Cut cukes lengthwise. Bring to a boil 4 quarts water
and 2 cups pickling salt. Cool. Pour over cukes. Cover.
Let stand 1 week. Drain. Cover with boiling water.

Let stand 24 hours. Drain. Cover with boiling water and
add alum. Cover. Stand 24 hours. Drain. Bring to a boil the
vinegar, sugar and spices (tied in abagif you wish). Let stand
overnight.

For 3 consecutive days drain off syrup, add 1 cup sugar
(each day) and bring syrup back to a boil and cover pickles.
On the third day drain off syrup, addone cup sugar and reheat,
pour over cukes packed in hot, sterilized jars and seal.
Makes 12 to 14 pints.

YUM YUM PICKLES

quarts sliced (3/8 inch thick) cucumbers

quart Sliced onions

green peppers (cut into 1/4-inch slices)

cup Salt

quarts water

cups cider vinegar

cups white sugar

tablespoon turmeric

teaspoon celery seed

teaspoon mustard seed
Scrub cucumbers and slice without peeling. Prepare onions
and peppers. Dissolve salt in water and pour over vegetables.
Let stand 3 hours. Drain. Bring vinegar, sugar and spices to
a boil. Add vegetables and bring back to a boil. Seal in hot,
sterilized jars.

i sh Er
we)

ONION PICKLES

PICKLED ONIONS

4 quarts silverksin onions

1/4 cup mixed pickling spices (tied in a bag)
2 cups sugar

1 cup Salt

2

quarts white vinegar
Pour boiling water over onions to cover; let stand 2
minutes; drain; cover with cold water and peel. Sprinkle with
salt, add boiling water to cover and let stand overnight. Place
in colander, wash and drain.
Bring sugar, vinegar and spice bag to a boil. Add onions
and bring to a boil. Seal in hot, sterilized jars.

CURRY PICKLED ONIONS

quarts silverskin onions

tablespoons mustard

tablespoons flour

pints vinegar

tablespoons pickling salt

tablespoon curry powder

cup sugar
Wash and peel onions. Cover with salt and let stand
overnight. Mix dry ingredients with a little vinegar to a paste.
Heat the rest of the vinegar, then mix in the dry ingredients,
and bring to boil, stirring constantly. Remove from heat.
Drain onions, rinse and add to the hot sauce. Seal in hot,
sterilized jars.

mMHere ON DO D ND
4
ig
)

CRISP WHITE SILVERSKIN ONIONS
Peel and soak onions in a solution of cold water and
pickling salt. (Just sprinkle layers lightly with salt and then
cover with cold water.) Change the water every day for one
week, and continue to do so every second and then every third
day until the flavor and odor have disappeared - NOT adding
more salt. The onions will be crisp, white and transparent.
Boil solution half vinegar and half water with sugar to
your taste. Add white spices such as coriander and mustard

seed, tied in a bag. When the mixture has heated, cool it and
remove the spice bag. Pour over the onions in hot, sterilized
jars. Seal.

FOUR-DAY ONIONS
Silverskin onions
Mace
White peppercorns
Brine (1 cup pickling salt to 2 quarts boiling water)
Red pepper
1 cup sugar to 1 gallon vinegar

Peel onions, put into stone jar or crock and cover with
hot brine. Let stand2days. Drain. Make more brine and pour
it over onions while hot. Letstand2 days. Drain. Make more
brine, add onions and boil together 3 minutes.

Fill hot, sterilized jars with onions, adding bits of mace,
white peppercorns and a few grains red pepper to each jar.
Mix required amount of sugar and vinegar; heat to boiling point
and pour hot liquid over hot onions until jars are filled to
overflowing. Seal at once.

CRISP PICKLED ONIONS

pounds silverskin onions

cup pickling salt

cups sugar

quart white vinegar

tablespoons mixed whole pickling spice
Cover onions with boiling water and cool. Peel. Discard
water. Sprinkle with salt and cover with boiling water. Leave
24 hours. Drain, save liquidand rinse, Re-heat liquid to boiling
and pour over onions. Repeat this process for 3 days. On
fourth day drain the liquid off and rinse onions thoroughly.

Bring sugar, vinegar and spices (tied in bag) to a boil.

Pour over onions. Leave 24 hours. Drain off liquid and
re-heat. Pour over onions again. Repeat this process for 3
days. On fourth day, drain off liquid and bring to boil. Place
onions in hot, sterilized jars and cover with the syrup. Seal
immediately.

Ne PRO

PICKLED ONIONS, COCKTAIL VARIETY

quarts silverskin onions
cup Salt
cups white vinegar
cups water
cups white sugar
lemon, thinly sliced
teaspoon whole cloves
teaspoon allspice
tablespoon stick cinnamon
Pour boiling water over onions to cover. Let stand

© minutes. Drain, cover withcold water; peel. Wash thoroughly,
then sprinkle with the 1/2 cup salt andcover with boiling water.
Let stand overnight. Drain in colander and allow cold water
to run through onions.

Bring the vinegar, 2 cups water, sugar, lemon and the
spices (tied in a bag), toa boil. Remove lemon slices and spice
bag and allow to cool slightly. Put onions in sterilized jars,
pour solution over them and seal.

=o
bo

PRE PON eE Dw

he

SMALL PICKLED ONIONS

quarts small white onions

cups boiling water
/2 cup Salt

cups white vinegar

cup white sugar .

stick cinnamon

Cover onions with boiling water, let stand 2to 3 minutes,

drain, cover with cold water and peel. Make a brine of the
boiling water and salt. Pour over onions and let stand overnight.
Drain. Rinse thoroughly with cold water and drain. Heat

he Pe 00

%

» i