Browse Items (23 total)
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Ice Water Pickles
Ice Water
Pickles
slice cucumbers
in length slices
soak in ice water
3 hours, drain. pack
into sterilized jars.
add 6 pickling onions
1 piece 1 celery. 1 tea-
spoon mustard seed
to each jar.
4qts white vinegar
1 c. salt. 3 c. sugar
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# Ice Water Pickles
## Ingredients
- Cucumbers, sliced lengthwise
- 6 pickling onions per jar
- 1 piece celery per jar
- 1 tsp mustard seed per jar
### Brine
- 4 qt white vinegar
- 1 c. salt
- 3 c. sugar
## Instructions
1. Slice cucumbers lengthwise.
2. Soak cucumber slices in ice water for 3 hours.
3. Drain the cucumbers.
4. Pack into sterilized jars.
5. Add to each jar: 6 pickling mints, 1 piece of celery, and 1 tsp mustard seed.
6. Combine white vinegar, salt, and sugar for the brine; pour over cucumbers in jars. -
Sweet Relish
Sweet Relish
4 med. green tomatoes
1 large red tomato
6 med. cucumbers
1 onion
2 Tablespoons salt
Put vegetables through a grinder just until coarse. Add salt and mix tho-
roughly. Let stand 24 hours.
1 cup sugar
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ Tablespoon mixed pickling spice
1 cup white vinegar (or cider)
2-3 drops green food coloring
Combine spices and vinegar and food coloring, bring to a boil. Drain
vegetables and add to vinegar mixture, boiling gently for 20 minutes. Stir fre-
quently. Pour into jars and seal. Makes 3 pints.
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# Sweet Relish
*Makes 3 pints*
## Ingredients
- 4 medium green tomatoes
- 1 large red tomato
- 6 medium cucumbers
- 1 onion
- 2 Tbsp salt
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 Tbsp mixed pickling spice
- 1 cup white vinegar (or cider vinegar)
- 2–3 drops green food coloring
## Instructions
1. Put vegetables (green tomatoes, red tomato, cucumbers, and onion) through a grinder just until coarse.
2. Add salt and mix thoroughly. Let stand 24 hours.
3. Combine sugar, cinnamon, turmeric, ground cloves, ground allspice, mixed pickling spice, vinegar, and food coloring. Bring to a boil.
4. Drain vegetables and add to vinegar mixture.
5. Boil gently for 20 minutes, stirring frequently.
6. Pour into jars and seal. Makes 3 pints. -
Never-Fail Dill Pickles
NEVER-FAIL DILL PICKLES
2 quarts fresh cucumbers
4 to 8 heads dill
2 tablespoons mixed whole spices, optional
3 tablespoons salt
3 cloves garlic, cut finely, or horseradish
1 cup vinegar
Cold water
Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads
of dill through as jar is packed. Add spices, salt, garlic or
horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the
jar may be shaken occasionally until the salt is dissolved.
Do not use for 2 weeks. These pickles "work" or ferment
and look milky in the jars. Sometimes brine will run out
at the top. This does not hurt pickles, but lids must be
tightened firmly after pickles are through working.
If desired, a boiling hot liquid may be poured over the
cucumbers; they are then sealed and will not work. Prick
cucumbers with a fork 3 or 4 times before packing in
jars. The proportions for the hot liquid are: 1 cup vinegar,
3 cups water, 1/4 cup salt. Bring to boil and pour over
cucumbers, dill and garlic packed in jars. Seal at once.
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# Never-Fail Dill Pickles
## Ingredients
- 2 quarts fresh cucumbers
- 4 to 8 heads dill
- 2 Tbsp mixed whole spices, optional
- 3 Tbsp salt
- 3 cloves garlic, cut finely, or horseradish
- 1 cup vinegar
- Cold water
## Instructions
1. Wash cucumbers and prick with fork.
2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed.
3. Add spices, salt, garlic or horseradish, and vinegar.
4. Add cold water to fill jar.
5. Tighten covers almost firmly.
6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved.
7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working.
