4 or 5 cucumbers
1 or 2 cloves garlic
1 sm. head dill
2 tsp. Salt-
BRINE
1 c. sugar
2 c. white vinegar, diluted slightly
1/2 tsp. pepper
Cut cucumbers 1/4 inch thick. Chop
garlic fine. Put in large bowl. Sprinkle with salt. Mix well and
let stand 2 hours. Meanwhile, mix sugar, vinegar and pepper. Do
not drain cucumbers. Add vinegar mixture and mix well. Can be
eaten next day. Keep in refrigerator.
MUSTARD PICKLES
2 gallons cucumbers, cut in 4th long ways, cut out seeds, cut
into chunks
3 lbs. pearl onions, cooked and peeled
3 med. onions, chopped
3 heads cauliflower, cut up and cooked
4 1/3 c. sugar
2 c. prepared mustard
2 1/2 tbsp. dry mustard
1 tsp. Turmeric
Approximately 1 1/2 qt. Water
Approximately 1 1/2 qt. Vinegar
Cornstarch to thicken (about 8 heaping tbsp.)
Sprinkle cucumbers with salt; let stand
overnight, then drain. Prepare other ingredients; set aside.
Boil cucumbers in weak vinegar until transparent; drain and set
aside. Mix remaining
ingredients; heat to boil. Thicken, add
vegetables, season to taste with salt. Seal.
VIDALIA ONION RELISH
1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar
Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand
30 minutes. Squeeze juice from onion-salt mixture and discharge
juice. To onions, add vinegar, spices, pimento and sugar. Bring
to boil and cook for 30 minutes, stirring often. Pack both
onions and cooking liquid to cover in hot pint jars, leaving 1/2
inch head space. Remove air bubbles, wipe jar rims. Adjust lids.
Process 10 minutes in a boiling water bath. Makes 8 pints.
LIME PICKLES
7 lbs. cucumbers, sliced crosswise
2 1/2 c. Mrs. Wages pickling lime
2 gal. Water--SYRUP:--
2 qts. Vinegar
8 c. sugar
1 tbsp. salt
2 tbsp. pickling spice
2 tbsp. dill seed
Soak cucumbers in lime solution for 24 hours, stirring
occasionally. Soak in enamelware or crockery. Do not use
aluminum. Remove from lime water and rinse in cool water 3
times. Soak in ice water for 3 additional hours. Drain and add
the syrup solution. Let set 5 or 6 hours or overnight. Boil this
mixture for 35 minutes. Fill sterilized jars with cucumber
slices and pour syrup over them, leaving 1/8 inch headspace.
Refrigerate before serving and they will be crisp. These pickles
are 1/2 sweet and 1/2 dill.
PEAR RELISH
30 lg. Pears
6 lg. bell peppers
3 c. sugar
2 tbsp. salt
2 tbsp. celery or mustard seed
6 lg. white onions
3 sm. hot pepper, or more
2 c. vinegar
1 (9 oz.) jar mustard
Grind pears, peppers and onions in food
chopped. Add remaining ingredients with 1 cup of juice from
grinding. Cook slowly for 1 hour, then put in hot sterilized
jars. Seal at once.
BREAD AND BUTTER PICKLES
1 qt. Cucumbers
1 sliced onion
1 c. sugar
1 tsp. Turmeric
1/2 tsp. dry mustard, sliced
1 c. vinegar
1 1/4 tsp. Salt
1/2 tsp. celery seed
Bring all ingredients except cucumbers
and onions to boil. Then add cucumbers and onions and bring to
boil again. Or, pour boiling solution over cold cucumbers and
onions.
Wash cucumbers; drain and slice
unpeeled cucumbers. Slice 1/8-1/4 inches thick. Add garlic,
onions and salt; mix thoroughly. Cover with ice and let stand 3
hours. Stir occasionally and drain.
Remove garlic cloves. Combine sugar,
spices and vinegar. Heat just to boiling. Add cucumbers and
onions and heat for 5 minutes. Pack in pint jars. Process in
boiling water 5 minutes.
