Zucchini Relish 12 cups zucchini, chopped or grated 4 cups onions, chopped or grated 1/3 cup salt 1 teaspoon ground turmeric 1 teaspoon whole
celery seed 3/4 teaspoon nutmeg 1/2 teaspoon white pepper 1 tablespoon cornstarch 2-1/2 cups vinegar 4 cups sugar
In a 5- to 6-quart pan, combine vinegar, sugar, mustard,
celery seed, garlic, and dill.
(Yield: about 4 pints) 3 quarts sliced cucumbers 3 onions, sliced 5-1/2 cups vinegar 3 cups light brown sugar 1 pod hot red pepper 1 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons mustard seeds 1 teaspoon turmeric 1/2 tablespoon
celery seed 1 piece horseradish root OR 4 tablespoons grated horseradish
1 1/2 tablespoons each
celery seed and mustard seed
2-1/2 cups vinegar 5 cups sugar 2 teaspoons
celery seed 1/2 teaspoon pepper 2 red peppers (ground) 1 green pepper (ground) 1 teaspoon turmeric I teaspoon dry mustard 1 teaspoon nutmeg All of the zucchini-onion mix
Grind and add: 6 garlic cloves 3 large onions 2 sweet, preferably red, peppers 1 hot pepper Simmer until there is 1 gallon of sauce and add: 1 cup brown sugar 1-1/2 teaspoons ground cinnamon 3 teaspoons paprika 112 teaspoon cayenne In a square of cotton cloth place and tie 2 teaspoons each: whole peppercorns
celery seed whole cloves whole allspice
A A good herb to try is
celery seed - culinary grade not seed for planting.
To make this broth, begin with a couple of cups of water and add red pepper, burdock, black pepper,
celery seed, dandelion, garlic, ginger, horseradish, juniper, lemongrass, oregano, parsley, sarsaparilla, thyme, turmeric, valerian, watercress, white mustard and willow bark.
To a 10- to 12-inch frying pan, add beer, onion,
celery seed, and bay leaf.
1 cup whole wheat flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon
celery seed 1/2 teaspoon paprika 1 cup all-Bran cereal 1 1/2 cups skim milk 1/2 cup egg substitute 2 tablespoons vegetable oil 1/4 cup finely chopped onion 3 ounces chopped smoked turkey breast
Later in the season, when the flat-topped flower clusters form oblong seeds, I collect them to use like
celery seed. For my winter cooking, I hang bunches of leaves to dry, then crumble and store them.