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 is a fine pickle recipe from Mrs. C. C. Fry, 2406 N. Main St., Mishawaka. They are sweetened with saccharine. A good salad oil may be substituted.

Olive Oil Pickles.

100 small cucumbers
2 quarts pickling onions
2 quarts cider vinegar
1 level teaspoon alum
2 ounces pepper, white or black
3 ounces white mustard seed
1 ounce celery seed
A little saccharine, about one-fourth the size of a small pea
One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.

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 for mixed pickles has a thickened dressing.

FRENCH MUSTARD PICKLES

Four quarts green tomatoes
Six green peppers
Three cauliflowers, cut into small flowerettes
Two quarts small onions, whole
Fifteen medium cucumbers
Four stalks celery

Cut all but onions into small pieces, cover with salt water. Let stand 2 hours and drain.

Three quarts vinegar
Four cups sugar
Four teaspoons celery seed
One-fourth cup dry mustard
One-half cup flour

Heat vinegar, sugar and celery seed. When boiling add flour and mustard that has been mixed to a paste with a little cold water. Put in pickles and bring to a boil. Put in jars and seal. Makes about 10 quarts.

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 is one of my favorite pickle recipes and it is supplied by Mrs. Frank Reeve, 714 Country Club Lane. If you are lucky enough to have an old-fashioned brass or copper kettle, pickles simmered in them will turn bright green as commercial pickles are.

Nine-Day Pickles.

Place seven pounds of cucumbers three inches long or smaller in a stone crock and cover with a brine made of one pint salt to one gallon cold water. Let stand four days. Pour off brine and cover with clear cold water and let stand three days.

Wash and split pickles. Split each one regardless of how small. Put into kettle with two cups vinegar and enough water to cover. Add a handful of grape leaves and a slightly rounded teaspoon alum. Simmer two hours. Pour off liquid and place pickles back in jar.

Three pints vinegar
Three pounds sugar
One ounce whole allspice or mixed pickle spices

Heat this and pour over pickles, let stand overnight. Next morning, pour off liquid and bring to a boil. Pour over pickles again. Let stand overnight. The third morning, pack pickles in jars, pour boiling hot vinegar mixture over them and seal.

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 those who have a garden and have cucumbers coming along all the time, this recipe will be welcome. It was given to me a long time ago by “An Interested Reader”. (One cup mustard is correct.)

COLD CUCUMBER PICKLES.

1 gallon cider vinegar
2 cups brown or white sugar
1 cup powdered mustard
1/4 cup salt
1/2 cup mixed spices

The spices may be omitted, if you prefer. Mix all ingredients and stir well. Use a large stone jar or crock. As the cucumbers are gathered, wash well and soak several hours or overnight in salt water (one-half cup salt to one gallon water). Dry and put in jar. Keep weighted down or they will come to the top. They are not to be sealed, just well covered, and will keep several years.

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 is another recipe that has been asked for. It is an old German recipe given to me by Mrs. A. P. Shipman, 1118 Diamond Ave.

Rye Bread Dill Pickles.

Wash cucumbers and half fill a crock with them. Put on some dill and cover with slices of rye bread. Put in more cucumbers to fill the crock and add more dill and rye bread. Over this to cover, pour boiling salt water in the proportions of one cup salt to six quarts water. The pickles will be ready in a few days.

In about two weeks remove pickles from crock and pack into jars. Strain the liquor, heat and pour over pickles hot. Seal.

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 as-is.

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. Rose Hall, Lakeville, Ind., is a popular one.

String Beans.

Clean and break into pieces, one bushel of beans, which will make about 16 quarts. Wash thoroughly and put into a large kettle. Add three and one-half pounds well-flavored slab bacon, cut into one and one-half inch pieces. Salt beans to taste and add water and cook until tender. Do not add too much water or it will spoil the flavor. Pack while hot in clean hot jars, cover with bean liquor to within one and one-half inches of the top. If there is not quite enough juice, add a little hot water to each can. Use new rubbers and partly seal. Use hot water bath, 45 minutes for quarts and 30 minutes for pints. Remove and seal tight 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 as-is.

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. Charles Girten, Goshen, Ind., has been requested. The tomatoes are just right for frying later on.

Canned Green Tomatoes.

Cut tops and bottoms from tomatoes and slice not too thin. Put in salt water overnight. Drain and put into sterilized jars and fill cans with cold water. Process just 7 minutes after water has come to a boil. Will be right to handle for dipping in flour for frying.

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 as-is.

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 have a few green tomatoes left you can make this fine sandwich spread from Mrs. H. V. Wheedling, Plymouth, Ind. Add chopped left over meat to make a heartier filling.

Canned Sandwich Spread.

1 dozen green tomatoes
2 sweet red peppers
1 cup prepared mustard
1 cup flour
2 cups vinegar
3 cups sugar
1 tablespoon salt
1 quart salad dressing or mayonnaise

Grind peppers and tomatoes. Add the rest of the ingredients with the exception of the mayonnaise. Cook about 10 minutes or until it thickens, stirring often. Remove from heat and beat in mayonnaise. Can at once.