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Category: Pickles (Page 1 of 2)

Pickled Beets

2 cups sugar
2 cups water
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tbsp cinnamon
1 tsp lemon juice

Boil beets until tender. Drain, peel & slice. Cover with syrup & simmer 15 min. Bottle.

Mustard Pickles

1 quart cukes, peeled
1 quart onions
Use large cutter on food chopper. Add 2 tbsp salt. Let set overnight.

1 quart ripe tomatoes – scald & peel
3 cups white sugar
1 tsp turmeric
1 tsp salt
½-1tsp mustard
1 tsp celery seed
1 sweet red pepper, cut fine
2 cups vinegar
½ cup flour

Cook sauce. Cook pickles for approximately 1 hour.

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).

Zucchini Relish

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.

Sweet Pickle Relish

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.

Bread & Butter Pickles

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.

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.

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