Pickling Recipe Make Dill Pickles, Relish, Sauces, and Chutneys

Pickling Recipe: Make Dill Pickles, Relish, Sauces, and Chutneys

Homemade pickles are a cinch to make and safe to eat. Just as sugar is the preservative in jams and jellies, vinegar and pickling salt are the preservatives in pickles, and the many different kinds of pickles make wonderful gifts from a country kitchen. There are sour pickles, sweet pickles, mustard pickles, and dills, so named for the predominating flavor; and there are ketchups, chowchows, chili sauces, relishes, and chutneys, all of which designate a type of pickle rather than a flavor. All can be changed to suit your individual taste. A mustard pickle may be made more mustardy, a garlic pickle more garlicky, a sweet pickle sweeter, and so on without fear of ruining the pickle. You may add celery seeds, allspice, ginger, cloves, turmeric, coriander, or what you choose to make a pickle particularly yours. They will all be far superior in flavor and quality than anything manufactured in quantity by commercial food processors.

Standard preserving jars may be used; so too may any other clean container providing it has a reusable screw top or a resealable lid. Label your jars attractively, tie them with a pretty ribbon, nest them in baskets partially filled with straw, and give them to your most cherished friends. You can decorate the basket, too, if you wish, or tie a bunch of fresh parsley or chives to the handle. Pickles are a natural for St. Patrick's Day (with shamrock decorations on the jar), for Father's Day, or as a humorous gift for an expecting mother.

Decorative paste-on or decal labels can sometimes be found in stationery shops, and several mail-order catalogues offer personalized labels for your kitchen products. If you have any artistic inclinations you might enjoy studying calligraphy. Inexpensive kits are available that include pen nibs, inks, and instructions for lettering. Undoubtedly you have your own file of "secret" family pickle recipes, but just in case you don't, I'm going to give you my choicest.

The first is an exceptionally colorful red, white, and green sour cold-pack pickle that will be sufficiently aged in time for the big holidays. One word of caution: Be sure to use pickling salt in all recipes. This is a pure salt that does not contain any added chemicals that interfere with the brining process and can result in softening of the pickles.

 Pickling Recipe: SOUR COLD-PACK PICKLES

Pack clean pint jars one-quarter full with peeled, quartered onions. Add sweet red pepper, cut into squares, until jar is half full. Put in another layer of onions and sprinkle with 1 teaspoon pickling salt and 1 teaspoon mixed pickling spices. Finish by filling the jar to the top with a layer of sweet green pepper, cut into squares. Completely fill jars with distilled white vinegar and seal. Let age for 3 months before using.

 Fresh grape leaves, if available (optional)

Large bunch fresh dill

3 tablespoons mixed pickling spices

1 gallon small cucumbers, green

Tomatoes, or green peppers (or cherry tomatoes, red or green)

2/3 cup pickling salt

1/2 cup vinegar

Water

Place a layer of grape leaves and half the dill in the bottom of a gallon stone crock. Sprinkle with half the pickling spice. Wash vegetables well and pack tightly into the crock. Cover with the remaining spice, dill and a second layer of grape leaves. Combine salt, vinegar, and enough water to make 2 quarts. Pour over the vegetables, making sure they are well covered with the brine. Cover with cheesecloth; press the vegetables down with a heavy plate and place a weight on the plate to keep the vegetables under the brine.

Let stand at room temperature for about 2 weeks, or until fermentation ceases. Remove any scum that may accumulate from the surface every few days; wash the cloth and plate and return to the crock. Keep vegetables well covered with brine and add more fresh brine as needed, made by dissolving 1 tablespoon pickling salt in 1 pint water.

When fermentation is complete, pack the pickles into clean jars. Strain the pickle solution, heat to boiling, and fill the jars to overflowing with the hot brine. Seal and store in a cool place. Makes about 4 quarts, or 8 pints.

 Pickling Recipe: DILLYBEANS

At one time, dillybeans, commercially made from a 'secret" recipe, were a cocktail appetizer rage. Not long afterwards they disappeared from grocery shelves. Here's the "secret", and you'll want to make lots.

2 pounds tender "stringless" beans

2 cups water

2 cups white distilled vinegar

1 1/2 teaspoons pickling salt, or to taste

1/3 cup sugar

2 bay leaves

2 small onions, peeled and thinly sliced

8 hot red peppers

8 cloves garlic, peeled

8 sprigs fresh dill

Wash beans and snip off ends. Discard any that are wilted or discolored. In saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water.

Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour the hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars, or 4 pints. Thinly cut carrots and other firm vegetables may be used in place of or in addition to the beans.

 COCKTAIL OKRA

2 pounds tender fresh okra pods

5 pods hot red or green peppers

5 cloves garlic, peeled

1 quart distilled vinegar

½ cup water

6 tablespoons pickling salt

I tablespoon celery seeds

1 tablespoon mustard seeds

Wash okra and pack into clean jars with screw tops. Into each jar put 1 pepper pod and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints.

 Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove garlic, 1 stalk celery, several strips of green pepper, and a large spray of dill. Bring to a boil 2 quarts water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to use in about 4 weeks. Hot red peppers, celery seeds, and mustard seed may be added to the vinegar mixture.

 Pickled Recipe: SWEET PICKLED CHERRY TOMATOES

4 pounds firm cherry tomatoes

3 ½ pounds sugar

4 cups water

1 fresh ginger root, grated

Juice and grated rind of 2 lemons

1 teaspoon pickling salt

Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, bring to a boil, and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup, and cook for about 30 minutes longer, or until the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. These make a wonderful take-along gift if you’ve been invited to a picnic or a tail-gate party.

 Pickled Recipe: CRISP BREAD AND BUTTER PICKLES

4 quarts thinly sliced cucumbers

8 white onions, peeled and sliced

½ cup pickling salt

5 cups sugar

1 ½ teaspoons turmeric

1 teaspoon celery seeds

2 tablespoons mustard seed

5 cups cider vinegar

Mix the cucumbers and onions with the salt and 2 quarts cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices, and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not let boil. Pack the pickles into hot jars and seal. Makes 7-8 pints. Two small green peppers, seeded and sliced, may be added, and ½ teaspoon ground cloves added to the vinegar mixture give the pickles a different flavor.

3 pounds of 4 inch cucumbers

5 medium-sized onions

1 tablespoon mustard seed

1 quart cider vinegar

1 cup sugar

2 tablespoons pickling salt

Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Slice the onions and pack them in the bottoms of pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar, and salt, bring to a boil, and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints.

CURRY PICKLES

24 medium-sized cucumbers, thinly sliced

½ cup pickling salt

2 quarts water

1 teaspoon curry powder

2 ½ cups vinegar

¼ cup mustard

1 tablespoon celery seeds

Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints.

 2 heads cauliflower

2 cups small white or silver skinned onions

1 cup pickling salt

1 cup sugar

3 cups white vinegar

2 tablespoons white mustard seeds       

1 tablespoon celery seeds

1 small hot red pepper

Wash the cauliflowers and break them into flowerets. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cool water, and drain again. Dissolve the sugar in the vinegar, add the seeds and the hot pepper, and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables hot into hot jars, fill the jars with the boiling-hot liquid, and seal. Makes 4 pints.

PICKLED ONIONS

1 gallon pickling onions

I cup pickling salt

1-2 cups sugar

5 cups white vinegar

3 tablespoons white mustard seeds

2 tablespoons horseradish or peppercorns

Hot red peppers

Bay leaves

Scald the onions for 2 minutes in boiling water, dip into cold water, and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours, or overnight. In the morning, drain the onions, rinse them in cold, fresh water, and drain again.

Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with the boiling-hot liquid, and seal. Makes 5-6 pints. Add 6 tablespoons whole allspice or ¼ cup mixed pickling spices for interesting variations.

 FAVORITE MUSTARD PICKLES

12 medium sized cucumbers

6 medium-sized onions, peele d

6 red peppers, seeded

2 quarts gherkins

2 quarts small white or silver skinned onions, peeled

2 heads cauliflower, broken into bite-sized flowerets

1 ½ cups pickling salt

8 cups sugar

8 cups cider vinegar

1 ½ cups flour

½ cup dry mustard

3 tablespoons turmeric

2 tablespoons celery salt

Finely chop or grind through the medium blade of a food chopper the cucumbers, onions, and red pepper, and put each ground vegetable in a separate bowl. Also put into separate bowls the gherkins,   white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about ¼ cup to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them on a towel. Mix the vegetables in a preserving kettle, stir in the sugar add 6 cups of the vinegar, and bring the mixture to a boil.

Combine the flour, mustard, turmeric, and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts.

AUNT MAY’S PICKLED GREEN TOMATOES

2 gallons sliced fresh green tomatoes (about 15 pounds)

1 cup pickling salt

½ tablespoon powdered alum

2 quarts boiling water

2 cups cider vinegar

5 cups sugar

2 sticks cinnamon

Handful cloves

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them, let stand for 20 minutes, Drain, rinse, and drain again. In an enamel or stainless steel preserving kettle combine cider vinegar, sugar, and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, sorting until sugar is dissolved, and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight.

Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil, and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick, or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars, and seal. Makes 8 quarts.

 Pickled Recipe: CRISP PICKLED WATERMELON RIND

Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 tablespoons slaked lime (obtainable at your drugstore) in 2 quarts cold water.  Pour the solution over the watermelon rind and let stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil, and boil until the rind is tender. Drain.

Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 tablespoons each of whole allspice and whole cloves, 4 sticks cinnamon, and 2 pieces ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring again to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12-24 hours. Add 3 cups vinegar and 2-4 cups sugar according to taste, bring to a boil, and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars, and seal. Makes 8 pints.

GREEN TOMATO RELISH

6 pounds green tomatoes

3 Medium-sized onions

4 tablespoons pickling salt

5 thin slices lemon

¾ cup finely chopped fresh sweet red pepper

1 ½ cups brown sugar

1 ½ cups vinegar

2 teaspoons white peppercorns

2 teaspoons whole allspice

2 teaspoons whole cloves

2 teaspoons celery seeds

2 teaspoons mustard seeds

2 teaspoons dry mustard

Wash and core the tomatoes; peel the onions- Slice the tomatoes and onions thinly, mix with the salt, and let stand overnight. In the morning, drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard, tied in a bag. Bring to a boil and cook for about 30 minutes, or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 quarts.

 JERUSALEM ARTICHOKE OR “SUN CHOKE” RELISH

3 tablespoons pickling salt

1 quart peeled, coarsely ground Jerusalem artichokes

4 cups minced or ground onion

2 cups ground fresh sweet red pepper

1 quart distilled vinegar

2 cups sugar

1 teaspoon celery seeds

½ teaspoon, cayenne

2 tablespoons mustard seeds

1 tablespoon turmeric

2 tablespoons dry mustard

Sprinkle salt over the ground artichokes and let stand for 1 hour. Squeeze the chokes, discarding the liquid that has accumulated. In a heavy kettle combine artichokes, onion, pepper, vinegar, sugar, celery seeds, cayenne, mustard seeds, turmeric, and dry mustard. Stir well, bring to a boil, and boil rapidly for 10 minutes. Pour while hot into clean jars and seal immediately. Makes 4-5 pints. Any firm vegetable may be substituted for the Jerusalem artichokes.

HOT DOG RELISH

3 pounds sweet red peppers, seeded

3 pounds sweet green peppers, seeded

3 pounds onions, peeled

4 cups cider vinegar

1/2 cup sugar

1 teaspoon mustard seeds

1 teaspoon dry mustard

1 teaspoon celery seeds

2 tablespoons salt

Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil, and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 pints. This would make a nice “thank-you” gift to the den or troop mother who’s volunteered to hold the annual cook-out.

INDIA RELISH

12 medium-sized cucumbers

6 green tomatoes

2 ripe tomatoes

2 sweet green peppers

2 sweet red peppers

2 onions

1/4 cup pickling salt

4 cups vinegar

1 cup water

4 tablespoons sugar

1 teaspoon ground cinnamon

1 teaspoon turmeric

¼ teaspoon ground cloves

1/2 teaspoon ground allspice

2 tablespoons white mustard seeds

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers; peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 pints.

SPICY CORN RELISH

2 cups chopped fresh sweet red pepper

2 cups chopped fresh sweet green pepper

2 cups chopped celery

1 cup chopped onion

1 cup sugar

1 quart cider vinegar

2 tablespoons pickling salt

2 teaspoons powdered celery seeds

2 tablespoons dry mustard

¼ cup flour

1 tablespoon turmeric

½ cup water

2 quarts cooked cut corn

Into a large preserving kettle put the pepper, celery, onion, sugar, vinegar, salt, and celery seed. Bring to a boil and boil for 15 minutes, stirring occasionally. Combine the mustard, flour, and turmeric and stir in the water to make a smooth paste. Stir the paste gradually into the relish, add the corn, and bring again to a boil. Boil for 5 minutes, stirring constantly. Seal hot in hot jars. Makes 6 pints. Two cups shredded cabbage may be substituted for the sweet green pepper, if desired.

 Pickled Recipe: PICCALILLI

1 quart chopped green tomatoes

2 red peppers, seeded and chopped

2 green peppers, seeded and chopped

2 large onions, peeled and chopped

1 small head cabbage, shredded, or 2 cups chopped cucumber

½ cup salt

3 cups cider vinegar

2 cups brown sugar

1 3-inch stick cinnamon

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon mustard seeds

Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables, pressing out the juice. Add the vinegar, sugar, and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.

