25 pickles, size of dill pickles. Soak in water over night. Next morning slice pickles and 12 onions. Pour 1/2 cup salt over this and let stand 1 hour. Then squeeze out of salt and add 1 quart vinegar, 2 cups sugar, 2 teaspoons mustard seed, 1 teaspoon ginger, 1 teaspoon tumeric. Let this mixture come to a boil and boil 3 minutes, then put in jars.
6 large cucumbers sliced thin (do not peel)
6 large onions sliced thin
1 quart vinegar
2 cups granulated sugar
2 teaspoons mustard seed
2 teaspoons celery seed
1 teaspoon ginger
2 teaspoons tumeric powder
1/2 teaspoon pepper
2 teaspoons salt
Let come to boil; add cucumbers and onions. Boil all 5 mm-utes, then seal. Makes 6 pints.
Wash and scrub clean 10 pounds small cucumbers; soak over night in cold salt water. Next morning wipe and pack in sterilized quart jars with dill between. Take 3 quarts water, 1 quart white vinegar, 1 level cup salt, few bay leaves; boil up and fill jars to overflowing. Place some dill on top and a pinch of alum, and seal while hot. Put away in dark, cool place. Will stay crisp and delicious for a year.
Wash and let stand over night in clear water. In the morning boil 1 cup salt, 1 quart vinegar, 3 quarts water, and pack pickles in fruit jars. Add the dill and pour the liquid over hot and seal.
Select one basket of blue plums. Cut into small pieces. Take three oranges, cut the skin into tiny dice, and pulp into pieces (grind). Add one-half cup chopped walnuts, and one-half cup chopped raisins.
Parboil orange peel in little water. Add to plums, oranges, nuts and raisins. Cook until plums are tender. Add an equal quantity of sugar and cook until it thickens.
6 peppers (3 of each red and green) 4 large onions
2 1/2 tablespoons salt
1 1/4 cups of sugar
3 tablespoons of pickling spices tied in bag
Add 1 tablespoon of ground mustard and 1 teaspoon of cayenne pepper and 3 cups of vinegar. Let boil until thick.
8 quarts tomatoes,
chopped 3 cups red peppers
2 cups onions
3 cups sugar 3/4 cup salt Boil 3 hours
1 quart vinegar
3 teaspoons cloves 3 teaspoons cinnamon 3 teaspoons ginger
2 teaspoons nutmeg
Bread and Butter Pickles
2 doz. medium cucumbers
1 doz. medium onions
2 cups sugar
1 1/2 pint cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon tumeric
1 heaping teaspoon corn starch
Slice cucumbers (do not peel) and onions and soak in salt water about 2 hours. Mix corn starch and tumeric with sugar and add spices and vinegar. Drain cucumbers and onions. Pour vinegar and mixture over and cook till cucumbers are transparent. A little red pimento and stick of cinnamon in each jar adds to looks and flavor.