In our culture, the elderly are too often dismissed as being out-of-touch and with nothing to offer. God bless you, Tipper, for valuing Betty Jean's knowledge and skills, and for sharing her with the world.
One thing I notice about us ladies from Appalachia, we always help clean up a kitchen when it's been used! It doesn't matter who's kitchen it is, it's just the way we're raised!
Ms. Betty Jean, like many of our elders, are treasure troves of knoweledge about many things, including recipes that tantalize our taste buds. Of course, I always feel that our elders who cook with love and kindness have the best recipes.
She sure is a pretty sharp minded lady. The elders are so interesting to listen to them sharing ways from the past. Makes me miss both my grandma's Bonnie (Yates) Denton and Mary Blanche (LOUDY) Jones. Both were amazing cooks. My granny jones made the most delicious chicken and dumplings and the omish friendship cakes! Granny Denton cooked up some good homemade palm bread then she would cook up a big pot of soup beans and the best macaroni and cheese. That bread was delicious with couplw spoonfuls of soup beans poured ontop of that bread.
It is so very relaxing to watch and listen to these ladies talking about and preparing food. It's like being at your families' house during the holidays learning from your aunts and sisters. I miss my grandma... she taught me a lot of the old ways of preparing traditional food of the Transylvanian Saxons.
Joolee, my noni and papa were from Switzerland and I watched her and learned to cook all their yummy Swiss Italian food. I loved it. They also had a garden and they farmed in California. I sure miss them, but am so happy to have these wonderful traditions. My father played the accordion, too, and my sis and I would dance..lol
This reminds me of mama making chow-chow. We would eat it with a mess of pinto beans, fried taters & cornbread. Great memories! This is a very precious woman & you can tell she has a sweet sweet spirit about her. Makes me miss mama, her canning & good home-cooked meals! Thanks Tipper, Corie & Miss Betty! Blessings from VA! 🥗💗
Thank God for our elders!!!! 🥰🥰🥰🥰 Watching her peel those cucumbers was so satisfying. And I'll tell you, I cannot peel anything due to the arthritis in my thumbs. I feel the same way about zucchini. When they are too big, they taste weird to me, even in a highly flavorful dish.
What a wonderful video ! I LOVE that you were able to get the story of how this relish was first created , and actually make it together with this lovely Lady . You inspired me to start canning here in England , I have done over 100 jars of various things so far this summer .
Two things. Thank you for sharing your family and friends with those of us who don't have much of them. 2nd I vote for plenty more Betty Jean videos if possible. Sending my love to all of you in return for your kind ways and videos to us. 🥰🥰🥰👋
That was wonderful to watch especially with tears in my eyes reminiscing about days like that in the kitchen with my grandmother, and my mom. She had 7 sisters. All in the kitchen laughing and sharing recipes and stories. Oh my I miss those days for they have all passed. Thank you for the memories and oh yes Thank you Betty for this wonderful relish recipe. I will definitely try it. God bless you all.
This was pure nostalgia for me. My mama died last year at age 98, and she was born in the mountains of northwestern Virginia. Everyone helped in the kitchen, and spoke kindly and respectfully to one another. They really enjoyed spending time together, and cared about each other. Such a pleasure to enjoy your company!
Oh Tipper I wish people we’re still like this , I miss the people like this The way the world is now and every thing being so high I believe we’ll probably go back to these days.
We have been canning crazy this year. With the draught and other matters the garden produced little tomatoes, only hot peppers, tiny cabbages just little batches of this and that. I’m making things I’ve never made before like sweet chili sauce! Any way here’s a super tip for you canning ladies and gents. Our canner sits on the stove and we work the counter space to the left of the pot, I keep my clean jars in the oven at the lowest temp, 170 for mine. Use a pair of good tongs, mine have silicone covering, grab your hot jar and fill. I get my lids and rings to a boil and set them close by on the counter with another set of tongs. The oven keeping the jars hot is key, so easy to quickly get a hot jar with no hot water drips. Anyway. God bless all of you in Jesus mighty name. Amen!
My dad was from Pennsylvania Appalachia and he would say if the cuke was too big, it was punky. don't know what that meant, but he would make the same thing and call it health slaw... it was called that when you added sugar like Miss Betty Jean. Without sugar it was called dill relish. Love the way she cooks.
My Aunt and my Grandmother on my mother's side made something similar. They were Pennsylvania Dutch. I heard it called Picallily. They would put cherry tomatoes too.
Tipper, I love how you include so many of your neighbors, friends and family in your videos. Each person has wonderful stories, recipes or talents to share with us. Betty Jean is so sweet and that relish looks delicious! Thank y’all for sharing your wonderful community with us!
Oh what a beautiful video! You transported me back to my Granny’s home, when I saw Betty Jean’s aluminum (tin) foil wrapped around those stove burners! I was swooning and smiling remembering that precious memory! I loved how Corie even asked to empty her 5 gallon bucket. Attention to detail, in all you do. I don’t see that kind of hospitality like that, much anymore. I will try this cucumber relish and think of You, Corie & Miss Betty Jean. You are all such kind, Beautiful & graceful Women. Thank you for showing your lifestyle. 💕🌸🙏🏻
That looks delicious. Y'all are so blessed to have sweet older friends like Betty Jean to interact with and share the ways of their families. It's a joy to see people keeping the traditions of their families. Precious 💕 Have a blessed evening 🙏
I really enjoyed this relish canning episode in the Foodways session. I have canned exactly like Betty Jean does for many years and have never lost a single jar! The relish certainly looks wonderful and will be great on a cold winter supper with beans and cornbread!
Thank you so much for featuring M's. Betty Jean and her cucumber relish. I will definitely be trying this with mine garden ingredients. Just recently an older friend shared with me her recipe for spiced cucumber slices made with the too large cucumbers from the garden. They are a great way to use up those too large cucumbers and are so pretty and tasty for fall and the holidays. They use cinnamon red hot candies and cinnamon sticks.
