mustard pickles

best ever dill pickles

In each sterilized jar put:
1/4 tsp alum
1 tsp whole peppercorns
1 bay leaf
1 small clove garlic, peeled

Combine the following brine ingredients and bring to a boil:
1 cup salt
5 quarts water
1 1/2 quarts vinegar

Scrub about 150 3 inch cucumbers and pack into jars with alum, peppercorns, bay leaf, and garlic.  Poke dried dill around sides.  Pour in boiling brine and seal.

Process 5 minutes in hot water bath to ensure sealing.  Makes about 13 quarts.

zucchini pickles

5 large zucchini
5 large onions, chopped
3 red peppers
3 green peppers
1/2 c salt over above and 3 ice cube trays.  Set 3 hours.  Pour salt water off.

5 cups apple cider vinegar
5 c sugar
5 t tumeric
3 t celery seed

Bring to boil 5 minutes.

dill pickles

Wash cucumbers, dry and put in bottles.  Cover with following mixture:

6 c. water
1/2 c. salt
2 c. vinegar
1/2 t. pwrd alum

Let come to a boil, add 2 sticks dill.  (break)

Pour over cucumbers and seal.

pickled beets

4 c. juice off beets
6 c. sugar
6 c. vinegar
1/2 box mixed pickle spices tied in cloth and boil all 10 min.  Peel beets and put in bottles.  Cover.

Makes 7-8 quarts

sweet pickle relish

5 qts slicked (peeled) cucumbers
5 green peppers (sliced)
1 can red pimentos
six large onions (sliced thin)

Cover the above mixture with water and 1 1/2 c. salt and allow to stand 1 hr or more. 

Mix 5 c. sugar, 1 1/2 qts vinegar & 1 qt of water and bring to a boil.  Drain the above mixture and add it to the boiling liquid with 5 tsp of mustard seed & 3 tsp of celery seed.  Boil 5 minutes and color to taste with tumeric.

bread and butter pickles

15 cucumbers, sliced
5 onions, sliced
3 c. vinegar
1 1/2 c. sugar
1 tsp each of ginger, mustard seed, celery seed, black pepper, salt
1/4 t. tumeric

Soak onion and cucumbers in salt water 30 minutes.  Drain and boil 10 minutes in vinegar & spices.  Seal in jars.