One-half peck or 3 qts. cucumbers cut up. Sprinkle % cup salt, 2%
tsp. alum over pickles. Then pour hot water over them and cover. Let
them remain 2 hours... remove and drain 1 hour. Put them in pot with
heated vinegar just long enough to get hot (not simmer or boil). Remove
and pack tightly in jars ... turn upside down and drain. The heated
vinegar mixture consists of ... boil 3 cups vinegar, 34% cups sugar, % tsp.
tumeric, 1 tsp. mixed spice for 30 min. ... then strain and put some cin-
namon bark and spice and pour over pickles in jars.
Mrso J) Ta Barmhintor.
DILL PICKLES
Can the cucumbers the day that they are picked. Wash cucumbers
good and dont use too large ones. Pack in jars whole. Make a solution
of 18 cups of water, 1 cup of salt and 1 cup of vinegar ‘and boil. Pack
dill in the jars between the pickles. Use stems, leaves and seeds, do not
dry it but wash it in cold water. Put all the dill you can get from one
stalk or to taste to each quart. If the flavor of dill is liked strong put a
lot of it in the jars, also put a small pod of red pepper in each jar and
a tablespoon of pickling spices and a button of garlic. Onion can be used
instead, but not as good. Pour hot solution over the cucumbers to cover
and seal tight. Leave a little space at the top of the jar so they can work.
If they get cloudy they have not spoiled. Be sure the tops are tight.
Leave out for a week or two to watch. The rings can never be taken
off. This solution well be enough to make about 11 quarts.
Mrs. Herbert Taylor.
12-DAY PICKLES
Cut lengthwise 75 two to three-inch cucumbers. Bring to boiling
4 quarts water and 2 cups coarse-medium salt; cool; pour over cucumbers;
cover; let stand 1 week. Drain. Cover with boiling water; let stand 24
hours; drain. Cover with boiling water, adding 1 teaspoon powdered
alum, and let stand 24 hours; drain. Cover with hot syrup.
6 cups vinegar ) 1 ounce celery seed
5 cups sugar✪ 12-Day Pickles
For 3 successive days drain of syrup, adding 1 cup sugar each day,
bring to boiling and pour over pickles. (Total 8 cups sugar.) On the last
day, drain, pack in sterilized jars, pour over hot syrup. Seal.
Mrs. Jos. W. Griffin.
14-DAY CUCUMBER PICKLES
Select 75 cucumbers or 2 gallons cut as desired. Place in stone jar
and pour over them 2 cups of salt and 1 gallon of boiling water. Let stand
one week. On the 8th day, drain well and pour over them one gallon
of boiling water. Let stand 24 hours. Ninth day drain and pour over
THE WILLIAMSTON COOK BOOK 85
‘them one gallon of boiling water and one tablespoon powdered alum. Let
stand 24 hours. On 10th day drain and pour over them one gallon of boil-
ing water. Let stand 24 hours. Eleventh day drain, put in pan, and pour
over them syrup as follows:
5 pints vinegar
l ounce celery seed
6 cups sugar
1 ounce mixed spices
_ Twelfth, 13th and 14th day, drain and reheat liquid each day. Last
put cucumbers and liquid on stove and let come to boil. Seal in sterilized
jars. Mrs. Theo Roberson.
CATSUP
1 peck ripe tomatoes
6 red or green hot peppers
2 tbsp. celery seed
1 cup sugar (large)
6 large onions
3 tbsp. black pepper
4 tbsp. salt ly tsp. mace
6 tbsp. mustard 1% pts. vinegar
Boil pepper, onion and tomatoes; strain and add seasoning. Boil down
‘thick.
¥% cup horseradish
1 tsp. ground cloves
Mrs. Joel Muse.
