Mama's Southern-style Barbecue Sauce. Sweet!

Barbecue sauces across the United States are as varied and different as folks' accents.  In the Deep South of Mississippi we like ours sweet.  Here in Leakesville, there's none any sweeter or better than Mama's.

Mama can't remember where she got the recipe.  Her best recollection is of an old cookbook that was Grandma's.  Grandma didn't make this sauce, though, only Mama.  She's made it for as long as I can remember.  And I've made it for as long as The Fellows can remember.  It's a fambly tradition.

Here's what you need:

 Three medium or two large onions
Garlic to taste
Brown sugar
Worcestershire sauce
Vinegar
Catsup

Finely dice the onions and put in a very large non-reactive pot.

I love lots of onions in this sauce.  This isn't a place for sweet onions either;

they'll cook to nothing without flavoring anything.

Use yellow or white onions.

Add garlic, finely minced or pressed, to the pot of onions.

I've had this Pampered Chef garlic press for a whiiiiile.

It doesn't have a readily affordable equal. 

Add three (yes three) cups firmly packed brown sugar.

 I really prefer dark brown sugar in barbecue sauce

but didn't have any on hand and wasn't going

to The Pig to purchase any.  Use what you have, right?

Add one half cup vinegar or pickle juice.

I usually have sweet pickle juice on hand just for barbecue sauce.

Not wanting to sacrifice any from a jar of pickles, red wine vinegar

was used instead.  Dill pickle juice is good here, too!

Add one half cup of Worcestershire sauce.

I'm not a brand name label consumer for most things.  There is,

however, only one Worcestershire sauce used in this house:

Lea & Perrins.  Others are too hot, too tart, too weak...

Pay the extra cents for the good stuff when it comes to

Worcestershire sauce.  It's worth it.

And most importantly:

Add a big can of catsup.

Is there any food can not shrinking while the price remains fixed?

This isn't a gallon of catsup at all!  Brand doesn't matter here. 

Stir it all in the big pot.

Place on low heat, stirring often to avoid sticking or scorching.

I don't know why the crock pot wasn't used tonight.

I guess with all the rain from Isaac and the beginnings of cabin fever,

it was good to be busy tending a pot.

Cook for almost two hours on low heat or until onions are fully cooked and sauce is almost standing-spoon thick.  It will continue to thicken some upon cooling.

Pour into jars or bowls or even leave it in the pot and let cool on the counter.

Tadadaaaa!

It'll be good in the refrigerator for upward of a month, maybe longer.  It doesn't last much past that around here;  not because it's spoiled, but because of getting used.

This isn't a sauce to have on the meat when  it's put on the grill.  The tomato base and brown sugar will burn in a heart beat!  When the meat is almost fully cooked, start basting with it, turning often to create layers of grilled sweetness right on the meat.  It's good for everything:  beef, pork, chicken, sausage, hot dogs, hamburgers, catfish.  Well, maybe not catfish...

Serve it on the side with brisket.  Use it for pulled pork.  You won't be disappointed.

Y'all enjoy!

Sweet Pickle Sticks: Remembering Mr. Joe and Mrs. Ila Maude

Mr. Joe and Mrs. Ila Maude Carpenter lived up on the little hill above Aunt Selma and Uncle Sherman.  They were an ancient couple to a child, living well into their 80's (Mrs. Ila Maude lived into her 90's).   They were, reaching back through a youngster's memory, the little old couple that loved friends and family, loved to garden, and loved each other.  There was never a cross word uttered, each waiting on the other's needs with the sweetness of genuine affection that defies time.  They were slim, both wrinkled with care and age;  both stooped with years of work;  fixtures of the community as kind as the day is long, living long years in the little white house on the hill.

They used to buy whole milk and yard eggs from Mama.  Mama had her pet milk cow, Bossie, a black Angus of all breeds, that'd give two to three gallons of cream-rich sweet milk a day - more than enough for the bunch of us to eat everything with an abundance of real butter and clotted cream.   And yep - it's another story for another day.

