This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

There has been a request for a candied dill pickle which I do not have. However this recipe from Mrs. Leon Burnham, Nappanee is a sweet dill that I think could be sliced instead of cut in chunks.

Sweet Dill Pickles.

Cut cumbers into about 1-inch chunks and put in salt water over night. Drain in a colander. Heat pickles in three parts water and one part vinegar, just to boiling. Drain again and pack chunks in quart jars with the following in each jar.

1 teaspoon mustard seed
3 small red peppers
2 or three small onions
Head of dill on top

Boil one quart vinegar, one quart sugar and two teaspoons whole cloves together and pour over pickles in jars and seal.

This recipe is from a large collection of canning, pickling, relish recipes and more. No date but the other clippings in the box indicated 1940s through to 1960s. Recipe is typed below.

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

Imperial Valley Cantaloupe Pickles

3 quarts cantaloupe cubes or 4 medium size cantaloupes
2 quarts white vinegar
5 pounds sugar
3 tablespoons whole cloves
9 3-inch pieces stick cinnamon
1/4 ounce powdered lime (obtain from drug store–*see note below)
1 fresh lemon
1 fresh lime

Cut cantaloupes into quarters. Remove seeds. Peel melon sections. Cut cantaloupe in about 1 1/2-inch cubes or into wedges or fancy shapes with tiny cookie cutters. Cover with water in which the lime has been dissolved. Soak overnight. Drain and cover with fresh water. Bring to the boiling point. Drain again. Cook sugar and vinegar with spices (in a cheesecloth bag) for about 15 minutes. Remove spice bag.

Cook melon in sirup until tender and rather transparent–about one hour. Slice lemon and lime as thin as possible and drop into the melon-sirup mixture. Boil for one minute. Pack in sterilized jars. Fill with sirup and seal according to manufacturer’s directions. Store in a cool, dry place. Makes about seven pints cantaloupe pickle.

*RecipeCurio Note: See this recipe for details about purchasing lime for pickle recipes: Lime Pickles

This clipping comes from a large collection of recipes for canning, pickles, relishes, etc., gathered through the years by one collector, date is unknown but other recipes in the box were dated from the 1940s through to the 1960s. Recipe is typed below.

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

Cantaloupe Pickle
Makes 6 to 8 servings.

1 medium-size barely-ripe cantaloupe
1 quart cold water
4 tablespoons salt
1 cup white vinegar
1 cup light corn syrup
1 cup sugar
1 teaspoon whole cloves
1 three-inch piece stick cinnamon
1 teaspoon mustard seeds

1. Pare and remove seeds from cantaloupe and cut the flesh into strips about 2 inches by 1/2 inch. Dissolve the salt in the water and pour over the cantaloupe and let soak overnight.
2. Drain well and rinse cantaloupe in clear water.
3. In a saucepan combine the vinegar, corn syrup and sugar. Tie the cloves, cinnamon stick and seeds in a muslin bag and add to the syrup. Bring to a boil, and boil slowly 10 minutes. Add the cantaloupe and simmer very gently until it turns translucent, about 12 minutes. Pour into a hot, sterilized canning jar; cover, let cool. Store in the refrigerator.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This is one of my favorite sliced pickle recipes. It was from the late Mrs. Charles L. Zigler.

Sweet Sliced Cucumber Pickles.

2 quarts sliced, unpeeled cucumbers.
1 quart onions, sliced

Soak in water with a handful of salt for 3 hours.

3 cups vinegar
4 cups sugar (white)
1 tablespoon celery seed
2 sweet red peppers, sliced thin

Drain the cucumbers and onions well; add sugar, vinegar, celery seed, and sliced peppers. Boil all together about 5 minutes. Put in jars and seal.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Perhaps this is the type recipe requested. It is from Mrs. C. W. Walker, 309 S. Laurel St.

SWEETENED DILL PICKLES

Quarter pickles lengthwise. Wash in cold water and drain. Make a syrup as follows:

One cup white sugar
One cup cider or white vinegar
One tablespoon mixed spices

Pour boiling syrup over prepared pickles. Let stand over night. In the morning, drain; reheat syrup and pour over pickles again. Repeat a third time and when cold you will have the sweetest, snappiest pickles you have ever eaten.

For storage, it is best to drain out spices.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe has been requested. It is from Mrs. Mary Phillips, Laporte, Ind. They are crisp and sweet.

Sweet Pickles.

75 medium-sized cucumbers
One pint salt
Water to cover

Let stand one week in a cool place. Drain and pour fresh boiling water over pickles. Let stand overnight. Next morning, drain and pour more boiling water over pickles, adding one tablespoon alum. Third morning reheat liquid and pour boiling hot over pickles. Fourth morning, cut each pickle lengthwise, put back in crock.

Heat:

Seven cups vinegar
Eight cups sugar
One-half ounce celery seed
One ounce cinnamon buds

Pour this boiling hot over pickles.

Fifth morning, reheat liquid and add one cup sugar. Sixth morning, reheat liquid and add one cup vinegar. Seventh morning, reheat liquid; pack pickles in jars or crock and cover with grape leaves. Pour on boiling liquid. Cover crock well or seal jars. Vinegar must cover pickles in crock or jars.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

If you want to spice up your dills a little you will find this recipe from Mrs. John Gunderman, 619 E. LaSalle Ave., very delicious.

Dill Pickles.

Select medium-sized cucumbers; wash gently and cover with clear water. Next day, drain and wipe dry; pack in half-gallon jars with plenty of dill between layers.

To each jar, add two small red peppers or one-half large one, one level teaspoon white pepper, two bay leaves and a thin slice of horseradish root.

To six quarts of water, add one pound rock salt (use no other) and one level teaspoon powdered alum. Heat this mixture to boiling point and add one quart cider vinegar and pour over pickles, covering them well. Seal while hot.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe comes from Mrs. C. C. Fry, 2406 N. Main St., Mishawaka, makes delicious pickles. The caraway seed provides an unusual flavor. Use the barrel or pickling salt to keep them from getting soft.

DILL PICKLES.

36 medium cucumbers (5-inch)
1 gallon water
1 cup vinegar (5 Per Cent)
1 cup barrel salt
2 teaspoons powdered alum (scant)
2 tablespoons white mustard seed
2 tablespoons pickling spices
2 tablespoons caraway seed

Tie the mustard seed and spices in a cloth bag but leave the caraway seed loose. Combine all ingredients except the cucumbers and boil five minutes. Pour hot over cleaned cucumbers that have been packed in a crock with 12 heads of dill and three heads of garlic cut in half. Let stand about two weeks weighted down with a plate, removing scum each day.

After the two weeks, strain and reheat brine. Put two more heads of dill in each quart jar. Pack in pickles and pour hot brine over them. More garlic and caraway seed may be added to each jar.