Recipes from our hearth

Make a syrup of 6 cups white sugar. Cover with enough vinegar to make syrup (2 cups). Pour over cukes and boil 5-10 minutes, Pack in jars and seal. Very good. Mrs. Raymond E, Bowman SOUR PICKLES Use small pickles Use vinegar and water (half of each) 1 Tbsp. salt to each qt. of liquid Bring to a boil, add pickles, stir them around until they change color. Put into preheated jars. Pour boiling liquid over cukes. Seal at once. Mrs. Raymond E, Bowman RELISH PICKLES SWEET SOUR DILL PICKLES Medium size cukes, onion slices 2 celery stalks, quartered, 4 cups white sugar 8 heads fresh dill (or use 1 Tbsp. dill seed) 1 qt. vinegar 1/2 cup salt 2 cups water Wash freshly picked cukes and cut in 1" chunks or in quarters -- enough to fill mason jars; To each jar add 4 slices of onion, 2 pieces.of celery and 2 heads of dill. Dissolve sugar and salt in vinegar and water. Bring to a boil. Pour, while still hot, oer cukes in each jar to cover. Seal at once. Leave at least 30 days before eating. Mrs. Raymond E, Bowman EASY CANDY DILL PICKLES 1 large jar dill pickles (from store) sliced 2 cups sugar 1/2 cup taragon vinegar 1 Tbsp. pickle spices 2 cloves garlic Heat and pour over pickles. Set in refrigerator. Katie Morgan RELISHES (PICKIES | WATERMELON RIND PICKLES Soak 10 lbs. cut rind (pieces about 1 or 14" squares) in 2 Tbsp. lime overnight. Next morning drain Boil 20 minutes in salt water Drain Boil 20 minutes in clear water Drain Put rinds in large kettle with 6 lbs. sugar, 3/4 tsp. oil of cloves and 3/4 tsp. oil of cinnamon. Boil together 1 hour or until transparent and tender. Pack in hot sterilized jars and seal. Mrs. Henry Crotts PICKLED BEETS Boil beets until tender Mix: 1 cup white sugar l cup, vinegar l cup water or 1 cup beet juice 1 tsp. pickling spice Boil solution 7 minutes, pour over beets and seal at once in preheated jars. Mrs. Raymond E, Bowman RELISHES. (PICKLES FIG PICKLES Cover 6 lbs. figs with 2 qts. boiling water and 1/2 cup soda. Allow to stand 5 minutes, Drain and rinse thoroughly. Make a syrup of 1 cup water, 6 cups sugar and 1 cup vinegar. Add, in a cheesecloth bag, 3 full Tbsp. cloves and 3 cinnamon sticks. Cut up 3 pieces of candied ginger over drained figs. Boil in the syrup for 3 consecutive mornings for 10 minutes each morning, then pack into clean jars. Put on cap, screwing the band firmly tight. Process in water bath for 10 minutes. Mrs. O. V. Byerly PICKLED PEACHES 2 lbs. peaches whole cloves 2 cups vinegar 2 lbs. brown sugar Peel peaches and stick each peach with 2 cloves. Combine sugar and vinegar. Boil for 10 minutes. Add peaches, cook until tender. Add to boiling syrup. Seal at once in jars that have been preheated in cold pack canner, Mrs. Raymond E. Bowman RELISHES (PICKLES) PICKLED OKRA 3 lbs. young okra pods celery leaves garlic cloves Head of fresh dill with stems 1 pt. water 1 pt. white vinegar 1 1/2 cup salt Wash okra and pack into hot sterilized pint jars with a few celery leaves, a clove of garlic and a head of dill in each jar. Combine water, vinegar and salt and bring to a boil. Pour over okra, Let stand for 4 - 6 weeks. Makes 6 pints. Mrs. 0.:V. Byerly PICKLED SQUASH Cut into thin slices 12 unpeeled squash and 3 large onions. Make a brine of 1 gal. water, and 1/4 cup salt. (iketitseak ator 12 hours and drain. Bring to boil and boil 5 minutes: 5 cups vinegar 1 cup water 2 cups sugar 5 Tbsp. mustard seed 1/2 cup brown sugar 2 Tbsp. celery seed 1 tsp. tumeric Add drained squash, bring to a boil. Pack in hot sterile jars and seal. Katie Morgan RELISHES (PICKLES) PICKLED SLAW 2 large heads cabbage 8 medium onions quartered 8 6'"' pieces celery cut in half 8 medium size banana peppers