Ever Crisp Lime Pickles

7 lbs. cucumbers, sliced
1/4" thick

Place in stone crock. Pour in 2 cups dehydrated lime. Mix with 2 gallons cold water. Soak for 24 hours.

Rinse in cold water. Soak in clear water for 3 hours. Drain and place in crock.

Syrup:

2 quarts white vinegar
4 1/2 lbs. sugar
1 tsp. celery seed
1 tbsp. whole doves
1 tsp. pickling spice
3 tsps. salt

Combine celery seed, cloves and spice in cloth bag. Soak cucumbers overnight in solution.

Place on stove until it boils. Cook for 35 minutes.

Pack in pint jars.

Makes 14 pints.

Tomato Relish

1 gallon ripe tomatoes, peeled chopped and drained
6 green bell peppers
6 red bell peppers
3 hot peppers (only 2 for mild)
6 onions
1 stalk celery
3 TBS salt
2 cups sugar
2 cups red vinegar
1/2 box pickling spice

Chop all ingredients. Boil tomatoes and then drain off all the juice. Add other ingredients, except celery. Cook 25 minutes. Add celery and cook for 3 minutes. Seal in jars.

Makes 12 half pints

Green Tomato Relish

2 gallons green tomatoes cut into 3/4 inch cubes
1/2 gallon white onion cut into 1/2 inch cubes
1 quart banana peppers cut into 1/2 inch cubes
6 cups sugar
2 tbs black pepper
1/2 cup salt
1/2 gallon white vinegar

Combine vinegar, sugar, pepper, and salt, stir until dissolved.

Add remaining ingredients and bring to a full boil. Remove from heat and pack in quart jars with new ring lids.

Sweet Pickles

7 lbs cucumbers, cut in pieces
1 cup pickling lime to 1 gallon of water
Soak 24 hours, stirring ever so often

Rinse well and cover with fresh water and let soak for 3 hours and then drain
Put cucumbers in a large pot and cook for 40 minutes with the following ingredients:

2 quarts vinegar
4-1/2 pounds sugar
1 tsp salt
1 teaspoonful each of celery seed, cloves. and pickling spice

Put into jars and seal
Can put into water bath for l5 minutes to insure seal.

Sweet-Dill Refrigerator Pickles
 
2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
1 large onion-sliced
3/4-1 cup minced fresh dill
3 quarts unpeeled cucumbers-sliced

Combine sugar, vinegar, water, and salt--bring to boil, and boil 1 minute.

In large NONMETALLIC container, combine cucumbers, onion, and dill.

Pour dressing over; cool; cover; then refrigerate for at least 3 days, stirring each day.

This makes 3 1/2 quarts--cut in half if you wish.

Garlic Dills

Cucumbers
Dill--2 heads to a quart
Garlic cloves--2 to a quart

1 cup pickling salt
3 quarts water
1 quart white vinegar

Pack whole cucumbers, 1 head of dill & garlic in quart jars. Put 2nd head of dill on top.

Bring water, salt & vinegar to a boil. Pour over pickles in jars, wipe rims & seal.

Use only dill that has formed heads but not dry. Do not use soft water.

Fill nearly to brim. Store in cool dark place for a couple of weeks before using.

Vidalia Onion and Zucchini Relish

1 large onion - diced
2 yellow or green zucchini - diced
1/2 cp. raisins
3 tbls. ketchup
2 tbls. light brown sugar
3 tbls. balsamic vinegar
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1 cp. water

Put everything in a saucepan - bring to a boil.

Reduce heat, partially cover and simmer for about 40 minutes - Or until slightly thick - be sure to stir occasionally.

Cool and store in an airtight container in the fridge.
 
Makes about 2 cups

Refrigerator Garlic Pickles

3 cucumbers, sliced
3 cloves garlic
3 T sugar
1/2 t salt
3/4 c vinegar
3 sprigs dill

Slice cucumbers; place in bowl with cover.
Blend all the rest in blender; pour over cucumbers.
Refrigerate and let them stay at least 24 hours before serving.

