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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Good Eatin’ Recipe Collection]   [Spike’s Jewish Good Eatin’ Recipes

(¯`·.¸¸.·´¯`·->Spike’s Good Eatin’ Recipe Collection Issue 17a<-·´¯`·.¸¸.·´¯)

For August 31, 2001
from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site, so you are getting a "sneak peak" of future additions. We hope you enjoy these recipes. You will need a still for one of them. Spike's comments are in []Brackets[].

[] Late summer/early fall is the time of year when our gardens yield “too much” zucchini, tomatoes, and other wonders of nature. This issue has several recipes for such an event. It is fun to pool resources with friends, and do the preserves together. If there is a “cupboard” for those less fortunate, that would be a good way to share our bounty.[]

Shalom, from 
Spike the Grate & Jamie the Webmistress



Note: all preparation should be done with non-reactive utensils, bowls, and pots.


1 onion 
3 stalks celery
3 sweet peppers 
12 cups tomatoes, quartered

Simmer all until soft. Press thru sieve, season with salt and pepper. Fill jars to
within 1/2" of the top. Put on cap, screw band firmly tight. Process n Boiling Water 45 minutes.

Makes 4 pts.



18 tomatoes 
2 green peppers
2 med onions 
3 Tbsp artificial sweetener, or to taste
2 t salt 
1 t ground cinnamon
1/2 tsp ground cloves 
1 tsp allspice 
2 cups vinegar

Peel, core, and chop tomatoes. Chop peppers and onions fine. Mix all. Boil slowly 4 hrs or until thick. Fill boiling hot to within 1/2" of the jar top. Process 10 minutes in boiling water bath.



14 qt ripe tomatoes 
14 Tbsp flour 
7 med onions
14 tbsp butter 
1 stalk celery 
3 Tbsp salt
14 sprigs parsley 
8 Tbsp sugar 
3 bay leaves 
2 tsp pepper

Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put thru sieve. Rub flour and butter n smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within 1" of the jar top. Put on cap, screwing band firmly tight. Process in water 15 minutes.



Makes 11-12 pints

1 gallon tomatoes, peeled 
3 onions
4 bell peppers 
3 cloves garlic
1/4 cups canning salt 
1 Tbsp black pepper 
1 cup white vinegar

Peel; cut tomatoes. To peel tomatoes, drop n boiling water, leave 1 1/2-2 minutes, put in ice water. Chop other items n food processor or by hand. Mix all; bring to boil. Simmer 1 1/2-2 hrs. Pour into jars, seal.



3 qts chopped tomatoes
1 cup hot peppers without seeds; measure and chop fine
4 bell peppers chopped 
1 1/2 large onions chopped
7-8 garlic cloves 
2 Tbsp salt 
1/2 Tbsp black pepper
1/2 Tbsp red pepper 
1 Tbsp sugar 
2 Tbsp oil
1/4 cup vinegar 
1/2 Tbsp cumin powder
1 tsp paprika 
1 tsp chili powder

Mix all; simmer until desired thickness is reached 25-30 minutes. Adjust to taste.



6-8 med ripe tomatoes, peeled and cut into 1/8's or 1/4's
3-4 lg yellow or white onions peeled and sliced cross-ways, 1/8 thin 

Mix together in cup; stir:

3 Tbsp sugar 
1/3-3/4 cups apple cider vinegar
1/2-1 tsp salt 
1/3-3/4 cup hot water
1/4 t black pepper 
1/4 t ground red pepper

Peel tomatoes; cut into quarters. Peel onions cut cross ways in thin slices; add to
tomatoes. Also add vinegar mix. Start cooking; continue on medium heat. Stir as it heats to break up onion slices; to keep from sticking to pan. As it heats, add salt and pepper; stir easily. Taste juice; if you want it hotter with pepper, add some. Be careful with red pepper. Cook until onions seem tender, and turn yellowish; about 30-35 minutes.. Don't overcook. As soon as it cools some, put into glass jars. Seal; keep in refrigerator.



40 oz tomatoes canned or fresh 
3 onions chopped
3-4 sliced sweet peppers 
2 small hot peppers
2 cups sugar 
1 cup vinegar
cloves and stick cinnamon 
1 tsp salt

Cook until desired thickness.



