We've been blessed with a very productive garden this year. Corn , okra , greenbeans , squash , collards , cantelope , watermelon , peppers , and CUCUMBERS! A bumper crop of cucumbers. I'm looking for some good recipes for pickling. Bread and butter, dill ,sweet , etc. I would appreciate any and all recipes. Thanks.

These recipes are from a 1950 Church cookbook from Alexandria, Virginia that I've had for years. I've tried out a lot of the receipes in the book and they were all good. Here goes for some in the pickle and jam section.

Bread and Butter Pickles

1 gallon peeled sliced cucumbers
2 dozen onions sliced thin
2 tablespoons salt
4 cups vinegar
1 cup water
1 teaspoon tumeric
1 teaspoon celery seed
1 teaspoon celery salt
1 teaspoon dry mustard
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon red peper
2 cups sugar

Sprinkle cucumbers and onions with salt; allow to stand one hour, then drain. Add the other ingredients and boil all together for fifteen minutes. Seal in steralized jars.

More than likely this is the receipe (or something very similar) that my grandma used when canning her famous bread and butter pickles. Hers were delicious. She canned everything including the watermelon rind!

Old-Fashioned Chopped Pickle

1/4 peck green tomatoes
1 bunch celery
3 red peppers
3 green peppers 2 pounds onions
1 small or medium cauliflower
1 medium head cabbage
3 teaspoons allspice
3 teaspoons whole cloves
3 teaspoons celery seed
2 pounds sugar or more for sweeter pickle
vinegar
Tumeric, for light color, optional

Wash and grind all vegetables. Cover lightly with salt and let stand overnight. Drain and add vinegar to cover. Place spices in a bag. Add spices, sugar, and tumeric. Boil until soft. Seal in steralized jars.

Chow Chow Pickle

1 peck green tomatoes
1/2 peck ripe tomatoes
3 heads cabbage
3 dozen peppers, red and green
1 dozen large onions
3 pounds sugar, brown
1 tablespoon mustard
1 tablespoon whole cloves
3 tablespoons celery seed
1 teaspoon tumeric (optional)

Cut vegetables, coarse or fine as desired. Cover with salt and let stand overnight. Squeeze off the salt, place in a kettle with sugar and enough vinegar to cover. Boil slowly one hour. Just before removing from fire, add ground pepper, mustard, mustard seeds, whole cloves, celery seed, and tumeric.
Any vegetables you fancy are good used in this pickle.

More from the same book

Vicksburg Cucumber Pickle

50 medium cucumbers
2 dozen garlic cloves
10 pounds granulated sugar
6 cups cider vinegar
1 cup whole allspice
1 cup black pepper
1 cup oilve oil
2 cups tarragon vinegar

Cut cucumbers in one-half inch slices. Put them in weak vinegar overnight; drain the following morning. Place in stone jar and sprinkle with garlic cloves. Pour over the olive oil. Bring other ingredients to a boil and pour hot over cucumbers. Stir daily for a week, then place in jars and seal.

Green Pickle

1/4 peck green tomatoes
6 large onions
3 large red peppers
3 large green peppers
1 large cabbage
1 dozen cucumber pickles
1/2 gallon vinegar
2 pounds sugar
1/2 cup prepared horseradish
1/2 pound mustard seed
1/4 ounce celery seed
1/4 cup black pepper
1/4 pound ground mustard
4 teaspoons tumeric
Salt

Grind in meat chopper tomatoes, onions and cabbage. Place vegetables and salt in layers in container and leave overnight. Squeeze out all bring thoroughly next morning, add peppers and cucumber pickles, which have been ground. Add vinegar and other ingredients. After mixture is heated through, cook for 30 minutes. Seal in sterile jars.

Old Fashioned Pepper Relish

2 dozen green peppers
2 dozen red peppers
2 bunches celery
2 quarts onions
6 tablespoons salt
10 cugs vinegar
6 cups sugar
1 ten-cent box mustard seed
1 ten-cent box celery seed

Chop vegetables fine (peppers and onions may be put through meat chopper in order to save time; this however, cuts down the quantity). Pour boiling water over chopped ingredients and let stand 10 minutes. Drain, repeat. Drain, put in kettle, add vinegar, sugar and condiments. Cook three-fourth hour after it begins to boil freely. Seal in steralized jars.


Red Pepper Jam

12 red sweet peppers
3 cups sugar
2 cups light vinegar

Seed peppers and soak in salt water; put through food chopper, add sugar and vinegar. Boil until thick; put in glasses and cover with parrafin.


Cantaloupe Sweet Pickle

Firm ripe melons
Cider vinegar
To each quart of cubed cantaloupe
2 pounds brown sugar
1/2 ounce cinnamon
1/4 ounce cloves
1/8 ounce mace

Cut off outside rind and cut melons into small squares. Cover with vinegar and let soak for 24 hours. Pour off vinegar and to each quart of cantaloupe add the above amount of brown sugar and spices. Boil 30 minutes and put in steralized jars.



These recipes are from the ladies of the Christ Church and have used them in their entertaining and at home for years the book states.

