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German Dill Pickles
German Dill Pickles
3 qts & 1 cup water good
1 qt vinegar 1C salt.
mix the ingredients, bring to
boiling, then cool. Fill qts jars
with cucumbers 3in long and
split length wise into quarters
add ¼ tsp of powdered alum
Back:
to each qt. 1 big bunch of dill
and a small clove garlic
pour over the pickling syrup
& seal. one may add grape
leaves. this makes about
6 qts. of pickles
---
# German Dill Pickles
*Makes about 6 quarts*
## Ingredients
- 3 qts & 1 cup water
- 1 qt vinegar
- 1 cup salt
- Cucumbers, 3 inches long, split lengthwise into quarters
- 1/4 tsp powdered alum per quart jar
- 1 big bunch of dill per quart jar
- 1 small clove garlic per quart jar
- Grape leaves (optional)
## Instructions
1. Mix the water, vinegar, and salt together. Bring to boiling, then cool.
2. Fill quart jars with cucumbers that are 3 inches long and split lengthwise into quarters.
3. Add 1/4 tsp of powdered alum to each quart jar.
4. Add 1 big bunch of dill and a small clove of garlic to each quart jar.
5. Pour the pickling syrup over the cucumbers and seal.
6. One may also add grape leaves.
## Editor's Notes
- **"go"** — A mark appears after "3 qts & 1 cup water" on the first line; it appears to be a stray marking or annotation rather than an ingredient or instruction. It has been omitted from the formatted recipe.
- **"garlie"** — Transcribed as written; clearly intended as "garlic."
- **"1 qt vinegar"** and **"1C salt"** — Written on the same line separated by spacing; formatted as two separate ingredients for clarity.
- **"powdered alum"** — Alum (potassium aluminum sulfate) was historically used in home pickle-making to maintain crispness. **Food safety note:** The USDA no longer recommends alum in modern home canning, as it is unnecessary when proper techniques are used and may cause digestive issues in large quantities. Consult current USDA or National Center for Home Food Preservation guidelines before using.
- **"seal"** — The card instructs to pour hot brine and seal, consistent with hot-pack canning. **Food safety note:** This recipe does not specify processing in a boiling water bath. Modern food safety guidelines recommend processing pickles in a boiling water bath canner for shelf stability. Consult current canning guidelines.
- **Brine cooling** — The card states to bring the brine to a boil then cool before pouring. This is somewhat unusual for canning; it may be intended as a cold-pack or refrigerator pickle method. The instruction has been reproduced as written.
- Instructions are split across both sides of the card.
- **Completeness tag:** `minor-gaps`
- **Source type:** `personal` -
Zucchini and Cucumbers in Sour Cream
ZUCCHINI AND CUCUMBERS
IN SOUR CREAM
2 zucchini, about 8 inches long
1 cucumber, 8 inches long
½ inch boiling water
¾ teaspoon salt
½ cup chopped green onions
2 tablespoons butter or margarine
½ cup dairy sour cream
⅛ teaspoon pepper
Chopped parsley
Wash zucchini and cucumber. Cut into
crosswise slices ¼ inch thick. Put zuc-
chini slices in a saucepan with boiling
water and salt. Cover, bring to boiling
point, reduce heat and cook for 10 min-
utes, or until almost tender. Add cucum-
ber slices and cook only until crisp-tender,
about 3 minutes. Drain if necessary.
In the meantime, saute green onions in
butter. Add to zucchini and cucumber
along with sour cream and pepper. Mix
lightly. Heat, but do not boil. Sprinkle
with chopped parsley. Yields 6 servings.
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---
# Zucchini and Cucumbers in Sour Cream
## Ingredients
- 2 zucchini, about 8 inches long
- 1 cucumber, 8 inches long
- 1/2 inch boiling water
- 3/4 tsp salt
- 1/2 cup chopped green onions
- 2 Tbsp butter or margarine
- 1/2 cup dairy sour cream
- 1/8 tsp pepper
- Chopped parsley
## Instructions
1. Wash zucchini and cucumber. Cut into crosswise slices 1/4 inch thick.
2. Put zucchini slices in a saucepan with boiling water and salt. Cover, bring to boiling point, reduce heat and cook for 10 minutes, or until almost tender.