Y'all are the sweetest. I'm sad for the young folks who don't have a granny who cooked like this. My great-grandmother, all 4'11" of her, used to cook blackberry jam in a pot bigger than herself. She sent us out to pick them and had to use a stool and a huge, long spoon for stirring. Never said a bad word about another living soul. Miss her every day.
I love this ♥️ we can learn so much from our elders, and I cherish my time that is spent with them. Some day we will be the elders, and I pray the younger ones will take an interest ♥️ Thank you for sharing this!
Betty was such a gem. Your blessed to have a wonderful nieghbor with such tasty skills. I remember herein depression wisdom from my great aunt. Thank you!
Love this sooo much!!! All thru watching this video, I thought of my Granny ❤ I miss her soooo much, she's been gone almost 40 years but the memories that came flooding back was amazing, I could still remember the smell of her kitchen at harvest time!!! She made chow-chow too! Thanks so much for the walk down memory lane this evening...as the memories are leaking down my face!!!
Cut my story off by mistake, so just finishing story. We copied our elders every year and we did the same thing and I loved it, you learned so much and it kept the community so close knit with the elders right down to the occasional grandkid or two running thru. As family passed, this tradition eventually stopped but we still get together to do our baking for the holidays (only us sisters and our daughters that still live in the community). We all have our favourite recipes for the holidays so you end up with so much, it lasts you over the holidays. Doing these things were so special as being indigenous family is very important, in particular our elders are so important to us, as the keepers of the community. These memories are so important and you learn how to keep the traditions and pass them on. I really enjoyed this video about making relish with your neighbour Betty, it is one you will always remember, as will Betty. We need to respect our elders and continue to show them how important a role they have always played in the midst of everything in our lives. You celebrate Appalachia, we celebrate our elders.
Awesome ! I have the same chopper Miss Betty Jean is using! I got mine in 1992, from an old woman having a moving sale. She still had the box it came in, she said she had it a long time. This “Cucumber Relish” recipe has got to be delicious with beans! Thank you, Miss Betty Jean Hogan! You are a natural in front of the camera. You did good!
Tipper, I love all your videos! This one brought back many fond memories, of my Grandma King's kitchen, and cooking with her. Betty Jean's kitchen looks a lot like my grandma's kitchen. We were blessed to have her for ninety-three years, and I wish we still had her. I can't wait to make Betty Jean's recipe, and it looks so good. Thanks for sharing this with us, and thanks to Betty Jean for sharing her kitchen, and her recipe with us. God bless y'all. From Melissa, in the mountains of Virginia.
Thank you Tipper and Corey and Miss.Betty Jean Hogan for inviting us all to her wonderful kitchen for a canning of cucumber relish.Makeing the best of all that god gives us from the bounty of our gardens.
That relish looks so delicious! Betty Jean reminds me of one of my aunts on my dad's side of the family. She's been gone since 2001 and I sure do miss her. God bless you and your family for bringing us such great content Tipper. 🙏✝️👍
How wonderful to watch this. I watched my Grandma can every year when I was a kid growing up in the Ozarks in Missouri. She made a relish like this too.
What a great video! Miss Betty Jean reminded me of my grandmother when she cooked. No recipe as such but her food always tasted so good. And I imagine Miss Betty Jean is a phenomenal cook too! Thanks for sharing this recipe. I love how her generation was never wasteful and always made do with what they had in order to survive!
Sounds like a wonderful chow-chow recipe! I always love that on my pintos ❤️, haven't made it in many years but used to buy it every trip to Helen at Betty's when my husband and I were there
So precious to have Ms. Betty Jean on one of your video's. Love the history of the recipe and also loved watching Ms Betty put it together. The atmosphere in the kitchen was so calming. Thank you for sharing Tipper!
Watching y’all in the kitchen brings back such sweet memories to when I was a chid growing up in Somerset, Kentucky! My Maw Nichols was always canning something! No vegetables of any kind ever went to waste!❤️ I probably will be making me some of this relish! Thank y’all for sharing!
This reminds me of my family so much even the kitchen is remarkably similar to my aunt's house down in Tyler Texas, I love your channel and programs thanks a million and I appreciate it . 🙂
I absolutely love this video. What a blessing and a treasure of a friend you have in Mrs. Betty Jean. The relish looks amazing and I bet it is awesome with brown beans and cornbread as well as a dip for tortilla chips. I love Mrs. Betty's plant over her sink. Tipper this is a fantastic way to capture and document Appalachian life. Thank you for sharing time with your sweet and beautiful friend with us.
What a sweet woman! So kind of her to share this frugal recipe with you & Corrie (& us). Thank you Betty Jean, Tipper & Corrie. I have a niece named Betty Jean 🙂
Betty Jean is a lovely lady, so much knowledge in her head that for the most part is lost today. Most younger people just care or want to take the time to learn to take care of themselves . They think the grocery store will always be there.
I rented a four room bungalow across the breezeway from Virginia Sparks home for seven years, back in the late seventies to early 80's. She had a garden. At the end of the season, when there were green tomatoes on the vines that would never get ripe, she would make hot dog relish with them. She ran them through a grinder along with onions, peppers and cabbage. The veggies lay in salt over night. She drained and washed the relish, cooked it with apple cider vinegar, sugar, mustard seed and a little celery seed. I helped her every year I lived there and for many years after I moved elsewhere. Whenever I needed relish, I was welcome to a pint. It is the best thing I've ever eaten on hot dogs with mustard putting store bought sweet relish to shame. She passed a few years back and I miss her so. Seeing Miss Betty Jean make her relish brought back heart felt memories, as most of your videos do. Thank you!
I would just like to invite myself into Betty Jean’s kitchen, sit down, and have her tell me things. The comfort of that kind of kitchen and that kind of person is the best. Thank you for preserving and sharing it!
