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Granny Ray’s Kitchen
These recipes have been shared for generations and were compiled in 1982 in a family cook book in celebration of Granny Ray’s 80th birthday. There are still some who remember being in the kitchen with Granny and today her descendants still enjoy these recipes and are creating their own traditions and memories made with the love and wisdom from Granny’s Ray’s kitchen.
Dilled Okra
Scrub 3 lbs of young okra and stand up in sterile jars. Put one clove of garlic and one head of dill in each jar. Brine: 4 cups water 2 cups white vinegar ½ cup salt Heat to boiling point and pour over the okra in jars. Seal and let set four weeks before...
Dill Pickles
Use a small variety of cucumbers for pickles, and canning salt, and 5% acidity white vinegar. Pack cucumbers in sterilized jars, putting a grape leaf in the bottom of the jar with a good deal of dill and again on top. On top of the whole put a small button of garlic...
Pickled Beets
⅓ cup sugar ⅓ cup vinegar ⅓ cup beet juice Heat liquid mixture and beets to boiling point. Store in a jar that can be sealed, otherwise refrigerate. (Two cans beets - quart beet pickles)
Freezer Pickles
16 cups cucumbers; sliced very thin 2 medium bell peppers; slices or thin strips 2 medium onions; sliced very thin Put in a large crock or glass bowl. Pour in 7 cup canning salt and cover with water. Set mix in the refrigerator overnight. Drain and squeeze out water....
Sweet Arkansas Relish
2 heads cabbage 12 onions 4 red sweet peppers 8 carrots 8 green peppers ½ cup salt Grind all and let drain 1 hour in a flour sack hung on a clothesline. When well-drained, mix with 6 cups sugar; 6 cups vinegar; ½ box celery seeds; ½ box mustard seeds. Bring to boil....
Pepper Relish
12 green peppers; chopped 3 onions; chopped 4 cups cider vinegar 12 red sweet peppers; chopped 4 tsp salt 2 cups sugar Chop peppers and onions. Cover with boiling water and let stand 10 minutes and drain. Cover again with boiling water and bring to boiling point. Let...