Browse Items (22 total)

• 
  Textcategory:Otherdecade:1950s...7 more

  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.
• 
  Textcategory:Otherdecade:1950s...7 more

  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.
• 
  Textcategory:Otherdecade:1950s...6 more

  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.
• 
  Textcategory:Otherdecade:1950s...8 more

  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
  
  ---
  
  # 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.
• 
  Textcategory:Otherdecade:1950s...7 more

  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.
• 
  Textcategory:Otherdecade:1950s...6 more

  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.
• 
  Textcategory:Otherdecade:1950s...8 more

  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.
• 
  Textcategory:Othercuisine:American...11 more

  Bread & Butter Pickles

  Bread & Butter
  pickles
  1 doz cucumbers
  sliced
  1/2 " small onions
  sliced
  Salt lightly and
  let stand 1 hr.
  Rinse in cold water
  and drain well.
  Make a brine of the
  following:-
  2 C sugar
  1 C vinegar
  1/2 C. water
  1/2 tsp turmeric
  
  Back:
  1 tsp mustard
  1 tsp cinnamon
  1 tsp ginger
  1 tsp celery seed.
  add cucumbers &
  onions. let come to
  a boil and seal in
  hot jars.
  
  ---
  
  # Bread & Butter Pickles
  
  ## Ingredients
  
  - 1 dozen cucumbers, sliced
  - 1/2 dozen small onions, sliced
  - Salt (for salting)
  
  ### Brine
  
  - 2 cups sugar
  - 1 cup vinegar
  - 1/2 cup water
  - 1/2 tsp turmeric
  - 1 tsp mustard
  - 1 tsp cinnamon
  - 1 tsp ginger
  - 1 tsp celery seed
  
  ## Instructions
  
  1. Slice cucumbers and onions.
  2. Salt lightly and let stand 1 hour.
  3. Rinse in cold water and drain well.
  4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
  5. Add cucumbers and onions to the brine.
  6. Let come to a boil.
  7. Seal in hot jars.
• 
  Textcategory:Maindecade:1950s...8 more

  Hot Salmon Slaw

  HOT SALMON SLAW
  
  1 can (7.75 ounces) salmon
  2 tablespoons oil
  4 cups shredded cabbage
  ¾ cup grated carrots
  ¼ cup chopped green pepper
  2 tablespoons vinegar
  ½ teaspoon sugar
  1 tablespoon celery seed
  Dash salt
  ½ cup mayonnaise
  
  Drain salmon and break into small chunks. Heat oil in
  skillet. Add cabbage, carrots and green pepper. Saute 5
  minutes, stirring frequently, until vegetables are tender
  crisp. Sprinkle with vinegar, sugar, celery seed and salt.
  Toss in drained salmon. Cover skillet and cook 3 to 5
  minutes. Remove from heat. Fold in mayonnaise. Serve
  immediately. Makes 4 servings.
  Note: This quick one-dish entree is ready to serve in
  minutes. Add hard rolls or crusty French bread for a light
  meal.
  
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  # Hot Salmon Slaw
  
  *Makes 4 servings*
  
  ## Ingredients
  
  - 1 can (7.75 oz) salmon
  - 2 Tbsp oil
  - 4 cups shredded cabbage
  - 3/4 cup grated carrots
  - 1/4 cup chopped green pepper
  - 2 Tbsp vinegar
  - 1/2 tsp sugar
  - 1 Tbsp celery seed
  - Dash of salt
  - 1/2 cup mayonnaise
  
  ## Instructions
  
  1. Drain salmon and break into small chunks.
  2. Heat oil in a skillet.
  3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp.
  4. Sprinkle with vinegar, sugar, celery seed, and salt.
  5. Toss in drained salmon.
  6. Cover skillet and cook 3 to 5 minutes.
  7. Remove from heat. Fold in mayonnaise.
  8. Serve immediately.
  
