Piccalilli

1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 large onions, chopped
1/4 cup salt
1 1/2 cup vinegar
2 cups packed brown sugar
1 teaspoon dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
jars, lids, and rings

1. Combine vegetables and salt. Let sit overnight.
2. Drain vegetables. Squeeze out all moisture
3 . Prepare the Jars by cleaning and covering with boiling water. Boil for 10 minutes, then keep hot until ready to fill.
4 . Combine vinegar, sugar, and spices in a saucepan. Add 1 1/2 cup water and boil for 5 minutes.
5 . Stir into vegetables in kettle. Bring to a boil.
6 . Put in sterile jars and seal while still hot. Hand tighten lid.
7 . Process in hot water bath for 10 minutes to complete seal.

Creamy Potato Salad

This recipe makes a large bowl of Creamy Potato Salad, enough for a crowd. The extra step of tossing the potatoes with marinade and chilling allows them to soak up a lot of flavor!

4 lbs medium sized potatoes
¼ cup vegetable oil
¼ cup vinegar
1 Tablespoon salt
½ teaspoon pepper
1 cup celery, sliced diagonally
1 large onion
1 medium sized green pepper, diced
1 small jar pimentos, chopped
½ cup mayonnaise or salad dressing
½ cup sour cream or plain yogurt
lettuce
tomato wedges

1. Cook potatoes whole in boiling water until tender, approximately 30 minutes. Drain, peel, and cut into cubes.
2. Place potatoes in a large bowl. Pour oil, vinegar, salt, pepper, and onion over and toss until potatoes are moistened
3. Cover and refrigerate for 2 to 3 hours until marinade is absorbed.
4. Add green pepper, celery, and pimento to potatoes.
5. Combine mayonnaise and sour cream. Add to potatoes and toss gently to coat
6. Chill and serve in lettuce lined bowl. Garnish with tomato wedges around edge.