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Pickled Carrots
Pickled Carrots
Scrape and wash young
tender carrots. Boil until
tender in water to which 1 tsp
of salt has been added per qt.
Pack in sterilized jars with
sirup made by boiling 2 c.
vinegar 2 c. water 1 c. of sugar
1 Tbsp whole mixed spice
Back:
1 tsp salt + a dash of
black pepper. Seal at
once.
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# Pickled Carrots
## Ingredients
- Young tender carrots
- 1 tsp salt per quart of cooking water
### Pickling Syrup
- 2 cups vinegar
- 2 cups water
- 1 cup sugar
- 1 Tbsp whole mixed spice
- 1 tsp salt
- A dash of black pepper
## Instructions
1. Scrape and wash young tender carrots.
2. Boil carrots until tender in water to which 1 tsp of salt has been added per quart of water.
3. Pack carrots into sterilized jars.
4. Make pickling syrup by boiling together 2 cups vinegar, 2 cups water, 1 cup sugar, 1 Tbsp whole mixed spice, 1 tsp salt, and a dash of black pepper.
5. Pour syrup over carrots in jars.
6. Seal at once. -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
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# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
Martha Yetka's Plain Dill Pickles
Martha Yetka's Plain Dill Pickles
Gather cucumbers, wash, and brush well and
drain. Make a brine of 13 cups of water,
1 cup vinegar, 1 cup salt. Pour hot over
cucumbers which have been packed in quart
or pint jars with dill and grape leaves,
if available--the dill in bottom of jar,
middle, and top. Leave in warm place until
they begin to cloud up (3 or 4 days(. Then
put away so they won't have to be moved
until they are through working. Makes about
7 quarts. Put in about 1/2 tsp alum in each
jar.
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# Martha Yetka's Plain Dill Pickles
*Recipe from the kitchen of Martha Yetka*
*Makes about 7 quarts*
## Ingredients
- Cucumbers (enough to fill 7 quart jars or equivalent pint jars)
- 13 cups water
- 1 cup vinegar
- 1 cup salt
- Fresh dill
- Grape leaves (if available)
- 1/2 tsp alum per jar
## Instructions
1. Gather cucumbers, wash, and brush well and drain.
2. Pack cucumbers into quart or pint jars along with dill (placed at bottom, middle, and top of each jar) and grape leaves if available.
3. Make a brine of 13 cups of water, 1 cup vinegar, and 1 cup salt. Heat until hot.
4. Pour the hot brine over the packed cucumbers in the jars.
5. Add 1/2 tsp alum to each jar.
6. Leave the jars in a warm place until the brine begins to cloud up, approximately 3 to 4 days.
7. Once clouding begins, put the jars away in a place where they will not need to be moved until they are through working (fermenting). -
Dill Pickles / Mrs. Dodge's Dill Pickle Brine
Dill Pickles
makes 5 gts
7c water
½c salt my recipe
1c vinegar.
¼ tsp alm to 1 qt jar
Back:
Mrs Dodge recipe
1 gal water
2c vinegar
1c salt - boil until
dissolved & cool -
pour over pickles
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# Dill Pickle Brine
*Makes 5 quarts*
## Ingredients
### My Recipe (Front)
- 7 cups water
- 1/2 cup salt
- 1 cup vinegar
- 1/4 tsp alum per 1 quart jar
### Mrs. Dodge's Recipe (Back)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
### My Recipe
1. Combine water, salt, and vinegar.
2. Add 1/4 tsp alum to each 1 quart jar before filling.
### Mrs. Dodge's Recipe
1. Combine water, vinegar, and salt.
2. Boil until salt is dissolved.
3. Cool, then pour over pickles. -
Cucumber Chips with Horseradish
Cucumber chips with
horse radish
and without cooking-
Place into jars with a
little horse radish and pour
over hot vinegar with a cup of
sugar to a cup of vinegar, and
seal at once. if desired a
little red pepper maybe used.