Watching this sweet lady chop everything with a paring knife right in her hands, no cutting board, just like my Mom used to do. She never even owned a cutting board or vegetable peeler. Her tool was a paring knife. Great memories, thank you Tipper and Betty Jean!
What a wonderful video. If Ms. Betty Jean checks out the internet, thank you so much ma'am for sharing a delicious way to make use of the over sized cucumbers. If Ms. Betty Jean isn't an internet fan, Ms. Tipper, could you please let her know how very much we appreciate her sharing this recipe with us and her delightful laugh and instruction.
In the community that I grew up in we were all related, the only people living here we were not related to was the minister and the school teacher. I remember so well the members of a few houses getting together to do the canning, sharing what was put down. When I grew up it continued on
My Grandma Marie was from Kentucky. I never had the privilege to know her as she passed on before I was born. I grew up hearing about her Chow-chow. Unfortunately my Aunt and Mother did not take to cooking and preserving what they could. Most the family left farming and the sweet traditions that were made. I’m the youngest and the first to come back to the land. Been farming for for 16 years now. Not a season goes bye without me wishing I knew more of how she handled putting up harvest etc. Watching this is bittersweet and so I’m happy y’all shared your neighbors wisdom. ❤
I loved watching you, Betty Jean & Cory making relish. I just wanted-to be there with you ladies. I know that relish is delicious with soup beans & cornbread. My kind of good eating. Love your videos.
Thank you for this, it felt like a bit of divine Providence opening TH-cam and seeing this video because today we ‘discovered’ a cucumber bush we had forgotten. We had an extra plant that didn’t fit in the bed we planted and my husband tucked it on the back of a compost pile and we forgot all about it. Today we rediscovered it alive and well with five cucumbers the size of large zucchini. I thought what will I do with these and then there was your video. This looks so delicious and I can do it with things we have on hand.
Thanks Tipper and Betty Jean for the great relish recipe! TIp: To keep hot peppers from burning your hands, rub a few drops of cooking or olive oil deep into your hands and then be sure to lightly wipe the excess off with a paper or kitchen towel (be careful when working with knives). When done chopping, simply wash your hands. God bless!
Oh boy, did I really enjoy this one! I just love to see y'all workin around the kitchen, making memories, and sharing in the learning of her tried and true recipe!! And I could just watch her peel veggies day! Lol. Reminds me of my Mam.💖 It just amazes me how y'all have a few recipes that you don't water bath. I wouldn't be afraid to eat it at all if it had sealed. I know these older ladies know what they're doing! God bless, and let Betty Jean know how much I enjoyed it when you see her!💞😊🌹🌻🏵️
This relish sounded really good it actually sounded a lot like my one Grandma's Chow Chow but the chow chow you talked about in the beginning talked to sounded like my other grandma's Chow Chow
Tipper thanks for another great video. You could try using chopped up green tomatoes because they are usually a lot at the end of summer. I've made pickle lilly with them.
Oh boy does this take me back to my childhood being in the kitchen with my Nanny. Such fond memories. This relish or chow chow looks delicious & I might try my hand at it next season. I always love your videos. Thanks for sharing!
Is that a beautiful Hoya in Betty Jean's kitchen window??? I must say, I like the way she dices her pepper slices in her hand with no cutting board. She makes it look so easy and fast....I am sure that is years of experience right there.
Really enjoyed this. I've been canning for over 35 years and have not hot bathed many time's. Your right people do frown on that. Ms. Betty did something I have never seen before & that's use her stainless bowl directly on the burner. I thought the whole time she had it on a pot of boiling water. Interesting that she did that. Thanks for sharing & for her wonderful canning recipe. ❤🙏
This will be a good recipe for those cukes you let ripen to save the seeds. Instead of feeding them to the chickens, you can make Betty Jean's cucumber relish. Betty Jean reminds me so of some of my old friends that I felt right at home with her. I wish we were neighbors so I could know her in real life; I think we'd be friends. That twinkle in her eye makes me suspect we would laugh a lot. But thank you for letting us get to know vicariously. I'll bet the homebound people who get the relish appreciate knowing that someone is thinking of them as much as they do the relish. I'll bet they feel the loving kindness with every bite.
Was surprised there wasn't any spices in the relish. Not sure if I've written before about spiced cinnamon (Christmas) cucumbers recipe from my sister. Taste just like the spiced apple rings almost. So pretty & good. Use the big cucumbers,bag red hot cinnamon candy,peel & cut seeds out,slice. Can't remember what else other than sugar. Could probably Google for recipe.
That was wonderful! I was at my granny's kitchen in Alabama again,,, I love seeing exactly how you did that! Sugar the vinegar, sweeeet! Thank You All for this video, it felt like going home.💖
Ms Betty Jean was lovely. I am blessed to be about her age now so it was a real treat to remember those days in my granny's kitchen and her trying to teach me. I was too young to remember. Thank you again.
I love her! She reminds me of my Gram's friends. So authentic and human. And INTELLIGENT! My Mom's best friend's last name was Hogan and she was my Godmother.
Tipper, I wanted to tell you that my batch of Betty Jean's cucumber relish turned out great! I gave my mom a jar & she loved it. It reminded her of her recipe, which I had forgotten about. She used to make Green Tomato Relish. She found her old (& very worn) recipe card & sent me the picture of the card. I made it last week & it is essentially the same recipe as Betty Jean's! The biggest difference was that it called for 1 quart of green tomatoes instead of cabbage. Also didn't call for a can of tomatoes. Even tho it's called Green Tomato relish, cucumbers are still the base of it. It made me think about how you talked about how back in the day, our parents/grandparents/great grands used everything they had from the garden. At this time of year there's usually quite a few green tomatoes that haven't turned red yet, & sometimes early frost is looming. Also, my mom is in her eighties, & her middle name is also Jean! :)
What a great idea! I make a tomato, cucumber, bell pepper, onion salad with sweetened vinegar dressing in the summer when the tomatoes are coming in. I bet that tastes pretty much like it!! Thank you Betty Jean for the idea!!! Also, I don't water bath can. I either do it like y'all did it or pressure can stuff that you have to like meats or non pickled veggies. I ain't died yet from eating what I always called hot packed jars of food. I just listen for the "tink" so I know it sealed. There ain't a prettier sound than the tink of jars sealing!
