, you will need a small piece of cheesecloth (available at fabric stores).  This will have a very loose weave so I usually double or even fold it over 3-4 times and then place 1-1 1/2 tablespoons of the pickling spice mixture in the centre.  Gather up the cheesecloth around the spice and tie it with a thread.  This sachet then gets dropped into the boiling vinegar and sugar mixture and left in during the entire pickle-cooking process.  It then gets removed just before bottling the pickles.  This sachet allows the vinegar and pickles to be infused and flavoured with the spices without having the spices directly in the pickle mixture when they are bottled.

Pickling Vinegar

Be sure to use vinegar that is specially labelled for pickling – it will usually have 7% acidity, making it stronger than table vinegar and will help to preserve the pickles longer.

Boiling Vinegar and Sugar

It is important to boil the majority of the vinegar the recipe calls for along with the sugar.  This helps the sugar to dissolve before the vegetables are added.  The heat from the boiling mixture will also help the flavours from the spices in the sachet to infuse the vinegar.

Boiling the Vinegar and Sugar

Making the Mustard Sauce

Mix part of the sugar the recipe calls for with the flour, dry mustard powder and any other spices.  Then add the remaining vinegar from the recipe ingredient list to make the paste for the pickle sauce.  To this paste, add about ¾ cup of the boiling vinegar that will have already been heated.  This “tempers” the paste it so it doesn’t go lumpy when added to the boiling vinegar already in the pot.

Making the Mustard Sauce

Cook the sauce slowly to thicken it and stir often to prevent scorching.  Be patient – this process can take several minutes.  The mixture should coat a spoon and drip very slowly off the spoon when the sauce is thick enough to add the vegetables.

Sauce Should Coat a Spoon When it is Thick Enough to Add the Vegetables

It is important that the sauce gets thickened to the right consistency before adding the drained vegetables as they will still have a lot of moisture in them and the sauce will not thicken any further after they have been added.

Heating the Vegetables

Heat the vegetables in the sauce slowly, stirring periodically – you want the veggies to stay crisp and crunchy, not be cooked to mush.

Heating the Vegetables in the Mustard Sauce

Bottling the Pickles

Bottling, of course, is very important. Ensure that proper canning jars are used for the pickles.  These are bottles such as Mason or Ball brand jars that are made of specially tempered glass capable of withstanding heat that will be necessary in the hot water canner for safe home canning of products. The glass jars have a wide mouth top and consist of a two-part lid and screw band.

While our ancestors may have used just any bottles they had at their disposal, using recycled bottles from store-bought products like pasta sauce, for example, is not recommended.  First, these jars, having already been sealed by the manufacturer and the seal having been broken by the consumer to reveal the contents, no longer have proper sealing covers considered safe for home canning of products. Second, the bottles are generally made of glass not as thick as proper canning jars and, therefore, are not considered to be resistant to heat extremes. This means they could shatter or explode when placed in the hot water canner.  With the potential for so many air- and food-borne illnesses to occur today and with the changing conditions in which our foods are grown (or modified), along with the fact that most homes today do not have dedicated temperature-controlled cold rooms (or cold cellars like many of our ancestors had) in which to store home canned goods, it is all the more reason why both the proper canning jars and home canning procedures are an essential component to safe pickle making.

Inspect each bottle before filling it to ensure there are no chips or cracks.  Ensure the bottles are sterilized and hot when you bottle the hot pickles.  I have a large old pot that I fill with hot water and put on the stove to sterilize the bottles. The hot water canner itself could also be used for this purpose. As a baseline, the bottles should be boiled in hot water for a minimum of 10 minutes and then kept in the hot water until they are filled.  Depending on the altitude in your area, you may need to boil the bottles longer than 10 minutes. 

The metal snap lids for the canning jars are only single use.  The rubber seal is good to be heated once and affixed to a jar top.  The lids must be heated to provide a proper seal – never place a cold, unheated lid on a filled canning jar.  Simply place the lids in a small pot of hot water just long enough to heat the rubber piece.  Do not boil them.  Make sure you have first wiped the rims of the jar with a damp clean cloth to remove any pickle residue.  Even a small drop of it may prevent the lids from sealing properly and keeping out harmful bacteria that could cause the pickles to spoil or someone to become ill from consuming them.  Once cooled, the orange-rust rubber around the circumference of the lid no longer has a sealing quality deemed safe for canning so make sure you place the hot lids on the hot jars immediately.  Always, always use new lids for each canning session.  The lids are cheap so don’t risk re-using them.  Once you finish a bottle of pickles, turf the snap lid.

