|Rosemary's Virginia chunk Sweet Pickles
From Esther Hereth Simpson (wife of Harold Simpson - Zip)
About 2 gallons small cucumbers
apple cider vinegar
Make brine of 2 c. salt to one gallon water
Boil and pour over cukes into crock. Cover cukes with plate
Let stand one week. Skim daily
After one week: Drain and cut cukes into chunks
Next 3 mornings: Make boiling hot solution of one gallon water and 1 T.
Pour over pickles. New solution each day.
4th morning: Drain cukes from alum water. Heat 6 c. vinegar, 5 c. sugar, 1/3
c. pickling spice in bag or tea leaf holder, 1 T. celery seed. Bring to boil.
Pour over pickles.
5th morning: Drain liquid into pot. Add 2 c. sugar. Heat to boiling and pour
6th morning: Drain liquid into pot. Add 1 c. sugar. Heat to boiling. Pack
pickles into jars and pour hot liquid over until filled.
Rosemary's Old Fashioned Corn Relish
About 12 ears corn, cooked and cut from cob
2 stalks celery, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 large onion, chopped
1 T. celery seed
1 T. salt
1 T. turmeric
1 T. mustard seed
2 T. dry mustard
2 c. water
2 1/2 c. white vinegar
1 1/2 c. sugar
Boil uncovered about 20 min.
1 head cabbage
1 can diced tomatoes
1 - 12 oz. can tomato paste
5-7 carrots, sliced
5 or 6 potatoes, cubed
salt, pepper, sugar, sour cream
Boil beets until done. Use beet water for soup base. Peel and cut beets
and put back into pot.
Add sliced carrots and potatoes. Boil until tender
Add cabbage and diced tomatoes. Boil gently.
Saute onion in oil. Add tomato paste and water.
Add onion tomato mixture to soup.
Add 2 T. minced garlic
Add salt, pepper, and 1 T. sugar
Serve with dollop of sour cream on top
Jo's Bread & Butter Pickles
6 large cucumbers
4 onions, sliced
1/4 C. salt
1 pint white vinegar
3/4 C. sugar
1 tsp. celery seed
1 tsp. mustard seed
Use fresh cucumbers sliced ( 24 hours pick to pack). Slice onions. Mix
vegetables with salt and let stand 1 hour.
Drain and rinse with 2 C. cold water.
Combine vinegar, sugar, celery and mustard seeds and heat to boiling.
Cook 3 min.
Pack vegetables into jars, add hot vinegar mixture, leaving 1/4" head
space. Seal at once and process in boiling water bath for 10 min. Cool and
(I usually double the brine as I always run out!)
This makes about 7 pints.