Bell Pepper Relish

Mrs. G. E. Lindsey
Bernice, La.

  • 1 dozen red peppers
  • 1 dozen green peppers
  • 1 dozen large white onions

Ground together, and put in pan and pour boiling water over. Let stand 10 minutes. Drain. Pour boiling water over this mixture again. Set aside 10 minutes again. Drain well. Use cheesecloth bag.

Combine:

  • 2 1/2 cups sugar
  • 3 cups vinegar
  • 2 Tbsp. salt

Put peppers and onions in and boil for about 20 – 25 minutes. Seal while hot.

 

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Dill – Pickled Okra

Make brine of:

  • 1 qt water
  • 1 pt white vinegar
  • 1/2 cup salt

Simmer

Wash, trim 3 lbs young, uncut okra and place standing up in jar.

Add:

  • Celery leaves
  • 1 red hot pepper
  • 1 garlic clove or more
  • large head of dills and stems (or dried)

Cover with hot brine, seal and let stand for a few weeks. Okra should be crisp and really good.

Cucumber Pickles

Mrs. Christine L. Everett

  • 2 cups vinegar
  • 1/2 cup water
  • 1 cut sugar

Bring to a boil. Add cucumbers, cup up or whole, and cook until green color leaves cucumbers.

To 1 pint jar, add:

  • 3 or more slices onion
  • 1 or 2 pods of hot pepper
  • 1 Tbsp salt
  • 1 tsp mustard seed

Pack cucumbers in jar and pour hot juice over them and seal.

Sweet Cucumber Pickles

Mrs. Inez Holder
Bernice, La. #29 OES

Cumbers washed and covered with brine strong enough to float an egg. (Rain water is best.) Let sit 10 days.

Remove from salt water, rinse and slice. Cover with clear water and set aside for 24 hours.

Remove from clear water and cover with Alum water made by adding 2 tsp. alum to each quart of water.

Bring slowly to boiling point, but DO NOT BOIL. Keep warm for 2 hours. Remove from hot Alum water and chill in ice water until sliced cucumbers are thoroughly chilled.

For each quart vinegar, add:

  • 2 lbs sugar
  • 1 tsp cloves
  • 2 tsp cinnamon

Tie spice in bag. Boil for 5 minutes. Add cucumbers which have been well drained from ice water to the boiling syrup. Let stand 8 minutes. Pack in jars and cover with liquid. For the next 3 mornings, drain off syrup and reheat to the boiling point and pour it back over pickles. On the third morning, seal the jars.

Pickled Beets

Pickled Beets are good to serve with meats. To prepare, drain juice from 1 can (16 oz) sliced beets, add water to make 1 cup, and then add 1/2 cup vinegar, 1 cup sugar and 1 stick cinnamon. Bring to a boil and pour over beets. Marinate for several hours.

3 Day Pickles

Mrs. Elise Albritton

7 lbs cucumbers or green tomatoes, sliced thin. Soak for 24 hours in 2 cups lime dissolved in 2 gallons water.

Then remove from lime water, wash and soak in clear water for 3 hours. Wash out of this and soak 8 hours or more in a mixture of:

  • 8 cups vinegar
  • 9 cups sugar
  • 1 Tbsp pickling spices
  • 1 tsp celery seed
  • 1 tsp salt

Cook about 40 minutes or until transparent. Place in jars and seal.

13 Day Sweet Pickles

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

1 pack of cucumbers, washed.

  1. Pack in stone jar and cover with clear cold water. Soak 1 day.
  2. Soak in brine that will float an egg.
  3. Soak 3 days in clear water.
  4. Cut in crosswise pieces. Soak 3 more day in:
    • 1/2 gallon vinegar
    • 1/2 gallon water
    • 2 Tbsp powdered alum
  5. Make syrup of:
    • 1 1/2 quarts vinegar
    • 9 cups sugar
    • 2 cups water
    • 1 Tbsp cloves and stick cinnamon (tied in bag)

Bring to good rolling boil. COOL this mixture before pouring over cucumbers. Let set 3 more days.

Pack in jars and seal. Before serving, let get cold in refrigerator and will be nice and crisp.

 

Sweet Cucumber Pickles

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

Soak for 24 hours

  • 7 lbs cucumbers, washed and sliced
  • 2 cups lime
  • 2 gallons water

Pour off lime water and cover with clear water and let set for 1 hour. Pour off water.

Mix together:

  • 8 cups sugar
  • 8 cups vinegar
  • 1 Tbsp. pickle spices
  • 1/4 cup salt

Add sliced cucumbers and let boil for 40 minutes. Pour up into 12 pint jars and seal.

CHILL before opening to let get crisp.