GREEN TOMATO RELISH
2 qt. chopped green tomatoes
3 green peppers, sweet
3 red peppers, sweet
5 lg. Onions
3 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. allspice
1 tbsp. turmeric
3 c. sugar
3 c. vinegar
Grind coarse tomatoes, peppers, onions.
Put together in large pan, put the salt in and let stand 10
minutes. Drain, then mix all the spices, sugar and vinegar in
it. Boil 10 minutes. Put hot in jars and seal.
DILL PICKLES
4 qt. Water
1 qt. Vinegar
3/4 tsp. Salt
Garlic cubes
Dill
Grape leaves. Wash and slice pickles. Pack in jars. Put in each
jar 2 garlic cubes, 1 bunch of dill and 1 grape leaf. Bring to
boil the water, vinegar and salt. Pour over pickles and cold
pack 5 to 10 minutes.
ZUCCHINI RELISH
10 c. zucchini (about 5 lb.)
4 lg. Onions
4 lg. green bell pepper
4 lg. red bell pepper
2 1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tsp. Turmeric
1 tsp. Nutmeg
2 tsp. celery seed
1/4 tsp. pepper. Grind all above vegetables and sprinkle with
1/2 cup salt. Let set overnight. In morning, rinse and drain
well with cold water. Mix the following ingredients: Bring to a
boil in a large kettle. Add vegetables and simmer 30 minutes.
Ladle in jars. Cold pack 15 minutes.
PEPPER RELISH
12 red peppers (sweet)
12 green peppers
6 large onions
1 1/2 pt. Vinegar
3 tbsp. salt
2 c. sugar
Grind peppers and onions as coarse as possible, pour boiling
water to cover. Let stand 5 minutes. Let it drain a while.
Dissolve salt and sugar in vinegar. Boil all ingredients for 20
minutes. Place in sterilized jars and seal. Makes about 5 pints.
SQUASH PICKLES
12 c. sliced squash
2 c. sliced onion
1 tbsp. pickling salt
1 c. diced green pepper
2 c. vinegar (5% acidity)
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
Combine squash and onion, sprinkle with
salt, and let stand for one hour. Combine remaining ingredients,
and bring to a boil. Drain squash and onions. Pack squash and
onions into hot sterilized jars, add vinegar mixture, leaving
1/4 inch head space. Cover at once with metal lids, screw on
bands tight. Process in boiling water bath for 15 minutes.
Yields 4 pints.
SWEET PICKLES
2 gal. cucumbers
2 tbsp. salt
1 c. lime
3 qt. vinegar
10 c. sugar
1 tbsp. pickling spice
Cut up cucumbers into slices. Add salt
and lime. Add enough water to cover cucumbers. Allow to stand
for 24 hours. Drain and rinse cucumbers thoroughly of all lime.
Soak in clear water for one hour. Again, rinse thoroughly. Mix
vinegar, sugar, and pickling spice. Bring to a boil. Put
cucumbers in mixture. Cook one hour or until cucumbers change
color. Pack pickles in sterilized pint jars to store. Enjoy!
CORN RELISH
About 18 ears of corn
1 c. chopped sweet red pepper
1 c. chopped onion
1 tbsp. salt
3 tbsp. mustard seed
4 c. vinegar
4 c. chopped cabbage
1 c. chopped green pepper
1 tbsp. celery seed
1 tbsp. turmeric
1 c. water
2 c. sugar
Cook corn in boiling water 5 minutes.
Cut from cob. Measure 8 cups. Combine corn with remaining
ingredients and simmer 10 to 15 minutes. Bring to a boil, pack
in hot, sterilized jars. Seal. Process 15 minutes in boiling
water bath. Yield: About 6 pints.
REFRIGERATOR PICKLES
6 c. sliced cucumbers
1 c. slice onion
1 c. green pepper (optional)
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
Combine all ingredients; mix well.
Place in jar, refrigerate. The pickles will be ready in 24 hours
and will keep up to 1 year.
PICCALILLI
1 qt. cabbage, chopped
1 qt. green tomatoes, chopped
2 sweet green peppers
2 sweet red peppers
2 lg. Onions
1/4 c. salt
1 1/2 c. vinegar
1 1/2 c. water
2 c. brown sugar, firmly packed
1 tsp. dry mustard
1 tsp. Turmeric
1 tsp. celery seed
Chop cabbage, tomato, red and green
peppers and onions. Mix with salt and let stand overnight. Next
morning drain. Boil vinegar, water, sugar, spices for 5 minutes.
