Browse Items (27 total)
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Relish
Relish
2 large cabbage & equal amount of
tomatoes
3 medium onions
hot pepper
6 T salt
2 C. sugar
1 t. tumeric
1t celery seed
1 qt vinegar
Grind cabbage, onions & tomatoes
Card 1 Back:
mix all ingredients to-gether
& bring to boil- put into jars
& seal.
---
# Relish
## Ingredients
- 2 large cabbages
- Equal amount of tomatoes (to match the cabbage)
- 3 medium onions
- Hot pepper (amount not specified)
- 6 Tbsp salt
- 2 cups sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 1 qt vinegar
## Instructions
1. Grind the cabbage, onions, and tomatoes.
2. Mix all ingredients together and bring to a boil.
3. Put into jars and seal.
## Editor's Notes
- **Food safety:** The card says only to "seal." For safe home canning, use sterilized jars and lids and follow current tested processing guidelines. Do not rely on inversion or seal-while-hot alone. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
---
# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
---
# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Garden Relish
Card 1 Front:
Garden Relish YIELD 8 PINTS
6 c. ground cucumbers
3 c. ground onions
3 c. ground carrots
3 c. ground red & green peppers
3 T. pickling salt
4 c. white vinegar
4 c. sugar
1 T. mustard seed
1 T. celery seed
Sprinkle ground vegetables with salt, let stand 4 hrs. Drain.
Add vegetables to sugar, vinegar & spices. Simmer 1/2 hr.
Put in boiling hot pint jars & seal.
Card 1 Back: blank
---
# Garden Relish
*Yields 8 pints*
## Ingredients
- 6 cups ground cucumbers
- 3 cups ground onions
- 3 cups ground carrots
- 3 cups ground red & green peppers
- 3 Tbsp pickling salt
- 4 cups white vinegar
- 4 cups sugar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
## Instructions
1. Sprinkle ground vegetables with salt; let stand 4 hours. Drain.
2. Add vegetables to sugar, vinegar, and spices. Simmer 1/2 hour.
3. Put in boiling hot pint jars and seal.
## Editor's Notes
- **"ground"** vegetables — refers to coarsely ground or finely chopped vegetables, likely processed through a meat grinder or food processor, which was common practice for relish-making in this era. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
Card 1 Back: blank
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# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once. -
Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
Lime Pickles
Lime Pickles
Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring
## Instructions
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. -
Aunt Frances Pickles
Aunt Frances Pickles (Lazy Housewife)
Slice pickles in jars.
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot & seal
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# Aunt Frances Pickles (Very Homemade)
*From the kitchen of Aunt Frances*
## Ingredients
- Pickles (sliced, packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion, if desired
## Instructions
1. Slice pickles and place in jars.
2. Boil together the sugar, vinegar, salt, celery seed, mustard seed, and dill and onion if desired.
3. Pour hot brine over pickles and seal. -
Chow Chow
Chow. Chow.
1½ qts vinegar
3 c. sugar ground
2 tb sp each of mustard
ginger tumuric & mustard
seed) 3 tb sp celery seed
½ tsp. red pepper chop
fine, ½ pk. of green tomatoes
2 large cabbages 6 large onions
Back:
chop fine and boil
5 min
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# Chow Chow
*Yield: approximately 12 to 16 pint jars*
## Ingredients
### Vegetables
- 1/2 peck (approximately 5 to 6 lbs) green tomatoes, chopped fine
- 2 large cabbages, chopped fine
- 6 large onions, chopped fine
### Brine
- 1 1/2 qts white vinegar
- 3 cups sugar
- 2 Tbsp ground mustard
- 2 Tbsp ground ginger
- 2 Tbsp turmeric
- 2 Tbsp mustard seed
- 3 Tbsp celery seed
- 1/2 tsp red pepper
## Instructions
1. Chop green tomatoes, cabbage, and onions fine and combine in a large bowl or crock.
2. Combine vinegar, sugar, ground mustard, ginger, turmeric, mustard seed, celery seed, and red pepper in a large non-reactive pot. Stir to combine.
3. Add chopped vegetables to the brine.
4. Bring to a boil over medium-high heat and boil 5 minutes, stirring occasionally.
5. Pack immediately into sterilized jars, filling to within 1/4 inch of rim.
6. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Turmeric Pickles
Here's what's cookin' Tumeric Serves
Recipe from the kitchen of
Peel & slice one dozen Cucumbers &
3 onions. Sprinkle with salt & let
stand over nite. Drain thoroughly in
morning. 1 pt. Vinegar, 1 C of sugar,
2 tsp of mustard see, 2 tsp celery
seed. 1 tsp of tumeric powder.
1 stick of cinnnamon bark. Put all together
including sliced cucumbers & onions
& bail 20 min.
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# Turmeric Pickles
## Ingredients
- 12 cucumbers, peeled and sliced
- 3 onions, sliced
- Salt (for overnight soak)
- 1 pt. vinegar
- 1 cup sugar
- 2 tsp mustard seed
- 2 tsp celery seed
- 1 tsp turmeric powder
- 1 stick cinnamon bark
## Instructions
1. Peel and slice one dozen cucumbers and 3 onions.
2. Sprinkle with salt and let stand overnight.
3. Drain thoroughly in the morning.
4. Combine vinegar, sugar, mustard seed, celery seed, turmeric powder, and cinnamon bark in a pot.
5. Add the drained sliced cucumbers and onions.
6. Bring all together and boil for 20 minutes. -
Aunt Frances' Lazy Housewife Pickles
Aunt Frances' Lazy Housewife Pickles
Slice pickles in jars
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot and seal
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# Aunt Frances' Lazy Housewife Pickles
*Recipe from the kitchen of Aunt Frances*
## Ingredients
- Cucumbers, sliced (packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion (optional)
## Instructions
1. Slice cucumbers and pack into jars.
2. Combine sugar, vinegar, salt, celery seed, and mustard seed in a saucepan and boil together.
3. Add dill and onion to jars if desired.
4. Pour brine over cucumbers while hot and seal jars. -
Mustard Pickles
Mustard pickles
Put 1 doz. Cucumbers in salt
water for 1 hr. or over nite.
{2tbs salt
{to 1doz cukers
{add 1/2 doz. onions
1 pt. Vinegar or use 1/2 water
1c. sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp tumeric pwdr
1 tsp. pepper
1 tsp. Cinnamon Buds
1 tsp ginger
Use level spoons. Let come to Boil Put cukes with
spices & cook for few min.
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# Mustard Pickles
## Ingredients
- 1 dozen cucumbers
- 2 Tbsp salt (for brine)
- 1/2 dozen onions
### Pickling Liquid
- 1 pt. vinegar (or use 1/2 water)
- 1 c. sugar
- 1 tsp celery seed
- 1 tsp mustard seed
- 1 tsp turmeric powder
- 1 tsp pepper
- 1 tsp cinnamon buds
- 1 tsp ginger
## Instructions
1. Put 1 dozen cucumbers in salt water for 1 hour or overnight.
2. Add 2 Tbsp salt to the 1 dozen cucumbers in the brine water.
3. Add 1/2 dozen onions to the cucumbers.
4. Combine vinegar (or half vinegar, half water), sugar, celery seed, mustard seed, turmeric powder, pepper, cinnamon buds, and ginger in a pot.
5. Use level spoons when measuring spices.
6. Let the pickling liquid come to a boil.
7. Put the cucumbers (and onions) in with the spices and cook for a few minutes.