This recipe was clipped from packaging of some kind, likely a Heinz product since its vinegar is one of the ingredients required. Date unknown. Recipe is typed below along with a scanned copy.

Zucchini Pickles

4 cups Heinz Apple Cider Flavored Vinegar
2 cups granulated sugar
1/4 cup salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5 pounds (5 to 6-inch) zucchini, unpeeled, cut into 1/4-inch slices
1 quart thinly sliced onions (4-5 medium)

Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally. In saucepot, bring mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 6-7 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. It has two other variations listed at the bottom. Recipe is typed below along with a scanned copy.

SWEET CUCUMBER PICKLES

300 small dark green cucumbers
2/3 cup salt
1/2 gallon cold vinegar
1/4 cup dry mustard
1/2 cup salt
1/2 cup sugar
1/2 cup mixed pickling spices
3 pounds (6 cups) sugar

Wash cucumbers, dry on towel. Slit each cucumber slightly with point of sharp paring knife, just to break the skin. Put cucumbers in large container, sprinkle with 2/3 cup salt. Cover with boiling water. Let stand until water is cold. Wash and drain cucumbers. To vinegar add remaining ingredients except sugar. Add only the 1/2 cup of sugar to the vinegar mixture. Reserve the 3 pounds of sugar. Pour the vinegar mixture over the cucumbers, preferably in a crock. Weight down cucumbers to keep them under vinegar mixture. Cover crock with cloth. Place in cool place. Each morning add 1/2 cup sugar to the pickles, stirring into the mixture, until all sugar has been added. This will take about 12 days. Keep pickles weighted down with plate and crock covered between additions of sugar. When all sugar has been added, it is better in this climate to drain sweet vinegar from pickles, heat to boiling, pour over pickles that have been packed in sterile jars and seal.

GREEN SWEET CUCUMBER PICKLES–If desired, mix 2 teaspoons of alum with 2/3 cup salt in Sweet Cucumber pickles recipe when brining and soak.

SWEET GHERKIN PICKLES–Use very small, even sized gherkin cucumbers. Wash, slit and soak in alum and salt solution as for Green Sweet Cucumber pickles. Process as for Sweet Cucumber pickles.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

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

Watermelon Preserves

3 qts. watermelon rind, trimmed
Boiling water
7 c. white sugar
2 c. vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
1 small unpeeled orange
1 small unpeeled lemon

Use rind from firm, but not overripe, melon. Trim off green skin and any pink flesh; cut into one-inch cubes to make 2 1/2 quarts. Place rind in large saucepan; cover with boiling water. Boil until tender but not soft — about 10 minutes. Drain well. In pan, combine sugar, vinegar, cloves, cinnamon and bring to a boil. Pour over rind. Let stand overnight at room temperature.

The next morning, drain syrup from melon rind. Heat to boiling and pour over rind. Let stand overnight again.

On the third morning, slice unpeeled orange and lemon crosswise; quarter each slice. Add to melon rind in syrup; heat to boiling. Turn at once into four to six hot pint jars and seal. Store in cool dry place.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Here are two different articles written by Clara Weisenborn for the “Journal Herald”, dates of clippings are unknown but the 2nd was several years after the first judging by the pictures of the author. Each article gives tips and a recipe for making the pickles, I’ve typed and scanned each below.

How To Make Watermelon Rind Pickles – Two Recipe Articles

In the winter a letter came from a reader in Kettering, asking me to give the recipe for watermelon pickles. At the time, I promised it would be given when the time was ripe for making the pickles.

Watermelons are ripe and a little less expensive than they were earlier — and I hope we can find melons with deeper rinds than the first ones. We really need rind at least a half-inch thick or better for good pickles.

One good-sized melon should produce about seven pounds of peeled green rind. I cut the green rind from the melon as we use it and offer cold melon to everyone who stops in, in order to have the rind ready to make pickles.

Soak the prepared rind in strong salt water overnight. Next morning pour off salt water, rinse the rind free of salt. Cover with water and cook until just tender, not soft.

BEFORE YOU START to cook the rind in the morning, put 2 cups of white vinegar and 7 cups of white sugar in a large kettle, cook until sugar is dissolved and set aside.

When rind is cooked tender, drain thoroughly before placing in the syrup. Cook rind and syrup for 10 minutes, then remove from fire and allow to stand overnight.

