Pickled Pig's Feet

Basic Chutney:

Bring the vinegar, sugar and spices to a boil
Add the 3 chopped ingreds. and simmer for 1/2 hour
Put the chutney into sterile gars, seal and place in a boiling water bath for 15 mins. per pint size jar, cool and refridgerate

The tomato, apple and onion can be chopped in a food processor
The bottling procedure does not have to be followed if the chutney is being served with in a few days
Serve with curries or other east Indian foods
A chutney is a piquant relish from the cuisine of India. It is usually eaten in small amounts to add flavor and to accent a meal

Put the cabbage, onion and both kinds of peppers through a food processor until coarse chopped
In a large sauce pot add all the ingreds. and bring to a boil, then simmer slightly on low heat for 25 to 30 mins.
Place in sterile jars, leaving 1/4 inch from the top, seel and and put into a boiling water bath for 15 mins. per pint size jar, cool

The bottling procedure does not have to be followed if the relish is refridgerated and served with in a few days
5 C. of corn is aboat 9 to 10 med. size ears
Serve with east Indian food, seafood, etc.

Wash and then cut the cucumbers in half lengthwise
Combine the vinegar, water, salt and garlic, then bring to the boiling point. Remove the garlic then remove from heat
Place the cucumbers into hot sterile jars and add to each jar the dill and pepper
Fill each jar up to within 1/2 inch with the hot pickling liquid
Seal and process in a boiling water bath fo 15 mins., cool

Wash cucumber very well
Be sure to remove the garlic
Each jar gets the 2 T. of dill seeds and 3 peppercorns
Pickles will not last forever because of the procedure so serve within a few weeks and keep refridgerated
Take the pickles to a synagogue and have the Rabbi bless them before serving

Wash and rub the fuzz off the peaches
Make a thick syrup by boiling the sugar and water together, then cook The peaches for 5 mins. in that, remove and place in hot sterile jars
Pour over each jar, 4 T. of brandy
Pour the syrup over the fruit until the jars are full, seal and process in a boiling water bath for 15 mins. per pint size jar, cool
Store in a cool dark place for 3 mounths before using

Peaches used should be ripe but firm
To increase recipe, for every 1 lbs. of fruit use 1 C. sugar and 1 C. water
Other liqueur can be used in place of brandy such as rum, cointreau, bourbon, etc.

Wash cucumbers thoroghly, dry
Place cucumbers in a enameled bowl, cover with the 3/4 C. salt and let stand 24 hours. Drain and pack into sterile jars up to 1 1/4 wat to the top
Add to each jar the above amount of pepper, bay leaf and tarragon
Fill the jars with the boiling vinegar and let stand overnight
Pour the vinegar from the jars into a sauce pot and add to taste the pickling salt, cool to luke warm and repour back into the gars along with the onions, seal
Process in a boiling water bath for 15 mins. per pint size jar

Gherkin is a variety of cucumber whose small fruits are picked while still unripe, then pickled in vinegar and used as a condiment (the French word cornichon means "little horn")
The tradition of preserving small cucumbers in vinegar is an old one in several countries
In some countries they are eaten as a vegetable rather than a condiment. Gherkins à la russe, à la polonaise or à l'allemande are made according to Russian, Polish, or German recipes, respectively
In France and elsewhere gherkins are used principally as an accompaniment for cold meat and boiled dishes (salt beef, brisket, pastrami and poule au pot), pâtés, terrines and other charcuterie and dishes using aspic
They are an ingredient of some sauces (piquante, charcutière, hachée, ravigote, gribiche, reform, etc.) and can be used in mixed salads

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