Recipes

Bread & Butter Pickles #1

Servings: 1

Ingredients:

12 cucumbers
6 medium size onions
½ teaspoon salt
2 cub sugar
2 cub vinegar
2 teaspoon mustard seed
2 teaspoon celery seed
1 teaspoon black pepper
1 teaspoon ginger
1 teaspoon turmeric powder

Preparation:

Wash and slice cucumbers.

Slice onions thinly.

Put cucumbers and onions in large bowl. Sprinkle with salt and cover with water. Let stand 2 hours. Rinse.

In large pot combine sugar, vinegar, mustard seed, celery seed, black pepper, ginger and turmeric powder. Cook until hot.

Place rinsed onions and cucumbers in clean hot jars. Fill jars with vinegar mixture.

Wipe jars. Seal jars and then store.



Recipe by: Katie Lewis, Possum Kingdom Lake Cookbook

Converted by MM_Buster v2.0n.

Bread & Butter Pickles #2

Servings: 1

Ingredients:

3 pound cucumbers
1/3 cub salt
5 cub cold water
½ pound onion
2 cub cider vinegar
1 2/3 cub sugar
1 teaspoon celery seed
2 teaspoon prepared mustard
2 teaspoon ginger
1 ¼ teaspoon turmeric
⅛ teaspoon mace

Preparation:

Cut cukes into ¼" slices. Put into glass or enamel container. Sprinkle with salt, cover with water and let stand overnight.

In Morning drain well and put into enamel kettle. Add onions sliced thin, then vinegar, sugar and spices.

Heat to simmering and simmer 4 minutes.

Fill jars and seal.



Recipe by: Margret Gibbs, Possum Kingdom Lake Cookbook

Converted by MM_Buster v2.0n.

Bread & Butter Pickles #3

Servings: 1

Ingredients:

1 gallon cucumbers
8 small onions
2 green peppers
½ cub slat
5 cub sugar
1 ½ teaspoon turmeric
½ teaspoon ground cloves
2 tablespoon mustard seed
1 teaspoon celery seed
5 cub vinegar

Preparation:

Slice cukes crosswise, paper-thin, slice onions thin and shred peppers.

Mix salt with vegetables, cover with cracked ice, weigh down and let stand 3 hours. Drain well.

Make pickling syrup next. Mix sugar, turmeric and cloves together.

Add mustard seed, celery seed and vinegar.

Pour over sliced pickles and heat to scalding. DO NOT BOIL.

Pour into hot jars and seal.



Recipe by: Margaret Gibbs, Possum Kingdom Lake Cookbook

Converted by MM_Buster v2.0n.

Cantaloupe Pickles

Servings: 1

Ingredients:

1 large cantaloupe; slightlyunderripe
4 cub cider vinegar
2 cub water
1 teaspoon ground mace
2 sticks cinnamon
2 tablespoon whole cloves
4 cub sugar

Preparation:

Peel cantaloupe and cut in 1" cubes. Place in 1 gallon crock or glass bowl.
Combine vinegar, water and mace in 3 quart saucepan. Add cinnamon and cloves (tied in cheese cloth bag) Bring to boil; pour over cantaloupe. Let stand, covered, 12 to 18 hours in cool place.

Drain cantaloupe, reserving liquid in 4 quart kettle. Bring liquid to boil, stir in sugar, add cantaloupe. simmer, uncovered, until cantaloupe is translucent., about 1 hour. Remove spice bag. Remove cantaloupe with slotted spoon.. Return liquid to boiling; boil uncovered 10 more minutes/ Pack cantaloupe into 2 sterilized hot pint jars. cover with syrup to with in ¼ inch of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 5 minutes. Start to count processing time when water in canner returns to boiling. Remove jars. Makes 2 pints.



Converted by MM_Buster v2.0n.

Cold Pock Pickles

Servings: 1

Ingredients:

Cucumbers
1 gallon vinegar
1 cub sugar
1 cub salt

Preparation:

Wash cukes, dry well and pack into jars.

Mix vinegar, sugar, and salt, stir to dissolve well.

Pour over cukes and seal jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



Recipe by: Margaret Gibbs

Converted by MM_Buster v2.0n.

Crisp Pickles Slices

Servings: 1

Ingredients:

4 quart sliced medium cucumbers
6 medium white onions; sliced
2 Green peppers; chopped
3 cloves garlic
1/3 cub coarse salt
5 cub sugar
3 cub cider vinegar
1 ½ teaspoon turmeric
1 ½ teaspoon celery seed
2 tablespoon mustard seed

Preparation:

Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours.
Drain well.

Combine remaining ingredients. Pour over cucumber mixture. Heat just to boil.

Pour into hot, sterilized jars and seal.

(Butter and Bread type)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



Converted by MM_Buster v2.0n.

Crisp Sweet Pickles

Servings: 1

Ingredients:

5 pound cucumbers
½ cub lime; (Garden Lime)
7 cub sugar
5 cub vinegar; I use white vinegar
½ Box pickling spice; tied ina bag.

