1 peck small white cucumbers 1 pint water
1 cup salt 38 cups brown sugar
3 pints vinegar✪ Cucumber Pickles Tablespoon tumeric
Wash cucumbers. Cover with salt and chipped ice or ice cubes and
let stand at least two hours. Wash and drain. Boil vinegar and water
with sugar to which have been added handful of whole pickling spices.
Let boil 10 minutes. Add cucumbers. Let come to boil but do not boil.
Fill sterilized jars with cucumbers and fill with hot vinegar.
Mrs. Robert Erwin
SWEET PICKLES
Two gallons of small cucumbers, 1 pint of salt, add water to cover
and put weight on so that no cucumber is out of water. Let stand one
week. Pour off brine and split each pickle. Cover with boiling water
and let stand over night. Pour off and cover with more boiling water
with large spoon alum, and let stand over night. Drain.
Prepare following mixture:
8 cups sugar 2 tablespoons celery seed
2% cups vinegar 1 box whole cinnamon
Heat this mixture to boiling point, pour over pickles and let stand over
night. Pour mixture off next morning, heat to boiling point, pour over
pickles, let stand over night. Third day heat mixture and pickles to
boling point and seal in jars. Mrs. Horace Lutz, Sr.
BREAD AND BUTTER PICKLES
1 gallon cucumbers 2 green peppers, shredded
8 small white onions % cup salt
Select crisp fresh cucumbers; wash but do not peel. Slice crosswise
in paper thin slices, (you’ll be repaid for this seemingly tedious task.)
Slice the onions thin and cut the peppers into fine shreds. Mix the salt
with the vegetables (cucumbers ,onions and peppers) and bury pieces
of cracked ice (1 quart) in the mixture. Cover with weighted lid and
let stand three hours, then drain very thoroughly. Meanwhile make a
pickling syrup of:
13 teaspoons of ground cloves 1 teaspoon of celery seed
5 cupfuls of sugar 5 cups of vinegar (not too strong)
2 tablespoons of mustard seed 13 teaspoons of tumeric
Mix the sugar ,tumeric and cloves together. Add the mustard and
celery seed, and the vinegar, and pour over the sliced pickles. Place
over a low heat and paddle occasionally, using a wooden spoon. Heat
the mixture to scalding, but do not boil. Pour into hot sterilized jars
and seal. Mrs. George W. Killian
- 6a eS
cee wet!
; s
38 CORINTH GUILD
CUCUMBER PICKLES (Cold Process)
1 gal. vinegar 1 cup sugar
1 cup salt 23 tablespoons ground mustard
1 teaspoon saccharine
Wash small cucumbers clean and dry on cloth. Pack in jars and pour
in above mixture. Seal. Mrs. Joseph Murphy
ICED GREEN TOMATO PICKLES
Soak for 24 hours, 7 lbs. sliced green tomatoes in two gallons of water
to which 38 cups of lime have been added. Drain and soak in fresh water
four hours, changing water every hour. Let drain—place in pot 5 lbs.
sugar, 3 pints vinegar and 1 teaspoon each of cloves, ginger, allspice,
mace, celery seed, cinnamon. Bring syrup to boiling point; pour over
tomatoes and let stand over night. In morning boil for one hour. Seal
in glass jars. Mrs. Joseph Murphy
CHILI SAUCE
24 large ripe tomatoes 2 teaspoons ginger
2 green peppers 2 teaspoons nutmeg
6 large onions 2 teaspoons allspice —
11 tablespoons brown sugar 2 teaspoons cloves
2 teaspoons salt 2 teaspoons cinnamon
4 cups vinegar
Wash and chop fine the tomatoes, peppers, and onions. Add other
ingredients, place in heavy kettle and cook slowly for about 2 hours
or until thick. Stir frequently while cooking. Pour into sterilized jars
and seal. | Mrs. Robert Erwin
14 DAY PICKLES
✪ 14 Day Pickles
Page 17 · 2 recipe records on this page
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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1 peck small white cucumbers 1 pint water
1 cup salt 38 cups brown sugar
3 pints vinegar Tablespoon tumeric
Wash cucumbers. Cover with salt and chipped ice or ice cubes and
let stand at least two hours. Wash and drain. Boil vinegar and water
with sugar to which have been added handful of whole pickling spices.
