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Pickled Beets
Pickled beets
Paula,
Gladys said she makes
-her pickled beets this way.
Cooks her beets, cools them
and peels them.
Then she cooks
(dark cider)
1 cup vinegar, 1 cup sugar &
1 cup water together.
Then she adds her beets
and brings to a boil.
over.
Back:
Then she puts her beets in
a jar, pours the boiling
mixture over to an inch of
the top. Seals them and that is
it. You don't have to
cold pack them. She gave me
a taste of hers Sat. night and
they were delicious.
She said they keep
perfectly.
---
# Pickled Beets
## Ingredients
- Beets (whole, unpeeled)
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup water
## Instructions
1. Cook beets, then cool them and peel them.
2. Combine vinegar, sugar, and water in a pot and cook together.
3. Add the peeled beets to the mixture and bring to a boil.
4. Put the beets into jars and pour the boiling mixture over to within an inch of the top.
5. Seal the jars. No need to cold pack them.
6. They keep perfectly. -
Pineapple-Cherry Holiday Delight
Pineapple-Cherry Holiday Delight
1 lb. jar cherries (maraschino)
1 can (37¢) chunk pineapple
1 cup sugar
1 " starter
Drain pineapple and cherries.
Place the pineapple, cherries,
sugar and starter in gallon
jar and let stand one week.
(over)
Back:
2 nd wk. repeat
3 rd " "
4 th " "
5 th ready to eat
Jan. 16/66
(Tillie)
---
# Pineapple-Cherry Holiday Delight
*A traditional "Friendship Fruit" fermented fruit starter dish*
## Ingredients
- 1 lb jar maraschino cherries
- 1 can chunk pineapple
- 1 cup sugar
- 1 cup starter (see Editor's Notes)
## Instructions
1. Drain pineapple and cherries.
2. Place the pineapple, cherries, sugar, and starter in a gallon jar. Cover loosely (do not seal airtight) and let stand at room temperature one week, stirring every few days.
3. 2nd week: Add same amounts of pineapple, cherries, sugar, and starter. Stir, cover loosely, and let stand another week.
4. 3rd week: Repeat.
5. 4th week: Repeat.
6. 5th week: Fruit is ready to use.
## Serving Suggestions
- Drain fruit and serve over vanilla ice cream
- Use drained fruit in a dense holiday pound or fruit cake
- Serve alongside ham or holiday dishes
- Strain liquid and serve as a sweet cordial
- Reserve 1 cup of liquid as starter to pass along to friends
## Editor's Notes
**What is a "starter"?**
This is a traditional "Friendship Fruit" recipe — a self-perpetuating fermented fruit mixture passed between friends and neighbors, similar in concept to a sourdough starter. Each batch produces enough liquid to share a cup with someone else to begin their own batch.
**If you don't have a starter:**
Substitute 1 cup brandy or rum. The alcohol approximates what a mature fermented starter would contribute. After one week of fermentation with the fruit and sugar, the mixture will develop its own active starter character.
**Storage:**
Keep at room temperature throughout the process. Cover loosely — the jar must not be sealed airtight as the active fermentation produces gas.
**Stirring:**
Stir every few days throughout each week to keep fermentation active and even.
**"Ready to eat" (week 5):**
Refers to the fermented fruit, not the liquid. The liquid can be strained off separately as a sweet boozy cordial or reserved as starter for the next batch.
**The "friendship" tradition:**
Recipes like this were passed between neighbors and family members along with a cup of active starter — the gift of the starter was the gift of the recipe. Without received starter, the recipe is incomplete, which is why the from-scratch substitution above is useful for modern cooks. -
Ever Ready Slaw
EVER READY SLAW
2tablespoons celery seed 2 med. head of cabbage
4 cups of sugar 2 tablespoons of salt
2 cups of viniger 3 red mangoes
1 cup of water 3 green mangoes
2 stalks ofcelery 4 carrots
Boil 5 minutes celery seed, sugar, viniger, and wa-
ter. Keep in ice box over night. Next morning cut cab-
bage, sprinkle salt, and let set for two hours. Then
squeeze out salt brine. Cut mangoes, celery, and carrots,
and mix together. Pour viniger mixture over and let set
in ice box for 12 hours.
Back: blank
---
# Ever Ready Slaw
## Ingredients
- 2 Tbsp celery seed
- 4 cups sugar
- 2 cups vinegar
- 1 cup water
- 2 stalks celery
- 2 medium heads of cabbage
- 2 Tbsp salt
- 3 red mangoes (bell peppers)
- 3 green mangoes (bell peppers)
- 4 carrots
## Instructions
1. Boil celery seed, sugar, vinegar, and water for 5 minutes. Keep in refrigerator overnight.
2. Next morning, shred cabbage, sprinkle with salt, and let set for two hours. Then squeeze out salt brine.
3. Finely slice mangoes (bell peppers), celery, and carrots, and mix together with the cabbage.
4. Pour vinegar mixture over and let set in refrigerator for 12 hours.
Editors Note: "Mangoes" are a regional Midwestern term for bell peppers, not tropical fruit. 3 red + 3 green bell peppers. -
Tomato Preserves
Tomatoe preserves
6 cups tomatoe pulp
4 " sugar
lemon - sliced thin
cinnamon stick
Back: blank
---
# Tomato Preserves
## Ingredients
- 6 cups tomato pulp
- 4 cups sugar
- Lemon, sliced thin
- Cinnamon stick
## Instructions
1. Combine tomato pulp, sugar, lemon slices, and cinnamon stick.
2. Cook until preserves reach desired consistency.
3. Pour into prepared jars and seal. -
Frozen Peaches
Frozen Peaches
8 cups (water) & 6 cups sugar
for 1 crate of peaches.
Boil water & sugar till
dissolved and cool. To each cup
of syrup add 1 1/2 tsp ascorbic
acid.
Scald peaches 3/4 min. Put
in ice water — drain.
Back:
Pack about 5 1/2 peaches to
quart. Cover with cold syrup.
Crumble wax paper on top of
peaches to hold peaches
under syrup. Cover & freeze.
---
# Frozen Peaches
## Ingredients
- 1 crate peaches
- 8 cups water
- 6 cups sugar
- 1 1/2 tsp ascorbic acid per cup of syrup
- Wax paper
## Instructions (Partially Inferred)
1. Boil water and sugar together until sugar is dissolved. Cool completely.
2. To each cup of cooled syrup, add 1 1/2 tsp ascorbic acid.
3. Scald peaches for 3/4 minute. Place in ice water, then drain.
4. Remove peals, and slice in half removing pit.
5. Pack about 5 1/2 peaches per quart container.
6. Cover peaches with cold syrup.
7. Crumble wax paper on top of peaches to hold them under the syrup.
8. Cover and freeze.