Chickpea and Tomato Salad with Fresh Basil

by Bethany

1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 T. red wine vinegar
1 T. apple cider vinegar
2 t. olive oil
1/2 T. honey (10 g)
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge

Pickled Beets

by Roma

3 c. vinegar

2 c. water

2 1/2 c. sugar

2 5. whole allspice

1  three inch whole cinnamon stick

1/2 t. whole cloves

1 t. salt

cooked beets, sliced or chunked

Combine ingredients. Bring to a boil and simmer 15 minutes.  Add previously cooked and peeled beets and simmer 5 minutes.  Pack beets into hot sterilized jars.   Bring syrup to a boil, then pour over beets and seal immediately.  If preferred, spices can be tied in cloth during cooking, and taken out before packing in jars.  If there is not quite enough syrup to cover the last jar, add boiling vinegar.  Makes 4-5 quarts of pickled beets.

~It wouldn't be a proper family gathering without the pickled beets!  Even those who didn't especially care for pickles loved these beets.  You can use a similar recipe and substitute carrots or cauliflower for the beets.

Mustard Pickles

by Ruby Viola Kotter Freeman

4 quarts cucumbers, tiny and larger ones cut up

2 quarts small onions

2 quarts cut up cauliflower

 Prepare and sprinkle with

1 c. salt

and cover with water.  Let stand overnight.  Drain and rinse with cold water.

Heat:

2 quarts vinegar and pour over pickles and bring to a boil.  

Add:

2 green peppers

2 red peppers

Mix together:

2 c. brown sugar

1/2 c. white sugar

1 c. Colemans Mustard

1 c. flour

1 T. turmeric

1 T. celery seed

Make to a paste with cold vinegar and dilute well with hot vinegar off pickles and add:

2 t. powdered alum

Then add mixture to the pickles and simmer 3/4 hour

DO NOT BOIL.  Bottle pickles.