Pickles

Aunt Cozette's Refrigerator Pickles            Chuck & Linda Andrews

8 cup sliced cucumbers            1 cup vinegar

1 cup sliced onion            ½ tsp turmeric

1 cup sugar            1 tsp. celery seed

            1 tsp. mustard seeds

Cover cucumbers & onions with salted water, let sit for several hours then drain

Boil the remaining ingredients and pour over the cukes/onion

Aunt Margaret's Beet Pickles                        Chuck & Linda Andrews

1 cup water            ½ tsp cloves

2 cups vinegar            ½ tsp allspice

2 cups of sugar            1 tsp cinnamon

Cook & skin beets.  Put in sterilized jars.  Boil remaining ingredients and pour over beets.

Dorothy’s Beet Pickles                        Nancy Mack

Cook & skin beets.  Put in sterilized jars. 

Add cooked solution of:            1 cup water

            2 cup vinegar

            2 cup sugar

Bring to a boil in the canning water bath. Remove & allow to seal.

Pickled Beets                        Gig’s & Rhonda Reich

2 cup sugar            2 cup vinegar

2 cup water            2 Tbsp pickling spice

Cook beets until tender (make sure you leave a stub on the beet to keep its red color). Dip in cold water & peel beet.  Cut into slices or cubes.  Mix up the syrup; pour over beets.  Boil for about 10 min.  Put in sterilized jars. Seal.

Freezer Pickles (from Ruth Ann Lord)             Ron & Glenda Mixer

2 qt cucumbers, peeled & sliced            Let set in refrigerator for 24 hrs.

1 lg onion, sliced            Drain.

2 Tbsp salt            Rinse off salt.

Syrup:

1 ½ cup sugar            ½ cup vinegar

Get mixture hot enough to dissolve sugar (not boiling) & cool before pouring over the cucumbers. Let set for 24 hrs in refrigerator. Put in boxes/bags. Freeze.

Dorothy’s Sweet Pickles (makes 12 pints)            Nancy Mack

Day 1:            5-6 qt sliced cucumbers

            Brine to cover cucumbers – enough to float an egg

Clean & slice cucumbers.  Soak in refrigerator of 7 days.

Day 8:            Drain. Add cold water. Soak for 3 days in refrigerator.

Day 11:            1 qt vinegar

            2 qt water

            ¾ Tbsp alum

Drain cucumbers.  Combine vinegar, water & alum. Pour over cucumbers.

Set for 2 hours.

            4 cup vinegar            12 cloves

            8 cup sugar            12 all-spice

            3 sticks of cinnamon            green food coloring.

Bring vinegar & sugar to a boil.  Add cinnamon, cloves, all-spice & food coloring. Pour over cucumbers.  Refrigerate.

Day 12:            Drain solution into a kettle.  Bring to a boil, adding 1 cup sugar.  Pour on cucumbers. Refrigerate. 

Repeat Day 12 directions each day for 7 days. 

Day 19:            Process in canner water bath for 30 min.  Allow to seal.

Aunt Cozette’s Green Tomato Relish            Paul & Ruth Prescher

2 gal green tomatoes            ½ cup salt

6 green peppers            8 cup sugar

6 red peppers            1 tsp celery seed

1 sm head cabbage            ___ mustard seed

10 med onions            8 cup vinegar

Chop vegetables. Add salt. Let stand overnight. Drain. Add sugar, celery seed, mustard seed & vinegar. Cook until vegetables are all cooked, about 30 min. Pack in hot sterile jars. Seal.

Smaller batch of Aunt Cozette’s Tomatoe Relish            Paul & Ruth Prescher

12 green tomatoes            1 Tbsp salt

1 green pepper            1 cup sugar

1 red pepper            1 tsp celery seed

½ head cabbage, opt            1 Tbsp mustard seed

4 onions            2 cup vinegar

Chop vegetables. Add remaining ingredients. Cook 30 min.             Makes 7 pints