Category: Pickles (Page 1 of 2)

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.

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).

Course grind:
10 cups zucchini
4 cups onions
5 tsp pickling salt
Let stand 3-4 hours. Drain & rinse with cold water. Add:
2 ½ cups vinegar
2 ½ cups sugar
1 tsp celery seed
½ tsp pepper
1 red pepper, ground
1 green pepper, ground

Mix & simmer 15 min. Make paste of:
1 tbsp turmeric
2 tbsp cornstarch
1 tbsp dry mustard

Add to above & bottle.

4 cups chopped cucumbers
2 cups chopped onions
1 chopped green pepper
1 chopped sweet red pepper
¼ cup course salt

Put through chopper. Sprinkle with salt. Cover with water & let stand 2 hours. Drain well. Press out liquid.

Combine in large saucepan & bring to boil:
3 ½ cups sugar
2 cups cider vinegar
1 tbsp celery seed
1 tbsp mustard seed

Add vegetables. Simmer 10 min. Bottle.

Wash & thinly slice med size cukes to make 16 cups. Sprinkle
1/3 cup coarse salt between layers. Mix a tray of ice cubes through cukes & cover with another tray of ice. Let stand 3 hours. Drain well.

Combine:
3 cups white vinegar
5 cups white sugar
2 tbsp mustard seed
1 ½ tsp turmeric
1 ½ tsp celery seed

Pour over drained cukes. Heat to boiling point only. This is all the cooking necessary. Pack in jars. Seal. Store in cool place 1 month before using.

20 large ripe tomatoes
6 medium onions
2 large green peppers
½ bunch celery
2 cups sugar
1 ½ cups vinegar
1 ½ tbsp salt

Chop and combine all ingredients. Cook uncovered. Simmer 2-2 ½ hours. Bottle.

8 cups sliced green tomatoes
3 tbsp salt
Let stand overnight. Drain.

Heat & Simmer 5 min:
2 cups vinegar
2 cups white sugar
3 tbsp mustard seed
½ tsp celery seed
1 tsp turmeric
3 cups chopped onions

Add tomatoes & 2 large red peppers diced. Bring to boil & cook 5 min.

10 lbs ground zucchini
3 cups ground carrots
¼ cup pickling salt
4 cups ground onions
1 cup ground red peppers
1 cup ground green peppers
Combine and let stand for 3 hours. Drain well.
3 cups cider vinegar
1 tsp turmeric
2 tsp celery seed
4 cups white sugar
4 tbsp cornstarch
1 tsp nutmeg
1 tsp pepper
¼ tsp hot sauce
Bring to a boil. Add drained vegetables. Cook 3 min. Pack in hot pint jars. Process 10 min. Makes 7-8 pints.

8 cups cucumbers, peeled & ground
8 cups green tomatoes, ground
4 cups onions, ground
1 large cauliflower, steamed & ground
2 large green peppers, ground
2 large red peppers, ground

Mix & put in brine of ½ cup salt & a gallon of water for 20 min. Drain. Put on to cook & add:

1 ½ quarts vinegar
1 quart water
8 cups sugar
1 cup flour
1 ½ tsp celery seed
2 tbsp dry mustard
1 tsp tumeric

Mix dry ingredients together & add. Cook 40 min. Bottle.