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.

With the watermelon season upon us, you may want to make these delicious pickles. Using the oils the pickles will be light colored.

Favorite Watermelon Pickles.

3 1/2 pounds watermelon rind
1/2 cup salt
2 quarts water
2 1/2 pounds sugar
1 1/2 cups cider vinegar
1/4 teaspoon oil of cloves
1/4 teaspoon oil of cinnamon

Cut the watermelon rind in thin even pieces or small chunks, after removing the dark green and the pink portions. Soak overnight in brine made by mixing the salt and water. In the morning drain; cover with cold water. Bring to a boil and cook gently 1 1/2 hours or until tender and clear. Drain well. Make a syrup by boiling sugar, vinegar and spice oils together for 10 minutes. Add drained rind. Bring slowly to the boiling point. Remove from heat. Let stand overnight. Reheat for 3 consecutive days. The last day after reheating, pack rind in sterilized jars and pour hot syrup over. Seal at once.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

This recipe has been requested as it is unusually good. It was given to me many years ago by the late Mrs. Will Crabill.

Sunshine Pickles.

40 medium cucumbers
–Peel, slice lengthwise, then in half. Soak in salt water for three hours.

1/2 cup salt*
5 medium onions
3 green peppers
3 red peppers

Chop peppers and onions and soak with the cucumbers. Drain thoroughly.

Dressing.

1/2 cup flour
1 1/2 teaspoons tumeric
1 teaspoon ground mustard
4 cups sugar
1 quart vinegar

Mix dry ingredients with a little of the vinegar and then add balance. Cook well till thick. Add pickles and cook 15 minutes; can.

*RecipeCurio Note: I have another clipping that is nearly identical, that one states: *1/2 cup salt, in water to cover.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

There has been a request for lime pickles so try this recipe from Mrs. O. L. Eggert, Mishawaka. Get the lime at a lumber yard.

Lime Pickles.

7 pounds sliced cucumbers
2 cups lime*
2 gallons cold water

Soak 24 hours. Wash and soak in clear cold water 3 hours. Drain and rinse well. Let stand in the following cold vinegar syrup for 12 hours.

1 1/2 quarts vinegar
3 pounds sugar
1 tablespoon mixed spices or cassia buds
1 teaspoon whole cloves
1 teaspoon celery seed
1 1/2 tablespoons salt

Heat all together and cook for 35 minutes. Can and seal. Ready to eat when done.

*RecipeCurio Note: I did a bit of research for this recipe, here’s what you need to know when choosing lime for pickling…

Lime may be sold as calcium hydroxide or calcium oxide, and we have been asked if both compounds can be used in pickle recipes calling for lime as a crispening agent. These two compounds can be used interchangeably as long as the package is clearly labeled hydrated, slaked, builder’s, or household lime. Neither compound should be used if the package is labeled agricultural, burnt, or quick lime. By using up-to-date recipes and high-quality ingredients, firm crisp pickles can be made without the use of lime. Source: Michigan State University Extension

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

This recipe is for a mixed pickle that has a clear dressing and not a thickened mustard type.

Mixed Pickle.

1 quart small cucumbers
1 pint pickling onions
1 pint small carrots
1 pod hot red pepper
2 sweet red peppers
1 pint half-inch pieces of celery
1 pint cauliflower pieces
4 tablespoons mustard seed
2 tablespoons celery seed*
1 1/2 cups sugar
5 cups vinegar
Spices, if desired

Soak cucumbers and onions separately for 24 hours in brine made by dissolving one cup salt in one gallon cold water. Rinse and drain. Scrape carrots, chop peppers. Combine all ingredients and simmer until tender. Pack into hot jars and seal at once.

*RecipeCurio Note: The original clipping says: 4 tablespoons mustard seed, 2 tablespoons mustard seed–which doesn’t make sense. I have the identical recipe that was printed later (slightly different instructions), that one states: 4 tablespoons mustard seed, 2 tablespoons celery seed, so I went with that one.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

This good recipe for sliced cucumber pickles is from Mrs. Anna Edwards, 207 E. Ohio St.

Chop Suey Pickles.

6 large cucumbers
11 medium-sized onions
3 large sweet green peppers
1/2 cup salt
1 pint vinegar
1 pint water
4 cups sugar
2 tablespoons celery salt
3 tablespoons mixed spices
1 tablespoon curry powder

Slice cucumbers, onions and peppers quite thin. Sprinkle on the half cup of salt and cover with cold water. Let stand overnight; drain thoroughly. Add sugar, vinegar, water, celery salt and spices. Boil 10 minutes. Add curry powder just before you remove from stove. Pack in sterilized jars and seal tight.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

This fine recipe for sliced pickles is from Miss Claudine Miley, Mar-Main Arms.

CHOP SUEY PICKLES

Fifty medium-sized pickles, 2 to 3 inches long and about 1 inch through

Six large onions, or 12 to 15 small ones

Three sweet red peppers, cut in small pieces

One-half cup salt

Wash pickles and slice, also slice onions. Pour salt over pickles and onions and cover with water. Let stand overnight. In the morning drain and add:

Four cups granulated sugar
One quart vinegar
Two teaspoons celery seed
Two teaspoons curry powder
Two teaspoons white mustard seed

Let all come to a boil and seal in jars.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 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.

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

For an unusual and delicious flavor to your pickles, try this recipe.

Cucumber Raisin Pickles.

4 cups sliced cucumbers
1 cup salt
1 cup white vinegar
1 cup sugar
6 tablespoons raisins
1 tablespoon celery seed
1 tablespoon mustard seed

Soak cucumbers overnight in a salt solution made of one cup salt to one gallon water. Drain. Combine vinegar, sugar, raisins, celery and mustard seeds. Heat to boiling; add well-drained cucumbers. Boil 10 minutes. Pour into sterilized jars and seal at once.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but there is a reference to cassia buds being unavailable since they’re grown in China. This would date the recipe somewhere between the 1950s and 1960s when there was no U.S. trade with China (how times have changed!). The other recipes in this lot also suggest the dates are 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.

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

This recipe from Mrs. Roland Smalley, Niles, Mich. is very popular. The pickles are the kind with a thickened dressing and was her mother’s recipe. The cassia buds are unavailable as they come from China, so broken cinnamon bark may be substituted.

Bread and Butter Pickles.

2 quarts unpeeled medium-sized cucumbers, sliced
1 quart or less sliced onions

Let soak in salt water overnight. Next morning, drain.

1 pint white vinegar
3 cups sugar
3 level tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon tumeric
1 teaspoon mustard seed
1 teaspoon cassia buds (or cinnamon bark)
1 teaspoon ginger
1 teaspoon celery seed

Mix flour and sugar before adding, to prevent lumping.

Mix all together and add to cucumbers and onions. Bring to a good boil. Pack while hot in add one teaspoon olive oil (or salad oil) to each jar and seal. Be sure pickles do not boil more than 2 minutes.