Olive Relish

• 20 green Cerignola olives, pitted and coarsely chopped (1 cup)
• 1 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons white-wine vinegar
• Coarse salt and freshly ground pepper
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• Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.

Bread & Butter Pickles

15 c. sliced pickling cucumbers, make sure they are unwaxed and wash them well, esp. around stem area
3 onions, thinly sliced
1/4 c. coarse salt (without iodine! use pickling salt)
4 c. cracked ice
2 1/2 c. cider vinegar (make sure it's 4 to 6 percent acetic acid)
2 1/2 c. sugar
3/4 tsp. turmeric
1/2 tsp. celery seeds
1 tbsp. mustard seeds

Combine cucumbers, onions, salt and ice in a large bowl.

Put a weight on and allow to stand 3 hours. I top them with a clean plate, then top the plate with jars of water.

After 3 hours, drain thoroughly.

Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers.

Place pot on medium low heat.

Bring almost to a boil, but do not boil! Remove from heat.

Seal in sterilized jars for 10 minutes in a hot water bath.

Makes 3 qts.