The screw bands, on the other hand, can be re-used so long as they don’t have any rust spots on them or any dents.

Bottling the Pickles

 

Processing the Filled Pickle Jars

Always properly process your pickles using an approved safe method of canning. There are various methods of safe home canning, including the two most common – the boiling water bath canning method and pressure canning.
 
At its most basic, home canning of pickles is the process of heating the hot sealed jars filled with the pickles to destroy microorganisms that can cause the jar contents to spoil or people to become ill from consuming the pickles contained in the jars.
 
Yes, the pickles do need to be properly and safely processed after they have been bottled and sealed – that is simply not enough to ensure they are safe for human consumption and to be shelf stable over several months until their contents have been consumed.
 
There are a number of reputable and reliable sources of information available on the various methods of canning pickles. Books on the topic are available at libraries, bookstores, and online. The internet is also a good place to start your research but ensure you consult reputable sites. I find a lot of university extension department websites contain good information on proper home canning procedures.

Sweet mustard pickles are a fine addition to many entrées from “meat and potato” meals to casseroles to baked beans and fishcakes.  Pickles do take some time and know-how to make but nothing beats homemade mustard pickles that no store-bought version can match.

Mustard Pickles – The Finished Product

Do you make mustard pickles or have recollections of your mother or grandmother making mustard pickles?

 Mustard Pickles – My Island Bistro Kitchen Style

Ingredients:

• 8 cups pickling cucumbers, chopped
• 4 cups onions, chopped
• 2 cups cauliflower flowerets (apx. 1 small cauliflower head)
• 4 cups white pickling vinegar
• 3 1/2 cups sugar
• 1/2 – 2/3 cup all-purpose flour, depending on how juicy or thick you like pickles
• 1 1/2 tbsp tumeric
• 1 1/2 tbsp celery seed
• 1 tbsp mixed pickling spice, tied in a cheesecloth sachet
• 1/2 cup dry mustard
• 1/4 tsp ginger powder
• Pinch cayenne
• 1 small red pepper, chopped
• Coarse pickling salt

Method:

1. Peel the cucumbers. Slice in half, lengthwise. Slice in half again. Remove and discard the seeds. Cut cucumbers to desired size, apx. 1/2″ – 3/4″ pieces.
2. Peel the onions and cut into pieces similar in size to cucumbers.
3. Separate the cauliflower into individual flowerets.
4. Place cucumbers, onions, and cauliflower flowerets into a large bowl.
5. Make a brine of pickling salt and water using 1/2 cup coarse pickling salt to 4 cups of water. Pour over the vegetables, ensuring they are completely covered. (I use apx. 6 cups water and 3/4 cup pickling salt.) Let stand overnight or 8-10 hours.
6. Drain vegetables in a colander and rinse with cold water to remove any excess salt. Let vegetables drain for apx. 45-60 minutes. Add cup-up red pepper.
7. In a large stock pot, bring to a boil 3 cups of the vinegar and 3 cups of the sugar along with the pickling sachet made of pickling spice tied in cheesecloth. Boil 2-3 minutes.
8. Mix remaining 1/2 cup of sugar with the flour, tumeric, celery seed, dry mustard, ginger, and cayenne.
9. Add the remaining 1 cup of vinegar to the dry ingredients and whisk till smooth. Add apx. 3/4 cup of the hot vinegar-sugar mixture to this sauce. This will “temper” it and keep it from going lumpy when added to the hot liquid mixture in the pot. Stir and pour into the vinegar-sugar mixture in pot. Cook sauce over medium heat until thickened, stirring frequently to prevent scorching. When sauce coats a spoon and drips off slowly, it is thick enough to add the vegetables. (This could take 25-30 minutes.)
10. Add the drained vegetables to the thickened mustard sauce and cook over medium-low heat just until vegetables are heated through, apx. 12-15 minutes.

11. Bottle pickles while hot into hot sterilized bottles. Heat bottle lids and apply to bottle tops. Place rims on bottles, finger-tip tightening only. Listen for the “pop” sounds as the bottles seal over the next few hours. Store in cool area.

Yield: Apx. 7½  pint bottles

For other great pickle and relish recipes from My Island Bistro Kitchen, click on the links below:

Green Tomato Chow
Dill Pickles
Bread and Butter Pickles
Rhubarb Relish
Mustard Beans 
Pickled Beets

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Homemade Pickles

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