What? Shocking! Here's the thing. I told myself that I wouldn't post any recipes that I didn't make first. Well, realistically, I know I won't be making three versions of sweet pickles, for example. So, here are some pickle recipes I probably won't make.
SWEET PICKLES
Wash 100 cukes. Put in brine of 1 cup salt (not iodized) to 1 gal. water. Soak for 2 weeks. Put a cloth on top & rinse out every day or so. Put a plate on it to weight it down. After 2 weeks wash good & cut in desired pieces & soak in 1 tbsp. alum to 100 pickles over night. Wash good & drain.
Syrup:
1 quart plus 1 cup vinegar
2 quarts sugar
2 stick cinnamon
1 tbsp. whole cloves
1 tsp. mace
Heat syrup to boiling & pour over pickles. Do this for five days. On last day heat & have pickles in jars. Pour over boiling syrup & seal.
Notice that you're supposed to use plain salt, and not iodized. I'm not sure why, but I remember the rule.
SWEET PICKLES (2)
Pour boiling water over cucumbers. Let stand over night. Next day wipe off cukes. Then let them come to a boil in syrup made of 1 quart vinegar to 1 quart of sugar (1/2 brown is best). Add 1/4 pkg. to qt. Add 1/4 tsp. alum. They don't have to be sealed.
IMPROVED BREAD & BUTTER PICKLES [Don't Know Why]
1 gallon large cucumbers - peeled & diced
4 large onions - chopped fine
4 peppers - 2 red, 2 green
1 small can pimentos
2 tsp. whole cloves (in cloth bag)
2 cups white sugar
1 cup brown sugar
2 cups vinegar
1 tsp. celery seed
1 tsp. mustard seed
2 tsp. turmeric
2 tbsp. salt
Mix ingredients together and boil 20 min. Thicken with a little flour & vinegar paste (about 2 tbsp.). Caution - do not add more liquid.
DUTCH PICKLES
12 large cukes (in salt overnight)
2 quarts onions
4 cups sugar
2 tsp. mustard
1 tsp. turmeric
1 tbsp. flour
1 can pimento
Celery seed
Enough vinegar to see on cukes
Cook until tender.
SWEET MUSTARD PICKLES
2 quarts cubed cucumber
1 large cauliflower, broken in small pieces
1 quart silverskin onions, peeled
1 quart coarsely cut green tomatoes
2 cups celery, cut in 1/2-inch pieces
3 red peppers, seeded and chopped
3 green peppers, seeded and chopped
1½ cups pickling salt
3 quarts cold water
5 cups white vinegar
5 cups granulated sugar
1 cup flour
1/2 cup dry mustard
2 tsp. turmeric
2 tsp. celery seed
1 tbsp. mustard seed
Combine all vegetables. Make a brine of the salt and water, pour over the vegetables, let stand 24 hours. Bring to boil in the same solution, but do not actually boil. Drain thoroughly, making sure all excess liquid is removed.
Combine sugar, flour, mustard, tumeric, celery seed and mustard seed. Mix to a smooth paste with a little of the cold vinegar. Slowly stir in remaining vinegar. Bring to boil over low heat, cook five minutes, stirring constantly to prevent scorching. Add well-drained vegetables to the mixture, keep over low heat until just heated through. Do not actually cook the pickle.
Turn into hot, clean jars. Seal firmly tight. Makes about 12 pints.
[Can't imagine why anyone would want to make these, but in fairness I'm including them. It's Aunt Ruby's recipe.]
CHERRY PICKLES
Fill bottles with fresh washed cherries, stems on. To pt. jar of well packed cherries add 1 tsp. salt & 3½ tbsp. sugar. Pour salt & sugar over cherries in jar. Boil equal parts of vinegar & water & pour over cherries boiling hot. Seal. (Bing or Lambert cherries)
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