This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hot Dog Sauce

1/2 peck green tomatoes
7 green peppers
4 red peppers
8 onions
1 6-ounce jar prepared mustard
1 1/2 pints white vinegar
1 tablespoon salt
1 teaspoon salt
2 cups sugar
3 tablespoons cornstarch

Put green tomatoes, red and green peppers and onions through food chopper. Add mustard, vinegar, tumeric, salt and sugar. Cook ingredients for 30 minutes.

Thin cornstarch with additional vinegar and continue cooking 10 minutes more. Mrs. Monroe adds the recipe says this sauce will keep without sealing.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

Here’s an old recipe article that was clipped from a magazine and found in a large collection, no date. I’ve typed it out below along with a scanned copy.

THESE ARE REALLY CRISP

Sweet Pickle Slices Delicious In Winter
By Mary Margaret Jones

PICKLES, tomatoes, and peppers are abundant now and the aroma of vinegar and spices permeates the kitchen. Homemakers are putting up quantities in pints, quarts and crocks for the coming Winter.

An aunt of mine takes special pride in gleaming jars of crisp pickle slices. Her recipe for them is comparatively new to us, but it’s been in the family for several years. She advises that it takes a week to prepare them, but if you’re in no hurry and want slices similar to those commercially canned, they’ll tempt you.

Aunt Velsie’s Sweet Pickle Slices

2 dozen large pickles, sliced
1 gallon water
1 pint salt
Alum
2 tablespoons ginger
1 quart vinegar (dilute)
3 pounds sugar
2 tablespoons celery seed
2 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon allspice

Pour 1 gallon of water with salt over sliced pickles and soak for 1 week, stirring daily. Keep covered. Then drain and cover with water and add a piece of alum the size of a walnut. Boil for 10 minutes over low heat.

Drain and cover with water plus ginger. Boil again for 10 minutes over low heat. Drain and cover pickles with vinegar, sugar and add spices which have been tied in small cloth bag.

Boil over low heat this time for 30 minutes. Remove spice bag and pack into sterilized jars and seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a magazine and found in a large collection and is likely a promo for McCormick’s since its spices are listed as ingredients, date unknown. I’ve typed it below along with a scanned copy.

Corn Relish

3 tablespoons McCormick/Schilling dry Mustard
1 tablespoon McCormick/Schilling Celery Seed
1/8 teaspoon McCormick/Schilling ground Red Pepper
1/2 teaspoon McCormick/Schilling Turmeric
3 tablespoons McCormick/Schilling Arrowroot (or cornstarch)
1 tablespoon salt
2 cups white vinegar
2 cups sugar
2 cups chopped onions
8 cups whole kernel corn (five 12-ounce cans), drained
2 cups coarsely chopped pimiento

In enameled or stainless steel kettle, combine spices, arrowroot and salt; mix well. Gradually stir in vinegar. Add remaining ingredients except pimiento. Cook, stirring, until slightly thickened. Add pimiento and mix well. Fill clean, hot, pint canning jars, leaving 1/4 inch head space at tops. Adjust lids following manufacturer’s directions. Process in boiling water bath 15 minutes. Store one week to allow flavor to develop.

Makes 5 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Dill Pickles

Wash cukes. Wipe dry. Wash and scald jars, wipe them dry. Put one stalk dill into bottom of each jar. Pack jars with dry cukes.

Pour following hot mixture over cukes in jar:

3 quarts water
1 quart vinegar
1 cup salt (heaping cup)

Bring to boiling point. Pour over cukes. Add another stalk of dill on top of pickles. Seal while hot.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Bread And Butter Pickles

4 quarts medium cucumbers
6 medium-sized white onions, sliced
2 green peppers, chopped
3 cloves garlic
1/3 cup pickling salt
Crushed ice
5 cups sugar
3 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Wash cucumbers and slice thin. Combine cucumbers, onion, green pepper, garlic, and salt in a large Dutch oven. Cover with crushed ice; mix thoroughly and let stand 3 hours. Drain.

Combine remaining ingredients and pour over cucumber mixture. Heat thoroughly, just until boiling. Pack while hot into sterilized pint jars, leaving 1/2-inch headspace. Adjust lids; process in boiling-water bath 5 minutes. Yield: 8 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a magazine that was published in 1958. I’ve typed it below along with a scanned copy.

Corn Relish

Try this with baked beans, ham, hot rolls and apple pie–wonderful supper

12 ears corn
1 small head cabbage
4 medium onions, pared
3 sweet red peppers, seeded
3 tblsp. salt
3 tblsp. flour
1 tsp. turmeric powder
2 c. sugar
1 tblsp. mustard
1 qt. vinegar

• Cook corn on cob just enough to “set” milk (about 3 minutes); cut from cob.
• Put cabbage, onions and peppers through food chopper, using coarse blade. Combine all vegetables.
• Blend salt, flour, turmeric, sugar and mustard; add vinegar gradually. Bring to boil and add vegetables.
• Simmer 25-30 minutes.
• Seal at once in hot sterilized jars.

Makes about 8 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a magazine and was published in 1958. I’ve typed it below along with a scanned copy.

Sweet-Sour Dill Chunks

A best-liked Maine pickle–it will win friends in every state

Medium-size or dill-size cucumbers
Onion slices
2 celery stalks, quartered
8 heads fresh dill
4 c. sugar
1/2 c. salt
1 qt. vinegar
2 c. water

• Wash freshly picked cucumbers and cut in 1″ chunks or in quarters–enough to fill 4 sterilized quart jars.
• To each jar add 3 or 4 slices onion, 2 pieces celery and 2 heads dill.
• Dissolve sugar and salt in vinegar and water; bring to boil. Pour, while still hot, over cucumbers in each jar to cover; seal at once. Store in cool place.

For best flavor, do not use for 30 days.

Variation: Slice cucumbers 1/4″ thick. Just right to tuck in hamburgers.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a magazine that was published in 1958. I’ve typed it below along with a scanned copy.

Hot Dog Relish

Spoon this over hamburgers, and be prepared to share the recipe

3 carrots, pared
3 sweet red peppers, cored and seeded
2 qts. cucumbers
2 qts. green tomatoes, peeled
2 qts. onions, pared
1/2 c. salt
1 1/2 lbs. sugar
1 1/2 c. vinegar
1/2 tsp. cayenne pepper
2 tblsp. mixed pickling spices

• Chop or grind vegetables; place in bowl. Sprinkle with salt and allow to stand overnight.
• Drain; add sugar, vinegar and cayenne pepper. Add spices (tied loosely in cheesecloth bag).
• Simmer 45 minutes. Pour at once into hot sterilized jars; seal. Makes about 6 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.