## Hot Liquid Method (Optional)
1. Prick cucumbers with a fork 3 or 4 times before packing in jars.
2. Pack cucumbers, dill, and garlic into jars.
3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil.
4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment. -
Turmeric Pickle Chips
Tumeric (Chips)
1 pk cucumbers
2-tbsp tumeric
2 " celery seed
2 " mustard seed
1c. sugar to c. vinegar
mix altogether and bring
to a good boil (over)
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(first slice cucumbers and
let stand over night in
strong salt water brine.
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# Turmeric Pickle Chips
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) cucumbers, sliced into chips
- Strong salt water brine for overnight soak (1 cup pickling salt per gallon water)
- 2 Tbsp turmeric
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 cup sugar per cup vinegar (enough to cover chips — approximately 3 to 4 cups each; see Editor's Notes)
## Instructions
1. Slice cucumbers into chips.
2. Place in a large crock or bowl and cover with strong salt water brine (1 cup pickling salt per gallon water). Let stand overnight.
3. Drain cucumbers thoroughly.
4. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Mix well.
5. Add drained cucumber chips to the pot.
6. Bring to a full boil, stirring to ensure sugar is dissolved.
7. Pack immediately into sterilized jars and seal while hot. Process according to current canning guidelines. -
3 Day Cucumber Chips
3 day cucumber chips
1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of
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vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*
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# 3 Day Cucumber Chips
*Yield: approximately 3 quarts*
## Ingredients
### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste
## Instructions
### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection. -
Pickle Chips
Chips
40 cucumbers 7 large onions
stand in salt water 4 hrs drain
4C white vinegar 2C. water
1½ C sugar 2 tsp celery seed
2 tsp mustard seed
1 tsp ground ginger boil 3 min
together
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# Pickle Chips
*(Bread and Butter Style)*
*Yield: approximately 15 to 20 pint jars*
## Ingredients
### Vegetables
- 40 medium cucumbers, sliced 1/4 inch thick
- 7 large onions, thinly sliced
- 1/2 cup pickling salt per gallon water (for brine soak)
### Pickling Syrup
- 4 cups white vinegar
- 2 cups water
- 1 1/2 cups sugar
- 2 tsp celery seed
- 2 tsp mustard seed
- 1 tsp ground ginger
## Instructions
1. Slice cucumbers 1/4 inch thick and onions thinly.
2. Place cucumbers and onions in a large bowl or crock. Cover with cold salt water (1/2 cup pickling salt per gallon water). Let stand 4 hours.
3. Drain cucumbers and onions thoroughly. Rinse briefly and drain again.
4. Combine vinegar, water, sugar, celery seed, mustard seed, and ground ginger in a large pot. Bring to a boil and boil together 3 minutes.
5. Add drained cucumbers and onions to the hot brine. Heat through until just beginning to simmer — do not boil.
6. Pack cucumbers and onions into sterilized jars.
7. Pour hot brine over vegetables, filling to within 1/4 inch of rim.
8. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Kosher Dill Pickles
KOSHER DILL PICKLES
Medium sized cucumbers
1/3 teaspoon mustard seed
1/3 teaspoon celery seed
4 to 6 heads dill
2 quarts vinegar
1 cup sugar
2 quarts water
1/2 cup salt
Small piece each of red pepper, onion, garlic,
bay leaf and alum (optional)
Scald cucumbers and cover with cold water to cool.
Dry and pack into quart jars. Into each jar put the above
mentioned quantity of mustard and celery seed, dill, red
pepper, onion, garlic, bay leaf and alum (if desired).
Combine vinegar, sugar, water and salt, heat and fill jars.
Seal. This yields enough liquid for about 50 cucumbers.
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# Kosher Dill Pickles
## Ingredients
- Medium sized cucumbers
- 1/3 tsp mustard seed (per jar)
- 1/3 tsp celery seed (per jar)
- 4 to 6 heads dill
- 2 quarts vinegar
- 1 cup sugar
- 2 quarts water
- 1/2 cup salt
- Small piece each of red pepper, onion, garlic, bay leaf, and alum (optional)
## Instructions
1. Scald cucumbers and cover with cold water to cool.
2. Dry and pack into quart jars.
3. Into each jar put the above-mentioned quantity of mustard seed and celery seed, dill, red pepper, onion, garlic, bay leaf, and alum (if desired).
