3 to 5 lbs. Onion
8 Bell Peppers(both red & green for color)
2-3 Hot Peppers
1/2 gallon Vinegar
2 T. Cloves, Cinnamon, and Allspice
6 c. Sugar
2 t. Turmeric
2 T. Salt
1 qt. Sour Pickles
1 can Pimiento
Grind pears after coring. Grind other vegetables and cook in large
container with other ingredients 30 to 40 min. until consistency of relish.
Put in hot sterlized jars and seal.
Select melons with thick rinds. Cut off all green and pink portions.
Use only the white part of the rind. Dice rind. Soak in lime water to
cover for 3-1/2 hours. To make lime water use 1 T. lime to 1 qt. of water.
Freshen in 2 or more changes of cold water. Cover with water and cook until
tender. Drain well.
Make a syrup of 9 cups of sugar, 8 cups of water, 4 lemons, sliced thin.
Tie into a piece of cheese cloth 4 t. stick cinnamon, 4 t. whole cloves
and add to sugar syrup. Let boil 5 min. Add watermelon rind to syrup and
cook until transparent. Remove the spices. Take off foam. Let stand overnight
or until cold to plump. Stir occasionally.
Pack into hot, sterilized jars to within 1/2" of top. Wipe tops of jars clean
and seal. Process for 15 min. at boiling in water bath. When cool, label and
store in a cool dry place.
1-1/2 c. Onion, chopped
1 c. Red Pepper, chopped
1 c. Green Pepper, chopped
2 c. Cider Vinegar
1-1/2 c. Sugar
4 t. Salt
1 t. each Celery Seed, Turmeric and Mustard Seed
1/2 t. Dry Mustard
3 med. size Zucchini, sliced 1/4" thick(4 c. sliced)
In large kettle, combine all ingredients except zucchini; mix well. Simmer
uncovered 20 min, stirring occasionally. Add zucchini; simmer uncovered 20 min.
longer. Relish can be kept in refrigerator for use within a short time, or can
be poured hot into sterilized jars and sealed for future use.
NOTE: To sterilize jars, place jars, lids, caps and rings in kettle of hot water so
that jars are submerged. Bring water to boil for 10 min.
pot, sprinkle 1/4 cup plain salt over them and mix. Cover and leave over night. Drain.
Bring 2 qts. water and 1/2 T. Powdered alum to a boil. Pour over tomatoes.
Leave about 20 min, drain, cover with cold water, leave a few min. and drain.
Combine 3 cups pickling vinegar with 1 cup water and 4 cups sugar. Put in a
thick bag: 1 T. each of mixed pickling spices, mustard seed and celery seed,
1/2 t. each of allspice and ground cinnamon. Bring all to a rolling boil. Pour over
tomatoes, leave overnight. Drain. Bring solution to a boil, pour over tomatoes,
leave overnight, again.
Do not drain, but bring to a boil. Pack pickles in hot sterilized jars, fill
to brim with liquid and seal at once.
6 med. Onions, thinly sliced
2 med. Green Peppers, chopped
1/3 c. Canning Salt
6 c. Cider Vinegar
5 c. Sugar
2 T. Mustard Seed
1-1/2 t. Ground Turmeric
1-1/2 t. Celery Seed
In a large container, combine cucumbers, onions, peppers and salt. Cover
with crushed ice; mix well. Let stand for 3 hours. Drain, rinse and drain again.
In a large kettle, combine remaining ingredients; bring to a boil. Add cucumber
mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4" headspace.
Adjust caps. Process for 10 min. in a boiling-water bath. Makes 8 pints.
2 c. Minced Celery
1 c. Minced Green Pepper
1 c. Onion, finely chopped
1/3 c. Salt
2 c. Vinegar
1-1/2 c. Sugar
1-1/2 t. Mustard Seed
1 t. Pepper
Place vegetables in a large bowl; sprinkle with salt and mix well. Let stand for
30 min. Drain; rinse and drain again. In a large kettle, bring vinegar, sugar,
mustard seed and pepper to a boil; reduce heat. Simmer for 15 min. Add
vegetables; return to a boil. Ladle hot relish into hot jars, leaving 1/4"
headspace. Adjust caps. Process for 20 min. in a boiling-water bath. Makes 4 pints.
1 qt. Water
3/4 c. Sugar
3/4 c. Canning Salt
3 T. Mixed Pickling Spices
25-30 med. Pickling Cucumbers, cut into quarters lengthwise
8 Fresh Dill Heads
8 Garlic Cloves, peeled
In a saucepan, combine vinegar, water, sugar and salt; bring to a boil. Tie pickling
spices in a cheesecloth bag. Place in the hot liquid; bring to a boil. Boil for
10 min. Remove cheesecloth bag and discard. Place dill heads in the bottom of eight
pint jars. Pack cucumbers into jars to within 1/2" of jar top. Place 1 garlic clove
in each jar. Ladle boiling liquid over cucumbers, leaving 1/4" headspace. Adjust caps.
Process for 10 min. in a boiling-water bath.
