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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
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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. -
Aunt Frances' Lazy Housewife Pickles
Aunt Frances' Lazy Housewife Pickles
Slice pickles in jars
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot and seal
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# Aunt Frances' Lazy Housewife Pickles
*Recipe from the kitchen of Aunt Frances*
## Ingredients
- Cucumbers, sliced (packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion (optional)
## Instructions
1. Slice cucumbers and pack into jars.
2. Combine sugar, vinegar, salt, celery seed, and mustard seed in a saucepan and boil together.
3. Add dill and onion to jars if desired.
4. Pour brine over cucumbers while hot and seal jars. -
Hamburger Relish
Recipe for: Hamburger Relish
from the kitchen of: Gladys Winkel
4 c ground onions
10 green tomatoes or 4 cups
12 green sweet pepper
6 sweet red peppers
½ c salt let stand overni[ght] serves:
6 c sugar Too juicy - Cut water
1 T celery seed or eliminate it
2 T mustard seed entirely
1½ t tumeric Combine pour
4 c vinegar over above heat
(2 c water) to boiling, simmer
3 min pack in
sterile jars.
8 pts.
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# Hamburger Relish
*Recipe from the kitchen of Gladys Winkel*
*Yield: 8 pints*
## Ingredients
### Vegetables
- 4 cups onions, ground fine
- 10 green tomatoes (approximately 4 cups), ground fine
- 12 green sweet peppers, ground fine
- 6 sweet red peppers, ground fine
- 1/2 cup salt (for overnight draw)
### Pickling Syrup
- 6 cups sugar
- 1 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 1/2 tsp turmeric
- 4 cups vinegar
- 2 cups water (optional — see Editor's Notes)
## Instructions
1. Grind or finely chop onions, green tomatoes, green peppers, and red peppers to a uniform fine texture.
2. Combine ground vegetables in a large bowl or crock. Sprinkle with salt, stir to combine, and let stand overnight.
3. In the morning, drain vegetables thoroughly, pressing out as much liquid as possible.
4. Combine sugar, celery seed, mustard seed, turmeric, and vinegar in a large non-reactive pot. Add water if using.
5. Stir to combine and bring to a boil.
6. Add drained vegetables to the boiling syrup and return to a boil.
7. Reduce heat and simmer 3 minutes, stirring occasionally.
8. Pack into sterilized pint jars and seal while hot.
9. Process according to current canning guidelines.
## Editor's Notes
- **"Ground onions"** — original card specifies ground onions, confirming a food grinder or food processor is the intended preparation method. All vegetables should be processed to a uniform fine relish texture for consistent pickling and texture.
- **"Too juicy — Cut water or eliminate it entirely"** — personal annotation on original card indicating the author found the 2 cups water produced an overly loose relish. Water is parenthetical on the card and was likely already considered optional; recommend omitting entirely for a better set relish. -
Hot Pepper Jelly
Hot Pepper Jelly Jeanne L. Holley
¼ c. ground hot peppers (4 jalapenos)--handle with
gloves on!
3/4 c. ground bell peppers (about 3 large peppers)
1 1/4 c. brown vinegar
6 1/2 c. sugar
1 small bottle Certo
Mix first four ingredients and bring to hard boil;
let boil for 10 minutes; skim if necessary. After
tasting to see if juice is hot enough with pepper,
add Certo. Pour into hot jelly glasses.
(For prettier jelly, strain through jelly bag
and add a few drops of green cake coloring.)
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# Hot Pepper Jelly
*Recipe from the kitchen of Jeanne L. Holley*
## Ingredients
- 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on!
- 3/4 cup ground bell peppers (about 3 large peppers)
- 1 1/4 cup brown vinegar (apple cider vinegar)
- 6 1/2 cups sugar
- 1 small bottle Certo
## Instructions
1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil.
2. Let boil for 10 minutes; skim if necessary.
3. Taste to see if the juice is hot enough with pepper.
4. Add Certo.
5. Pour into hot jelly glasses.
6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring. -
Icicle Pickles
Icicle Pickles
2 gal pickles cut lengthwise
1 gal boiling wtr.
1 qt salt
Pour over pickles
Drain, cover with Boiling Wtr. & let stand
24 hrs.
Drain, Cover with Boiling Water to which a
piece of alum size of walnut has been added
Let stand 24 hrs.
Drain, cover with following
2½ qts cider vinegar
3 pts. white sugar
Handful of pickling spices (hot)
Let stand over nite
Drain & reheat syrup - Pour over pickles
each morning for 4 days
Pack in jars last day or leave in crock
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# Icicle Pickles
## Ingredients
- 2 gallons cucumbers, cut lengthwise
- 1 gallon boiling water
- 1 qt salt
- 1 gallon boiling water (second soak)
- 1 piece of alum, size of a walnut
- 2 1/2 qts cider vinegar
- 3 pts white sugar
- Handful of pickling spices (hot)
## Instructions
1. Cut cucumbers lengthwise and place in crock or large container.
2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
3. Drain. Cover with boiling water and let stand 24 hours.
4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
7. On the final (4th) day, pack into jars or leave in crock.
## Editor's Notes
- **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
- **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. -
Mustard Pickles
Mustard pickles
Put 1 doz. Cucumbers in salt
water for 1 hr. or over nite.
{2tbs salt
{to 1doz cukers
{add 1/2 doz. onions
1 pt. Vinegar or use 1/2 water
1c. sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp tumeric pwdr
1 tsp. pepper
1 tsp. Cinnamon Buds
1 tsp ginger
Use level spoons. Let come to Boil Put cukes with
spices & cook for few min.