4. Combine vinegar, sugar, water, and salt; heat and fill jars.
5. Seal. This yields enough liquid for about 50 cucumbers. -
Garlic or Kosher Pickles
GARLIC OR KOSHER PICKLES
Wash medium size cucumbers very well. Pour boiling
water over cucumbers, let stand 2 minutes and dip im-
mediately into cold water. Dry cucumbers and pack into
sterilized jars. To each quart add 1/3 teaspoon mustard
seed, 1/3 teaspoon celery seed, small piece each of onion,
garlic, bay leaf, red pepper and 1/8 teaspoon alum (option-
al). Cover contents of each jar with boiling hot liquid,
made in the proportion of 2 quarts vinegar, 2 quarts
water, 1 cup sugar and 1/2 cup salt. Seal. Let stand for
several weeks before using.
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# Garlic or Kosher Pickles
## Ingredients
- Medium size cucumbers
- 1/3 tsp mustard seed (per quart jar)
- 1/3 tsp celery seed (per quart jar)
- Small piece onion (per quart jar)
- Small piece garlic (per quart jar)
- Bay leaf (per quart jar)
- Red pepper (per quart jar)
- 1/8 tsp alum, optional (per quart jar)
## Brine (per batch)
- 2 quarts vinegar
- 2 quarts water
- 1 cup sugar
- 1/2 cup salt
## Instructions
1. Wash medium size cucumbers very well.
2. Pour boiling water over cucumbers, let stand 2 minutes, then dip immediately into cold water.
3. Dry cucumbers and pack into sterilized jars.
4. To each quart jar add 1/3 tsp mustard seed, 1/3 tsp celery seed, a small piece each of onion, garlic, bay leaf, red pepper, and 1/8 tsp alum (optional).
5. Combine 2 quarts vinegar, 2 quarts water, 1 cup sugar, and 1/2 cup salt; bring to a boil.
6. Cover contents of each jar with the boiling hot liquid.
7. Seal. Let stand for several weeks before using. -
Kate Smith 14 Day Pickles
Kate Smith
14 day pickels [sic]
75–100 small cukes
Salt
Water
1 tbsp Alum
Place cukes in a stone jar & cover with brine (1 pt salt to 1 gal Water). These [stand] [in the] brine — [drain], 7 [days/7th day]. [Cover with boiling water? with] the Alum [well?] desolved [sic] — Soak 24 hrs — Wash cukes — Split in Half. Cover with Boiling Wotr [sic] & let [stand] another 24 [hrs], [drain], cover with follow[in]g
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1 oz celery seed — ½ oz stick cinnamon — ½ oz whole cloves
6 cups white sugar — 5 qts Boiling Vinegar
These [stand] [in this] 7 days [before] sealing ([each] [morning/day] dr[ain?] 3 [?] [drain off] liquid, heat to boiling, add 1 cup sugar), pour back to cukes. Let stand 3 days undisturbed. Drain liquid, Heat to Boiling & pour over pickels after placing in jars — Seal While Hot!
[later annotation, ink, different hand or sitting]: ⅓ˢ — almost certainly a scaling note ("make ⅓ batch"), worth flagging in provenance since it's the only ink on a pencil card
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# Kate Smith 14 Day Pickles
*Attributed to Kate Smith (radio broadcast, likely late 1930s–1940s)*
## Ingredients
- 75–100 small cucumbers
- 1 pint salt per gallon water (for brine)
- 1 Tbsp alum
- 1 oz celery seed
- 1/2 oz stick cinnamon
- 1/2 oz whole cloves
- 6 cups white sugar (plus approximately 1 cup per day during syrup stage)
- 5 quarts white vinegar
## Instructions
1. Place cucumbers in a stone jar and cover with brine (1 pint salt to 1 gallon water). Let stand 7 days, then drain.
2. Cover with boiling water in which alum has been dissolved. Soak 24 hours.
3. Wash cucumbers and split in half.
4. Cover with fresh boiling water and let stand another 24 hours. Drain.
5. Combine vinegar, 6 cups sugar, celery seed, cinnamon, and cloves; bring to a boil. Pour over cucumbers.
6. Each day for approximately 3 to 4 days, drain off the syrup, heat to boiling, add 1 cup sugar, and pour back over cucumbers.
