Amish Grandma's Pickling Recipes

50 medium pickles 4 small onions ½ Tbsp tumeric 1 Tbsp ground mustard 1 Tbsp celery seed 3 cups sugar Heat mixed ingredients. After boiling, add chunked pickles and heat. Seal in cans.

Put grape leaf or so in bottom of jar. Fill jars with pickles that are washed and dried. Put dill in around 2 heads or so. Add 1 level tsp alum per 2 quart, 1 clove of garlic. Boil 5 quarts water, 2 quarts vinegar, and 1 ½ cups coarse salt. (This is a double […]

24 green tomatoes 4 green peppers 2 red peppers 8 large onions 4 cups sugar 4 cups vinegar 4 Tbsp salt 6 Tbsp celery seeds Grind peppers, onions, and tomatoes. (Remove seeds from peppers.) Let drain overnight in colander. Take vegetables and mix all other ingredients. Cook over low heat 20 minutes. Put in jars […]

75 pickles to 1 gal boiling water add 1 pt salt. Cover pickles. Let set 1 week. Stir each morning. Pour off salt water. Cover with clear boiling water. Set 24 hours. Pour off water. Split pickles lengthwise. 1 Tbsp alum to 1 gal boiling water. Set 24 hours. Drain. Boil following and cover pickles: […]

Select 75 large cucumbers and soak in salt water for a week, using 1 pint of salt in water to cover pickles (Place plate on to weight down pickles). Drain. First morning, cover with boiling water adding 1 Tbsp alum. On third morning, drain again and cover with boiling water. Next morning, drain and cut […]

10 medium cucumbers or more Cover whole cucumbers with boiling water, 1st day. Next morning, drain and repeat. Repeat for 3 mornings. 5th day, drain, rinse, slice (cross-wise) and pour hot mixture over pickles. Let stand 2 days. On 3rd day, bring to a boil and seal jars: 8 cups sugar, 4 cups vinegar, 2 […]

5 quarts boiling water 7 cups vinegar 6 ¾ cups sugar 6 Tbsp salt 3 Tbsp celery seed 3 tsp tumeric 2 tsp mustard seed Green coloring Wash and cut cucumbers into sticks. Pour boiling water over them and let stand over night. Next day, drain and pack into jars. Combine remaining ingredients and boil […]

Chunk and slice pickles (cucumbers) Pack into cans and add this mixture: 3 cups water 3 cups vinegar 6 cups sugar Bring to a boil before adding to the pickles. On top of each can, add: Alum the size of a pea 1 tsp mustard seed 1 tsp celery seed 1 tsp salt Cold-pack cans […]

2 cups sugar 2 cups red beet water 2 cups vinegar 1 tsp cloves 1 tsp allspice 2 tsp salt 1 Tbsp cinnamon Pour over cooked beets and boil 10 minutes. Pack in jars and seal.

Soak pickles in salt water (pretty strong) over night. Heat the following to the boiling point: 3 cups vinegar 1 cup water ¼ tsp sacharrin (slightly rounding) ¾ tsp salt Add pickles and bring to boiling point. Put in jars and seal.

½ gallon cold vinegar 1 cup sugar ½ cup salt ½ cup ground mustard Mix together and add pickles. (Pickles should be washed and laid out to dry so they won’t mold.) Put a weight on top to keep pickles in brine. Cover with a cloth.

2 cups sugar 2 cups strong vinegar 2 cups water (or beet juice) 2 tsp salt 1 tsp allspice 1 tsp cloves 1 Tbsp cinnamon Pour over cooked and sliced beets and boil 10 minutes. Pack into jars and seal.



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