4 Day Pickles
1 quart vinegar
3 quarts water
1 cup pickling salt
4 or more pieces of garlic
Bring first 3 ingredients to a boil.
Pour over pickles.Add 1 bay leave to each jar.
Add garlic and dill.
Ready in 4 Days!!
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Dill Pickles
1 clove garlic
1 bunch of dill
1 quart vinegar
3/4 cup pickling salt
3 quarts water
1/8 tsp.powdered alum
Wash cucumbers,let stand in cold water overnight.
Pack cucumbers in jars,add dill,garlic and alum.
Combine vinegar,salt&water,heat to boiling and fill jars.
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Icicle Pickles
6 medium cucumbers,peeled
3 onions, thinly sliced
1/4 cup pickling salt
2 cups cider vinegar
2 cups granulated sugar
2tsp.celery seed
2tsp.mustard seed
1/2 tsp.turmeric
Cut cucumbers into long strips,removing most of the seeds.
Put into a large bowl with onionsand salt.
Soak in ice water for 3 hours.
Drain well.In large pot put remaining ingredients.
Bring to a boil,simmer for 15 minutes.
Add vegetables and return to boil.
Pack in hot jars covering vegetables with liquid.Seal
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Mustard Corn Relish
3 cups corn or canned corn
1 cup chopped onion
1 cup chopped celery
1/2 cup green peper
1/2 cup red pepper
1/2 cup salt
1 1/2 cups vinegar
3/4 cups sugar
1 tsp.celery seed
1 tsp.mustard seed
Combine all ingredients,cook about 30 minutes,
until thick,stirring often
Pack in jars.
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Mustard Beans
8 cups of beans
Cook until tender,add abit of salt
Mix Up:3 cups vinegar
1 cup water
1 tsp.celery seed
1/4 tsp.mustard
add salt(pinch of it)
3 cups brown sugar
1/2 cup flour
Simmer,then put in beans.
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Bread&Butter Pickles
1-6 quart basket green sliced cucumbers,
let stand in a brine for 3 hours.
BRINE:3/4 cup pickling salt,and enough water,
to cover the cucumbers.
Then drain and add to the following which has come to a boil.
1 1/2 quarts of vinegar
1/4 cup mustard seeds
6 cups white sugar
3 tbsp.celery seed
3 tsp.tumeric powder
6 large onions,chopped
3 green peppers,chopped
BOTTLE THIS HOT
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Cucumber Relish
7 large cucumbers,peeled and chopped
5 large onions,peeled and chopped
Sprinkle with salt,let stand 1 hour.Rinse.
Put: 1 cup water
3 cups vinegar
1/2 cup flour
3 tsp.tumeric
1 tsp.ginger
1 tsp.pepper
2 tsp.celery seed
3 cups brown sugar
Put this in a pot and bring to a boil
Put in cucumbers and boil 10 minutes.
BOTTLLE IT
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Pickled Beets
1 cup sugar
3 cups vinegar
3 cups water
Scrub beets.Boil beets for about 20 minutes,
or until tender.Keep about 1/2 cup beet juice.
Cool beets under cold water,then peel.
Cut in slices or chunks.
In a pot boil the 3 ingredients above,
pour over sliced beets,and seal.
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Dilled Beans
Wash beans
Cut and boil for 5 minutes
2 tsp.coarse salt
1 tsp.sugar
1/4 tsp.alum
1 tbsp.mixed pickling spice
1/2 cup vinegar
dill
Put vinegar,spices,sugar,salt and dill in bottom
of jar.Add beans,put more dill on top,
fill with cold water,seal and shake.
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Green Tomato Relish
Wash and slice green tomotoes to give
8 cups sliced tomatoes
Mix with:3 tbsp.salt
And allow to stand overnight.Drain.
In a large saucepan combine:
2 cups cider vinegar
2 cups granulated sugar
3 tbsp.mustard seed
1/2 tsp.turmeric
3 cups sliced onions
Bring to a boil and simmer for 5 minutes.
Stir in drained tomatoes and:
2 large sweet red peppers,chopped
1 hot red pepper,chopped
Bring to a boil and simmer gently for 5 minutes,
stirring occasionally.Pack into hot sterilized,
jars and seal.
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Sweet Pickle Slices
1 1/4 cups pickling salt
4-5 pounds-3 to 4 inch pickling cucumbers,washed
6 cups sugar
4 cups vinegar
1/2 cup prepared horseradish
8 inches stick cinnamon
3/4 tsp.celery seed
Stir pickling salt into 10 cups boiling water,
Pour over cucumbers in a large non metal container.
Cool.Cover with a weighted plate to keep cucumbers
in brine.Let stand 7 days.DRAIN.
Cover cucumbers with hot water,let stand 24 hours.
DRAIN.,slice cucumbers and return to container.
Mix remaining ingredients,bring to boiling.
Slowly pour over cucumbers.Cool.Cover.
Let stand overnight.Each morning for 4 days,
drain cucumbers,reserving liquid.Reheat the liquid,
por over cucumbers.COOL.cover each time.
On the fifth day,remove cinnamon,bring liquid to boiling.
Water Bath Canning:Pack cucumbers and liquid into hot,
clean pint jars,leave 1/2 inch headspace.Wipe rims
adjust lids.Process in boiling water bath for 10 minutes
for pints(start timing when water boils)
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Mixed Pickles
10 pickling cucumbers(cut into 1-inch chunks)
6 green peppers(cut into strips)
6 green tomatoes(cut into wedges)
3/4 cup pickling salt
6 large carrots(peeled and cut into strips)
4 cups sugar
2 1/2 cups cider vinegar
3tbsp.celery seed
3tbsp.mustard seed
1tbsp.pickling salt
2tsp.turmeric
PREPARING:In a large non metal container,
cover the first 3 ingredients,
with a mixture of the 3/4 cup salt,
and 6 cups of water.COVER.Let stand,
in a cool place overnight.DRAIN.RINSE.
Place in a large kettle.Cook carrots
in boiling salted water 5 minutes,drain.
Add carrots to cucumber mixture.
Combine remaining ingredients.Pour
overvegetables.Bring to a boil
Water Bath Canning:Fill hot clean pint jars,
leave a 1/2 inch headspace.Wipe rims
adjust lids.Process 10 minutes for pints.
Start timing when water boils.
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Quick Mustard Pickles
2 pounds medium pickling cucumbers or zucchini,washed
1 pound cauliflower,broken into flowerets
2 cups white vinegar
1 1/3 cups sugar
2 1/2 tsp.dry mustard
2 1/2 tsp.prepared horseradish
2 tsp.celery seed
PREPARING:Cut cucumbers into 1/2 inch chunks
Pack cucumbers and cauliflower into hot,
clean pint jars,leaving a 1/2 inch headspace.
In a saucepan mix remaining ingredients,
1 1/3 cups water,and 2 1/2 tsp.salt.
Bring to a boil.
Warer Bath Canning:Pour hot pickling liquid over
vegetables in jars,leave a 1/2 inch headspace.
Liquid will be cloudy due to mustard.
Wipe rims,adjust lids.Process in boiling water,
bath 10 minutes for pints.
Start timing when water boils.
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