Add chopped vegetable mixture and bring to a boil. Pour into
jars and seal. ‘
HOT DOG RELISH
4 c. ground onions
4 c. ground cabbage
2 c. ground green pepper
2 c. red pepper
2 c. ground cucumbers
4 c. vinegar
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. Turmeric
Grind vegetables and place in crock
with the salt; let stand overnight. Next morning, rinse and
drain well. Combine the rest of the ingredients in a kettle
large enough to accommodate the mixture and heat to boiling.
Simmer 3 or 4 minutes and seal in pint or perhaps half pint
jars.
EASY SWEET PICKLES
2 qt. jar Kosher dill pickles (whole)
3 c. sugar
1 tbsp. vinegar
2 sm. onions, sliced
4 sticks cinnamon, broken
Drain all juice from pickles. Cut the
ends of pickles and slice crosswise. Add remaining ingredients.
Refrigerate for 24 hours, turning several times. Pickles will
keep indefinitely in refrigerator. Pickles may be returned to
jar or put in Tupperware.
Wash and slice cucumbers. Mix 2 cups
lime with dish pan of water. Put sliced cucumbers into lime
water, cover and let stand 24 hours. Wash. Soak in clean water 3
hours, changing water every hour. Combine 2 quarts vinegar, 5
pounds sugar and pickling spices (tied in small cloth bag.)
Bring to boil. Pour water off cucumbers, pour vinegar mixture
over cucumbers. Let stand 24 hours. Bring cucumbers and mixture
to a boil and boil for 1 hour. Put in jars and seal. Makes about
10 pints of delicious pickles.
INDIAN RELISH
2 qt. tomatoes (green)
1 qt. Onions
1 head cauliflower
3 lg. green peppers
3 lg. red peppers
1/2 c. salt
1 qt. Water
2 c. vinegar
1 c. flour
6 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. celery and mustard seed
2 c. hot water
6 c. vinegar
6 c. white sugar
Mix salt into tomatoes; let sit 3
hours. Pour water over tomatoes, then drain well. Use large
kettle (8-quart size). Combine all vegetables with vinegar; boil
3 minutes, then combine flour and dry mustard, turmeric, celery
and mustard seed. Mix with enough vinegar to make thin paste.
Stir in hot water, vinegar and sugar. Add to first ingredients.
Cook until thick, stirring often. Seal while hot in pint sterile
hot jars with ball lids or use screw top jars.
COLD CARROT RELISH
2 (1 lb.) bunches of carrots
2 lg. onions, minced
1 green pepper, minced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Sugar
1 tsp. Worcestershire sauce
3/4 c. balsamic vinegar
1 tsp. salt
Peel and slice carrots into "coins".
Cook carrots until just tender. Drain and cool carrots. Mix all
other ingredients. Add cooled carrots. Marinate in covered
container in refrigerator. Serve cold. This recipe keeps in the
refrigerator for quite a while.
PICKLED BEETS
1 gal. sm. beets or sliced or quartered
2 c. sugar
1 long stick cinnamon
1 tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water
Cook beets with roots about 2 inches of
stem until tender. Use enough water to cover. Dip in cool water
and peel. Combine sugar, spices, vinegar, and add beets and
simmer 15 minutes. Pack beets into hot sterilized jars and cover
with boiling hot syrup. Seal.
OKRA PICKLES
3 1/2 lbs. sm. okra pods
5 cloves garlic
5 sm. fresh hot peppers
1 qt. Water
1 pt. vinegar (5% acidity)
1/3 c. pickling salt
2 tsp. dill seeds
Pack okra tightly in hot sterilized
jars, leaving 1/4 inch head space. Place a clove of garlic and a
hot pepper in each jar. Combine remaining ingredients in a
saucepan, bring to a boil. Pour vinegar mixture over okra
leaving 1/4 head space. Cover at once with metal lids and screw
bands tight. Process in boiling water bath 10 minutes. Yield: 4
to 5 pints