There is a wonderful recipe that uses the big, yellowing cucumbers called Senfgurken (also called German Mustard Pickles or in German, Spreewälder Gurken). My wife and I would can many jars for the Winter. I miss them. They were outstanding. We had little pickles for sweet pickles, medium aged pickles for dill pickles, and the huge old ones for the Senfgurken. The recipe to share follows:
German Mustard Pickles (Senfgurken) Also known as Spreewälder Gurken. Makes 2 to 3 quarts Homemade German Pickles. * For the Pickles: • 4 1/2 pounds pickling cucumbers or English cucumbers • 1 onion, sliced • Fresh dill weed sprigs * For the Brine: • 2 cups white-wine vinegar • 2 cups water • 2 1/2 cups sugar • 1 tablespoon yellow mustard seed • 6 juniper berries • 1/2 teaspoon whole coriander • 1/2 teaspoon whole black peppercorns • 1/4 teaspoon whole caraway • 1/4 teaspoon whole dill seed • 1/2 teaspoon whole allspice • 1 crumbled bay leaf • 4 whole cloves • 1/8 teaspoon powdered ginger • 2 tablespoons salt How to Make It 1. Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks. 2. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs. 3. In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved. 4. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated or use proper canning procedures for long term pantry storage.
@@jerryodell1168 You are so sweet to share your recipe. Thank you Jerry. My husband, also named Jerry, and I currently, have a gallon of my grandma's recipe, for her ninety day Missouri pickles on the shelf. They are sweet, so I can't wait to show him your recipe. I have a question though, if I can't find juniper berries, is there something we can substitute for them? Thanks in advance. From Melissa, in the mountains of Virginia. :)
@@melissaciswhoibe9183 Love to share and hope to see less food waste by using what is normally thought to be no good. Because of my health and at my "Advanced Age as the doctor said" (a couple of months shy of 80) I can't do all of the canning I helped with years ago and the Family members are way too busy to can. And because I am type 2 diabetic I can't have the sugar. I have been looking for a small, quick sugar free recipe that is safe. Normally the sugar is usually an ingredient important for food safety, so I don't experiment. It is possible there is a refrigerator version.
@@jerryodell1168 Just wanted to thank you for being so gracious in sharing. It sounds like a family treasure, but your name screams Irish!!lol I'm Irish and love ferments. So good for you. I ferment a delicious concoction of soy sauce covered jalapeños and cilantro. High sodium, though. Thank you again.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Oh, my, what I wouldn't give to have Betty Jean as a neighbor. What a lovely, gracious, friendly, generous and wise lady.
In our culture, the elderly are too often dismissed as being out-of-touch and with nothing to offer. God bless you, Tipper, for valuing Betty Jean's knowledge and skills, and for sharing her with the world.
One thing I notice about us ladies from Appalachia, we always help clean up a kitchen when it's been used! It doesn't matter who's kitchen it is, it's just the way we're raised!
😀
I'm an okie girl and like you always help clean up. Old ways, youngens don't do that any more.
Agreed...Us Texas girls always help to do clean up at any and all cooking event as well .lol.
I am a California girl but my parents were from Missouri and Kentucky. I wouldn’t dream of leaving dishes or food not cleaned and put away.
We do that in Arkansas too!
Ms. Betty Jean, like many of our elders, are treasure troves of knoweledge about many things, including recipes that tantalize our taste buds. Of course, I always feel that our elders who cook with love and kindness have the best recipes.
I agree-thank you 😀
Betty Jean is just too precious! She made my day🥰🥰🥰
So glad 😀
She sure is a pretty sharp minded lady. The elders are so interesting to listen to them sharing ways from the past.
Makes me miss both my grandma's Bonnie (Yates) Denton and Mary Blanche (LOUDY) Jones. Both were amazing cooks.
My granny jones made the most delicious chicken and dumplings and the omish friendship cakes!
Granny Denton cooked up some good homemade palm bread then she would cook up a big pot of soup beans and the best macaroni and cheese. That bread was delicious with couplw spoonfuls of soup beans poured ontop of that bread.
It is so very relaxing to watch and listen to these ladies talking about and preparing food. It's like being at your families' house during the holidays learning from your aunts and sisters. I miss my grandma... she taught me a lot of the old ways of preparing traditional food of the Transylvanian Saxons.
Joolee, my noni and papa were from Switzerland and I watched her and learned to cook all their yummy Swiss Italian food. I loved it. They also had a garden and they farmed in California. I sure miss them, but am so happy to have these wonderful traditions. My father played the accordion, too, and my sis and I would dance..lol
Oh please tell Betty Jean: Thank you for sharing that with us and letting us come into her home. How wonderful! ❤
So glad you enjoyed it 😀
This reminds me of mama making chow-chow. We would eat it with a mess of pinto beans, fried taters & cornbread. Great memories! This is a very precious woman & you can tell she has a sweet sweet spirit about her. Makes me miss mama, her canning & good home-cooked meals! Thanks Tipper, Corie & Miss Betty! Blessings from VA! 🥗💗
My cucumber bounty is solved! Thank you so much Tipper, Betty Jean and Corey!
I love how Cory is a newlywed and hanging out with her elders, learning their ways. Priceless.
Thank God for our elders!!!! 🥰🥰🥰🥰
Watching her peel those cucumbers was so satisfying. And I'll tell you, I cannot peel anything due to the arthritis in my thumbs.
I feel the same way about zucchini. When they are too big, they taste weird to me, even in a highly flavorful dish.