1/4 tsp cloves 
24 ripe tomatoes, peeled and chopped
1/2 tsp cinnamon 
6 sweet peppers chopped
3 t salt 
6 hot peppers, chopped
1 pt vinegar 
8 onions, chopped
2 1/2 cups sugar 
1/4 tsp allspice 
2 tsp celery salt

Mix, cook, stir often until thick (4-5 hrs), put into sterile jars; seal.



12 large tomatoes peeled 
3 large sweet peppers
3 large onions 
6 small hot peppers
2 cups sugar 
2 cups vinegar
1 tsp nutmeg 
1 tsp cloves, ground 
dash salt
1 tsp celery seed 
1 tsp allspice

Boil tomatoes awhile; add peppers and onions chopped fine; add vinegar and sugar; cook slowly; add spices; simmer until thick (4-5 hours).



1 peck ripe tomatoes, blanched, peeled, chopped; about 40-45 tomatoes
1 Tbsp salt 
8 onions chopped
2 cups sugar 
3 green bell pepper, scored and chopped
2 cups vinegar 
3 red bell peppers, cored and chopped

Mix all in large pot, bring to boil; reduce; simmer until thick (about 3 hrs). Pour relish into hot, sterilized pint jars, cover; process in boiling water bath for 15 minutes.



When it's just too hot to cook, you can still put up tomato relish using this recipe.

25 to 30 ripe tomatoes, blanched, peeled, and chopped
3 med onions, chopped 
1 small red hot pepper, chopped
6 cups brown sugar 
2 Tbsp mustard seed
1/2 Tb celery seed 
1/2 cups salt 
2-1/2 cups vinegar

Mix chopped vegetables in a big bowl, sprinkle with 1/2 cup salt, stir. Let mix stand 2 hours. Pour into jelly bag; let drain overnight or until mix is entirely dry. When vegetables have drained dry, mix sugar, vinegar, and spices in a pot; heat until dissolved, stirring 
occasionally. Pour liquid on drained vegetables, stir, ladle relish into hot, sterilized pint jars. Cover; process n boiling bath 15 minutes. If using pressure cooker, process tomato relishes at 10 lbs pressure 10 minutes.



A good way to use green tomatoes, this chow chow is a spicy hot addition to beans and peas.

1/2 c salt 
1 qt green tomatoes, chopped (about 6-8 tomatoes)
3 cups vinegar 
2 sweet green peppers, chopped
1 tsp turmeric 
2 large mild onions, chopped
1 tsp dry mustard 
1 small head cabbage, chopped
2 tsp celery seed 
2-1/2 cups brown sugar

Grind chopped vegetables. Add salt, let mix stand overnight. Drain vegetable mix in jelly bag, pressing out all the liquid you can. Transfer vegetables to large pot. Add vinegar, brown sugar, mustard, turmeric, and celery seed; bring to boil. Reduce heat and simmer 1 hr. Stir often. Pour relish into hot, sterilized pt jars, cover, process 15 minutes in boiling water bath.



1/2 Tbsp cinnamon
4 qts green tomatoes, finely chopped (about 20-25 tomatoes)
1 Tbsp ginger 
1/2 head cabbage finely chopped
1/2 cup pickling salt 
enough water to cover vegetables
1 qt cider vinegar 
1-1/2 cups brown sugar
1/2 Tbsp mustard seed 
1 Tbsp black pepper
1/8 tsp red pepper 
1/2 Tbsp allspice

Most piccalillis are made with cucumbers, but East Texans cleverly adapted recipe to meet their own needs. This is sweeter relish than some. Mix vegetables and salt; cover with water, and soak overnight. Drain; rinse vegetables. Mix the rest in a large pot; bring to boil; add drained vegetables; return mix to boil. Reduce heat; simmer until vegetables are tender (about 30 minutes). Pack hot mix in hot, sterilized pt jars. Cover, process in boiling water bath 15 minutes.


Makes 3 pints

2 lbs tomatoes, cored and chopped 
1 lb yellow or white onions chopped
2 Tbsp chopped cilantro 
3/4 lb sweet red peppers, cored and chopped
1 cup cider vinegar 
6 garlic cloves, finely chopped
1 Tbsp. kosher or sea salt 
1 tsp ground cumin (optional)
4 jalapeño peppers, cored, seeded, and finely chopped
1/2 lb tart cooking apples such as 'Granny Smith, cored and chopped

Mix tomatoes, onions, peppers, apples, garlic, vinegar, and salt in large, non-reactive pan; bring to boil. Reduce; simmer, stirring occasionally, until thick, about 1 hour. Stir in jalapeños, cilantro, and cumin; simmer 5 more minutes. Purée mix (in batches if necessary) in blender until still somewhat chunky. If canning, return puréed relish to boil, ladle hot mix into hot jars, leaving 1/4" space. Process 15 minutes n boiling-water canner. Store in cool, dark place.



