Recipes: Hunt for Pickles and Relishes

2 gallons sliced cucumbers
1 gallon boiling water
1 pint salt
alum (size of a walnut)
2 1/2 quarts vinegar
8 pints sugar
2 teaspoons celery seed
1 cinnamon stick

Place cucumbers in a stone crock. Dissolve salt in boiling water. Pour over cucumbers and let stand for 1 week. Drain and wash cucumbers. Return to crock and cover with boiling water in which alum has been dissolved. Let stand 24 hours. Drain. Mix vinegar, sugar, celery seed and cinnamon together and bring to a boil. Pout over cucumbers. Repeat this for 4 days. On the 4th day put cucumbers into sterilized jars and pour boiling syrup over them, then seal.

3 1/2 pounds sliced cucumbers
2 Cups lime
2 gallons water
1 Cup salt
2 Cups ice water
3 Tablespoons alum
another gallon of water
8 Cups sugar
2 quarts vinegar
1 box pickling spices

Dissolve lime in the 2 gallons of water and soak cucumbers overnight. The next morning drain. Sprinkle salt over cucumbers. Soak them next in ice water for 2 hours. Drain. Mix alum with the gallon water. Add cucumbers. Bring to a boil and boil for 5 minutes. Drain and discard liquid. Make a syrup of sugar, vinegar and spices. Add cucumbers and boil for 30 minutes. Seal in sterilized jars.

4 Cups onions (ground)
1 head of cabbage or 4 Cups (ground)
4 Cups green tomatoes (ground)
12 green bell peppers
6 red bell peppers
1/2 cup salt
4 Cups sugar
1 Tablespoon celery seed
2 Tablespoons mustard seed
1 1/2 Teaspoon turmeric
4 Cups vinegar
2 Cups water

Coarsely, grind all ingredients. Add salt and let stand overnight. Wash in cold water and add sugar, spices, vinegar and water the next morning. Bring to a boil. Cook for 3 minutes, then pour into sterilized jars and seal. Makes about 8 pints.

1 Gallon Cabbage
1 Gallon Green Tomatoes
1 quart Onions
2 or 3 Green Peppers
4 Tablespoons ground Mustard
2 Tablespoons powdered Ginger
1 Tablespoon each: Cloves, Mace, Cinnamon
3 pounds Sugar
Cider Vinegar

Chop tomatoes, cabbage, onions, and peppers, fine.
Mix well. Add remaining ingredients. Cover with cider vinegar. Simmer until thoroughly heated. Pack boiling hot into sterilized jars.