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# Cucumber Chips with Horseradish (Without Cooking)
## Ingredients
- Cucumbers, sliced into chips
- A little horseradish
- Hot vinegar
- 1 cup sugar per 1 cup vinegar
- A little red pepper (optional)
## Instructions
1. Place cucumber chips into jars with a little horseradish.
2. Mix sugar and hot vinegar together (1 cup sugar to 1 cup vinegar).
3. Pour the hot vinegar mixture over the cucumbers in the jars.
4. If desired, add a little red pepper.
5. Seal at once. -
Chow Chow
Chow. Chow.
1½ qts vinegar
3 c. sugar ground
2 tb sp each of mustard
ginger tumuric & mustard
seed) 3 tb sp celery seed
½ tsp. red pepper chop
fine, ½ pk. of green tomatoes
2 large cabbages 6 large onions
Back:
chop fine and boil
5 min
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# Chow Chow
*Yield: approximately 12 to 16 pint jars*
## Ingredients
### Vegetables
- 1/2 peck (approximately 5 to 6 lbs) green tomatoes, chopped fine
- 2 large cabbages, chopped fine
- 6 large onions, chopped fine
### Brine
- 1 1/2 qts white vinegar
- 3 cups sugar
- 2 Tbsp ground mustard
- 2 Tbsp ground ginger
- 2 Tbsp turmeric
- 2 Tbsp mustard seed
- 3 Tbsp celery seed
- 1/2 tsp red pepper
## Instructions
1. Chop green tomatoes, cabbage, and onions fine and combine in a large bowl or crock.
2. Combine vinegar, sugar, ground mustard, ginger, turmeric, mustard seed, celery seed, and red pepper in a large non-reactive pot. Stir to combine.
3. Add chopped vegetables to the brine.
4. Bring to a boil over medium-high heat and boil 5 minutes, stirring occasionally.
5. Pack immediately into sterilized jars, filling to within 1/4 inch of rim.
6. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Beet Pickle
Beet Pickle.
Boil Beets until tender, and
-thin out, & place in sterilized
jars. Boil 1 cup sugar & more
to 1 cup of vinegar, and pour
for the beets. Place a whole
clove here & there in jars and
seal.
Back: blank
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# Beet Pickle
## Ingredients
- Beets (approx. 1 - 1 1/2 lbs)
- 1 cup sugar (or more to taste)
- 1 cup vinegar
- Whole cloves
## Instructions
1. Boil beets until tender.
2. Peel and place in sterilized jars.
3. Boil 1 cup sugar and more to 1 cup of vinegar.
4. Pour the hot brine over the beets.
5. Place a whole clove here and there in the jars.
6. Seal. -
Pickled String Beans
Pickled String Beans
4 qt. String Beans (fresh or canned)
1 c sugar
2 qts Vinegar
1 tbsp mixed spice
Wash fresh beans Remove strings
cover with water to which 1/2 tsp salt
per qt added. Cook till tender. Cover
with bubbling syrup made of Vinegar
sugar & spices - Boil 10 min
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# Pickled String Beans
## Ingredients
- 4 qt string beans (fresh or canned)
- 1 cup sugar
- 2 qt vinegar
- 1 Tbsp mixed spice
- 1/2 tsp salt per qt of water (for cooking fresh beans)
## Instructions
1. Wash fresh beans and remove strings.
2. Cover beans with water to which 1/2 tsp salt per quart of water has been added.
3. Cook until tender.
4. Make a bubbling syrup from the vinegar, sugar, and spices.
5. Cover beans with the hot syrup.
6. Boil 10 minutes. -
15 Minute Cuke Pickles
15 min Cuke pickles
4 qt cukes sliced or chunked 1 tsp Black pepper
3 c. water 1 tsp ground cloves
5 c Cider Vinegar 1 tsp cinnamon
5 c sugar 3 tsp salt
Use select fresh cukes, wash, soak in cold
water short time. Mix vinegar, sugar, water
salt & spice. Put on stove & let stand bail
Drain cukes. Add vinegar mixture & allow
to bail again. Bail 5 min then put in jars
& seal while hot.