Preparation:

Slice cucumbers into a stone jar (or crocks) sprinkle with lime and add water to cover. Let stand overnight.

Next morning, rinse thoroughly several times in cold water.

Combine vinegar, sugar and spice in large kettle. Add cucumbers and cook until crystal clear.

Put in hot jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



Recipe by: Virginia Kemberlin

Converted by MM_Buster v2.0n.

Cucumber Pickles

Servings: 1

Ingredients:

1 gallon cucumber; sliced ⅛" thick
2 green pepper; sliced
7 medium onions; sliced
ice water
½ cub salt
1 quart white vinegar
5 cub sugar
1 teaspoon celery seeds
1 tablespoon mustard seeds
1/3 teaspoon turmeric

Preparation:

Soak cucumbers, peppers and onions in ice water with salt for 3 hours

Bring the white vinegar and remaining ingredients to a boil.

Drain cucumbers and add to hot vinegar mixture. Bring to boil then seal in jars.

Yields: about 11 quart jars of pickles.



Recipe by: Doris Boren - 1991

Converted by MM_Buster v2.0n.

Curry Pickles

Servings: 3

Ingredients:

24 medium cucumbers; sliced thin
½ cub pickling salt
2 quart water
1 teaspoon curry powder
2 ½ cub vinegar
¼ cub prepared mustard
1 tablespoon celery seeds

Preparation:

Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point.
Pack into hot jars and seal.

Makes 3 pints.



Converted by MM_Buster v2.0n.

Dill Or Sour Pickles

Servings: 1

Ingredients:

½ gallon dill pickles; or sour(Vlasic)
3 ½ pound sugar
½ Box stick cinnamon
2 teaspoon celery seed
1 teaspoon pickling spice
1 cub vinegar

Preparation:

Drain pickles for 1 hour (if whole slice).

Alternate putting the pickles and sugar in gallon jar. Let stand till sugar dissolves.

Drain liquid into saucepan, add spice and vinegar. Bring to boil, let stand to cool.

Place pickles in jar, cover with liquid, seal.

Needs to stand 1 week or longer before using.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



Converted by MM_Buster v2.0n.

Dill Pickles #1

Servings: 1

Ingredients:

Cucumbers; sliced
2 cub vinegar
2 cub water
¼ cub salt
1 teaspoon red pepper
1 Garlic button
2 Dill heads

Preparation:

Heat vinegar, water and salt to boiling.

Pack hot jars with sliced cucumbers, dill, garlic and red peppers.

Pour boiling vinegar mixture over cucumber mixture in jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



Converted by MM_Buster v2.0n.

Dill Pickles #2

Servings: 1

Ingredients:

1 gallon cucumbers
2 cub vinegar
2 cub water
¼ cub salt
½ teaspoon red pepper; (cayenne)
2 Garlic buttons
2 Dill heads

Preparation:

Heat vinegar, water and salt to boiling.

Pour over cucumbers that have been packed in jars with dill, garlic and red pepper. Seal

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



Recipe by: Pauline

Converted by MM_Buster v2.0n.

Dill Pickles #3

Servings: 1

Ingredients:

4 pound pickling cucumbers
¼ cub salt; 4" long
2 ¾ cub white vinegar
3 cub water
12 sprigs fresh dill weed; upto 14
28 Peppercorns

Preparation:

Wash cucumbers; cut in half lengthwise.

Combine salt, vinegar and water; heat to boiling.

Pack cucumbers into clean jars.

Add 2 sprigs dill weed and 4 peppercorns to each jar.

Pour vinegar solution over cucumbers to within ½" of top.

Immediately adjust covers as jar manufacturer directs.

Process 10 minutes in boiling-water bath.

Makes 6 - 7 pints.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



Converted by MM_Buster v2.0n.

Easy Dill Pickles

Servings: 12

Ingredients:

4 dozen Pickling Cucumbers
1 bunch Dill
1 quart Cider Vinegar
8 cub Water
1 cub Pickling Salt
1 Cloves Garlic; peeled

Preparation:

Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.

Makes 12 Pints


NOTES : Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long

Converted by MM_Buster v2.0n.

Easy Dill Pickles

Servings: 12

Ingredients:

4 dz n. pickling cucumbers *
1 bunch dill
1 quart cider vinegar
8 cub water
1 cub pickling salt
1 cloves garlic; peeled

Preparation:

* Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.



Converted by MM_Buster v2.0n.

Honeydew Pickles

Servings: 6

Ingredients:

½ cub white wine vinegar
2 tablespoon sugar
1 teaspoon fresh tarragon; minced
1 teaspoon dill; minced
1 teaspoon fresh mint; minced
2 cub honeydew; cut into 1" cubes

Preparation:

Combine the vinegar, sugar, tarragon, dill and mint, stirring until the sugar is dissolved.

Add the honeydew, cover and refrigerate for at least 2 hours, stirring occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98



Converted by MM_Buster v2.0n.

