Select fresh firm cucumbers about 4 1/2 inches long.Wash and cut into sticks.Pour boiling water over and let stand overnight. Next day, drain.Pack solidly into clean jars.Combine remaining ingredien ...
Combine sugar, vinegar and spices and let come to a boil. Peel peaches and add to syrup, letting them boil 4 minutes or until easily pierced with a toothpick.Remove peaches and place in jars.Let vin ...
Dissolve sugar, cider vinegar, oil and salt; heat to boiling. Pour over vegetable mixture and let stand overnight in a crock. Stir occasionally.Store in refrigerator.Keeps well.Makes 1 gallon. ...
Chop the vegetables very fine. Add the salt and let stand overnight. Drain. Add the vinegar and brown sugar. Combine the cinnamon, cloves and mustard and tie in a small cheesecloth sack. Boil everyt ...
Drain sausage and cut each sausage into 3 pieces.Cut the cheese into small squares, one for each piece of sausage.Cut the pickles into bite-size pieces, one for each piece of sausage. Push a toothpi ...
Grind cucumbers, onions and celery separately.\tAdd salt and water to ground cukes and onions and let stand overnight.Add celery.Drain.Mix remaining ingredients and add to vegetable mixture.Boil for ...
This is a crunchy pickle.There is no cooking and it keeps indefinitely. ...
Use firm, fresh, medium size cucumbers.Wash and cut into quarters or slices.Put into container and pour boiling water over them; let set overnight.Pack solid in jars.Make pickling solution; boil 5 m ...
Wash and cut peppers, tomatoes and onions.Grind up in a meat grinder.Mix well after ground up.Put in a pan or kettle with the salt.Mix well.Let stand overnight.Next morning, pour into a colander.Run ...
Boil the salt, saltpetre, saliratus and sugar or molasses. Skim.Let cool.Then pour it over the meat; the meat is to remain in pickle from 4 to 6 weeks. ...