Trying to find old fashioned canning recipes can be a problem. Also, another problem I noticed is just what the heck is a 10 cent box of mustard seed and celery seed I wonder? Oh, well, if it was 1950 I guess we could just go to the store and get a small box for 10 cents. I typed the recipes just as they were printed in the cookbook word for word as well. The part about putting the vegetables through a meat chopper could obviously be some sort of today's food processor. Thought you'd like the funny way they presented the entries.

I hope at least I am able to provide you with some interesting recipes for you to use with your vegetables. Sorry the book didn't include a watermelon rind recipe. Oh, well, can't have everything I guess.

Enjoy!
Twinkie

Would you like freezer pickle recipes. Yes you can freeze them. I have a freezer slaw recipe too. I don't want to type all that if your not interested. But I would be glad to if you'd like them. Let me know.

These recipes are from a 1950 Church cookbook from Alexandria, Virginia that I've had for years. I've tried out a lot of the receipes in the book and they were all good. Here goes for some in the pickle and jam section.

Bread and Butter Pickles

1 gallon peeled sliced cucumbers
2 dozen onions sliced thin
2 tablespoons salt
4 cups vinegar
1 cup water
1 teaspoon tumeric
1 teaspoon celery seed
1 teaspoon celery salt
1 teaspoon dry mustard
1 teaspoon ginger
1/2 teaspoon black pepper
1/4 teaspoon red peper
2 cups sugar

Sprinkle cucumbers and onions with salt; allow to stand one hour, then drain. Add the other ingredients and boil all together for fifteen minutes. Seal in steralized jars.

More than likely this is the receipe (or something very similar) that my grandma used when canning her famous bread and butter pickles. Hers were delicious. She canned everything including the watermelon rind!!

Old-Fashioned Chopped Pickle

1/4 peck green tomatoes
1 bunch celery
3 red peppers
3 green peppers 2 pounds onions
1 small or medium cauliflower
1 medium head cabbage
3 teaspoons allspice
3 teaspoons whole cloves
3 teaspoons celery seed
2 pounds sugar or more for sweeter pickle
vinegar
Tumeric, for light color, optional

Wash and grind all vegetables. Cover lightly with salt and let stand overnight. Drain and add vinegar to cover. Place spices in a bag. Add spices, sugar, and tumeric. Boil until soft. Seal in steralized jars.

Chow Chow Pickle

1 peck green tomatoes
1/2 peck ripe tomatoes
3 heads cabbage
3 dozen peppers, red and green
1 dozen large onions
3 pounds sugar, brown
1 tablespoon mustard
1 tablespoon whole cloves
3 tablespoons celery seed
1 teaspoon tumeric (optional)

Cut vegetables, coarse or fine as desired. Cover with salt and let stand overnight. Squeeze off the salt, place in a kettle with sugar and enough vinegar to cover. Boil slowly one hour. Just before removing from fire, add ground pepper, mustard, mustard seeds, whole cloves, celery seed, and tumeric.
Any vegetables you fancy are good used in this pickle.

Thanks! I love all the older cookbooks and recipes.

More from the same book

Vicksburg Cucumber Pickle

50 medium cucumbers
2 dozen garlic cloves
10 pounds granulated sugar
6 cups cider vinegar
1 cup whole allspice
1 cup black pepper
1 cup oilve oil
2 cups tarragon vinegar

Cut cucumbers in one-half inch slices. Put them in weak vinegar overnight; drain the following morning. Place in stone jar and sprinkle with garlic cloves. Pour over the olive oil. Bring other ingredients to a boil and pour hot over cucumbers. Stir daily for a week, then place in jars and seal.

Green Pickle

1/4 peck green tomatoes
6 large onions
3 large red peppers
3 large green peppers
1 large cabbage
1 dozen cucumber pickles
1/2 gallon vinegar
2 pounds sugar
1/2 cup prepared horseradish
1/2 pound mustard seed
1/4 ounce celery seed
1/4 cup black pepper
1/4 pound ground mustard
4 teaspoons tumeric
salt

Grind in meat chopper tomatoes, onions and cabbage. Place vegetables and salt in layers in container and leave overnight. Squeeze out all bring thoroughly next morning, add peppers and cucumber pickles, which have been ground. Add vinegar and other ingredients. After mixture is heated through, cook for 30 minutes. Seal in sterile jars.

Old Fashioned Pepper Relish

2 dozen green peppers
2 dozen red peppers
2 bunches celery
2 quarts onions
6 tablespoons salt
10 cugs vinegar
6 cups sugar
1 ten-cent box mustard seed
1 ten-cent box celery seed

Chop vegetables fine (peppers and onions may be put through meat chopper in order to save time; this however, cuts down the quantity). Pour boiling water over chopped ingredients and let stand 10 minutes. Drain, repeat. Drain, put in kettle, add vinegar, sugar and condiments. Cook three-fourth hour after it begins to boil freely. Seal in steralized jars.


Red Pepper Jam

12 red sweet peppers
3 cups sugar
2 cups light vinegar

Seed peppers and soak in salt water; put through food chopper, add sugar and vinegar. Boil until thick; put in glasses and cover with parrafin.


