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Slicer Refrigerator Pickles
Olive Jacobson--recipe from Frances Edholm
1
1
1
2
cup onion rings
1 cup white vinegar
1 tablespoon salt
1 tablespoon celery seed
green pepper, sliced
red pepper, sliced
cups white sugar
Slice into bowl. Mix well. Leave at room temperature for 3 to 4 hours. Refrigerate. Ready to
eat in a day.
Frozen Cucumbers
Deb Stanley
2
2
quarts peeled and sliced cucumbers
1/8 - ¼" thick)
onions, sliced
2 teaspoons pickling salt
1 ½ cups sugar
½ cup dark vinegar
(
Sprinkle salt over cucumbers and onions. Let stand 2 hours. Do not drain. Add sugar and
vinegar. Let stand 1 hour. Put in containers and freeze. Great when you have extra slicers and
you like that fresh taste in January!!
Dill Pickles
Joyce Mueller--recipe from her mom, Gladys Nelson
Cucumbers
Alum
Dill
Sugar (1 teaspoon per jar)
Garlic
Water (see chart for water, vinegar, & salt)
Vinegar (1 part vinegar to 2 parts water)
Pickling Salt (1 cup salt to 20 cups liquid)
Put cucumbers and dill in quart jars. In each jar, add sugar, garlic, and alum. Boil together
water, vinegar, and pickling salt. Refer to chart below. Using city water may not give you
good results. Pour hot liquid over cukes. Seal and cover jars with boiling water. Let cool
(overnight).
Liquid
Water
3 1/3 cups
4 cups
5 1/3 cups
6 2/3 cups
22 2/3 cups
Vinegar
1 2/3 cups
2 cups
2 2/3 cups
3 1/3 cups
11 1/3 cups
Pickling Salt
¼ cup
3/10 cup (4 4/5 Tbsp.)
2/5 cup (6 2/5 Tbsp.)
½ cup
5
6
8
cups
cups
cups
1
3
0 cups
4 cups
1 7/10 cups
1
14
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