PICKLED BEETS

Kathy Baldwin, Vic Baldwin, Recipe #26 (from Afton Godfrey)

6 pints – diced or sliced beets
1. Cut off most of tops & wash
2. Cook to tender (15-20 min) put in cold water
3. Skin and cut up

Brine
2 cups sugar
1 ½ tsp salt
3 ½ cups white distilled vinegar
1 ½ cup water

If too strong add sugar not water in a mesh cheesecloth bag.

Optional 1 TBS whole allspice & 2 sticks cinnamon

Process (hot water bath) for 30 min.

BREAD AND BUTTER PICKLES

Kathy Baldwin, Vic Baldwin, Recipe #25 (mom’s recipe)

25 to 30 medium-sized cucumbers
8 large white onions
2 large sweet peppers
½ cup salt
5 cups cider vinegar
5 cups sugar (2 ½ lbs)
2 TBs. mustard seed
1 tsp turmeric
½ tsp cloves

Wash cucumbers and slice as thin as possible (or grind). Chop onions & peppers, combine with cucumbers and salt; let stand 3 hours and drain.

Combine vinegar, sugar, & spices in large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil.
Pack while hot in jars and seal.

MUSTARD PICKLES

Lillie Rebecca Gregerson Robinson, Recipe #7

Lillie Rebecca Gregerson Robinson, Recipe #6

INDIAN RELISH

Lillie Rebecca Gregerson Robinson, Recipe #5

GREEN TOMATO RELISH

Lillie Rebecca Gregerson Robinson, Recipe #4

This recipe clipped from the newspaper, was found in the back of my Grandmother's 1935 cookbook 'The Household Searchlight Recipe Book'. Mrs. Margaret Wood is a friend of mine and lives just down the street. Ironic that my Grandmother had one of her recipes.

Pictured above is Mrs. Ralph M. Wood, 500 10th St., preparing vegetables for canning. The vegetables must be washed well and the jars and lids must be well sterilized preparatory to the actual canning process. Mrs. Wood has given her recipe for geen tomato relish. The recipe takes 1 gallon ground green tomatoes, 12 green peppers, 2 red peppers and 12 medium onions. Measure all these ingredients after grinding. Grind and mix with 3/4 cup salt. Drain overnight. Cover with half vinegar and half water. Add 1 teaspoon tumeric, 1 teaspoon mustard seed, 1 teaspoon celery seed, cinnamon, cloves, allspice and 5 cups of sugar.

Boil 40 minutes.

Seal while hot. Makes 16 pints.