In article >, biig > wrote:
> Georgia Cucumber Jelly
>
> 6 med cucumbers\
> 3 pkg unflavoured gelatin
> 1/2 cup cold water
> 2 cups boiling water
> 1/4 c apple cider vinegar
> 1 tsp grated onion
> 1/4 tsp salt
> 2 drops green food colouring
> 1/4 cup chopped pimentos
>
> Peel cucumbers, seed and grate. Wrap in clean kitchen towel to
> absorb all moisture for 15 min. Sprinkle gelatin over cold water, add
> boiling water, and stir until dissolved. Add vinegar, onion, salt, and
> food colouring. Refridgerate until slight thickened. Stir in grated
> cucumber and pimentos. Pour into 8 1/2 cup individual molds or 1 14 cup
> ring mold. Chill 4 hours or until very firm. Serve jelly as an
> accompaniment to cold meat or fish.
biig, it's not clear to me if you're wanting to preserve this or just
want to know if you can sub the pectin for the unflavored gelatin. If
the former, here are a couple recipes for savoury jellies that could
well be used as condiments -- the first two were originally posted here
by Nancy Dooley:
* Exported from MasterCook Mac *
Garlic Jelly
Recipe By : re-posted to rec.food.cooking by Barb Schaller, 1-7-2006
Serving Size : 1 Preparation Time :0:00
Categories : Jelly
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
1 head garlic -- cloves separated
and peeled and minced
3 cups granulated sugar
1/2 cup apple cider vinegar
6 ounces liquid pectin
In a large saucepan, combine butter and garlic over medium heat. Cook,
stirring constantly, until garlic is light golden brown (3 to 4
minutes). Add sugar and vinegar. Cook, stirring constantly, until
sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1
minute, stirring constantly. Remove from heat. Skim foam from top of
jelly. Pour into sterilized jars and seal. Yield: about 3 C. jelly.
NOTES : Nancy Dooley post to rec.food.cooking, 8/11/95
_____
* Exported from MasterCook Mac *
Horseradish Jelly
Recipe By : re-posted to rec.food.cooking by Barb Schaller 1-7-2006
Serving Size : 1 Preparation Time :0:00
Categories : Jelly
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C. granulated sugar
1/2 C. prepared horseradish
1/2 C. apple cider vinegar
6 oz. liquid pectin
In a large saucepan, combine sugar, horseradish and vinegar over medium
heat. Cook, stirring constantly, until sugar dissolves and mixture
comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly.
Remove from heat. Skim foam from top of jelly. Pour into sterilized
jars and seal. Yield: about 3 C. jelly. Delicious with meat or cream
cheese/crackers.
NOTES : Nancy Dooley to rec.food.cooking, 8/11/95
_____
* Exported from MasterCook Mac *
Horseradish Jelly/2
Recipe By : posted to rec.food.cooking by Barb Schaller 1-7-2006
Serving Size : 4 Preparation Time :0:00
Categories : Jelly
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grated fresh horseradish
1 cup white wine vinegar
1/4 teaspoon minced fresh sage
3 1/4 cups sugar
1 pouch Certo liquid pectin (3 oz)
Place horseradish, vinegar, sage, and sugar in heavy saucepan. Cook
over high heat, stirring constantly, until mixture comes to a hard boil.
Add fruit pectin and bring to a full boil, stirring constantly. Boil
for 1 minute. Remove from heat and skim off foam with metal spoon.
Immediately pour into prepared 1/2-pint jars (4), seal and process in
boiling water bath 5 minutes.
Source: Old General Foods booklet, "Gourmet Preserves"
_____
Then there's this, not a congealed salad but mighty fine with pork:
Cherry Chipotle Relish
Recipe by Barb Schaller, 2004 Minnesota State Fair Prestigious Processor
of the Pantry and Gedney State Fair Jam Lady
Barb Schaller 2005
1 or 2 chipotle peppers canned in adobo sauce (there are several in a
6-ounce can)
1/4 cup chopped onion (not too finely cut, but not chunks, either)
1 clove garlic
2 tbsp cider vinegar
1 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
(Available online through mybrandsinc.com)
In food processor workbowl, chop the chipotle pepper, the onion, and the
garlic. Maybe 5-10 pulses.
In a small sauce pan, combine the onions and garlic with the cider
vinegar, bring to boil then stir in the State Fair Cherry Preserves.
Let cool before serving with your favorite grilled meat or cheese. If
it's too spicy for your taste, add more Cherry Preserves and vinegar
until of desired taste and consistency.
Note: This can be rather spicy -- one of those things that's spicy but
you can't stop eating it! You can adjust the heat with more preserves.
I hope you love it as much as we do.
Barb Schaller, 17 September 2005
www.jamlady.eboard.com
Please let me know why you got pectin instead of gelatin. Good luck.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!