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Category: Pickles (page 2 of 2)

Mustard Pickles

7 large cucumbers
5 large onions
Peel, dice & add ½ cup salt. Cover with water. Let stand 2 hours. Drain. Make sauce, add vegetables & bring to boil. Boil 1 min.

3 cups vinegar
1 cup water
2 ½ cups sugar
½ cup flour
½ – 1 tsp turmeric
3 tbsp mustard

Lady Ashburnham Pickles

Cut very fine as for relish:
6 large cukes, peeled & seeded
Add: ¼ cup salt – let stand overnight. Drain in morning & add:

1 quart onions, chopped fine
1 pint vinegar
2 cups sugar
3 tbsp flour
1 tbsp mustard
1 tbsp turmeric
1 tsp mustard seed
1 tsp celery seed

Cook 1 hour & bottle.

Bread & Butter Zucchini Pickles

Soak in ½ cup salt & cover with water:
3 med zucchini – sliced
2 red peppers, cubed
3 green peppers, cubed

Soak in ice cubes:
3 large onions, cut small.
Soak all 3 hours.

Drain & make sauce of:
3 cups vinegar
3 cups sugar
2 tbsp celery seed
½ tbsp turmeric

Boil with vegetables and bottle.


15 green tomatoes put through food chopper. Cover with cold water. Simmer 15 min. Drain.

7 or 8 onions put through food chopper. Put onions in bottom of pan. Add:

2 apples chopped
1 pint vinegar
3 cups white sugar
2 red peppers
¼ cup coarse salt
¼ pkg pickling spice

Cook ½ hour.

Pickled Beans

Snip ends off of beans (pole beans). Scald. You can just put them in the sink & pour boiling water on them or put in pot & pour boiling water on them. Drain. Lay out flat & cool.

Pack in crock. Layer of beans & then salt until used up. Put salt in bottom of crock & on top. Boil water & let cool. Cover beans with water. Put weight on top. I just put a plate on top with a jug of water on top for weight. In a 2 gal. crock you would probably need at least 1 kg of course salt (or a little more).

To cook, wash & put cold water on them and bring to boil. Drain & add fresh water. Repeat until not too salt. Cook with pork (ribs).

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