Let boil 10 minutes. Add cucumbers. Let come to boil but do not boil.
Fill sterilized jars with cucumbers and fill with hot vinegar.
Mrs. Robert Erwin
SWEET PICKLES
Two gallons of small cucumbers, 1 pint of salt, add water to cover
and put weight on so that no cucumber is out of water. Let stand one
week. Pour off brine and split each pickle. Cover with boiling water
and let stand over night. Pour off and cover with more boiling water
with large spoon alum, and let stand over night. Drain.
Prepare following mixture:
8 cups sugar 2 tablespoons celery seed
2% cups vinegar 1 box whole cinnamon
Heat this mixture to boiling point, pour over pickles and let stand over
night. Pour mixture off next morning, heat to boiling point, pour over
pickles, let stand over night. Third day heat mixture and pickles to
boling point and seal in jars. Mrs. Horace Lutz, Sr.
BREAD AND BUTTER PICKLES
1 gallon cucumbers 2 green peppers, shredded
8 small white onions % cup salt
Select crisp fresh cucumbers; wash but do not peel. Slice crosswise
in paper thin slices, (you’ll be repaid for this seemingly tedious task.)
Slice the onions thin and cut the peppers into fine shreds. Mix the salt
with the vegetables (cucumbers ,onions and peppers) and bury pieces
of cracked ice (1 quart) in the mixture. Cover with weighted lid and
let stand three hours, then drain very thoroughly. Meanwhile make a
pickling syrup of:
13 teaspoons of ground cloves 1 teaspoon of celery seed
5 cupfuls of sugar 5 cups of vinegar (not too strong)
2 tablespoons of mustard seed 13 teaspoons of tumeric
Mix the sugar ,tumeric and cloves together. Add the mustard and
celery seed, and the vinegar, and pour over the sliced pickles. Place
over a low heat and paddle occasionally, using a wooden spoon. Heat
the mixture to scalding, but do not boil. Pour into hot sterilized jars
and seal. Mrs. George W. Killian
- 6a eS
cee wet!
; s
38 CORINTH GUILD
CUCUMBER PICKLES (Cold Process)
1 gal. vinegar 1 cup sugar
1 cup salt 23 tablespoons ground mustard
1 teaspoon saccharine
Wash small cucumbers clean and dry on cloth. Pack in jars and pour
in above mixture. Seal. Mrs. Joseph Murphy
ICED GREEN TOMATO PICKLES
Soak for 24 hours, 7 lbs. sliced green tomatoes in two gallons of water
to which 38 cups of lime have been added. Drain and soak in fresh water
four hours, changing water every hour. Let drain—place in pot 5 lbs.
sugar, 3 pints vinegar and 1 teaspoon each of cloves, ginger, allspice,
mace, celery seed, cinnamon. Bring syrup to boiling point; pour over
tomatoes and let stand over night. In morning boil for one hour. Seal
in glass jars. Mrs. Joseph Murphy
CHILI SAUCE
24 large ripe tomatoes 2 teaspoons ginger
2 green peppers 2 teaspoons nutmeg
6 large onions 2 teaspoons allspice —
11 tablespoons brown sugar 2 teaspoons cloves
2 teaspoons salt 2 teaspoons cinnamon
4 cups vinegar
Wash and chop fine the tomatoes, peppers, and onions. Add other
ingredients, place in heavy kettle and cook slowly for about 2 hours
or until thick. Stir frequently while cooking. Pour into sterilized jars
and seal. | Mrs. Robert Erwin
14 DAY PICKLES