Same here. I have RA and my thumbs are so painful. God bless you, Tipper and her family and Ms. Betty Jean and hers. ❤
What a wonderful video ! I LOVE that you were able to get the story of how this relish was first created , and actually make it together with this lovely Lady . You inspired me to start canning here in England , I have done over 100 jars of various things so far this summer .
That is so wonderful 😀 Thank you!
I sure loved this video with this sweet sweet lady! She reminded me of my grandma so much. Thank you, Betty Jean.
Two things. Thank you for sharing your family and friends with those of us who don't have much of them. 2nd I vote for plenty more Betty Jean videos if possible. Sending my love to all of you in return for your kind ways and videos to us. 🥰🥰🥰👋
😀
That was wonderful to watch especially with tears in my eyes reminiscing about days like that in the kitchen with my grandmother, and my mom. She had 7 sisters. All in the kitchen laughing and sharing recipes and stories. Oh my I miss those days for they have all passed. Thank you for the memories and oh yes Thank you Betty for this wonderful relish recipe. I will definitely try it. God bless you all.
Your vlogs are timeless and are treasures for generations to come. 🙏
Thank you so much 😀
This was pure nostalgia for me. My mama died last year at age 98, and she was born in the mountains of northwestern Virginia. Everyone helped in the kitchen, and spoke kindly and respectfully to one another. They really enjoyed spending time together, and cared about each other. Such a pleasure to enjoy your company!
What a sweet Lady, Betty Jean is. Thank you for having her on and sharing with us all.
Thank you ladies, Ms. Betty Jean did a great job instructing and sharing her mothers recipe. Waste not want not.🌻💛🌻
Oh Tipper I wish people we’re still like this , I miss the people like this The way the world is now and every thing being so high I believe we’ll probably go back to these days.
We have been canning crazy this year. With the draught and other matters the garden produced little tomatoes, only hot peppers, tiny cabbages just little batches of this and that. I’m making things I’ve never made before like sweet chili sauce! Any way here’s a super tip for you canning ladies and gents.
Our canner sits on the stove and we work the counter space to the left of the pot, I keep my clean jars in the oven at the lowest temp, 170 for mine. Use a pair of good tongs, mine have silicone covering, grab your hot jar and fill. I get my lids and rings to a boil and set them close by on the counter with another set of tongs. The oven keeping the jars hot is key, so easy to quickly get a hot jar with no hot water drips. Anyway. God bless all of you in Jesus mighty name. Amen!
My dad was from Pennsylvania Appalachia and he would say if the cuke was too big, it was punky. don't know what that meant, but he would make the same thing and call it health slaw... it was called that when you added sugar like Miss Betty Jean. Without sugar it was called dill relish. Love the way she cooks.
My Aunt and my Grandmother on my mother's side made something similar. They were Pennsylvania Dutch. I heard it called Picallily. They would put cherry tomatoes too.
Tipper, I love how you include so many of your neighbors, friends and family in your videos. Each person has wonderful stories, recipes or talents to share with us. Betty Jean is so sweet and that relish looks delicious! Thank y’all for sharing your wonderful community with us!
Oh what a beautiful video! You transported me back to my Granny’s home, when I saw Betty Jean’s aluminum (tin) foil wrapped around those stove burners! I was swooning and smiling remembering that precious memory! I loved how Corie even asked to empty her 5 gallon bucket. Attention to detail, in all you do. I don’t see that kind of hospitality like that, much anymore. I will try this cucumber relish and think of You, Corie & Miss Betty Jean. You are all such kind, Beautiful & graceful Women. Thank you for showing your lifestyle. 💕🌸🙏🏻
Please do more videos with Betty Jean. She's great. Y'all work well together too!
Thanks Tipper for sharing this video and a big THANKS to Betty Jean for sharing her recipe!
Miss Betty Jean was great on camera. Loved the show and could almost smell the freshness of the relish. 😊
What a sweet, knowledgeable lady! I've wasted so many "too big" cucumbers!
That looks delicious. Y'all are so blessed to have sweet older friends like Betty Jean to interact with and share the ways of their families. It's a joy to see people keeping the traditions of their families. Precious 💕
Have a blessed evening 🙏
I really enjoyed this relish canning episode in the Foodways session. I have canned exactly like Betty Jean does for many years and have never lost a single jar! The relish certainly looks wonderful and will be great on a cold winter supper with beans and cornbread!
Specially Blessed Today.
Thank you for watching 😀
What a wonderful thing. I love learning for others. I would have treasured this time with Ms Betty.
Thank you so much for featuring M's. Betty Jean and her cucumber relish. I will definitely be trying this with mine garden ingredients. Just recently an older friend shared with me her recipe for spiced cucumber slices made with the too large cucumbers from the garden. They are a great way to use up those too large cucumbers and are so pretty and tasty for fall and the holidays. They use cinnamon red hot candies and cinnamon sticks.
this seems very similar to a family recipie for "pepper cabbage" - - delicious treat for sure!!!
Y'all are the sweetest. I'm sad for the young folks who don't have a granny who cooked like this. My great-grandmother, all 4'11" of her, used to cook blackberry jam in a pot bigger than herself. She sent us out to pick them and had to use a stool and a huge, long spoon for stirring. Never said a bad word about another living soul. Miss her every day.
My mom used a stool, too, all 4'8-inches of her. I was the Amazon at 5'6"!
I love this ♥️ we can learn so much from our elders, and I cherish my time that is spent with them. Some day we will be the elders, and I pray the younger ones will take an interest ♥️ Thank you for sharing this!
Glad you enjoyed it Kat 😀
Cory is really just becoming such a lovely woman Tipper! Thank You for visiting Miss Betty Jean and sharing this with us!
❤
This is just so precious. Learning from our elders, what a treasure! I also appreciate how you and Corie helped clean up after it was done.
