World of Pickle Recipes

OHIO PICKLES
4 or 5 cucumbers
1 or 2 cloves garlic
1 sm. head dill
2 tsp. Salt-

BRINE
1 c. sugar
2 c. white vinegar, diluted slightly
1/2 tsp. pepper

Cut cucumbers 1/4 inch thick. Chop garlic fine. Put in large bowl. Sprinkle with salt. Mix well and let stand 2 hours. Meanwhile, mix sugar, vinegar and pepper. Do not drain cucumbers. Add vinegar mixture and mix well. Can be eaten next day. Keep in refrigerator.

MUSTARD PICKLES

2 gallons cucumbers, cut in 4th long ways, cut out seeds, cut into chunks
3 lbs. pearl onions, cooked and peeled
3 med. onions, chopped
3 heads cauliflower, cut up and cooked
4 1/3 c. sugar
2 c. prepared mustard
2 1/2 tbsp. dry mustard
1 tsp. Turmeric
Approximately 1 1/2 qt. Water
Approximately 1 1/2 qt. Vinegar
Cornstarch to thicken (about 8 heaping tbsp.)

Sprinkle cucumbers with salt; let stand overnight, then drain. Prepare other ingredients; set aside. Boil cucumbers in weak vinegar until transparent; drain and set aside. Mix remaining

ingredients; heat to boil. Thicken, add vegetables, season to taste with salt. Seal.

VIDALIA ONION RELISH

1 1/2 gal. ground Vidalia sweet onions (14 to 18 med. onions)
1/2 c. salt
1 qt. apple cider vinegar
1 tsp. Turmeric
1 tsp. pickling spice
1 tsp. pimento, chopped
4 1/2 c. sugar
Grind onions to yield 2 1/2 gallons and 1/2 cup salt, let stand 30 minutes. Squeeze juice from onion-salt mixture and discharge juice. To onions, add vinegar, spices, pimento and sugar. Bring to boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes 8 pints.

LIME PICKLES

7 lbs. cucumbers, sliced crosswise
2 1/2 c. Mrs. Wages pickling lime
2 gal. Water--SYRUP:--
2 qts. Vinegar
8 c. sugar
1 tbsp. salt
2 tbsp. pickling spice
2 tbsp. dill seed
Soak cucumbers in lime solution for 24 hours, stirring occasionally. Soak in enamelware or crockery. Do not use aluminum. Remove from lime water and rinse in cool water 3 times. Soak in ice water for 3 additional hours. Drain and add the syrup solution. Let set 5 or 6 hours or overnight. Boil this mixture for 35 minutes. Fill sterilized jars with cucumber slices and pour syrup over them, leaving 1/8 inch headspace. Refrigerate before serving and they will be crisp. These pickles are 1/2 sweet and 1/2 dill.

PEAR RELISH

30 lg. Pears
6 lg. bell peppers
3 c. sugar
2 tbsp. salt
2 tbsp. celery or mustard seed
6 lg. white onions
3 sm. hot pepper, or more
2 c. vinegar
1 (9 oz.) jar mustard

Grind pears, peppers and onions in food chopped. Add remaining ingredients with 1 cup of juice from grinding. Cook slowly for 1 hour, then put in hot sterilized jars. Seal at once.

BREAD AND BUTTER PICKLES

1 qt. Cucumbers
1 sliced onion
1 c. sugar
1 tsp. Turmeric
1/2 tsp. dry mustard, sliced
1 c. vinegar
1 1/4 tsp. Salt
1/2 tsp. celery seed
 

Bring all ingredients except cucumbers and onions to boil. Then add cucumbers and onions and bring to boil again. Or, pour boiling solution over cold cucumbers and onions.

CROSS CUT PICKLES

4 qt. Cucumbers
2 lg. garlic cloves
1 1/2 tbsp. turmeric
2 tbsp. mustard seed
4 lg. Onions
4 1/2 c. sugar
1 1/2 tsp. celery seed

Wash cucumbers; drain and slice unpeeled cucumbers. Slice 1/8-1/4 inches thick. Add garlic, onions and salt; mix thoroughly. Cover with ice and let stand 3 hours. Stir occasionally and drain.

Remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add cucumbers and onions and heat for 5 minutes. Pack in pint jars. Process in boiling water 5 minutes.

GREEN TOMATO RELISH

2 qt. chopped green tomatoes
3 green peppers, sweet
3 red peppers, sweet
5 lg. Onions
3 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. allspice
1 tbsp. turmeric
3 c. sugar
3 c. vinegar

Grind coarse tomatoes, peppers, onions. Put together in large pan, put the salt in and let stand 10 minutes. Drain, then mix all the spices, sugar and vinegar in it. Boil 10 minutes. Put hot in jars and seal.

DILL PICKLES

4 qt. Water
1 qt. Vinegar
3/4 tsp. Salt
Garlic cubes
Dill
Grape leaves. Wash and slice pickles. Pack in jars. Put in each jar 2 garlic cubes, 1 bunch of dill and 1 grape leaf. Bring to boil the water, vinegar and salt. Pour over pickles and cold pack 5 to 10 minutes.

ZUCCHINI RELISH

10 c. zucchini (about 5 lb.)
4 lg. Onions
4 lg. green bell pepper
4 lg. red bell pepper
2 1/2 c. cider vinegar
4 c. sugar
2 tbsp. cornstarch
1 tsp. Turmeric
1 tsp. Nutmeg
2 tsp. celery seed
1/4 tsp. pepper. Grind all above vegetables and sprinkle with 1/2 cup salt. Let set overnight. In morning, rinse and drain well with cold water. Mix the following ingredients: Bring to a boil in a large kettle. Add vegetables and simmer 30 minutes. Ladle in jars. Cold pack 15 minutes.

PEPPER RELISH

12 red peppers (sweet)
12 green peppers
6 large onions
1 1/2 pt. Vinegar
3 tbsp. salt
2 c. sugar

Grind peppers and onions as coarse as possible, pour boiling water to cover. Let stand 5 minutes. Let it drain a while. Dissolve salt and sugar in vinegar. Boil all ingredients for 20 minutes. Place in sterilized jars and seal. Makes about 5 pints.

SQUASH PICKLES 

12 c. sliced squash
2 c. sliced onion
1 tbsp. pickling salt
1 c. diced green pepper
2 c. vinegar (5% acidity)
3 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
 

Combine squash and onion, sprinkle with salt, and let stand for one hour. Combine remaining ingredients, and bring to a boil. Drain squash and onions. Pack squash and onions into hot sterilized jars, add vinegar mixture, leaving 1/4 inch head space. Cover at once with metal lids, screw on bands tight. Process in boiling water bath for 15 minutes. Yields 4 pints.

SWEET PICKLES

2 gal. cucumbers
2 tbsp. salt
1 c. lime
3 qt. vinegar
10 c. sugar
1 tbsp. pickling spice

Cut up cucumbers into slices. Add salt and lime. Add enough water to cover cucumbers. Allow to stand for 24 hours. Drain and rinse cucumbers thoroughly of all lime. Soak in clear water for one hour. Again, rinse thoroughly. Mix vinegar, sugar, and pickling spice. Bring to a boil. Put cucumbers in mixture. Cook one hour or until cucumbers change color. Pack pickles in sterilized pint jars to store. Enjoy!

CORN RELISH

About 18 ears of corn
1 c. chopped sweet red pepper
1 c. chopped onion
1 tbsp. salt
3 tbsp. mustard seed
4 c. vinegar
4 c. chopped cabbage
1 c. chopped green pepper
1 tbsp. celery seed
1 tbsp. turmeric
1 c. water
2 c. sugar

Cook corn in boiling water 5 minutes. Cut from cob. Measure 8 cups. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to a boil, pack in hot, sterilized jars. Seal. Process 15 minutes in boiling water bath. Yield: About 6 pints.

REFRIGERATOR PICKLES

6 c. sliced cucumbers
1 c. slice onion
1 c. green pepper (optional)
1 c. vinegar
2 c sugar
1 tbsp. salt
1 tsp. celery seed
 

Combine all ingredients; mix well. Place in jar, refrigerate. The pickles will be ready in 24 hours and will keep up to 1 year.

