When corn and cucumbers are plentiful, you will want to mix up these big batch recipes. You will have more than enough to share with friends and family and plenty to bring out during the cold winter months. A jar of summer goodness makes a great gift.
LUELLA FISCHER gathered all of the recipes from Amish communities.
CORN SLAW
Courtesy of Emma L , Bowling GreenIngredients:
18 ears of sweet corn, cleaned, and cut off the cob
1 large head of cabbage
4 large onions, chopped
4 peppers, chopped
4 celery heads, chopped
1 pound sugar
2 tablespoons ground mustard
2 tablespoons turmeric powder
1 gallon vinegar
Salt to taste
Directions:
1. Boil all vegetables until tender.
2. Mix spices and vinegar together.
3. Pour mixture over the cooled vegetables.
Pour into jars, and store in the refrigerator.
LIME PICKLES
Courtesy of Barbara Yoder, Bowling GreenIngredients:
7 pounds cucumbers
2 cups lime
2 gallons water
1 quart vinegar
10 cups sugar
1 tablespoon salt
1 teaspoon celeryseed
1 teaspoon picklingspice
Green food coloring
Directions:
1. Slice cucumbers and soak in lime and water for 24 hours.
2. Rinse and soak in regular water for another 24 hours.
3. Drain and cover with the rest of the ingredients. Soak in mixture overnight.
4. Add two drops green food coloring, if desired, and boil 30 minutes.
5. Pack into jars while hot, and seal.
Yields about 6 quarts
SANDWICH SPREAD
Courtesy of Emma L , Bowling GreenIngredients:
12 green peppers
12 red or yellow peppers
12 green tomatoes
3 onions
1 cup mustard
1 tablespoon salt
2 cups sugar
1 tablespoon celery seed
1 quart Miracle Whip
Directions:
1. Grind vegetables, and press out juice.
2. Add mustard, salt, sugar, and celery seed.
3. Boil for ten minutes, and add Miracle Whip salad dressing.
4. Stir well, pour into jars, and seal.
Yields about 2 quarts
Article originally published in the August 2014 of Missouri Life.
LUELLA FISCHER gathered all of the recipes from Amish communities.