5 qts. ground ripe tomatoes
3 medium onions, ground
1 pint vinegar
3 c. brown sugar
2 c. granulated sugar
1 tsp. each, cinnamon, cloves, allspice
1 Tbsp. salt

Peel & grind tomatoes. Combine vinegar, sugars & spices & salt in heavy non-aluminum pan. Bring to a boil. Add veggies & simmer over low heat until thick, stirring frequently. To prevent sticking, this could be made in the crock pot. Ladle hot mixture into hot jars. Seal. Process in boiling water bath for 10 minutes. 



6 cups tomato pulp
2 cups brown sugar
1 1/2 cups white sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves

Wash ripe tomatoes in cold water, remove stems and blossom ends. Cook until
soft, press through colander, then through a fine sieve. Boil strained pulp until it thickens. Measure pulp and combine with other ingredients. Boil rapidly until thick, stirring constantly to prevent burning. (If butter starts to spatter, reduce heat). Pour while still boiling into hot sterile jars and seal immediately. Process in boiling water bath for 10 minutes. 



12 cups chopped skinned tomatoes
5 cups sugar
2 whole cinnamon sticks
2 whole lemons chopped, rind and all, remove seeds

Cook all over high heat. Bring to a boil, then reduce heat and simmer 2 hours or more until apple butter consistency. Remove cinnamon sticks. Hot pack in sterilized jars



6 cups raw zucchini, grated, peeled
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple with juice
1 (6 ounce) pkg. orange-flavored gelatin

Drain grated zucchini; then boil until clear (will make its own liquid), about 6 minutes. Add sugar, lemon juice and crushed pineapple with its own juice. Boil for 6 minutes. Remove from heat and add orange gelatin; stir until thoroughly dissolved. Pour into containers. Store in the refrigerator for up to 3 months.



4 quarts thinly sliced unpared zucchini
1 quart thinly sliced onion
1/2 cup pickling salt
6 cups 5% acid strength cider vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons ground turmeric
1 teaspoon ground mustard

Combine zucchini, onion and salt in large bowl. Cover with ice and let stand 3 hours. If needed, add more ice. Drain thoroughly. Combine vinegar, sugar, celery seeds, turmeric and mustard in large saucepan. Bring to boiling. Add drained vegetables; return to boiling. Reduce heat and simmer 3 minutes. Immediately ladle into 6 hot sterilized pint jars, filling to within 1/4-inch from top. Adjust lids. Process 5 minutes in water bath. Remove jars. Cool on wire rack 12 - 24 hours.



10 cups finely ground zucchini
3 cups ground carrots
1/4 cup pickling salt
4 cups ground onions
1 cup ground sweet red peppers
1 cup ground green pepper

Combine and let stand for 3 hours. Drain.

2 cups cider vinegar
1 teaspoon turmeric
2 teaspoons celery seed
4 cups sugar
4 Tablespoons cornstarch
1 teaspoon nutmeg
1 teaspoon pepper
1/4 teaspoon hot pepper sauce, optional

Bring to a boil and add drained vegetables. Cook for 3 minutes. Pack into clean, hot, pint jars, leaving 1/2 inch headspace. Process 10 minutes in boiling water bath.

Makes 7-8 pints.



3 medium carrots, finely chopped
3 medium sweet red peppers, finely chopped
1 qt. finely chopped pickling cucumbers
1 qt. finely chopped zucchini
2 qts. finely chopped peeled green tomatoes
2 qts. finely chopped onion
1/2 cup pickling salt

Combine vegetables in a large bowl. Sprinkle with salt. Let stand overnight. Drain vegetables; place in large kettle.

3 cups sugar 
1/2 t cayenne pepper
1½ cups cider vinegar 
2 T pickling spices

Add sugar, vinegar and cayenne pepper to vegetables. Tie pickling spices in cheesecloth bag; add to kettle. Bring to boiling; reduce heat and simmer 45 minutes. Pour into 6 hot, clean pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water bath. Makes great tartar sauce when mixed with mayonnaise.