Betty was such a gem. Your blessed to have a wonderful nieghbor with such tasty skills. I remember herein depression wisdom from my great aunt. Thank you!
She is 😀 Thank you for watching!
Love this sooo much!!! All thru watching this video, I thought of my Granny ❤ I miss her soooo much, she's been gone almost 40 years but the memories that came flooding back was amazing, I could still remember the smell of her kitchen at harvest time!!! She made chow-chow too! Thanks so much for the walk down memory lane this evening...as the memories are leaking down my face!!!
Cut my story off by mistake, so just finishing story.
We copied our elders every year and we did the same thing and I loved it, you learned so much and it kept the community so close knit with the elders right down to the occasional grandkid or two running thru. As family passed, this tradition eventually stopped but we still get together to do our baking for the holidays (only us sisters and our daughters that still live in the community). We all have our favourite recipes for the holidays so you end up with so much, it lasts you over the holidays.
Doing these things were so special as being indigenous family is very important, in particular our elders are so important to us, as the keepers of the community.
These memories are so important and you learn how to keep the traditions and pass them on. I really enjoyed this video about making relish with your neighbour Betty, it is one you will always remember, as will Betty. We need to respect our elders and continue to show them how important a role they have always played in the midst of everything in our lives. You celebrate Appalachia, we celebrate our elders.
Thank you for sharing Brenda 😀
I love hearing good friends chatting and cooking together in the kitchen. Sounds like it’s time to put on a big pot of pintos. ❤️👍
Thank you 😀
Just put a pot on...
The joy of cooking in a home kitchen with relatives and friends is like none other. Food made with love and laughter. Nourishes the body and the soul.
Awesome ! I have the same chopper Miss Betty Jean is using! I got mine in 1992, from an old woman having a moving sale. She still had the box it came in, she said she had it a long time. This “Cucumber Relish” recipe has got to be delicious with beans! Thank you, Miss Betty Jean Hogan! You are a natural in front of the camera. You did good!
I came to the comments hoping someone knew about the chopper! What’s it called?
Thank you Susan 😀
Look for stainless steel chopper and you'll find several online 😀
@@CelebratingAppalachia Thank you! I had no idea that you can cook with those bowls! What a treat this video was!
Betty Jean is a joy, thanks for showing us how to do this.
Tipper, I love all your videos! This one brought back many fond memories, of my Grandma King's kitchen, and cooking with her. Betty Jean's kitchen looks a lot like my grandma's kitchen. We were blessed to have her for ninety-three years, and I wish we still had her. I can't wait to make Betty Jean's recipe, and it looks so good. Thanks for sharing this with us, and thanks to Betty Jean for sharing her kitchen, and her recipe with us. God bless y'all. From Melissa, in the mountains of Virginia.
Thank you Tipper and Corey and Miss.Betty Jean Hogan for inviting us all to her wonderful kitchen for a canning of cucumber relish.Makeing the best of all that god gives us from the bounty of our gardens.
That relish looks so delicious! Betty Jean reminds me of one of my aunts on my dad's side of the family. She's been gone since 2001 and I sure do miss her. God bless you and your family for bringing us such great content Tipper. 🙏✝️👍
So glad you enjoyed this one 😀
I’m so impressed with the greenery in the kitchen window! Beautiful! Thank you for sharing your recipe with us.
I like many different types of relish. This one looks really good! Thank you everyone!😊🇨🇦
How wonderful to watch this. I watched my Grandma can every year when I was a kid growing up in the Ozarks in Missouri. She made a relish like this too.
What a great video! Miss Betty Jean reminded me of my grandmother when she cooked. No recipe as such but her food always tasted so good. And I imagine Miss Betty Jean is a phenomenal cook too! Thanks for sharing this recipe. I love how her generation was never wasteful and always made do with what they had in order to survive!
Sounds like a wonderful chow-chow recipe! I always love that on my pintos ❤️, haven't made it in many years but used to buy it every trip to Helen at Betty's when my husband and I were there
Thank you for watching 😀
Yep! Chow chow and it really doesn't have a recipe, never exactly the same way twice and always good unless it goes bad.
Tipper, Miss Betty Jean is adorable and must be such a blessing to your family! 🥰
So precious to have Ms. Betty Jean on one of your video's. Love the history of the recipe and also loved watching Ms Betty put it together. The atmosphere in the kitchen was so calming.
Thank you for sharing Tipper!
Watching y’all in the kitchen brings back such sweet memories to when I was a chid growing up in Somerset, Kentucky! My Maw Nichols was always canning something! No vegetables of any kind ever went to waste!❤️ I probably will be making me some of this relish! Thank y’all for sharing!
You were raised right Tipper, jumping in and cleaning her kitchen.♥♥ Looks like Betty Jean was a hit on TH-cam! Seems like a real nice lady.🥰
I'm so excited, I have so many now! So many pickles already so it great to have a new way to use them. This is a great end of season recipe!
Glad you enjoyed it 😀
This reminds me of my family so much even the kitchen is remarkably similar to my aunt's house down in Tyler Texas, I love your channel and programs thanks a million and I appreciate it . 🙂
What a great way to give those over grown cucumbers a second chance to taste wonderful...!!!! Great video. Tks for sharing with all of us.😊
Our pleasure!
This is so sweet! Love that she was willing to share her recipe AND memories!
I absolutely love this video. What a blessing and a treasure of a friend you have in Mrs. Betty Jean. The relish looks amazing and I bet it is awesome with brown beans and cornbread as well as a dip for tortilla chips. I love Mrs. Betty's plant over her sink. Tipper this is a fantastic way to capture and document Appalachian life. Thank you for sharing time with your sweet and beautiful friend with us.
Thanks so much 😀
@Kimberly King
I was admiring her plant too. I have one I’ve had since 1980 over my kitchen window.
i love these videos highlighting the older generation!