7. Let stand undisturbed for 3 days.
8. Drain syrup and heat to boiling. Pack cucumbers into jars, pour boiling syrup over, and seal while hot.
## Editor's Notes
- **Attribution:** Card is headed "Kate Smith 14 Day Pickles" — Kate Smith hosted daytime radio programs in the late 1930s and 1940s that regularly featured recipes. The card's phonetic spellings ("pickels," "desolved," "Wotr") and mixed longhand/Gregg shorthand are consistent with real-time dictation transcription from a radio broadcast. Treat as probable provenance, not confirmed.
- **Gregg shorthand:** The card mixes careful longhand for quantities and unusual words with Gregg shorthand outlines for repeated process phrases ("stand," "drain," "each"). This pattern is characteristic of dictation transcription. All shorthand has been expanded with high to moderate confidence; one passage in the verso parenthetical remains uncertain and is reconstructed from recipe context.
- **Alum** was a standard period ingredient for crisping pickles. It is no longer recommended for home canning by the USDA; modern recipes substitute calcium chloride (Pickle Crisp) or simply omit it.
- **Sugar quantity** accumulates over the syrup stage — the 6 cups in the initial syrup plus approximately 1 cup added per reheat day produces a very sweet finished pickle, consistent with the 14-day sweet pickle tradition.
- **"Seal while hot"** — period canning instruction; follow current USDA home canning guidelines for safe processing.
- **Stone jar** for the brine stage = a ceramic crock; a large glass or food-safe plastic container is the modern equivalent. -
Quickie Pickle
Quickie Pickle
2 medium cucumbers ½ c. sugar.
3 " onions
½ c. white vinegar ½ tsp salt.
Do not peel cucumbers, score them
lengthwise with tine of fork. Slice
paper thin. Slice onion, separate
into rings. Combine with cucumbers
combine vinegar & sugar salt. Stir
over low heat until sugar dissolves.
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Bring to a boil. Pour over cucs &
onions. Chill, recipe 6 hr 8 serving
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# Quickie Pickle
## Ingredients
- 2 medium cucumbers
- 3 onions
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Do not peel cucumbers; score them lengthwise with tine of fork. Slice paper thin.
2. Slice onions and separate into rings. Combine with cucumbers.
3. Combine vinegar, sugar, and salt. Stir over low heat until sugar dissolves.
4. Bring to a boil. Pour over cucumbers and onions.
5. Chill. Recipe makes 6–8 servings. -
Cucumber Salad with Sour Cream Dressing
2 cucumbers and slice thinly
sprinkle with 2tsp salt (set in refrigerator)
1cup sour cream put 2 T lemon juice
1/4 tsp sugar
2 T diced dill pickles
2 T diced onion (1T dry and add water)
6 radishes sliced
speck of pepper
parsley can be sprinkled on top
Add to cucumbers.
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# Cucumber Salad with Sour Cream Dressing
## Ingredients
- 2 cucumbers, sliced thinly
- 2 tsp salt
- 1 cup sour cream
- 2 Tbsp lemon juice
- 1/4 tsp sugar
- 2 Tbsp diced dill pickles
- 2 Tbsp diced onion (or 1 Tbsp dry onion reconstituted with water)
- 6 radishes, sliced
- Speck of pepper
- Parsley (optional, for garnish)
## Instructions
1. Slice 2 cucumbers thinly and sprinkle with 2 tsp salt. Set in refrigerator.
2. Combine sour cream, lemon juice, sugar, diced dill pickles, diced onion, sliced radishes, and a speck of pepper.
3. Add dressing mixture to cucumbers and toss to combine.
4. Sprinkle parsley on top if desired.