10 cups coarsely chopped zucchini
3 green peppers
2 red peppers
3 large onions
1 cup chopped celery
5 tablespoons salt
2½ cups white vinegar
4 cups sugar
1 teaspoon nutmeg
1 tablespoon mustard seeds
1 teaspoon turmeric
1 tablespoon celery seeds
1/2 teaspoon pepper
2 tablespoon cornstarch

Grind together the zucchini, green & red peppers, onions and celery. Sprinkle with the salt; mix well. Let stand overnight. Drain the vegetables. Rinse thoroughly with cold water and drain again. Place in a large pot; stir in the vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper and cornstarch. Bring to a boil. Reduce the heat to 
simmer for 20 minutes. Ladle into hot sterilized jars, seal. Process in water bath for 5 minutes.

Makes 6 pints. 



10 cups diced zucchini (peeled and seeds removed)
4 cups chopped onions
3 tablespoons pickling salt
1 chopped red pepper
1 chopped green pepper
4 tablespoons cornstarch
1 tablespoon turmeric
5 cups white sugar
1 teaspoon celery seed
2 1/2 cups white vinegar

Mix together zucchini, onions and salt; let sit overnight. In the morning drain. Add peppers. Mix the remaining ingredients well; add to zucchini, onions and peppers in a large pot. Mix well and cook over low heat until it comes to a boil. Let simmer 3 minutes. Seal into bottles while hot.



2 medium zucchini
1 cauliflower
4 onions
2 green peppers
5 cups sugar
1½ teaspoons turmeric
1½ teaspoons mustard seeds
3 cups vinegar

Chop vegetables fine. Sprinkle with salt and let stand 1-1/2 hours. Rinse and drain. Place vegetables and remaining ingredients in stock pot, cook until cauliflower is tender. Store in sterile canning jars.



1 large sweet onion, diced
2 yellow or green zucchini, diced
1/2 cup raisins
3 tablespoons catsup
2 tablespoons light brown sugar
3 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt

Place all of the ingredients in a medium saucepan with one cup of water; bring to a boil. Reduce heat, partially cover, and simmer for about 40 minutes or until slightly thick, stirring occasionally. Allow to cool and store in an airtight container in refrigerator. Great with hot dogs and hamburgers.



3 lb. unpeeled zucchini
2 c. thinly sliced onions
1/4 c. pure salt
3 c. cider vinegar
1 tsp. mustard seed
1 1/2 c. sugar, honey or light corn syrup
1 Tbsp. celery seed
1 1/2 tsp. turmeric
1 tsp. dry mustard

Scrub and slice thin three pounds unpeeled zucchini. lace zucchini slices in a large glass bowl with 2 cups thin-sliced onions, separated into rings and 1/4 cup pure salt. Cover with water and let stand for two hours in a cool place. Drain. In a large kettle combine vinegar, sugar, mustard seed, celery seed, turmeric and dry mustard. Bring to a boil and pour the hot mixture over the zucchini and onions. Let stand for one hour, stirring occasionally. Bring the zucchini mixture to a boil and simmer for 3 minutes. Pack the boiling hot mixture into hot jars, leaving 1/4-inch head space. Adjust lids and process in a boiling water bath for 5 minutes for pints (10 minutes for quarts). Makes about 5 pints. 



5 lb. zucchini*
1 1/2 lb. yellow onions
1 qt. cider vinegar
2 c. sugar
1/3 to 1/2 c. salt
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. turmeric

Scrub zucchini well with a stiff brush. Slice about 1/4-inch thick. Makes about 4 quarts. Slice onions thinly. Makes about 1 quart. In large kettle, combine vinegar, sugar, salt, celery seed, mustard seed and turmeric. Cook over medium gas flame, stirring, until sugar is dissolved and mixture comes to a boil. Stir in sliced zucchini and onion. Cover; let stand 1 hour. Meanwhile, sterilize 7 (1 pint) jars; leave in hot water until ready to fill. Heat zucchini mixture to boiling. Reduce flame to simmer, cook, uncovered, 3 minutes. With slotted spoon, immediately ladle zucchini and onion slices into sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2-inch of top, but covering pickles completely. Adjust lids. Process 10 minutes in boiling water bath. Yield: 6 to 7 pints. *Yellow summer squash may be substituted in recipe.


[] I hope you have cool days for your preserving fun, and that you, your families, and friends enjoy the fruits of your labors. []


See ya next time!


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