Glad you enjoyed this one 😀
What a sweet woman! So kind of her to share this frugal recipe with you & Corrie (& us). Thank you Betty Jean, Tipper & Corrie.
I have a niece named Betty Jean 🙂
Love this recipe
Fantastic with soup beans and fried potatoes
Thank you 😀
Betty Jean is a lovely lady, so much knowledge in her head that for the most part is lost today. Most younger people just care or want to take the time to learn to take care of themselves . They think the grocery store will always be there.
I rented a four room bungalow across the breezeway from Virginia Sparks home for seven years, back in the late seventies to early 80's. She had a garden. At the end of the season, when there were green tomatoes on the vines that would never get ripe, she would make hot dog relish with them. She ran them through a grinder along with onions, peppers and cabbage. The veggies lay in salt over night. She drained and washed the relish, cooked it with apple cider vinegar, sugar, mustard seed and a little celery seed. I helped her every year I lived there and for many years after I moved elsewhere. Whenever I needed relish, I was welcome to a pint. It is the best thing I've ever eaten on hot dogs with mustard putting store bought sweet relish to shame. She passed a few years back and I miss her so. Seeing Miss Betty Jean make her relish brought back heart felt memories, as most of your videos do. Thank you!
I need to try this! I eat tomatoes and cucumbers on a daily basis even though I don't grow em. Sounds ideal for me. 😁
I would just like to invite myself into Betty Jean’s kitchen, sit down, and have her tell me things. The comfort of that kind of kitchen and that kind of person is the best. Thank you for preserving and sharing it!
Thank you Betty Jean for teaching us to use what we have. Groceries prices trippled its too expensive to throw a thing away
Watching this sweet lady chop everything with a paring knife right in her hands, no cutting board, just like my Mom used to do. She never even owned a cutting board or vegetable peeler. Her tool was a paring knife. Great memories, thank you Tipper and Betty Jean!
Thank you Miss Betty Jean for letting us come into your kitchen and for teaching us a delicious looking recipe!!
What a wonderful video. If Ms. Betty Jean checks out the internet, thank you so much ma'am for sharing a delicious way to make use of the over sized cucumbers. If Ms. Betty Jean isn't an internet fan, Ms. Tipper, could you please let her know how very much we appreciate her sharing this recipe with us and her delightful laugh and instruction.
I sure will 😀
I really enjoyed Ms. Betty Jean! I could listen to her talk all day! And she cooks with love and doesn’t measure !❤️❤️❤️
God bless you Ms. Betty, it sounds wonderful,Ms. Tipper I just love your friends and family and your community. Thank you for the recipe
You are so welcome 😀
☮️🦋☮️❤️🙋
In the community that I grew up in we were all related, the only people living here we were not related to was the minister and the school teacher. I remember so well the members of a few houses getting together to do the canning, sharing what was put down. When I grew up it continued on
My Grandma Marie was from Kentucky. I never had the privilege to know her as she passed on before I was born. I grew up hearing about her Chow-chow. Unfortunately my Aunt and Mother did not take to cooking and preserving what they could. Most the family left farming and the sweet traditions that were made. I’m the youngest and the first to come back to the land. Been farming for for 16 years now. Not a season goes bye without me wishing I knew more of how she handled putting up harvest etc. Watching this is bittersweet and so I’m happy y’all shared your neighbors wisdom. ❤
I loved watching you, Betty Jean & Cory making relish. I just wanted-to be there with you ladies. I know that relish is delicious with soup beans & cornbread. My kind of good eating. Love your videos.
Thank you for this, it felt like a bit of divine Providence opening TH-cam and seeing this video because today we ‘discovered’ a cucumber bush we had forgotten. We had an extra plant that didn’t fit in the bed we planted and my husband tucked it on the back of a compost pile and we forgot all about it. Today we rediscovered it alive and well with five cucumbers the size of large zucchini. I thought what will I do with these and then there was your video. This looks so delicious and I can do it with things we have on hand.
Thanks Tipper and Betty Jean for the great relish recipe! TIp: To keep hot peppers from burning your hands, rub a few drops of cooking or olive oil deep into your hands and then be sure to lightly wipe the excess off with a paper or kitchen towel (be careful when working with knives). When done chopping, simply wash your hands. God bless!
Thank you for the tip!
Oh boy, did I really enjoy this one! I just love to see y'all workin around the kitchen, making memories, and sharing in the learning of her tried and true recipe!! And I could just watch her peel veggies day! Lol. Reminds me of my Mam.💖 It just amazes me how y'all have a few recipes that you don't water bath. I wouldn't be afraid to eat it at all if it had sealed. I know these older ladies know what they're doing! God bless, and let Betty Jean know how much I enjoyed it when you see her!💞😊🌹🌻🏵️
I loved this video, and Betty Jean Hogan seems like an angel thank you so much for sharing something I am so passionate about (canning)❤
So glad you enjoyed it 😀
@@CelebratingAppalachia 🌺
This relish sounded really good it actually sounded a lot like my one Grandma's Chow Chow but the chow chow you talked about in the beginning talked to sounded like my other grandma's Chow Chow
Tipper thanks for another great video. You could try using chopped up green tomatoes because they are usually a lot at the end of summer. I've made pickle lilly with them.
I was thinking the same thing... Love to put up some green tomatoes this time of year.
Yep can't make piccalilly without green tomatoes, cabbage, and peppers.
The quick flick of her knife is music to my heart. So many memories from my grandmothers kitchen. Thank you,
Ms Betty Jean! I hope you are all well. 😇
Oh boy does this take me back to my childhood being in the kitchen with my Nanny. Such fond memories. This relish or chow chow looks delicious & I might try my hand at it next season. I always love your videos. Thanks for sharing!
Is that a beautiful Hoya in Betty Jean's kitchen window??? I must say, I like the way she dices her pepper slices in her hand with no cutting board. She makes it look so easy and fast....I am sure that is years of experience right there.