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# 15 Minute Cuke Pickles
## Ingredients
- 4 qt cucumbers, sliced or chunked
- 3 c water
- 5 c cider vinegar
- 5 c sugar
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp cinnamon
- 3 tsp salt
## Instructions
1. Select fresh cucumbers, wash, and soak in cold water a short time.
2. Mix vinegar, sugar, water, salt, and spices together.
3. Put on stove and let come to a boil.
4. Drain cucumbers.
5. Add vinegar mixture to cucumbers and allow to boil again.
6. Boil 5 minutes, then put in jars and seal while hot. -
Turmeric Pickles
Here's what's cookin' Tumeric Serves
Recipe from the kitchen of
Peel & slice one dozen Cucumbers &
3 onions. Sprinkle with salt & let
stand over nite. Drain thoroughly in
morning. 1 pt. Vinegar, 1 C of sugar,
2 tsp of mustard see, 2 tsp celery
seed. 1 tsp of tumeric powder.
1 stick of cinnnamon bark. Put all together
including sliced cucumbers & onions
& bail 20 min.
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# Turmeric Pickles
## Ingredients
- 12 cucumbers, peeled and sliced
- 3 onions, sliced
- Salt (for overnight soak)
- 1 pt. vinegar
- 1 cup sugar
- 2 tsp mustard seed
- 2 tsp celery seed
- 1 tsp turmeric powder
- 1 stick cinnamon bark
## Instructions
1. Peel and slice one dozen cucumbers and 3 onions.
2. Sprinkle with salt and let stand overnight.
3. Drain thoroughly in the morning.
4. Combine vinegar, sugar, mustard seed, celery seed, turmeric powder, and cinnamon bark in a pot.
5. Add the drained sliced cucumbers and onions.
6. Bring all together and boil for 20 minutes. -
Crispy Lunch Pickles
Crispy Lunch Pickles
25-30 medium cukes and 8 large white onions
1/2 c pickling salt
2 large sweet red peppers
5 cups cider vinegar
5 cups sugar
2 tblsp mustard seed
1 tsp tumeric
1/2 tsp cloves
Slice cukes thin as possible. Chop onions and
peppers. Combine with cukes and salt. Let sta
stand 3 hrs and drain. Combine vinegar, sugar
and spices in large kettle and bring to boil.
Add drained vegetables. Heat thoroughly but
DO NOT BOIL. Pack in jars, seal at once.
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# Crispy Lunch Pickles
## Ingredients
- 25–30 medium cucumbers
- 8 large white onions
- 1/2 cup pickling salt
- 2 large sweet red peppers
- 5 cups cider vinegar
- 5 cups sugar
- 2 Tbsp mustard seed
- 1 tsp turmeric
- 1/2 tsp cloves
## Instructions
1. Slice cucumbers as thin as possible.
2. Chop onions and peppers.
3. Combine onions and peppers with cucumbers and salt. Let stand 3 hours, then drain.
4. Combine vinegar, sugar, and spices in a large kettle and bring to a boil.
5. Add drained vegetables. Heat thoroughly but **DO NOT BOIL**.
6. Pack into jars and seal at once. -
Sweet Dill Pickles
Sweet Dill Pickles
Cut dill pickles into chunks
or thick slices. to 1 qt. of
pickles add 2 th. sp of
mixed spices. use enough
vinegar to cover. and to 1 c
vinegar add 1 c sugar.
Heat vinegar & sugar to scalding
Back:
and pour over slices.
& seal for future use.
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# Sweet Dill Pickles
## Ingredients
- 1 qt. dill pickles, cut into chunks or thick slices
- 2 tsp. mixed spices
- Vinegar, enough to cover
- 1 cup sugar per 1 cup vinegar
## Instructions
1. Cut dill pickles into chunks or thick slices.
2. To 1 qt. of pickles, add 2 tsp. mixed spices.
3. Use enough vinegar to cover the pickles.
4. To each 1 cup of vinegar, add 1 cup of sugar.
5. Heat vinegar and sugar to scalding.
6. Pour over the pickle slices.
7. Seal for future use.