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# Mustard Pickles
## Ingredients
- 1 dozen cucumbers
- 2 Tbsp salt (for brine)
- 1/2 dozen onions
### Pickling Liquid
- 1 pt. vinegar (or use 1/2 water)
- 1 c. sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 1 tsp pepper
- 1 tsp cinnamon buds
- 1 tsp ginger
## Instructions
1. Put 1 dozen cucumbers in salt water for 1 hour or overnight.
2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water.
3. Add 1/2 dozen onions to the cucumbers.
4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot.
5. Use level spoons when measuring spices.
6. Let the pickling liquid come to a boil.
7. Put the cucumbers (and onions) in with the spices and cook for a few minutes. -
Spanish Relish
Spanish Relish
2 qts cabbage chopped
1 " cucumbers "
6 onions chopped 1c salt
stand over night + drain
4c vinegar Boil
2½c sugar
(1 tb sp. celery seed
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make paste of:-
1 tb sp. ground tumeric
4 " " " mustard
1c flour. ½c vinegar
when vinegar + sugar starts
to boil add paste + boil
until thick + pour over
relish.
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# Spanish Relish
## Ingredients
### Vegetable Base
- 2 qt cabbage, chopped
- 1 qt cucumbers, chopped
- 6 onions, chopped
- 1 cup salt
### Brine
- 4 cups vinegar
- 2 1/2 cups sugar
- 1 Tbsp celery seed
### Paste
- 1 Tbsp ground turmeric
- 4 Tbsp ground mustard
- 1 cup flour
- 1 cup vinegar
## Instructions
1. Combine chopped cabbage, cucumbers, and onions with 1 cup salt. Let stand overnight and drain.
2. Combine vinegar, sugar, and celery seed in a large pot. Bring to a boil.
3. Make paste by mixing turmeric, mustard, and flour together, then stirring in the 1 cup vinegar until smooth.
4. When the vinegar and sugar mixture starts to boil, add the paste and continue boiling until thick.
5. Pour hot mixture over the drained relish. -
Bread & Butter Pickles
Bread & Butter
pickles
1 doz cucumbers
sliced
1/2 " small onions
sliced
Salt lightly and
let stand 1 hr.
Rinse in cold water
and drain well.
Make a brine of the
following:-
2 C sugar
1 C vinegar
1/2 C. water
1/2 tsp turmeric
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1 tsp mustard
1 tsp cinnamon
1 tsp ginger
1 tsp celery seed.
add cucumbers &
onions. let come to
a boil and seal in
hot jars.
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# Bread & Butter Pickles
## Ingredients
- 1 dozen cucumbers, sliced
- 1/2 dozen small onions, sliced
- Salt (for salting)
### Brine
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup water
- 1/2 tsp turmeric
- 1 tsp mustard
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp celery seed
## Instructions
1. Slice cucumbers and onions.
2. Salt lightly and let stand 1 hour.
3. Rinse in cold water and drain well.
4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
5. Add cucumbers and onions to the brine.
6. Let come to a boil.
7. Seal in hot jars. -
Ice Water Pickles
Ice Water
Pickles
slice cucumbers
in length slices
soak in ice water
3 hours, drain. pack
into sterilized jars.
add 6 pickling onions
1 piece 1 celery. 1 tea-
spoon mustard seed
to each jar.
4qts white vinegar
1 c. salt. 3 c. sugar
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# Ice Water Pickles
## Ingredients
- Cucumbers, sliced lengthwise
- 6 pickling onions per jar
- 1 piece celery per jar
- 1 tsp mustard seed per jar
### Brine
- 4 qt white vinegar
- 1 c. salt
- 3 c. sugar
## Instructions
1. Slice cucumbers lengthwise.
2. Soak cucumber slices in ice water for 3 hours.
3. Drain the cucumbers.
4. Pack into sterilized jars.
5. Add to each jar: 6 pickling mints, 1 piece of celery, and 1 tsp mustard seed.
6. Combine white vinegar, salt, and sugar for the brine; pour over cucumbers in jars. -
Sweet Relish
Sweet Relish
4 med. green tomatoes
1 large red tomato
6 med. cucumbers
1 onion
2 Tablespoons salt
Put vegetables through a grinder just until coarse. Add salt and mix tho-
roughly. Let stand 24 hours.
1 cup sugar
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ Tablespoon mixed pickling spice
1 cup white vinegar (or cider)
2-3 drops green food coloring
Combine spices and vinegar and food coloring, bring to a boil. Drain
vegetables and add to vinegar mixture, boiling gently for 20 minutes. Stir fre-
quently. Pour into jars and seal. Makes 3 pints.
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# Sweet Relish
*Makes 3 pints*
## Ingredients
- 4 medium green tomatoes
- 1 large red tomato
- 6 medium cucumbers
- 1 onion
- 2 Tbsp salt
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 Tbsp mixed pickling spice
- 1 cup white vinegar (or cider vinegar)
- 2–3 drops green food coloring
## Instructions
1. Put vegetables (green tomatoes, red tomato, cucumbers, and onion) through a grinder just until coarse.
2. Add salt and mix thoroughly. Let stand 24 hours.
3. Combine sugar, cinnamon, turmeric, ground cloves, ground allspice, mixed pickling spice, vinegar, and food coloring. Bring to a boil.
4. Drain vegetables and add to vinegar mixture.
5. Boil gently for 20 minutes, stirring frequently.
6. Pour into jars and seal. Makes 3 pints.