12 sweet green peppers, seeded

12 sweet red peppers, seeded

12 medium-sized onions, peeled

4 cups cider vinegar

2 cups sugar

2 tablespoons pickling salt

Cut peppers into strips and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar, and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 pints.

TACO SAUCE

6-8 fresh ripe tomatoes, peeled and coarsely cut

1 tablespoon ground cumin

1 teaspoon ground oregano

1 tablespoon cayenne

2 cloves garlic, peeled

½ teaspoon pickling salt

Blend all ingredients in container of a blender on low speed for 10 seconds, then pour into saucepan and bring to a boil. Remove from heat immediately. Cool and pour into bottles. Seal and store in refrigerator. Makes about 1 quart.

24 long hot peppers

12 ripe tomatoes

4 cups vinegar

1 cup sugar

1 tablespoon pickling salt

2 tablespoons mixed pickling spices

Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups of the vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar and continue to boil for about 15 minutes, or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot, in hot jars. Makes about 8 pints.

 Pickled Recipe: FAVORITE CHILI SAUCE

25 large ripe tomatoes

3 sweet red peppers, seeded and chopped

1 small bunch celery, chopped

6 onions, chopped

3 cloves garlic, minced

1 tablespoons whole allspice, tied in a bag

2 cups cider vinegar

1 ½ cups light brown sugar

2 tablespoons pickling salt

1 teaspoon pepper

1 teaspoon dry mustard

Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4-6 pints.

TOMATO KETCHUP

16 pounds ripe tomatoes

3 sweet red peppers, seeded

2 onions, peeled

2 tablespoons pickling salt

½ cup sugar

2 teaspoons celery salt

2 teaspoons dry mustard

1 teaspoon paprika

1 tablespoon whole allspice

1 tablespoon whole cloves

1 tablespoon broken cinnamon

2 cups cider vinegar

Chop the tomatoes, peppers, and onions, put them in a kettle, and cook until soft. Press the mixture through a fine sieve and measure the puree. There should be 4 quarts puree. To the puree add the salt, sugar, celery salt, mustard, and paprika, and the whole spices, tied in a bag. Bring to a boil and cook rapidly for 1 hour. Discard the spice bag. Add the vinegar and continue to cook until the ketchup is thick. Seal in hot sterilized jars or bottles. Makes 6 pints. For a really hot ketchup, add 2 teaspoons ground black pepper and ½ teaspoon cayenne.

CURRY POWDER

¼ cup poppy seeds

¼ cup coriander

2 tablespoons ground turmeric

1 tablespoon cumin seed

1 4-6 inch stick cinnamon

10 whole cloves

1 teaspoon cardamom

1 teaspoon peppercorns

1 teaspoon ground ginger

4 bay leaves

12 small hot chili peppers

Place all ingredients in a shallow baking pan. Bake in 200 F degree oven for 25 minutes, stirring occasionally. Blend ingredients on high speed in a blender for 60 seconds, or until pulverized. Makes 1 cup. For gift-giving, package your unique bright orange curry in a charming apothecary jar and pack a jar in a basket with a container of your homemade chutney, a can of peanuts, and a tiny bottle of saffron threads if you wish. And your own favorite recipe for curry. Tie it all together with a bright bow.

 Pickled Recipe: INDIAN CHUTNEY

INDIAN CHUTNEY

2 apples, cored, pared, and chopped (2 cups)

½ cup chopped onion

½ cup seedless raisins

1/3 cup vinegar

¼ cup brown sugar

1/4 cup water

2 tablespoons candied citron

1 tablespoon curry powder

½ teaspoon salt

½ teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1 cloves garlic, minced

In a saucepan combine all ingredients. Cook, uncovered, over low heat for 45-60 minutes, stirring occasionally to prevent sticking. Chill. Makes 1 1/3 cups.

APPLE CHUTNEY

1 quart cider vinegar

3 cups sugar

½ pound seedless raisins

6 pounds sour apples, peeled, quartered, and cored

1/4 pound garlic, peeled and chopped

½ pound green ginger, peeled and chopped

6 red or green chili peppers, seeded and chopped

2 tablespoons pickling salt

Sugar to taste

Cayenne to taste

6 pounds hard green pears, peeled, cored, and cut into strips

In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic, ginger, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If necessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are transparent but not overcooked. Makes 8-10 pints.

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