Pickles

Transcribed by Janet Watson

 Cold Pickle

One quart of ripe tomatoes, chopped fine and ground, 2 cups of celery, 2 cups onion chopped fine, 4 large red peppers, 3 tablespoons salt, 3 tablespoons mustard seed, vinegar to cover, 1 cup sugar.

Mrs. Hagerty 

Chile Sauce

Two dozen ripe tomatoes, 3 large mangoes, 3 onions, 1 stalk celery; chop all fine; add 1 cup sugar, 2 cups vinegar, 1 tablespoon salt, 2 teaspoons all kinds of spice. Cook until pretty thick. Put in jars or bottles and seal tight.

Mrs. E.B. Godcharles 

Chili Sauce

One-half peck tomatoes chopped fine, 6 large onions chopped fine, 2 green and 2 ripe peppers, 3 tablespoons salt, 3 cups sugar, 3 cups vinegar, 2 tablespoons each of celery seed, mustard seed, cinnamon, cloves, and a little cayenne pepper.

Mrs. Frank B. Reed 

Sweet Mixed Pickle

Four quarts cabbage, 4 quarts cauliflower, 1 quart small onions, 1 quart small cucumbers, 1 quart celery, 1/2 dozen sweet peppers, 1 sharp pepper, 1 tablespoon ground mustard, 1 teaspoon turmeric, 1 tablespoon mustard seed, 1 tablespoon celery seed, 3 quarts best cider vinegar, 3 pounds brown sugar. Cut cabbage, salt and let stand over night to drain. Put cucumbers in salt over night. Parboil onions and cauliflower in salted water. Mix well. Heat in vinegar and sugar and seal white hot.

Miss Mertie Flegal 

Cherry Olives

One-half pint cider vinegar, 1/2 pint water, 1 tablespoon salt. Have cherries gathers on the stems. Pack them in jars. Dissolve the salt in water and vinegar. Pour brine over the cherries and seal air tight.

Mrs. J.R. McMurray 

Tomato Broth (canned)

Take ripe red tomatoes, boil until tender, then put through a sieve and boil again, stirring often. This time boil for about three hours, until thick like ketchup. Seal in air tight jars, allowing 1 teaspoon of salt to each quart. If the jars are put in a cool dark cupboard this will keep all winter. It makes delicious cream tomato soup or tomato aspic.

Mrs. A. W. Leonardson 

Sliced Cucumber Pickles

One quart sliced (thin) cucumbers (peeled), 1 large onion sliced thin, 1 large green pepper sliced thin, 1 small piece horseradish. Salt in layers, let stand 3 hours, then drain and add the following: 1 pint vinegar, 1 cup brown sugar, 2 teaspoons celery seed, 2 tablespoons mustard seed, 1 teaspoon turmeric. Heat all together and put in cans while hot.

Mrs. W.F. Powell 

Bordeaux Sauce

Two quarts sliced cabbage, 1 quart green tomatoes chopped, 4 large onions chopped, 3 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon ground allspice, 1 tablespoon celery seed, 1 tablespoon mustard seed, 1 cup sugar, 1 pint vinegar, 1 large red pepper. Boil all together for 15 minutes. Bottle tight.

Mrs. W.F. Powell 

Spiced Beets

Boil small red beets until tender. Place each one separately in cold water and give a little twist with the hands to take off the skins. Pack the beets in glass jars leaving plenty of room for the liquor. Boil 2 quarts of vinegar, 2 pounds of brown sugar, and 1/2 teaspoon alum. After you have skimmed it, boil again, adding a little salt, and a bag of unground spices (1 teaspoon each of cloves, allspice, mustard and a few pepper corns). Pour this over the beets and let them stand for 24 hours. Then drain off the liquor, boil it again, pour it over the beets and seal them. This makes a lovely red pickle and it is delicious, both color and taste, if you do not have to cut the beets in pieces. 

Hollandaise Pickle

One dozen cucumbers, 1/2 dozen onions, 2 pounds white sugar, 1 large cantaloupe, 1 quart cider vinegar, 1/2 ounce ground cloves, 1 ounce whole cinnamon, 1 bottle celery salt or 2 tablespoons celery seed, 1 bottle English cauliflower or 1 fresh head boiled until tender, 1/2 ounce mustard, 1/2 ounce turmeric powder, 2 or 3 peppers. Cut onions, cucumbers, cantaloupe and peppers together 1/2 inch square. Salt moderately over night. Next morning drain and throw that vinegar away. Boil new vinegar with sugar and spices. Pour boiling hot over ingredients.

Mrs. R. C. Wright 

Pickles

One cup dry yellow mustard, 7 cup white sugar, 1 cup table salt, 1 gallon good vinegar. Have small cucumber pickles, scrub and wipe clean. Put into either a stone jar with a lid, or into glass jars and pour on the mixture. To mix Mix all dry ingredients well together and wet gradually with the vinegar, until smooth, no lumps. Do not use for a month.

Mrs. E.B. Godcharles 

Higdum

One peck green tomatoes, peeled, chopped fine.; 6 small onions, 2 green peppers, 2 red peppers, remove seeds from peppers and chop all fine; 1 stalk celery, 1 1/2 tablespoons cinnamon, 1 tablespoon cloves, 1 teaspoon celery seed, 1-3 cup mustard seed, 1/2 cup salt. Heat 2 quarts of vinegar and 1 tincup brown sugar or more to taste. Pour over chopped ingredients and boil 1 hour. Seal while hot, in glass jars or bottles.

Mrs. Lizzie Thorn 

Cold Pack Cucumber Pickle

3 quarts Heinz pickling vinegar to1 quart water, 1 cup dry mustard, 1 cup dry salt, 5c worth of saccharin. Wash pickles, rub dry, pack in jars, cover with liquid and seal.

Mrs. Dorr

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This page was last updated on Wednesday, May 10, 2006

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