Cantaloupe Sweet Pickle

Firm ripe melons
cider vinegar
To each quart of cubed cantaloupe
2 pounds brown sugar
1/2 ounce cinnamon
1/4 ounce cloves
1/8 ounce mace

Cut off outside rind and cut melons into small squares. Cover with vinegar and let soak for 24 hours. Pour off vinegar and to each quart of cantaloupe add the above amount of brown sugar and spices. Boil 30 minutes and put in steralized jars.



These recipes are from the ladies of the Christ Church and have used them in their entertaining and at home for years the book states.

Trying to find old fashioned canning recipes can be a problem. Also, another problem I noticed is just what the heck is a 10 cent box of mustard seed and celery seed I wonder? Oh, well, if it was 1950 I guess we could just go to the store and get a small box for 10 cents. I typed the recipes just as they were printed in the cookbook word for word as well. The part about putting the vegetables through a meat chopper could obviously be some sort of today's food processor. Thought you'd like the funny way they presented the entries.

I hope at least I am able to provide you with some interesting recipes for you to use with your vegetables. Sorry the book didn't include a watermelon rind recipe. Oh, well, can't have everything I guess.

Enjoy!!
Twinkie
Thanks again, these recipes should reduce my pile of cucumbers, and keep the boys and us happy. We all love a good pickle, especially with outdoor cooking. Bless you.

If you need another for Dill pickles or Dill green beans, I have one at home that I've been using for 10 years and it was passed to me before that. It's very good, I pickle my beans in it.

Any Beets? I have a great recipe from my granny for pickled beets.:D

Just realized you answered my question, but have to go to dinner. I'll post it when I get back.:D

You still have time to plant beets (at least in my area)

Freezer Pickles

Freezer Pickles
2 qts. Unpeeled cucumbers, sliced
2 tbsp. salt
2 med sized onions, thinly sliced
Mix and let stand for 2 hours

Make a syrup of 1 1/2 cups sugar and 1/2 cup vinegar.Boil only until sugar is melted. Remove from stove.
When cool, set aside in the refrigerator.
Drain the cucumbers and onions and squeeze out all water. Pack into plastic containers. Pour the cold syrup over the pickle mixture. Cover with a lid and freeze. A half teaspoon of celery seed may added to each container if desired. Whole pickles cannot be used the tend to get mushy.


Freezer sliced sweet dills
1 pound cucumbers, sliced 1/8 inch thick
3/4 pound yellow onion, sliced 1/8 inch thick, about 2 cups packed
4 teaspoon salt
3/4 to 1 cup sugar
1/2 cup cider vinegar
1 teaspoon diced dill weed

Mix cucumbers, onions, salt and 2 tablespoons water in 2 quart bowl (not aluminum). Let stand about 2 hours. Drain but do not rinse. Return vegetables to bowl; add sugar, vinegar and dill. Let stand, stirring from time to time, until sugar has dissolved completely and liquid covers vegetables, Pack in glass or plastic freezer containers leaving 1 inch headspace.


Freezer Corn
5 qts. Corn, cut off cob
1 qt. water
1/2 cup sugar
4 teaspoon salt
1/2 stick margarine

Bring to a boil- 2 1/2 minutes. Cool down completely. Bag and freeze.


These pickles are ready in 24 hours

Hungarian Express Pickles

3 tablespoon sugar
3 qts. Water
1/1/2 cup vinegar
1/2 cup canning salt
1 tablespoon dry chervil(opt) I never used this
6 cloves garlic peeled and diced
1 teaspoon black peppercorns bruised
18 - 20 small pickles, cleaned with ends removed.
1 large bunch fresh dill

Combine first 8 ingredients & bring to boil. Reduce and swimmer for 10 minutes.
Pack in clean "hot" jars.
Cool to room temp. Refrigerate until ready to use.


Freezer Cole Slaw

1 med. Cabbage, thinly sliced
1 tablespoon salt
1 tray ice cubes
1 carrot, shredded
1 green pepper diced
1 onion, thinly sliced
2 cups sugar
1 cup vinegar
1/2 more water
1 teaspoon celery seed
2 tablespoon mustard seeds

In glass or plastic bowl, place cabbage cover with salt and ice, let stand 1 hour. Squeeze out liquid'
Add the rest of vegetables.
In pan bring to boil sugar, vinegar, water, and celery and mustard seeds. Let cool. Pour over vegetables, stir and place in plastic containers. Will keep for 1 year. Defrost for 8 hours.

Judys Dill Pickle/Beans
Makes 5 quarts
Wash cucumbers/beans pack in jars along with
1/2 carrot
1 chili pepper
1 clove garlic (big)
2 heads dill or 1 Tbls dill seed
1 Tbls pickling salt per quart (actually everything is per quart)
Peppercorns and mustard seeds (maybe 1/4 teas for each quart)

4 cups apple cider vinegar, 12 cups water.
Heat till boiling, pour over stuff in jars and seal. Hot bath for 5 minutes.

I Have been making these for 10 + years and everybody loves them, you can mix it up pretty much as much as you want. Spicy or not:D

I also make with Asparagus:)

I hope you had good luck with the pickles I'm doing mine tonight. I hope you like them.