Browse Items (17 total)

• 
  Textcategory:Otherdecade:1960s...8 more

  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.
• 
  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
  
  Back: blank
  
  ---
  
  # 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.
  
  Back: blank
  
  ---
  
  # 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:1960s...6 more

  Crispy Lunch Pickles

  Crispy Lunch Pickles
  
  25-30 medium cukes and 8 large white onions
  1/2 c pickling salt
  2 large sweet red peppers
  5 cups cider vinegar
  5 cups sugar
  2 tblsp mustard seed
  1 tsp tumeric
  1/2 tsp cloves
  Slice cukes thin as possible. Chop onions and
  peppers. Combine with cukes and salt. Let sta
  stand 3 hrs and drain. Combine vinegar, sugar
  and spices in large kettle and bring to boil.
  Add drained vegetables. Heat thoroughly but
  DO NOT BOIL. Pack in jars, seal at once.
  
  Back: blank
  
  ---
  
  # Crispy Lunch Pickles
  
  ## Ingredients
  
  - 25–30 medium cucumbers
  - 8 large white onions
  - 1/2 cup pickling salt
  - 2 large sweet red peppers
  - 5 cups cider vinegar
  - 5 cups sugar
  - 2 Tbsp mustard seed
  - 1 tsp turmeric
  - 1/2 tsp cloves
  
  ## Instructions
  
  1. Slice cucumbers as thin as possible.
  2. Chop onions and peppers.
  3. Combine onions and peppers with cucumbers and salt. Let stand 3 hours, then drain.
  4. Combine vinegar, sugar, and spices in a large kettle and bring to a boil.
  5. Add drained vegetables. Heat thoroughly but **DO NOT BOIL**.
  6. Pack into jars and seal at once.
• 
  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
  
  Back: blank
  
  ---
  
  # 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...7 more

  Hamburger Relish

  Recipe for: Hamburger Relish
  from the kitchen of: Gladys Winkel
  4 c ground onions
  10 green tomatoes or 4 cups
  12 green sweet pepper
  6 sweet red peppers
  ½ c salt let stand overni[ght] serves:
  
  6 c sugar Too juicy - Cut water
  1 T celery seed or eliminate it
  2 T mustard seed entirely
  1½ t tumeric Combine pour
  4 c vinegar over above heat
  (2 c water) to boiling, simmer
  3 min pack in
  sterile jars.
  8 pts.
  
  Back: blank
  
  ---
  
  # Hamburger Relish
  
  *Recipe from the kitchen of Gladys Winkel*
  
  *Yield: 8 pints*
  
  ## Ingredients
  
  ### Vegetables
  - 4 cups onions, ground fine
  - 10 green tomatoes (approximately 4 cups), ground fine
  - 12 green sweet peppers, ground fine
  - 6 sweet red peppers, ground fine
  - 1/2 cup salt (for overnight draw)
  
  ### Pickling Syrup
  - 6 cups sugar
  - 1 Tbsp celery seed
  - 2 Tbsp mustard seed
  - 1 1/2 tsp turmeric
  - 4 cups vinegar
  - 2 cups water (optional — see Editor's Notes)
  
  ## Instructions
  
  1. Grind or finely chop onions, green tomatoes, green peppers, and red peppers to a uniform fine texture.
  2. Combine ground vegetables in a large bowl or crock. Sprinkle with salt, stir to combine, and let stand overnight.
  3. In the morning, drain vegetables thoroughly, pressing out as much liquid as possible.
  4. Combine sugar, celery seed, mustard seed, turmeric, and vinegar in a large non-reactive pot. Add water if using.
  5. Stir to combine and bring to a boil.
  6. Add drained vegetables to the boiling syrup and return to a boil.
  7. Reduce heat and simmer 3 minutes, stirring occasionally.
  8. Pack into sterilized pint jars and seal while hot.
  9. Process according to current canning guidelines.
  
  ## Editor's Notes
  
  - **"Ground onions"** — original card specifies ground onions, confirming a food grinder or food processor is the intended preparation method. All vegetables should be processed to a uniform fine relish texture for consistent pickling and texture.
  - **"Too juicy — Cut water or eliminate it entirely"** — personal annotation on original card indicating the author found the 2 cups water produced an overly loose relish. Water is parenthetical on the card and was likely already considered optional; recommend omitting entirely for a better set relish.
• 
  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.
  
  Back: blank
  
  ---
  
  # 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:Otherdecade:1950s...6 more

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

  Dill Pickles

  Dill Pickles
  
  2 heads dill
  1 piece alum
  1 tsp mustard seed
  
  1 Cup Vinegar
  2 Cups Water
  1 tbsp Salt
  
  Back:
  5 empty pts
  13 qts
  1/2 pt
  
  ---
  
  # Dill Pickles
  
  *Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*
  
  ## Ingredients
  
  ### Per Jar
  - 2 heads fresh dill
  - 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
  - 1 tsp mustard seed
  
  ### Brine (per jar, or scale up for batch)
  - 1 cup white vinegar
  - 2 cups water
  - 1 Tbsp pickling salt
  
  ### Cucumbers
  - Quantity not specified on original card (see Editor's Notes)
  - Approximately 65 to 80 medium pickling cucumbers based on recorded yield
  
  ## Instructions
  
  1. Wash cucumbers thoroughly and trim blossom ends.
  2. Sterilize jars.
  3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
  4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
  5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
  6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
  7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.
  
  ## Editor's Notes
  
  - **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale preserve recipes in this collection.
• 
  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.
  
  Back: blank
  
  ---
  
  # 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.
  
  ---
  
  # 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.