Really enjoyed this. I've been canning for over 35 years and have not hot bathed many time's. Your right people do frown on that. Ms. Betty did something I have never seen before & that's use her stainless bowl directly on the burner. I thought the whole time she had it on a pot of boiling water. Interesting that she did that. Thanks for sharing & for her wonderful canning recipe. ❤🙏
This will be a good recipe for those cukes you let ripen to save the seeds. Instead of feeding them to the chickens, you can make Betty Jean's cucumber relish.
Betty Jean reminds me so of some of my old friends that I felt right at home with her. I wish we were neighbors so I could know her in real life; I think we'd be friends. That twinkle in her eye makes me suspect we would laugh a lot. But thank you for letting us get to know vicariously.
I'll bet the homebound people who get the relish appreciate knowing that someone is thinking of them as much as they do the relish. I'll bet they feel the loving kindness with every bite.
Was surprised there wasn't any spices in the relish. Not sure if I've written before about spiced cinnamon (Christmas) cucumbers recipe from my sister. Taste just like the spiced apple rings almost. So pretty & good. Use the big cucumbers,bag red hot cinnamon candy,peel & cut seeds out,slice. Can't remember what else other than sugar. Could probably Google for recipe.
That was wonderful! I was at my granny's kitchen in Alabama again,,, I love seeing exactly how you did that! Sugar the vinegar, sweeeet! Thank You All for this video, it felt like going home.💖
Ms Betty Jean was lovely. I am blessed to be about her age now so it was a real treat to remember those days in my granny's kitchen and her trying to teach me. I was too young to remember. Thank you again.
I love her! She reminds me of my Gram's friends. So authentic and human. And INTELLIGENT! My Mom's best friend's last name was Hogan and she was my Godmother.
Betty Jean is an absolute treasure! What a blessing!!!
Can't wait to try it!! 🤗 I LOVE learning ways to use up the the produce when there is only a few of each. Thank you girls!! 🥰👍🙏
Tipper, I wanted to tell you that my batch of Betty Jean's cucumber relish turned out great! I gave my mom a jar & she loved it. It reminded her of her recipe, which I had forgotten about. She used to make Green Tomato Relish. She found her old (& very worn) recipe card & sent me the picture of the card. I made it last week & it is essentially the same recipe as Betty Jean's! The biggest difference was that it called for 1 quart of green tomatoes instead of cabbage. Also didn't call for a can of tomatoes. Even tho it's called Green Tomato relish, cucumbers are still the base of it. It made me think about how you talked about how back in the day, our parents/grandparents/great grands used everything they had from the garden. At this time of year there's usually quite a few green tomatoes that haven't turned red yet, & sometimes early frost is looming. Also, my mom is in her eighties, & her middle name is also Jean! :)
That is so wonderful 😀 I'm glad you both enjoyed it!
What a great idea! I make a tomato, cucumber, bell pepper, onion salad with sweetened vinegar dressing in the summer when the tomatoes are coming in. I bet that tastes pretty much like it!! Thank you Betty Jean for the idea!!! Also, I don't water bath can. I either do it like y'all did it or pressure can stuff that you have to like meats or non pickled veggies. I ain't died yet from eating what I always called hot packed jars of food. I just listen for the "tink" so I know it sealed. There ain't a prettier sound than the tink of jars sealing!
There is a wonderful recipe that uses the big, yellowing cucumbers called Senfgurken (also called German Mustard Pickles or in German, Spreewälder Gurken). My wife and I would can many jars for the Winter. I miss them. They were outstanding. We had little pickles for sweet pickles, medium aged pickles for dill pickles, and the huge old ones for the Senfgurken. The recipe to share follows:
Sounds wonderful 😀
German Mustard Pickles (Senfgurken) Also known as Spreewälder Gurken. Makes 2 to 3 quarts Homemade German Pickles.
* For the Pickles:
• 4 1/2 pounds pickling cucumbers or English cucumbers
• 1 onion, sliced
• Fresh dill weed sprigs
* For the Brine:
• 2 cups white-wine vinegar
• 2 cups water
• 2 1/2 cups sugar
• 1 tablespoon yellow mustard seed
• 6 juniper berries
• 1/2 teaspoon whole coriander
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon whole caraway
• 1/4 teaspoon whole dill seed
• 1/2 teaspoon whole allspice
• 1 crumbled bay leaf
• 4 whole cloves
• 1/8 teaspoon powdered ginger
• 2 tablespoons salt
How to Make It
1. Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks.
2. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs.
3. In a large nonreactive (no aluminum) saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved.
4. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated or use proper canning procedures for long term pantry storage.
@@jerryodell1168 You are so sweet to share your recipe. Thank you Jerry. My husband, also named Jerry, and I currently, have a gallon of my grandma's recipe, for her ninety day Missouri pickles on the shelf. They are sweet, so I can't wait to show him your recipe. I have a question though, if I can't find juniper berries, is there something we can substitute for them? Thanks in advance. From Melissa, in the mountains of Virginia. :)
@@melissaciswhoibe9183 Love to share and hope to see less food waste by using what is normally thought to be no good. Because of my health and at my "Advanced Age as the doctor said" (a couple of months shy of 80) I can't do all of the canning I helped with years ago and the Family members are way too busy to can. And because I am type 2 diabetic I can't have the sugar. I have been looking for a small, quick sugar free recipe that is safe. Normally the sugar is usually an ingredient important for food safety, so I don't experiment. It is possible there is a refrigerator version.
@@jerryodell1168 Just wanted to thank you for being so gracious in sharing. It sounds like a family treasure, but your name screams Irish!!lol I'm Irish and love ferments. So good for you. I ferment a delicious concoction of soy sauce covered jalapeños and cilantro. High sodium, though. Thank you again.
Making sweet memories in the kitchen. 😊 Corey will always have this memory. Betty Jean is so lovely.
Oh I love learning from our elders. Their recipes and stories are just treasures.