8 qts cucumbers
3 qts water
1 qt vinegar
1 c. salt
Select fresh, crisp cukes. Wash and dry. Use grape or bay leaves and dill to taste and a small amount of alum. If you use bottles, put a piece size of a peas to each bottle. Bring the syrup to boiling point and cover pickles.
Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts
Saturday, May 14, 2011
Mustard Pickles
65 cucumbers
1 med. size cauliflower
2 qts. onions
Clean & cut and put all together to soak in strong salt water 2 hours. Rinse well and put on to cook in 1/2 vinegar and 1/2 water to cover and 9 red peppers pound, 1/2 lb mustard seed, 1/2 tbs celery seed, 1 1/2 heaping cup sugar or sweet enough to suit taste. Cook until tender: 1/2 c. mustard, 3/4 lbs tumeric, 1/2 c. flour. Mix with vinegar & water add to pickles.
Some of this is a little confusing. I'll get the card scanned in and that way you may have a better idea of how to read it. I'm pretty sure that the tumeric measurement is to be tbs, but didn't get a cross on the t. ~ Tricia
1 med. size cauliflower
2 qts. onions
Clean & cut and put all together to soak in strong salt water 2 hours. Rinse well and put on to cook in 1/2 vinegar and 1/2 water to cover and 9 red peppers pound, 1/2 lb mustard seed, 1/2 tbs celery seed, 1 1/2 heaping cup sugar or sweet enough to suit taste. Cook until tender: 1/2 c. mustard, 3/4 lbs tumeric, 1/2 c. flour. Mix with vinegar & water add to pickles.
Some of this is a little confusing. I'll get the card scanned in and that way you may have a better idea of how to read it. I'm pretty sure that the tumeric measurement is to be tbs, but didn't get a cross on the t. ~ Tricia
Zucchini Pickles
5 large zucchini
5 large onion
5 red sweet pepper
3 green peppers
Cut in slices. Make a brine of 1/2 c. salt, 1 tsp powdered alum. Cover with ice. Let stand 4 hours. Drain and rinse well.
5 c. vinegar
5 c. sugar
2 T. mustard seed
1 tsp. tumeric
2 T. celery seed.
Cook 20 min or less, seal.
5 large onion
5 red sweet pepper
3 green peppers
Cut in slices. Make a brine of 1/2 c. salt, 1 tsp powdered alum. Cover with ice. Let stand 4 hours. Drain and rinse well.
5 c. vinegar
5 c. sugar
2 T. mustard seed
1 tsp. tumeric
2 T. celery seed.
Cook 20 min or less, seal.
Zucchini Relish (Frost)
10 c. shredded coarse zucchini squash
4 large red onions chopped or sliced thin
4 large green peppers chopped small
1 clove garlic, chopped
Sprinkle 1/3 c salt over zucchini and let stand overnight. Add some water. Rinse in cold water.
Mix together
2 1/2 c. cider vinegar
4 1/2 c. sugar
1 1/2 tsp. black pepper
1 tsp. tumeric
1 tsp nutmeg
2 1/2 T. cornstarch
Bring to a boil and add onion and peppers. Cook for 2 min then add squash and cook5-7 minutes. Bottle. Makes 5 1/2 pts.
4 large red onions chopped or sliced thin
4 large green peppers chopped small
1 clove garlic, chopped
Sprinkle 1/3 c salt over zucchini and let stand overnight. Add some water. Rinse in cold water.
Mix together
2 1/2 c. cider vinegar
4 1/2 c. sugar
1 1/2 tsp. black pepper
1 tsp. tumeric
1 tsp nutmeg
2 1/2 T. cornstarch
Bring to a boil and add onion and peppers. Cook for 2 min then add squash and cook5-7 minutes. Bottle. Makes 5 1/2 pts.
Monday, May 9, 2011
No Cook Sweet Pickles
Small, whole cucumbers, scrubbed
1 T. Pickling salt (non-iodized)
1 T. Powdered alum
1 tsp. Whole pickling spice
1 C. Apple cider vinegar
In each quart jar, wide mouth, pack scrubbed cucumbers. To each jar add the salt, alum, pickling spice and apple cider vinegar. Fill the rest of bottle with cold water. Put enameled lid on tightly and let set in cool place for two or more months. When ready, pour off brine and rinse well with cold water. Cut cucumbers in cubes or slices, or leave whole as desired. If leaving whole, be sure and cut off both ends of cucumber. Rinse again, return cukes to clean bottle and add 1 - 1 1/2 cups of dry sugar to each qt. of cucumbers. Cover and shake often until it makes it's own syrup (about 2 or 3 days). They are then ready to eat. Will keep in refridgerator for several months.
1 T. Pickling salt (non-iodized)
1 T. Powdered alum
1 tsp. Whole pickling spice
1 C. Apple cider vinegar
In each quart jar, wide mouth, pack scrubbed cucumbers. To each jar add the salt, alum, pickling spice and apple cider vinegar. Fill the rest of bottle with cold water. Put enameled lid on tightly and let set in cool place for two or more months. When ready, pour off brine and rinse well with cold water. Cut cucumbers in cubes or slices, or leave whole as desired. If leaving whole, be sure and cut off both ends of cucumber. Rinse again, return cukes to clean bottle and add 1 - 1 1/2 cups of dry sugar to each qt. of cucumbers. Cover and shake often until it makes it's own syrup (about 2 or 3 days). They are then ready to eat. Will keep in refridgerator for several months.
Bread & Butter Pickles
12 Cucumbers
6 Onions, peeled and sliced thin 1/8 inch
1 T each tumeric, mustard seed, celery seed, allspice berries in bag
4 T salt
1 1/2 C. sugar
4 sticks cinnamon
Heat all spices in 1 1/2 pts vinegar diluted to taste. Boil, add cukes and onions and let come to good boil. Seal.
6 Onions, peeled and sliced thin 1/8 inch
1 T each tumeric, mustard seed, celery seed, allspice berries in bag
4 T salt
1 1/2 C. sugar
4 sticks cinnamon
Heat all spices in 1 1/2 pts vinegar diluted to taste. Boil, add cukes and onions and let come to good boil. Seal.
Zucchini Relish
10 C. ground zucchini
10 C. ground onions
5 T. pure salt
2 1/4 C. white vinegar
4 1/2 C. sugar
1 T. each, nutmeg, dry mustard, tumeric, cornstarch
1/2 tsp pepper
2 tsp celery salt
1 each sweet green & red peppers chopped fine
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to a boil & simmer uncovered, stirring occasionally, 30 min or until of desired consistency.
Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes.
***8/30/2011**
Made this relish and it turned out just like I remember it. I did end up adding 1 more tablespoon of cornstarch to help it thicken a bit and I simmered about 45 minutes. It made just shy of 6 pints.
10 C. ground onions
5 T. pure salt
2 1/4 C. white vinegar
4 1/2 C. sugar
1 T. each, nutmeg, dry mustard, tumeric, cornstarch
1/2 tsp pepper
2 tsp celery salt
1 each sweet green & red peppers chopped fine
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to a boil & simmer uncovered, stirring occasionally, 30 min or until of desired consistency.
Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes.
***8/30/2011**
Made this relish and it turned out just like I remember it. I did end up adding 1 more tablespoon of cornstarch to help it thicken a bit and I simmered about 45 minutes. It made just shy of 6 pints.
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