Category: Pickles (Page 2 of 2)

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.

Cook beets & skin. Put in bottles & cover with:
Sugar & vinegar, equal parts
1 tsp salt in each bottle
Add whole cloves, if desired.

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.

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

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.

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.

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