Annnnyways...  More often than not, Mr. Joe'd come in the back door with a jar of something or another he and Mrs. Ila Maude had made:  strawberry figs, pickled okra, pickled banana peppers, or these sweet pickle sticks.

Tart, tangy, and sweet, loaded with flavor from the turmeric, mustard seed, and celery seed, I used to love them.  Lately I've had a hankering from them.  With a gift of over five gallons of cucumbers too large for pickles,  I decided to make them for the first time in roughly twenty-five years.  I had Mama dig out the Carpenter's recipe, not trusting memory enough to look for a similar one online.

This is roughly half of the cucumbers.  See how big they are?  

They're too large for 14 day sweet pickles and I didn't want

to make relish or mock spiced apple rings.

It's a good recipe to use those cucumbers that stayed on the vine three or four days beyond when they needed to be picked.

The pickles take two days to make and need to set (sit?) a week before opening and enjoying.  Y'all ready?

Wash, peel, deseed, and slice cucumbers into half inch strips.  I sliced a few of them thinner and wished I hadn't.  They were limp after the first night.

Don't forget to save the waste for the compost pile or your mama's chickens.  Or your chickens.

They'll cluck in delight you've afforded them this kindness.

Boil enough water to cover cucumber strips by an inch.

I didn't want to crank up the stove twice so I made sure there was

plenty of boiling water to cover them the first time.

Cover with boiling water, weighing cucumbers down, and let sit (set?) overnight or at least 8 to 10 hours.

Heavy porcelain on steel pot lids work great for pressing the

cucumbers under the boiling water and keeping them there.

I let mine set (sit?) overnight.  And most of the day, too, since Favorite Child is coming back in and a certain residence at Pine Level required cleaning.  Pour off water and let strips thoroughly drain.

**giggle** I almost forgot to get the pic, not that y'all need it to know

how to drain something.

Pack strips into clean, sterile jars.  Since these aren't going into the pressure canner I've used glass mayo jars.

Mama doesn't remember adding the turmeric directly into the jar.  I didn't tell her her memory was faulty, finding more and more hiatuses in my own lately than is comfortable.  I added a heaping teaspoon of turmeric to each quart jar - use 1/2 heaped teaspoon for a pint jar.

See?  I told you they were mayo jars.

In a non-reactive pot combine vinegar, sugar, salt, celery seed and mustard seed.  Bring to rolling boil, turn down a bit, and let cook for five minutes.

Pour over packed cucumber sticks, wipe rims, and seal jars.

See those socks in the corner of the pic?  I've repurposed stretched

hole-y socks into something beyond rags.  I'll show you!

Tadadaaaa!  The canner rack has been gone way long

time ago.  Old socks work GREAT for keeping the jars safe.

Water bath for thirty minutes.

Really.  I think the socks work better 'cause the jars are actually

cushioned and not bumping against the wire rack.

Tadadaaaaa!  Let them sit (set?) a week, open a jar and enjoy the complex flavor that these pickles are.

Sweet Pickle Strips Recipe (exactly as Mr. Joe wrote down for Mama)
Ten pounds cucumbers, peeled, deseeded, and cut into strips

Pour boiling water over and let stand overnight or 8 to 10 hours.

Pour off and drain.

Pack solid in jars.

In a porcelain pot, combine and boil for five minutes

3 1/4 cup vinegar

3 cups sugar

3 tablespoons salt

4 1/2 teaspoons turmeric

4 1/2 teaspoons celery seeds

4 1/2 teaspoons mustard seeds.

Pour over cucumbers in jars and seal.

Makes six pints

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Since I had a lot more cucumbers than that I tripled everything but it's not rocket science by any means.  Double or triple as needed.   Y'all enjoy and have a Happy Fourth of July!

<3 Mary