COLD CABBAGE PICKLE (Uncooked)
8 lbs. ground cabbage
1 pt. horse radish (or 4 tbsp.
dehydrated horseradish)
6 sweet green peppers
6 sweet red peppers
4 lbs. sugar
4 lb. white mustard seed
% gal. vinegar
6 large onions
Page 36 · 1 recipe record on this page
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One-half peck or 3 qts. cucumbers cut up. Sprinkle % cup salt, 2% tsp. alum over pickles. Then pour hot water over them and cover. Let them remain 2 hours... remove and drain 1 hour. Put them in pot with heated vinegar just long enough to get hot (not simmer or boil). Remove and pack tightly in jars ... turn upside down and drain. The heated vinegar mixture consists of ... boil 3 cups vinegar, 34% cups sugar, % tsp. tumeric, 1 tsp. mixed spice for 30 min. ... then strain and put some cinnamon bark and spice and pour over pickles in jars.
Mrs. J. T. Barnhill.
DILL PICKLES
Can the cucumbers the day that they are picked. Wash cucumbers good and dont use too large ones. Pack in jars whole. Make a solution of 18 cups of water, 1 cup of salt and 1 cup of vinegar ‘and boil. Pack dill in the jars between the pickles. Use stems, leaves and seeds, do not dry it but wash it in cold water. Put all the dill you can get from one stalk or to taste to each quart. If the flavor of dill is liked strong put a lot of it in the jars, also put a small pod of red pepper in each jar and a tablespoon of pickling spices and a button of garlic. Onion can be used instead, but not as good. Pour hot solution over the cucumbers to cover and seal tight. Leave a little space at the top of the jar so they can work. If they get cloudy they have not spoiled. Be sure the tops are tight. Leave out for a week or two to watch. The rings can never be taken off. This solution well be enough to make about 11 quarts.
Mrs. Herbert Taylor.
12-DAY PICKLES
Cut lengthwise 75 two to three-inch cucumbers. Bring to boiling 4 quarts water and 2 cups coarse-medium salt; cool; pour over cucumbers; cover; let stand 1 week. Drain. Cover with boiling water; let stand 24 hours; drain. Cover with boiling water, adding 1 teaspoon powdered alum, and let stand 24 hours; drain. Cover with hot syrup. 6 cups vinegar ) 1 ounce celery seed 5 cups sugar
For 3 successive days drain of syrup, adding 1 cup sugar each day, bring to boiling and pour over pickles. (Total 8 cups sugar.) On the last day, drain, pack in sterilized jars, pour over hot syrup. Seal.
Mrs. Jos. W. Griffin.
14-DAY CUCUMBER PICKLES
Select 75 cucumbers or 2 gallons cut as desired. Place in stone jar and pour over them 2 cups of salt and 1 gallon of boiling water. Let stand one week. On the 8th day, drain well and pour over them one gallon of boiling water. Let stand 24 hours. Ninth day drain and pour over
‘them one gallon of boiling water and one tablespoon powdered alum. Let stand 24 hours. On 10th day drain and pour over them one gallon of boiling water. Let stand 24 hours. Eleventh day drain, put in pan, and pour over them syrup as follows: 5 pints vinegar l ounce celery seed
6 cups sugar 1 ounce mixed spices
_ Twelfth, 13th and 14th day, drain and reheat liquid each day. Last put cucumbers and liquid on stove and let come to boil. Seal in sterilized jars. Mrs. Theo Roberson.
CATSUP
1 peck ripe tomatoes 6 red or green hot peppers
2 tbsp. celery seed 1 cup sugar (large)
6 large onions 3 tbsp. black pepper 4 tbsp. salt ly tsp. mace 6 tbsp. mustard 1% pts. vinegar Boil pepper, onion and tomatoes; strain and add seasoning. Boil down ‘thick.
¥% cup horseradish 1 tsp. ground cloves
Mrs. Joel Muse.
COLD CABBAGE PICKLE (Uncooked)
8 lbs. ground cabbage
1 pt. horse radish (or 4 tbsp. dehydrated horseradish)
6 sweet green peppers
6 sweet red peppers
4 lbs. sugar
4 lb. white mustard seed % gal. vinegar
6 large onions
Records on this page
12-Day Pickles