3. Add cucumber slices and cook only until crisp-tender, about 3 minutes. Drain if necessary.
4. In the meantime, saute green onions in butter.
5. Add to zucchini and cucumber along with sour cream and pepper. Mix lightly.
6. Heat, but do not boil. Sprinkle with chopped parsley.
Yields 6 servings. -
Sliced Ripe Cucumber Pickle
. Sliced ripe cucumber Pickle
12 large cucumbers
1 onion
1 tb sp. celery seed
2 ounces mustard seed
1 qt vinegar
3 c sugar.
Slice cucumbers and soak
Back:
over night in a strong
brine - drain -
Bring the minced on-
ion, celery seed, mustard seed
vinegar & sugar to a boil
add cucumber slices &
cook until almost tender
---
# Sliced Ripe Cucumber Pickle
## Ingredients
- 12 large cucumbers
- 1 onion
- 1 Tbsp celery seed
- 2 ounces mustard seed
- 1 qt vinegar
- 3 cups sugar
## Instructions
1. Slice cucumbers and soak overnight in a strong brine. Drain.
2. Bring the minced onion, celery seed, mustard seed, vinegar, and sugar to a boil.
3. Add cucumber slices and cook until almost tender. -
Salad / Bread
Salad
1 cup macaroni
(before cooked)
large can shrimp
Cucumber cut
in large pieces
green or red pepper
mrs. Alice Neal.
Back:
Maid
1 egg well beaten
1 1/4 c. milk of scalded
take 1/4 c. dissolve
1 yeast cake
2 tablespoon butter
1 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
---
# Salad
*From Mrs. Alice Neal*
## Ingredients
- 1 cup macaroni (before cooked)
- 1 large can shrimp
- Cucumber, cut in large pieces
- Green or red pepper
## Ingredients
- 1 egg, well beaten
- 1 1/4 cup milk, scalded
- 1/4 cup (to dissolve yeast)
- 1 yeast cake
- 2 Tbsp butter
- 1 Tbsp sugar
- 3 1/2 cups flour
- 1 tsp salt -
Benedictine
Recipe from the kitchen of Peg Grant
Benedictine
1/2 cucumber grated
(approx. 1/2 cup)
2 tsp grated onion or juice
4 oz Cream Cheese
1 T Mayonnaise.
Cream cheese and add other
ingredients
Back: blank
---
# Benedictine
## Ingredients
- 1/2 cucumber, grated (approx. 1/2 cup)
- 2 tsp grated onion or onion juice
- 4 oz cream cheese
- 1 Tbsp mayonnaise
## Instructions
1. Cream the cream cheese and add the other ingredients. -
Benedictine Sandwich Spread
Benedictine Sandwich Spread
from Out of Kentucky Kitchens
2 cream cheeses (6 oz)
Grated pulp of one medium cucumber
1 small grated onion
1 t. salt
Mayonnaise
Dash of Tabasco
2-3 drops green food coloring
Mash the cheeses with a fork.
Work into them the grated pulp from
a peeled, medium-sized
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cucumber, first extracting the juice by
placing the pulp in a napkin and
squeezing it fairly dry. Add the onion
juice, Tabasco, salt and enough
mayonnaise to make a smooth
filling, easily spread. Lastly add food
coloring to give a faint green tinge.
Cabbage Patch says use only juice
of cucumber and onion for a
more delicate flavor.
---
# Benedictine Sandwich Spread
*From Out of Kentucky Kitchens*
## Ingredients
- 2 cream cheeses (6 oz)
- Grated pulp of one medium cucumber, peeled
- 1 small onion, grated
- 1 tsp salt
- Mayonnaise (enough to make a smooth filling)
- Dash of Tabasco
- 2–3 drops green food coloring
## Instructions
1. Mash the cream cheeses with a fork.
2. Grate the pulp of a peeled, medium-sized cucumber. Extract the juice by placing the pulp in a napkin and squeezing it fairly dry.
3. Work the grated cucumber pulp into the mashed cheese.
4. Add the onion juice, Tabasco, and salt.
5. Add enough mayonnaise to make a smooth filling that is easily spread.
6. Lastly, add green food coloring to give a faint green tinge.
> **Note — Cabbage Patch variation:** Use only the juice of the cucumber and onion (not the pulp) for a more delicate flavor.