MRS. CARLILE’S LAZY HOUSEWIFE MUSTARD PICKLES
1/2 gallon cider vinegar

1 cup pickling salt
1 cup dry mustard “so
1/2 ounce turmeric

3 or 4 cups granulated sugar, as desired

Combine the above pickling solution and stir well to
dissolve. Pour intocleanscaldedcrock. Drop in cukes, onions,
cauliflower as you pick them from your garden. Be sure
solution always covers pickles. (This pickling solutionis NOT
boiled, and clean raw vegetables are putintothe solution. Seal
or cover crock when full.)

NINE-DAY PICKLES
Take 4 quarts cucumbers, cut in large pieces, Make a
brine of 1 cup salt to 9 cups water. Put cucumber in this for
3 days. Drain; add water. Change this water every day for
three days.
Drain well; simmer slowly for 15 minutes in a solution
of half water and half full-strength cider vinegar, adding 1/4
teaspoon alum for each quart. Drain; put cucumbers in crock,
Make a syrup:
quarts cider vinegar
pounds white sugar
ounce cinnamon stick
ounce allspice buds
ounce celery seed
Bring syrup to boiling point. Pour over the cucumbers
in crock and let stand 24 hours. Drain; heat syrup again and
pour over the cucumbers again. Stand 24 hours. Repeat this
once more. Cover crock and store or seal in jars.

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OLD-FASHIONED CHUNK PICKLES
7 pounds cucumbers
Salt for brine
Vinegar for cooking

1 quart cider vinegar

1 tablespoon stick cinnamon
21/2 pounds (6 cups) brown sugar
1 tablespoon whole, allspice

1 tablespoon celery seed

Scrub cucumbers and cut into 1/2 to 1 inch slices. Soak
for 3 days in brine (2 cups salt to 21/2 quarts water). Drain.
Soak in fresh water for 3 days without changing and drain,

Cover the cucumbers with equal parts of vinegar and *

water to which 2 or 3 large grape leaves have been added.
(Grape leaves preserve color and increase crispness.) Let
simmer slowly for 25 to 30 minutes and drain, discarding liquid.

Mix the quart of vinegar, the spices and sugar and boil
for 5 minutes, Pour this on the cucumbers. Repeat for 4
successive days. On the last day, pack pickles into hot,
sterilized jars, cover with boiling syrup; seal.

RIPE CUCUMBER PICKLES

6 large yellow cucumbers
41/2 cups water
4 cups sugar

1/3 cup mixed whole pickling spices
1/2 cup Salt

2 quarts cider vinegar

2 tablespoons mustard seed

Pare cucumbers, quarter them and remove seeds. Cut
into strips, 1 x 2 1/2-inches. Mix salt and water to dissolve;
add cucumber strips. Let stand 12 hours. Drain. Tie spices
in a bag.

Combine vinegar, Sugar, mustard seed and spice bag. Heat
to boiling. Add only enough strips of cucumber at a time to
cover the bottom of the pan; cook 3 to 5 minutes just until
transparent. Pack into hot, sterilized jars, fill with boiling
vinegar mixture. Cook another batch and pack. Seal. Makes
8 to 10 pints.

OrRrH OA De DO hh I

RICH RIPE CUCUMBER PICKLES: Prepare cucumbers and let
remain in brine as ABOVE RECIPE. Drain. Omit pickling
spice and use 1 tablespoon whole cloves, 1 stick cinnamon, 2
tablespoons mustard seed; tie inbag. Useonly 1 quart vinegar;
increase sugar to 6 cups. Cook as above.

RICH DARK PICKLES: Do not seal jars, just cover them.
Each morning for following 3 days, drain off vinegar, boil for
° minutes and pour back into jars, Seal on third day.

SWEET DILL CHIPS

large dill cucumbers

cups cider vinegar

cups white sugar

whole cloves

bay leaves
Cut cukes crosswise in thin slices, Soak in cold water
overnight. In morning boil remaining ingredients for 10
minutes. Pour over cukes. Let stand 24 hours. Drain off
syrup. Boil syrup 10 minutes. Pour over cukes and seal in
sterilized jars. These may be used immediately but improve
with standing. Makes 2 1/2 pints.

Ww OM WO Oo

SWEET GHERKINS
11/2 cups sugar

2 quarts vinegar

1/2 cup dairy salt

z tablespoons mixed whole pickling spices
a quarts gherkins

Wash cukes and drain. Pack into sterilized jars and
cover with pickling solution made as follows:

Combine vinegar, sugar, salt and pickling spices (tied
in a bag) and bring to a boil. Boil 5 minutes in uncovered pan.
Cool thoroughly. Pour over cukes. Seal.

SWEET GHERKINS
Hot brine (2/3 cup pickling salt to 10 cups boiling water)
2 quarts gherkins
4 cups blended vinegar (1/2 white and 1/2 cider)
2 tablespoons pickling salt
2 tablespoons granulated sugar
1 teaspoon celery seed
2 tablespoons mustard seed
1 (3-inch) stick cinnamon
1 tablespoon whole cloves
1 tablespoon whole allspice
3 to 4 cups granulated sugar os

Gherkins must be freshly picked. Scrub them well.
Pour hot brine over them to cover. Let stand overnight.
In morning, drain, rinse with cold water and drain thoroughly.
Place in crock.

Combine vinegar, salt and sugar in a saucepan. Tie
seeds and spices in a small cheesecloth bag and place in
vinegar. | Bring to boiling point. Simmer 1 minute. Cool.
Pour cooled spiced vinegar over gherkins in the crock,
allowing spice bag to remain in mixture. Store ina cool
place. Add 1/2 cup sugar each day until pickles are sufficiently
sweet, 6 to 8 days. Remove spice bag. Pack gherkins with
their liquid in sterilized jars. Seal. Store ina cool place.
Makes 4 pints.

TWELVE DAY PICKLES
(2 to 38-inch) cukes
quarts water
cups pickling salt
teaspoon powdered alum
cups vinegar
cups sugar
ounce celery seed ® 3
ounce stick cinnamon ‘
cups granulated sugar (added later)

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