Pickles

Bread and Butter Pickles
(From Barbara)

1/3 cup salt
30 medium cucumbers
½ tsp. ground cloves
1½ tsp. turmeric
2 large white onions
2 tbsp. mustard seed
5 cups cider vinegar
5 cups sugar

Put salt on cucumbers and onions for 3 hours. Turn several times. Cook ingredients about 30 min. and pour over cucumbers and bring to boil. Can immediately.

Dill Pickles

Scrub and pack fresh cucumbers in Jars. Turn Jars down to drain water out. Add: 1 clove or more garlic to each quart (Mother uses 2 medium cloves).

Dill to suit taste (2-3 sprigs)
½ tsp. alum

Bring to a good boil:

3 quarts water
1 quart white vinegar
1 cup salt (not iodized)

Pour over cukes, seal at once and put away in a dark place. Will be ready to eat in 4 to 6 weeks. It is best to store in a box if possible.

Optional: To each jar add a small piece of bay leaf and some mixed whole spices, just a few to each jar. Delicious. Allow ½ cup vinegar for each quart and 1 heaping tbsp. salt. Fill jar with boiling water.

Green Tomato Relish

6 green tomatoes
6 tart apples
3 large onions
2½ cups vinegar
2½ cups sugar
1½ tsp. ginger
½ tsp. turmeric
½ tsp. salt

Remove blossom end from tomatoes; pare apples and cut away the cores; peel onions. Work tomatoes, apples and onions through a food grinder. Transfer to a large strainer and drain off about 1 cup of liquid. Discard the liquid. Meanwhile heat vinegar, sugar, ginger, turmeric and salt together in a large saucepan. Cook until liquid boils vigorously, remove from range and add the ground tomato mixture. Cook again to an active boil, then reduce heat and cook slowly for 5 min. Spoon the hot relish into 4 sterilized pint jars and seal.

Jiffy Spiced Pineapple
(From Judy Marshall)

1 can (1 lb. 4-½ oz.) pineapple chunks
Syrup drained from pineapple
2/3 cup sugar
1/3 cup vinegar
2 sticks cinnamon
Dash of salt
1 tsp. whole cloves
2 tsp. whole allspice

Drain syrup into saucepan. Put drained pineapple in quart jar or refrigerator dish. Add sugar, vinegar, salt and spices to syrup. Cook over high heat until active boil is reached; reduce heat and boil gently for 10 min. stirring now and then. Pour hot syrup over pineapple and cover for slow cooling and to hold spiciness. When cool, chill for several hours or overnight in refrigerator. Not a preserve; store in refrigerator.

Marinated Mushrooms
(From Janet: S.J. News, 1964)

2 lb. mushrooms
1 clove garlic
3 green onions, finely chopped
2/3 c. olive or salad oil
1 tbsp. finely snipped parsley
1/8 tsp. freshly ground black pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. sugar
3 slices lemon
1/3 cup wine vinegar

Clean mushrooms, snipping off stem ends. If button size, leave whole; if caps, slice. Combine in a glass or china bowl or jar, the mushrooms, lemon slices, garlic (on a wood pick for easy removal and chopped green onion. Mix together remaining ingredients. pour over mushrooms. Cover container and refrigerate for 24 hours. To serve, drain off marinade (save for use as a delicious French dressing), remove garlic and spear mushrooms on wooden picks. Leftover mushrooms should be returned to marinade, covered and refrigerated. Add to green salads for a tasty pick-up.

Marinated Three-Bean Salad

Drain 1 1-lb. can each: cut green beans, cut wax beans, kidney beans. Combine beans. Add ½ cup chopped green pepper

Combine: ½ cup sugar, ½ cup vinegar, ½ cup salad oil. Pour over vegetables. Add 1 tsp. each salt and pepper; toss. Chill overnight.

Pickled Mushrooms and Onions

1/3 c. red wine vinegar
1/3 cup salad oil
1 sm. onion, thinly sliced and separated in rings
1 tsp. salt
2 6-oz. cans mushroom crowns, drained (about 2 cups)
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 tbsp. brown sugar

In small saucepan, combine all ingredients except mushrooms; bring to boiling. Add mushrooms; simmer 5 to 6 min. Pour into a bowl; cover. Chill several hours or overnight, stirring occasionally. Drain; serve with cocktail picks. Makes 2 cups.

Yummy!-Debbie

Pickled String Beans

Cook string beans with salt or use 1 can water from beans.

Heat to boiling:

2 tbsp. salad oil
1 tbsp. vinegar
Salt and pepper
1 clove garlic

Pour over beans, chill. Good to prepare a day in advance.

Pineapple Pickles

1 fresh pineapple (4-6 cups)
2 cups sugar
2 cups water
Dash salt
1 cup vinegar
1 stick cinnamon, 2" long
2 to 4 whole cloves

Peel pineapple and cut crosswise into 1" thick slices. Remove core and cut into sections about 1" wide. Mix sugar and water in saucepan; add pineapple pieces and boil for about 10 minutes. Remove pineapple. To the syrup, add vinegar and spices. Boil until syrup is thickened. Add pineapple back into syrup and boil for about 5 min. Pour into hot sterilized jars and seal. Makes 1½ pints.

Piquant Pear Relish
(From Barbara Mather)

6 fresh Calif. Bartlett pears
4 freestone peaches
4 medium tomatoes
1 medium onion
1 medium green pepper
¾ cup sugar
¼ c. lemon juice
2 tsp. salt
¼ tsp. cayenne
¼ tsp. cloves
¼4 tsp. cinnamon

Wash pears, peaches, tomatoes, onion, and green pepper. Peel fruit and tomatoes. Remove stones or cores. Finely chop fruits and vegetables. Combine all ingredients and mix thoroughly. Cook about 45 min. or until desired consistency; stirring frequently. Makes about 6 half-pints.

Sauerkraut Relish
V.G. (From Sallie Mosier)

1 can chopped Kraut (not shredded) Do not drain
½ cup vinegar (white preferred)
1 cup chopped bell pepper
1 cup sugar
1 cup chopped onion
1 scant tsp. salt
2 cups chopped celery
1 4-oz. can pimento

Combine all ingredients and put in refrigerator for couple of days before using.

Spices for Pickled Beets

2/3 cup sugar
½ cup vinegar
1 cup water
salt
pepper
1 tsp. each of mustard seed, bay leaf, cloves, white pepper, celery seed

Cook 5 minutes and pour over beets. Cover tight.

For 1 can beets, use ¼ cup sugar, 3 tbsp. vinegar.

Watermelon Pickle
(From Gertrude Holm, friend of Aunt MiI)

Trim green part from rind of 1 watermelon, also trim all pink meat. Cut in any desired size. Dissolve 1 tsp. lime powder in 1 gallon cold water. Add rind, let stand overnight. Next day rinse well, cover with water and cook slowly 1½ hrs. Drain and rinse. Make syrup: 5 cups sugar, ½ qt. white vinegar. Tie in bag: 1 stick cinnamon, 1 hpg. tbsp. whole cloves Boil 2 hours, then seal in jars.

Zucchini Pickle

2 lb. zucchini
2 small onions
¼ cup salt
2 cups white vinegar
2 tsp. mustard seed
2 cups sugar
1 tsp. celery seed
1 tsp. turmeric

Wash zucchini and cut in thin slices. Peel and quarter onions and cut in thin slices. Cover vegetables with water and add salt. Let stand 2 hours, then drain thoroughly. Bring remaining ingredients to boil and pour over vegetables. Let stand 2 hours, then bring to boil and boil 5 min. Pack in hot sterilized jars and seal. Makes about 3 pints.