Green Tomato Pickles

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. L. V. Johnson, Randolph, Kansas

1 gal. green tomatoes
6 large onions, sliced fine
Cook above until tender in
1 qt. pure cider vinegar
1 pt. sugar, 1 tablespoon salt

Then add
1 tablespoon mustard
1 tablespoon ground black pepper
1 teaspoon ground allspice
1 teaspoon cloves

Seal while hot.

Sliced Cucumber Pickles

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. J. B. Edmonson

6 qts. large green cucumbers, sliced
6 large onions
1/2 cup salt
Cucumbers may be peeled or not.

Let stand over night. Drain. Add.
1 qt. vinegar
2 cups white sugar
1/2 teaspoon each pepper, tumeric,
celery seed, mustard seed

Heat this and pour over cucumbers. Cook until clear. Seal hot in cans.

Olive Oil Pickles

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. J. C. Christensen

Slice cucumbers, do not peel, sufficient to fill a gallon jar and put in layers with salt, 1/2 cup to each layer, having layers about 2 inches thick. After filling jar let stand for 3 hours. Then take 1 ounce each of black mustard seed, white mustard seed, celery seed, 1/2 pt. table olive oil, 2 large onions chopped fine.

Wash and drain cucumbers carefully. Place in jar a layer of cucumbers, thick sprinkle of seeds, onion, and 2 teaspoons olive oil. Continue this until jar is full. If there is any oil left pour over top. Fill jar with cold vinegar.

Pickles

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. Ralph Sweezy

For 1 gallon vinegar use
1/2 cup salt
1/2 cup mixed spices (without red
peppers)
2 cups ground mustard
1 teaspoon saccharine
Alum size of walnut

Mix all cold. Place in jar and add cucumbers. After a few days lift the pickles that are on the bottom to the top. Each time some are used stir those left so that all may be under the liquid. Keep covered.

Indian Relish

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. C. J. Stoll

2 heads cabbage
1/2 peck green tomatoes
1/2 doz. large onions
6 heads celery
3 green and 3 red peppers

Chop all fine and mix with 1 cup salt. Drain over night. Add 1/2 gal. vinegar 1 tablespoon each whole mustard seed, allspice, cloves.

Boil one hour. When almost done mix in 3 lbs. sugar. When done mix in 2 teaspoons tumeric powder dissolved in little cold vinegar. Seal.

Red Cabbage And Green Pepper Relish

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: June Weiss

1 head red cabbage
vinegar
2 green peppers
water
2 large onions
salt and pepper to taste

Slice cabbage and peppers into strips. Slice onions. Place in a crock or jars. Dilute vinegar with water for desired strength. Add salt and pepper to taste. Pour over cabbage filling jars to the top. Cover and place in refrigerator and allow to stand several days before serving.

Pepper Relish

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Rose Friedman

6 green peppers
1 C. sugar
12 sweet red peppers
vinegar
12 onions

Grind peppers and onions and let stand in boiling water to cover for
5 minutes. Drain off all the water and add enough vinegar to cover ingredients. Add sugar and cook for 15 minutes. Place while hot in sterilized jars. Seal tightly. Can be used as soon as desired, and will keep all season if the jars are air-tight.

Mr. Levine'S Dill Pickles

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Bessie Levine

cucumbers
10 qts. hot water
garlic
1 C. coarse salt
flowers of dill
1/2 C. sugar
mixed pickling spices
1/2 C. vinegar

Sterilize canning jars and cover with rings. Place the cucumbers in the jars. To each jar add 1 to 2 cloves of garlic cut up, 1 t. mixed pickling spices and flowers of dill on top of the jar. Make a brine by dissolving all the ingredients in the second column in the hot water. The vinegar is added not for flavor, but because it is supposed to keep the pickles firm. Pour the brine over contents, filling jars up to the neck. Dip covers in boiling water and cover tightly. Keep in a cool dark place. Will be ready to eat in 3-4 weeks. These will keep all winter.

Dill Pickles II

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Muriel Cohen

9-10 quart jars for canning
1 peck very fresh cucumbers - not too large
30 cloves of garlic
fresh dill - enough to yield 30 flowers
pickling spices
coarse salt

In bottom of each jar (I run mine through dishwasher), put a clove garlic and a dill flower. Fit in tightly one upright row of cucumbers. Add a garlic and dill. Fill jar with cukes. Add a garlic and dill plus a scant teaspoon mixed pickling spices and a heaping tablespoon coarse salt. Fill jars with cold water from the tap. Close but not tightly. Allow to stand out overnight. Adjust water if necessary, seal tightly and store in a cool place. New dills will be ready to eat in about 8 to 10 days. For well done, wait three weeks. Yes, they will keep - unless you eat them all.

Dill Pickles I

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Minnie Sharfman

1 peck small cucumbers
1 piece fresh horseradish
6 1/2 qts. water
Garlic
1 pint vinegar
Dill
1 scant C. salt
Black pepper (whole)

Scrub cucumbers. Soak 2 hrs. in cold water. Bring to a boil the water, vinegar, salt, and horseradish. Pack wide-mouthed jars with cucumbers, using plenty of fresh dill and two large cloves of garlic in each jar. Pour hot brine over cucumbers to fill jar. Makes 12 qts. These keep firm all winter.

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