Continue this cooking for 10 minutes and setting overnight for five mornings, and on the fifth morning add 1/2 teaspoon of oil of cinnamon and 1/2 teaspoon of oil of cloves. Using the oil keeps the pickle light and clear and not dark from dry spices. I add a few drops of green and yellow cake coloring to improve the color of the finished pickle.

Pack the hot watermelon rind pickle in hot sterilized jars and seal. This amount of pickle should fill six or seven pint jars. Watch and don’t overcook the rind; otherwise, it will be soft and not as attractive when finished. I leave just a sliver of the pink rind to give the pickle a little extra color.

Second Article: (scanned copy at bottom)

Watermelon pickles have been for many years one of the column’s favored recipe, and whenever food is discussed this is one recipe that never fails to be mentioned.

A new reader tasted watermelon rind pickle made from our recipe and asked if it could be repeated so that she can make some this summer.

Try to choose a watermelon with a thick rind, otherwise the pickle is apt not to be as good as when it is deeper.

One large melon should produce about seven pounds of rind after having been peeled and cut into one-inch squares or strips. After removing the rind, remove all pink except a thin layer and cut into pieces the size you prefer. Place in a large kettle and cover with a brine made of one-fourth cup of salt and water to cover, let stand overnight.

Next morning, drain and rinse rind several times to remove salty water.

Cover with fresh water and bring to a boil and cook about 20 minutes or until the rind is tender, but not soft.

Drain and while this process is being completed prepare the sweet vinegar solution.

Into a large kettle place two and one-half cups of white vinegar, seven cups of sugar, bring to a boil. Add the well drained melon rind, cook for 20 minutes, remove from heat.

Next morning pour off vinegar solution and bring to a boil for 10 minutes and again pour over the pickle. Do this for three mornings, on the fifth day bring vinegar and rind to a full boil and cook until rind is clear, then pack pickles into sterilized jars. Add one-fourth teaspoon of oil of cinnamon, one-fourth teaspoon of oil of cloves to the vinegar solution, boil for a few minutes stirring to mix well, then cover the packed pickles and seal while hot.

One large melon should produce eight pints or 16 half-pints of pickles.

We learned through the years of making these pickles that they were more attractive if we added a few drops of cake coloring to the vinegar solution, so a few drops of yellow, and green are added giving them just the right color.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This is a newspaper clipping published by the Associated Press and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Get yourself in a pickle

Make pickles? Of course you can. Forget the days of brining, draining and waiting of oldtime pickle making. These crisp pickles are ready in 24 hours and will keep in the refrigerator for up to one month.

Refrigerator Pickles PDQ

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1 1/2 cups sugar
1 1/2 cups vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric

In glass or crockery bowl alternately layer cucumbers and onions. In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric; bring to boiling, stirring just until sugar is dissolved. Pour vinegar mixture over cucumber mixture; cool slightly. Cover tightly; refrigerate pickles at least 24 hours before serving. Store up to one month in refrigerator. Makes 7 cups.

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

Pineapple-Zucchini Relish

3 1/2 qts. zucchini, peeled and grated
3/4 c. bottled lemon juice
48 oz. pineapple juice
1 1/2 c. sugar

Combine all ingredients and boil until hot throughout. Ladle into hot jars, seal and process in hot water bath for 30 minutes.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Here’s a handwritten recipe found in a large collection, date unknown. Recipe is typed below as-is along with a scanned copy.

Mock Apricot Jam With Zucchini

Simmer 6 c. grated, peeled zucchini 10 min.

Add 6 c. sugar
1/4 c. lemon juice,
1 – 20 oz can crushed pineapple
2 small or 1 large box of apricot gelatin mix

Cook until sugar is dissolved, put into sterilized jars.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Here’s a recipe slip for homemade tomato jam, giving two different recipes (one for ripe tomatoes and the other for green tomatoes). Recipe is written as-is below along with a scanned copy (front side only).

Tomato Jam

Boil 2 c. peeled chopped ripe tomatoes with 2 c. sugar for 10 min.

Add one thinly sliced lemon & one 3 oz. box of lemon gelatin & boil for 10 min. more.

Put in clean hot jars & seal.

or,

Add 4 c. sugar to 5 cups chopped or ground green tomatoes. Boil hard for 7 min. then add two 3 oz. packages of raspberry or strawberry gelatin & pour into jars.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.