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Pickles & Relishes

BREAD AND BUTTER PICKLES — Evelyn Kardashinski

4 cups white vinegar 16 cups thinly sliced cucumbers

7 cups sugar 1/2 cup pickling salt

1-1/2 tbsps celery seeds 7 cups sliced onions

2 tbsps mustard seeds 1 cup sweet red pepper strips
(tied in a bag) 1 bag party ice

Combine cucumbers, salt, onions & pepper in large bowl or crock. Cover with 1/2 ice
cubes. Let stand 2 hours. Add remaining ice cubes, let stand four hours longer or until
cucumbers are crisp and cold. Drain well. Place remaining ingredients in preserving
kettle, bring to brisk boil. Boil 10 minutes. Add vegetables. Bring to boil. Turn into
sterilized jars, seal. Makes about 9 pints.

FOURTEEN DAY PICKLES — Karen E. Makowski

Good for large cucumbers.

4 qts cucumbers, cut in cubes 1 cup pickling salt
16 cups boiled water

Cut cucumbers and place in a crock. Cover with hot brine made from boiling water
and salt. Pour over cucumbers and let stand overnight.

Drain thoroughly and place in a dry crock. Prepare 8 cups vinegar, 1/4 cup salt, 1/4
cup sugar, 1/2 cup mixed pickling spice tied in a cloth bag. Bring to a boil, and let cool,
then pour over cucumbers. Each day for 14 days add 1/2 cup sugar. Stir well to
dissolve sugar. When last sugar is added, remove spice bag and place pickles in jars.
Heat brine and pour over pickles and seal jars. A little green food coloring may be
added to make a nicer green pickle.

MUSTARD PICKLES — Evelyn Kardashinski

2 qts cucumbers, chopped fine 2 qts onions, chopped fine
2 qts cabbage, chopped fine Put in 1/2 cup coarse salt in brine
overnight.

Drain, wash, drain.

Add:
1 qt vinegar 3 tbsps mustard
1 cup flour 1-1/4 tbsp tumeric
6 cups brown sugar 2 tsp celery seed

Mix flour, mustard, tumeric and celery seed with some of the vinegar first. bring to
boiling point and seal hot.

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