My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Tuesday, March 24, 2015

End Of Garden Relish

























Photo courtesy of DW Watson


Recipe shared by Aunt Beulah Pizzino

Basic Ingredients: 
1 cup sliced cucumbers
1 cup chopped green peppers
1 cup cabbage
1 cup onions
1 cup carrots sliced
1 cup green tomatoes
1 cup green beans

 Directions:

 1. Combine all the above vegetables and soak in salt water solution overnight (1 1/2 cup salt and 2 quarts water).

 2. Drain salt water solution from vegetables.

 3. Cook carrots and beans until tender.  Add remaining vegetables and following spices and cover with water and cook 10 minutes.


 2 teas mustard seed
1 teas celery seed
1 tablespoon chopped celery
2 cup of vinegar
2 cup sugar
2 tablespoon of tumeric

 Pack in jars and seals.


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