Pickles

PICKLED BEETS
Irene Van Moorleghem
(1947)

Cook and skin beets. Slice. Mix and boil:
1 stick cinnamon
2 cups sugar
3 1/2 cups vinegar
1 1/2 cups water
1 Tbl. allspice

Pour over beets and boil 10 minutes or until beets are
tender. Put in jars and seal at once.


ICE BOX PICKLES
Bob & Fran Garvin

4 cucumbers, sliced
2 large onions, sliced
2 large peppers, sliced

Prepare enough vegetables to fill a gallon jar. Add any
other vegetables you like.Put 3 Tbl. salt over all and let
stand 2 hours. Drain off liquid.
Heat: 1 1/2 cups sugar and 1 cup vinegar. It takes 3 times
this for 1 gallon. Cool. Pour this over the vegetables to
be pickled and put in the regrigerator. They are ready to
eat in 24 hours. Keep refrigerated until all used.
Note: Yum Yum!


CRYSTAL PICKLES
Irene Van Moorleghem

25 dill size cucumbers or small ones.
Put in brine of 1 gallon water to 1 quart of salt for 2
weeks. You may add cucumbers and start counting time when
you have 25 (I like small cucumbers).
Wash, drain and cut in chunks. If too salty, soak in cold
water. Drain. Cover with water in which you have dissolved
2 Tbl. alum and soak for 24 hours. Drain and wash.
Make a syrup of 1 quart vinegar, 2 quarts sugar, 2 sticks
cinnamon, 1 tsp. mace and 1 tsp. whole cloves. Put spices
in bag and crush. Drop in vinegar/sugar mixture.
Bring to a boil and pour over pickles. Every day, for 4
days, bring to a boil and pour again over pickles adding
1 scant cup of sugar. On the 4th day, put pickles in jars;
heat liquid, pour over pickles, and seal.


DUTCH CUCUMBERS
Millie Riedmann Mead

2 cups cucumbers, unpared
1/2 cup cold water
1/2 cup vinegar
3/4 tsp. salt
1/4 cup sugar
generous dash of pepper
1 cup thinly sliced onions

Place cucumbers and onions in a deep bowl. Combine
vinegar, water, sugar, salt and pepper. Pour over
cucumber/onion mixture, making sure they are all covered.
Cover and chill several hours or overnight. Serve drained
or undrained. Keeps well.


BREAD AND BUTTER PICKLES
Irene Van Moorleghem
(1953)

4 quarts sliced cucumbers
6 medium white onions, sliced
2 green peppers, optional
3 cloves garlic
1/3 cup pickling salt
5 cups sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbl. mustard seed
3 cups white vinegar

Do not pare cucumbers. Put sliced cucumbers, onions,
peppers and garlic cloves in sink. Mix in salt and cover
with ice cubes. Mix some cubes into cucumber mixture.
Let stand three hours. Combine remaining ingredients in
large pan. After three hours, drain cucumbers and remove
all ice cubes. Put into vinegar/sugar mixture. Heat to
just the boiling point. Do not boil. Put in sterilized
jars and seal.


PEPPER JELLY
Francie Riedmann Weis

3 large green peppers
6 1/2 cups sugar
1/2 cup white vinegar
1 6 oz. bottle Certo
1 Tbl. cayenne pepper
green food coloring
1 cup white vinegar
melted paraffin

Clean and cut green pepper into small pieces. In blender,
puree green pepper and 1/2 cup vinegar. Put green pepper
mixture into large saucepan and add cayenne pepper, 1 cup
vinegar and sugar. Bring to boil and boil 5 minutes. Cool
2 minutes. Stir in Certo and a few drops of food coloring.
Pour into hot sterilized jars and seal with paraffin.
Refrigerate after opening. Serve over cream cheese with
crackers.

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