  > **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal.
• 
  Textcategory:Otherdecade:1950s...8 more

  Zucchini Bread and Butter Pickles

  ZUCCHINI BREAD
  AND BUTTER PICKLES
  
  1 large onion, sliced
  6 cups small zucchini, sliced
  1/8-inch thick
  1/4 cup salt
  
  2 cups cider vinegar
  1 cup sugar
  1 teaspoon turmeric
  1 teaspoon mustard
  1 teaspoon celery seed
  
  Slice onion 1/8-inch thick. Place the on-
  ions and zucchini in a large bowl. Salt
  thoroughly; cover and allow to soak over-
  night.
  Combine vinegar, sugar, turmeric, mus-
  tard seed and celery seed and bring to a
  rolling boil. Add zucchini and onions to
  pickling solution. Bring to a boil; reduce
  heat and simmer 15 minutes. Pack pickles
  into hot sterilized pint jars. Fill to within
  1/2-inch of top with pickling solution. Seal.
  Yields 3 pints.
  
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  # Zucchini Bread and Butter Pickles
  
  ## Ingredients
  
  - 1 large onion, sliced 1/8-inch thick
  - 6 cups small zucchini, sliced 1/8-inch thick
  - 1/4 cup salt
  - 2 cups cider vinegar
  - 1 cup sugar
  - 1 tsp turmeric
  - 1 tsp mustard seed
  - 1 tsp celery seed
  
  ## Instructions
  
  1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
  2. Salt thoroughly; cover and allow to soak overnight.
  3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
  4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
  5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
  6. Yields 3 pints.
• 
  Textcategory:Otherdecade:1950s...8 more

  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)
  
  Back:
  (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.
• 
  Textcategory:Othercuisine:American...9 more

  Tomato Relish (India Relish)

  Mrs Blooms recipe
  Tomato Relish or (India)
  
  1 pk green tomatoes chopped
  1 1/2 c salt let stand all nite
  & strain water off - add
  1 med cabbage.
  6 small onions, chopped 3 qts
  vinegar. boil ½ hr. then add
  3 red peppers - 2 gr. peppers -
  3 tbs celery seed & 2 tbs sp.
  
  Back:
  mustard seed 8 cups of
  sugar 1 tbsp. stick cinnamon
  1 tbsp. whole cloves, tied in
  a cloth, boil for 1½ hrs - and
  seal.
  
  ---
  
  # Tomato Relish (India Relish)
  *Recipe from the kitchen of Mrs. Bloom*
  
  *Yield: approximately 10 to 12 pint jars*
  
  ## Ingredients
  
  - 1 peck (approximately 10 to 12 lbs) green tomatoes, chopped
  - 1 1/2 cups pickling salt
  - 1 medium cabbage, chopped
  - 6 small onions, chopped
  - 3 red bell peppers, chopped
  - 2 green bell peppers, chopped
  - 3 qts white vinegar
  - 8 cups sugar
  - 3 Tbsp celery seed
  - 2 Tbsp mustard seed
  - 1 Tbsp stick cinnamon
  - 1 Tbsp whole cloves
  
  ## Instructions
  
  1. Chop green tomatoes and place in a large bowl or crock. Add salt, stir to combine, and let stand overnight.
  2. Drain off liquid thoroughly — do not rinse.
  3. Add chopped cabbage and onions to the salted tomato mixture.
  4. Add vinegar and bring to a boil. Boil for 30 minutes.
  5. Add red peppers, green peppers, celery seed, and mustard seed.
  6. Tie cinnamon and whole cloves in a double layer of cheesecloth and add to the pot.
  7. Add sugar and stir to combine.
  8. Boil for 1 1/2 hours, stirring occasionally.
  9. Remove spice bag.
  10. Pack into sterilized jars and seal while hot. Process according to current canning guidelines.
  
  ## Editor's Notes
  
  - **"1 pk"** = 1 peck, a standard dry measure of the era equal to 8 dry quarts or approximately 2 gallons volume. For green tomatoes this is roughly 10 to 12 lbs whole or 12 to 14 cups chopped. Produce was commonly sold by the peck at farm stands and markets; recipes of this scale were typical fall preserving batches.
  - **"India Relish"** — the parenthetical alternate title refers to India Relish, a well-documented mid-century American spiced vegetable relish. The name derives from a loose association with Indian-style chutneys rather than direct Indian origin. Widely reprinted in community cookbooks of the era.