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.

Crisp Cucumber Pickles

7 pounds small cucumbers
2 gallons water
1 1/2 cups pickling lime
5 pints distilled vinegar
5 pounds sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon celery seed

Wash cucumbers and slice into 1/8-inch-thick slices.

Combine water and lime; add sliced cucumber, and soak overnight in refrigerator. Drain cucumber slices and rinse in cold water several times. Drain again.

Combine vinegar, sugar, and spices in a Dutch oven; bring to a boil, and pour over cucumber slices. Let stand overnight.

Bring cucumber and syrup mixture to a boil; reduce heat and simmer 1 hour. Pack into hot sterilized jars, leaving 1/2-inch headspace. Adjust lids; process in boiling-water bath 5 minutes. Yield: about 8 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 out below along with a scanned copy.

Tomato Ketchup

It takes about four pounds of tomatoes to make one cup of ketchup. For larger quantities, simply increase the recipe proportionally. If the ketchup is to be put up in jars, follow standard canning instructions. Or put it in small plastic bags and freeze it.

Rinse and quarter tomatoes. Do not peel. Add a peeled and quartered onion and a clove of garlic for every couple of pounds of tomatoes. Boil about 15 minutes, or until mushy. Put through a food mill or a ricer.

For every 6 cups of juice and pulp, add the following ingredients:

1/4 cup vinegar
1/4 cup honey
a spice bag tied in cheese cloth or 1 tsp. each of whole cloves, allspice, and 1/2 cinnamon stick

Boil about an hour or until thick. Remove spice bag. Taste, and if necessary, add salt, vinegar, honey, basil or other herb as desired.

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

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

FROZEN CUKES

Take two quart sliced cukes, 1 medium onion sliced and two tablespoons salt. Cover this with cold water and let stand two hours. Next, dissolve 1 1/2 cups sugar in 2/3 cups vinegar.

Drain water off cukes and cover with sugar and vinegar mixture. Let stand one full day in refrigerator. Freeze in freezer containers.

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.

Corn Relish

2 qts. corn
1 qt. cabbage
1 cup green sweet pepper
1 cup red sweet pepper
2 large onions
1 cup sugar
2 tablespoons ground mustard
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon celery seed
1 qt. vinegar
1 cup water

Boil corn 5 minutes. Cold dip. Cut from cob. Measure. Chop and measure cabbage and peppers. Chop onions. Combine ingredients and simmer 20 minutes. (More salt and sugar may be added if needed). Pack into hot jars and seal.

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

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

Old-Fashioned Ketchup

48 medium tomatoes (8 lbs.), peeled
2 ripe red peppers, chopped
2 sweet green peppers, chopped
4 onions, chopped
3 c. white vinegar
3 c. sugar
3 T. salt
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
3 tsp. ground dry mustard
1/2 tsp. hot red peppers

Boil tomatoes, peppers and onions until tender. Run through sieve or strainer. Add remaining ingredients. Boil until thick and pour into jars.

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.

Crisp Pickle Chips (Low Calorie)

15 medium cucumbers
Four large white onions
One large sweet pepper
One-fourth cup salt
Two and one-half cups cider vinegar
Five tbsps. liquid Sucaryl or 120 tablets, or two and one-half cups granulated imitation sugar
One tbsp. mustard seed
One-fourth tsp. ground cloves

*handwritten additions: 1/2 t turmeric; 1 teasp celery seed

Wash, drain cucumbers; slice as thin as possible. Chop onions and pepper; combine with cucumbers and salt. Let stand three hours; drain.

Combine vinegar, Sucaryl and spices in large kettle; bring to a boil. Add drained cucumber mixture, heat thoroughly but do not boil. Pack while hot into clean, hot sterilized jars; seal at once.–Yields 7 pints.

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

Here’s a quick recipe snipped from an old newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Dilly Onion Rings

Cut one large onion in thin slices; separate into rings. Combine: one-third cup sugar, two teaspoons salt, one teaspoon dill seed, one-half cup white vinegar and one-fourth cup water. Stir and pour over onion rings. Cover; refrigerate.

Here’s a quick recipe for twice-made pickles that I found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Twice-Made Pickles

Drain one quart dill pickles, cut in long strips. Put back in jar. Add one and one-fourth cups sugar, one medium onion, chopped; one tablespoon celery seed, two tablespoons vinegar and one tablespoon horseradish. Place in refrigerator, shaking often to dissolve sugar.