Combine 1/2 cup lemon balm that has been cut fine, 1/2 cup mint, also cut fine, 1/2 cup sugar, 1/4 cup honey diluted with 1/4 cup water, 1/2 cup lemon juice, and 1/4 cup orange juice. Let stand an hour. Now add 4 quarts ginger ale. Serves about 16
Salsa
5 lb. ripe tomatoes, peeled and chopped 3 cups chopped onions 1 1/4 cups chopped, seeded peppers 1 cup fresh cilantro ( I don't care for the taste so I put less of this and add a little chili powder) 1 cup apple cider vinegar 2 Tbsp. minced garlic 2 Tbsp. sugar 1 Tbsp. salt
Bring everything to a boil, reduce to desired thickness - at least 30 min. (If your tomatoes are real watery this takes longer). Fill hot jars. Process 15 min. for pints 25 for qts. in water bath. Makes about 5 pints.
Notes: I use a combination of hot and not hot peppers to make either mild or hot.
I have added to basic recipe to make black bean & corn also pineapple peach salsa.
Also, to help make a little thicker - add a can or two of tomato paste.
Zuchinni Relish
6 cups peeled, seeded & grated zuchinni (Use overgrown zuchinnis and scrape out seeds then grate the "Meat" of the zuchinni) 2 cups grated onions 1 red bell pepper, grated 1 green bell pepper, grated 2 1/2 Tbsp. salt 1/2 - 3/4 tsp. celery seed 1 1/4 vinegar 1 1/2 tsp. dry mustard powder 2 Tbsp. cornstarch 1/4 tsp. nutmeg 3 cups sugar 1/4 tsp. black pepper 1/2 tsp. tumeric
Grate zuchinni, onions & peppers and add salt. Let stand overnite in fridge. Mix with cold water and drain well. Combine remaining ingredients in heavy saucepan (stockpot) Cook until slightly thickened. Add vegetable mixture and cook over low heat, stirring occasionally (about 30 min) Put in jars & water bath 15 min for pints.
Note: I shred everything in the food processor
Bread and Butter Pickles
4 qts. cukes sliced thin 3 med. onions sliced thin 2 peppers, chopped (I do not put these in) 1/2 cup salt ice
Combine cukes, onions & peppers(if added) and salt. Cover with ice and let stand 3 hours. Drain well.
Combine all ingredients in a large pot. Add pickle mix. Bring to boil. Place in hot jars and seal.
NOTE: I have also made this recipe and instead of using cucumbers I used Jalapeno Peppers. It is usually a big hit.
These pickles need to sit for a few weeks before using to be at their best.
Pickled Okra
3 1/2 pounds small okra pods 1 garlic clove for each jar 3 small hot peppers in each jar (optional) 2 cups white vinegar 4 cups water 2 tesp. dill seed 1/3 cup salt
Wash okra and pack firmly in hot jars. In each jar put clove of garlic and optional hot pepper. Make a brine with vinegar, water, dill seed and salt. Boil. Pour boiling brine over okra, leaving 1/2 " headspace. Seal. Process 10 minutes (pints) in a boiling water bath. Let ripen several weeks before using.