| Fill a slow
cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook
on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12
hours, or until thick and dark golden in color. Fill small jars with hot
apple butter, leaving about 3/4 inch space at the top. Makes 4 cups.
Refrigerator
Pickles
6 c. sliced cucumbers
1 c. slice onion
1 c. green pepper (optional)
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
Combine all ingredients; mix well. Place in jar, refrigerate. The pickles
will be ready in 24 hours and will keep up to 6 months.
Frozen Sliced
Pickles
12-13 cucumbers, sliced
5-6 onions, sliced
1/2 c. pickling salt plus 2 tbsp.
8 c. sugar
3-3/4 c. cider vinegar
Cover sliced cucumbers and onions with cold water. Add 1/2 cup pickling
salt. Rest for 2 hours and drain well. Put 8 cups of sugar in a pan, add 3
3/4 cups of cider vinegar. Heat until sugar is dissolved and cool. Pack
cucumbers in jars. Pour cucumbers in jars. Pour sugar mixture in jars and
place in freezer. Do not fill full.
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