Browse Items (3 total)

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

  Icicle Pickles

  Icicle Pickles
  
  2 gal pickles cut lengthwise
  1 gal boiling wtr.
  1 qt salt
  Pour over pickles
  Drain, cover with Boiling Wtr. & let stand
  24 hrs.
  Drain, Cover with Boiling Water to which a
  piece of alum size of walnut has been added
  Let stand 24 hrs.
  Drain, cover with following
  2½ qts cider vinegar
  3 pts. white sugar
  Handful of pickling spices (hot)
  Let stand over nite
  Drain & reheat syrup - Pour over pickles
  each morning for 4 days
  Pack in jars last day or leave in crock
  
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  # Icicle Pickles
  
  ## Ingredients
  
  - 2 gallons cucumbers, cut lengthwise
  - 1 gallon boiling water
  - 1 qt salt
  - 1 gallon boiling water (second soak)
  - 1 piece of alum, size of a walnut
  - 2 1/2 qts cider vinegar
  - 3 pts white sugar
  - Handful of pickling spices (hot)
  
  ## Instructions
  
  1. Cut cucumbers lengthwise and place in crock or large container.
  2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
  3. Drain. Cover with boiling water and let stand 24 hours.
  4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
  5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
  6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
  7. On the final (4th) day, pack into jars or leave in crock.
  
  ## Editor's Notes
  
  - **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
  - **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly.
• 
  Textcategory:Otherdecade:1950s...7 more

  Mixed Vegetable Pickles

  MIXED VEGETABLE PICKLES
  
  1 quart small cucumbers or medium size
  cucumbers cut in 1/4-inch slices
  1 cup small pickling onions
  6 small carrots
  
  1 medium head cauliflower, broken into
  flowerets
  12 tiny green tomatoes
  1/2 cup green bell pepper strips
  1/2 cup red bell pepper strips
  1/2 cup salt
  1 1/2 quarts white vinegar
  1 cup brown sugar
  1 cup granulatad sugar
  2 tablespoons mixed pickling spices
  
  Wash and remove stem and blossom ends of cucumbers before slicing larger ones. Scald onions in boiling
  water. Dip in cold water and peel. Scrape carrots. Break
  cauliflower into flowerets. Wash and stem green tomatoes. Sprinkle salt over prepared vegetables and cover
  with cold water. Let stand overnight. Rinse with fresh
  water and drain.
  Mix vinegar, sugar and mixed spices and simmer 5
  minutes. Remove from heat and add drained vegetables.
  Mix well and let stand 2 hours. Return to heat and bring
  to boil. Reduce heat and simmer 15 minutes. Pack vegetables into hot, sterilized jars. Strain spices from syrup, if
  desired. Bring syrup to boil, pour over vegetables and fill
  jar to 1/4-inch of top. Seal immediately. Yields about 4
  pints.
  
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  # Mixed Vegetable Pickles
  
  ## Ingredients
  
  - 1 quart small cucumbers, or medium-size cucumbers cut in 1/4-inch slices
  - 1 cup small pickling onions
  - 6 small carrots
  - 1 medium head cauliflower, broken into flowerets
  - 12 tiny green tomatoes
  - 1/2 cup green bell pepper strips
  - 1/2 cup red bell pepper strips
  - 1/2 cup salt
  - 1 1/2 quarts white vinegar
  - 1 cup brown sugar
  - 1 cup granulated sugar
  - 2 Tbsp mixed pickling spices
  
  ## Instructions
  
  1. Wash cucumbers and remove stem and blossom ends before slicing larger ones.
  2. Scald onions in boiling water. Dip in cold water and peel.
  3. Scrape carrots.
  4. Break cauliflower into flowerets.
  5. Wash and stem green tomatoes.
  6. Sprinkle salt over all prepared vegetables and cover with cold water. Let stand overnight.
  7. Rinse vegetables with fresh water and drain.
  8. Combine vinegar, brown sugar, granulated sugar, and mixed pickling spices in a pot. Simmer 5 minutes.
  9. Remove from heat and add drained vegetables. Mix well and let stand 2 hours.
  10. Return to heat and bring to a boil. Reduce heat and simmer 15 minutes.
  11. Pack vegetables into hot, sterilized jars.
  12. Strain spices from syrup if desired. Bring syrup back to a boil and pour over vegetables, filling jar to 1/4-inch of the top.
  13. Seal immediately. Yields about 4 pints.
• 
  Textcategory:Sidedecade:1950s...7 more

  Smorgasbord Beets

  SMORGASBORD BEETS
  
  4 cups sliced cooked beets (or very small beets
  may be used)
  1 cup white sugar
  2 cups vinegar
  ½ teaspoon salt
  6 whole cloves
  ¼ teaspoon whole pickling spices
  
  Combine sugar, vinegar, salt, spices and heat. Add
  cooked beets and heat through. Place in dish or jar and
  allow to stand for a minimum of 4 hours before serving.
  
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  # Smorgasbord Beets
  
  ## Ingredients
  
  - 4 cups sliced cooked beets (or very small beets may be used)
  - 1 cup white sugar
  - 2 cups vinegar
  - 1/2 tsp salt
  - 6 whole cloves
  - 1/4 tsp whole pickling spices
  
  ## Instructions
  
  1. Combine sugar, vinegar, salt, and spices and heat.
  2. Add cooked beets and heat through.
  3. Place in dish or jar and allow to stand for a minimum of 4 hours before serving.