Always Read The General Directions

Favorite Recipes from Old New England Families

Pickled String Beans

Contributed by a Sherborn farmer

Select tender beans, fresh from the garden. Do not break off ends or string. Leave whole, and wash in cold water. Spread on the table to dry. Take a large crock; sprinkle a layer of salt in the bottom of the crock to a depth of one inch. When the beans are dry, put in a layer of beans, then a generous handful of salt. Alternate layers of beans with salt until crock is full. Cover well with salt. Put large plate on top and weigh down with heavy stone. Beans will keep this way all winter.

To Use. Take out beans as needed. Wash. Remove ends, string and cut up. Put into boiling hot water and boil rapidly for fifteen minutes. Pour off water, add fresh boiling water, and cook until tender.

Pickled Beets

Cook young beets in an open kettle until soft. Plunge into cold water and slip off the skins with the fingers. Pack into jars. Fill jars with weak solution of vinegar and water. Adjust rubber, cap, seal lightly, and process one hour. Equal parts of vinegar and water give good flavor to the beets. If the vinegar is old and strong, use one part vinegar to two parts water.

Pickled Corn

Blanch corn on the cob in boiling water for three minutes. Plunge into cold water and cut from the cob. Pack into a small stone crock, and add one cup of salt to every nine cups of corn. Mix thoroughly. Put plate on top of corn and hold down with a heavy weight. After a few days, brine from the corn should form over the rim of the plate. If not, add brine made from one-half cup of salt to one quart of cold water. Pour into the crock to cover the plate.

To Use. Take out the amount of corn needed, putting the plate in place again. Rinse in cold water. Cover corn with plenty of water, and bring to the boil. Then pour off the water. Repeat this process. Drain through a colander and put in the oven to dry out. It is now ready to serve. Add milk, butter or butter substitute, and seasoning.

Celery Pickle

Contributed by Miss Ida Putnam

3 pints chopped green tomatoes, 3 pints chopped ripe tomatoes, 2 1/2 pints chopped onions, 2 bunches celery chopped with leaves, 2 medium-sized red peppers.

Do not peel tomatoes. Mix all together, add one-half cup salt, and let stand over night. Drain and add:

2 quarts vinegar, 1/2 teaspoon cinnamon, 1 quart sugar, 1/2 teaspoon cloves, 1/2 cup mustard seed.

Cook twenty minutes or more. Seal in jars.

Canned Cucumbers

Miss Stockin's recipe

Peel fresh cucumbers, cut in one-quarter inch slices, and soak in brine for eight hours. Drain well and pack into jars. Fill the jars with vinegar, stirring the cucumbers with a fork, that the liquid may fill all crevices. When the jars are full, seal lightly and put in boiler, with warm water to come over the top of the jars. Bring water to the boiling point and boil for fifteen minutes. Remove and seal.