End of the Garden Pickles

6 cups distilled white vinegar
4 cups granulated sugar
11/2 cups water
3 tablespoons mixed pickling spice
2 tablespoons pickling salt
3 cups broccoli flowerets
3 cups cauliflower flowerets
3 cups carrot pieces (about 1-inch pieces)
3 cups cubed unpeeled cucumber (about 1-inch pieces)
3 cups zucchini chunks (about 1-inch pieces)
2 cups red or green bell pepper squares (about 1-inch pieces)
2 medium onions, each cut into 8 wedges

Wash jars, lids and bands in hot water. Cover lids with hot water according to package directions. Place jars in hot water in deep stock pot with a rack. Turn off heat and let jars stand in hot water about 10 minutes or until ready to fill.
In an 8- to 10-quart saucepot, combine vinegar, sugar, water, pickling spice and salt. Bring to a boil, stirring occasionally. Boil for 4 minutes.
Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.
Immediately fill hot jars with hot vegetable mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Place jars in deep pot on rack.
Cover and bring to boil. Process 15 minutes after water returns to boil.
Makes about 4 quarts.

Freezer Pickles

7 C. Cucumbers
2 C. Diced Onions
2 C. Green Peppers
1 Tbsp. Coarse Salt
1 Tbsp. Celery Salt
1 Tbsp. Mustard Seed
1 1/2 C. White Vinegar
1 1/2 tsp. Turmeric
1 1/2 C. White Sugar
1/2 tsp. Alum

Slice cucumbers into a few plastic containers, you can use things like Rubbermaid, or even old margarine containers.

Mix together the rest of the ingredients, and pour over the cucumbers. Cover with lid and freeze. You could also use freezer bags. Freeze for a couple of days before using.

PICKLED OKRA

 

• 5 pounds okra
• 8 cups vinegar
• 1 cup water
• 1/2 cup kosher salt
• 8 cloves garlic
• 8 or more dried or fresh chiles

Wash okra, leaving top cam and removing excess stem. Combine vinegar, water and kosher salt. Bring to a boil. Drop okra into boiling mixture (and chiles if you're using fresh chiles) and bring to a rolling boil. Place in hot, pint-sized sterilized jars. Add one clove of garlic and, if you're using dried instead of fresh chiles, one or more dried hot chiles (depending on how hot you want them) to each jar. Seal while hot. Let stand 8 - 10 weeks before serving

Pickled Okra

2 pounds fresh okra
5 cloves garlic, peeled
1 quart white vinegar
1/2 cup water
8 tablespoons pickling salt
1 tablespoon celery seed

Wash okra.

Using manufacturer's directions, sterilize five one-pint jars along with lids and rings.

Pack okra in jars, alternating facing up and down until jars are full. Mix remaining ingredients and bring to a boil. Pour over okra and seal. Let stand 3weeks before serving. Chilled before serving for added crispness.

Pickled Squash

2 pounds of Squash, peeled, seeded and cut into 1/2-inch cubes

1 1/3 cups sliced onions
Combine squash and onion, set aside

Recipe for Vinegar Mix (1 Batch)

1 1/4 Cups Sugar
2 Cups Water
1 Cup White Vinegar
1 Tablespoon Cinnamon
1 Teaspoon dry mustard
1/2 Teaspoon Turmeric
1/2 Teaspoon Ginger
1 Teaspoon Salt

Combine remaining ingredients in a saucepan. Bring to a boil.
Add squash and onions. Boil 10 minutes.

Pack hot vegetables and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles. Put on two-piece caps. Process 10 minutes in Steam Canner.

Makes about 2 pints. You can double, triple, quadruple recipe if you wish.
We would never make such a small batch, but that is just us.

Sweet Pickled Eggs

Yields: 12 servings

12 eggs 1 large onion, sliced into rings 2 cups white wine vinegar 2 cups water

1/2 cup white sugar 1 teaspoon salt 1 tablespoon pickling spice, wrapped in cheesecloth

1.	Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
2.	Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
3.	Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
4.	Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.