Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
Put cucumbers in stone\tjar or glass.
Pour over them 1 gallon boiling water with\t1 teacup salt dissolved.
Let stand 8 days. On the 8th\tday,
drain off water and wash good. Then pour\tover gallon boiling water and let stand 24 hours.
Ninth day,
pour over
a
gallon
boiling
water
with 1 tablespoon powdered
alum; let stand 24 hours.
Tenth day, drain and pour over
1 gallon boiling water and let stand 24 hours.
Eleventh day, drain and pour over boiling syrup.
Soak cucumbers in brine that will float an egg for 5 days. 2 cups of salt to 1 gallon of water.
Then drain and put into a clean churn or earthenware large jars and sprinkle over the top one tablespoonful of powdered alum to each gallon of cucumbers; cover with boiling water.
Let stand for 24 hours, then drain and reheat the solution and pour back on them for 24 hours.
Split the cucumbers as desired and cover with syrup.
Soak cukes with salt in enough boiling water to cover.
Let soak overnight.
Next morning, drain off salty water.
After draining, add 2 tablespoons alum to enough cold water to cover. Let stand overnight and next morning, drain.
Make syrup of vinegar, sugar, 1 cup water and all of spices listed.
Bring to boil; add cukes.
When boiling point is reached again, pack in jars and seal.
Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
Have jars and lids very hot.
Put in the bottom of each jar a grape leaf, garlic and dill.
Heat water, alum, salt and vinegar to boiling.
Pour over cucumbers and seal.
Soak cucumbers 4 days in strong salt.
Wash and rinse 3 or 4 times.
Slice and soak in 1 small box alum, dissolved in 1 gallon of water.
Pour over cucumbers.
Let soak 2 days.
Pour alum water off.
Wash good.
Pour 1 gallon of vinegar on cucumbers.
Let stand overnight.
Drain vinegar off.
Put a layer of cucumbers and a layer of sugar and pickling spice.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ars, add 1/4 tsp alum if you like to keep
allon boiling water mixed with alum.
Let stand overnight.
ut lengthwise and soak in alum water for 6 hours.
Place 3 slices of onion on bottom of each jar and add 1/2 teaspoon dill seed and cucumbers sliced lengthwise.
Add 1/2 teaspoon alum to each jar.
Mix together vinegar, water, sugar and salt.
Bring to a boil and pour over pickles in jars.
Add 2 slices of onions and 1/2 teaspoon of dill weed on top of each jar and seal.
This recipe is for quart jars.
Wash cucumbers and pack as many as possible into sterile gallon glass jars.
In each jar, put dill, garlic toes, mustard seed and alum.
In a kettle, boil vinegar, water and salt for 5 minutes or more.
This makes 3 1/2 gallons.
You may need to double recipe, depending on how many jars you plan on doing.
Pour this mixture into jars and fill to top, then seal.
ickling salt and 1 teaspoon alum. For 8 quarts of pickles
Put dill heads, garlic buds, crushed red pepper and mustard seed in bottom of 1/2 gallon jar.
Pack whole cucumbers in jar (not brined).
Put alum on top of cucumbers.
Bring water, vinegar and salt to a boil.
Pour over cucumbers.
Seal.
Do not double recipe.