PICCALILLI

1 qt. cabbage, chopped
1 qt. green tomatoes, chopped
2 sweet green peppers
2 sweet red peppers
2 lg. Onions
1/4 c. salt
1 1/2 c. vinegar
1 1/2 c. water
2 c. brown sugar, firmly packed
1 tsp. dry mustard
1 tsp. Turmeric
1 tsp. celery seed

Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil. Pour into jars and seal. ‘

HOT DOG RELISH

4 c. ground onions
4 c. ground cabbage
2 c. ground green pepper
2 c. red pepper
2 c. ground cucumbers
4 c. vinegar
1/2 c. salt
6 c. sugar
1 tbsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. Turmeric

Grind vegetables and place in crock with the salt; let stand overnight. Next morning, rinse and drain well. Combine the rest of the ingredients in a kettle large enough to accommodate the mixture and heat to boiling. Simmer 3 or 4 minutes and seal in pint or perhaps half pint jars.

EASY SWEET PICKLES

2 qt. jar Kosher dill pickles (whole)
3 c. sugar
1 tbsp. vinegar
2 sm. onions, sliced
4 sticks cinnamon, broken

Drain all juice from pickles. Cut the ends of pickles and slice crosswise. Add remaining ingredients. Refrigerate for 24 hours, turning several times. Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware.

CRISP STYLE SWEET PICKLES

7 lbs. Cucumbers
2 c. lime
5 lbs. Sugar
2 qts. vinegar, distilled
1 1/2 tbsp. pickling spices

Wash and slice cucumbers. Mix 2 cups lime with dish pan of water. Put sliced cucumbers into lime water, cover and let stand 24 hours. Wash. Soak in clean water 3 hours, changing water every hour. Combine 2 quarts vinegar, 5 pounds sugar and pickling spices (tied in small cloth bag.) Bring to boil. Pour water off cucumbers, pour vinegar mixture over cucumbers. Let stand 24 hours. Bring cucumbers and mixture to a boil and boil for 1 hour. Put in jars and seal. Makes about 10 pints of delicious pickles.

INDIAN RELISH

2 qt. tomatoes (green)
1 qt. Onions
1 head cauliflower
3 lg. green peppers
3 lg. red peppers

1/2 c. salt
1 qt. Water
2 c. vinegar
1 c. flour
6 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. celery and mustard seed
2 c. hot water
6 c. vinegar
6 c. white sugar

Mix salt into tomatoes; let sit 3 hours. Pour water over tomatoes, then drain well. Use large kettle (8-quart size). Combine all vegetables with vinegar; boil 3 minutes, then combine flour and dry mustard, turmeric, celery and mustard seed. Mix with enough vinegar to make thin paste. Stir in hot water, vinegar and sugar. Add to first ingredients. Cook until thick, stirring often. Seal while hot in pint sterile hot jars with ball lids or use screw top jars.

COLD CARROT RELISH

2 (1 lb.) bunches of carrots
2 lg. onions, minced
1 green pepper, minced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Sugar
1 tsp. Worcestershire sauce
3/4 c. balsamic vinegar
1 tsp. salt

Peel and slice carrots into "coins". Cook carrots until just tender. Drain and cool carrots. Mix all other ingredients. Add cooled carrots. Marinate in covered container in refrigerator. Serve cold. This recipe keeps in the refrigerator for quite a while.

PICKLED BEETS

1 gal. sm. beets or sliced or quartered
2 c. sugar
1 long stick cinnamon
1 tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water

Cook beets with roots about 2 inches of stem until tender. Use enough water to cover. Dip in cool water and peel. Combine sugar, spices, vinegar, and add beets and simmer 15 minutes. Pack beets into hot sterilized jars and cover with boiling hot syrup. Seal.

OKRA PICKLES

3 1/2 lbs. sm. okra pods
5 cloves garlic
5 sm. fresh hot peppers
1 qt. Water
1 pt. vinegar (5% acidity)
1/3 c. pickling salt
2 tsp. dill seeds
 

Pack okra tightly in hot sterilized jars, leaving 1/4 inch head space. Place a clove of garlic and a hot pepper in each jar. Combine remaining ingredients in a saucepan, bring to a boil. Pour vinegar mixture over okra leaving 1/4 head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 minutes. Yield: 4 to 5 pints

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