Jessie Pickles

Servings: 1

Ingredients:

20 small cucumbers; up to 25
⅛ teaspoon alum
1 clove garlic
2 heads fresh dill
1 Hot pepper
1 cub coarse salt
3 quart water
1 quart cider vinegar
Grape leaf

Preparation:

Wash cucumbers. Let stand overnight pack in jars.

Boil vinegar brine, pour over cucumbers and seal.

Makes 6 to 8 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Midget Sweet Pickles

Servings: 1

Ingredients:

2 gallon cucumbers; washed
2 cub salt
1 tablespoon powdered alum
5 pint vinegar
Sugar
½ ounce celery seed
1 ounce cinnamon sticks

Preparation:

Put cucumbers into clean stone jar.

Dissolve sat in 1 gallon boiling water; pour while very hot over cucumbers.

Cover and weigh down, being sure cucumbers are covered. Let stand 8 days.

On 9th day, drain and pour 1 gallon boiling water mixed with alum over.

On the 10th day, drain again and add 1 gallon boiling water.

On the 11th day, combine vinegar, 6 cups sugar, celery seed and cinnamon sticks; pour boiling hot over drained pickles.

For the next 3 days, drain off and reheat the vinegar mixture, add 1 cup sugar each morning.

With the 3rd heating, pack into jars that have been sterilized. Pour boiling liquid over pickles and seal at once.

Laura M. Cain of Dallas, Dallas Times Herald, April 1, 1976

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



Recipe by: Laura M. Cain of Dallas

Converted by MM_Buster v2.0n.

Peach Pickles

Servings: 1

Ingredients:

4 pound peaches
1 tablespoon whole cloves
4 cub sugar
1 ½ cub cider vinegar
¾ cub water
1 piece fresh ginger root; 1inch cube
2 sticks cinnamon

Preparation:

Dip peaches into boiling water for ½ hours and loosen skins. Cool in cold water, drain. Remove skins. Stud each peach with a clove to prevent darkening, place in 4 quart bowl containing 1 ½ tablespoon salt and 2 quarts water.
Combine vinegar, sugar and ¾ cup water in 4 quart kettle. Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and ad to pot. Bring to boil, cook half of the peaches in syrup for 10 minutes, remove with slotted spoon; cook remaining peaches 10 minutes. Place peaches into 1 gal crock or glass bowl. Pour syrup over, cover and let stand 12 to 18 hours. in a cool place.
Drain peaches, reserving syrup, in 2 quart saucepan.

Pack peaches into 4 hot pint jar. Heat syrup to boiling. Remove spice bag, pour syrup over peaces filling with in ¼ inch process in boiling water bath 20 minutes. Start to count processing time when water comes to a boil again.
Makes 4 pints.



Converted by MM_Buster v2.0n.

Pickle Okra

Servings: 1

Ingredients:

2 quart small okra; wash leave partof
stem on
2 cub cider vinegar
2 cub water
½ cub sugar
2 teaspoon salt
1 teaspoon red pepper
1 tablespoon mustard seed

Preparation:

In large pot heat vinegar, water, sugar, salt, red pepper and mustard seed to boiling.

Put okra in hot vinegar mixture and bring to a boil. Cook about 10 minutes.

Pack loosely in hot canning jars and seal.

Chill before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



Recipe by: Jessie

Converted by MM_Buster v2.0n.

Pickled Beet And Onions

Servings: 8

Ingredients:

7 pound med. beets
vinegar
2 ½ cub sugar
2 tablespoon whole mixed pickling spices
2 teaspoon salt
3 ½ cub white vinegar
1 ½ cub water
2 pound med. onions

Preparation:

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into ¼-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into ¼-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving ½-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about ½-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints.

NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.



Converted by MM_Buster v2.0n.

Pickled Cauliflower

Servings: 4

Ingredients:

2 large heads cauliflower
2 cub white onions
1 cub pickling salt
1 cub sugar
3 cub white vinegar
2 tablespoon white mustard seeds
1 tablespoon celery seeds
1 small hot pepper

Preparation:

Converted by MM_Buster v2.0n.

Pickled Fresh Prunes

Servings: 1

Ingredients:

6 pound prunes
1 pint vinegar
7 cub sugar
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon cinnamon

Preparation:

Cook uncovered for 45 minutes..

Put in jelly glasses. Cover with wax.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



Recipe by: Ester

Converted by MM_Buster v2.0n.

Pickled Garden Salad

Servings: 1

Ingredients:

1 gallon cucumbers; sliced
6 carrots; thinly sliced
7 large onions; thinly sliced
1 jar pimiento
½ head cauliflower; broken up
5 cub sugar
2 cub water
3 cub white vinegar
¼ cub salt
1 ½ teaspoon mustard seed
1 teaspoon celery seeds
1 ½ teaspoon turmeric

Preparation:

Mix first 5 ingredients together.
Combine remaining ingredients in large cooker.
pour sliced veggies into juice and bring to a boil.
Put in jars and let them set until they seal.


NOTES : Cookin' from Scratch

Recipe by: Charlotte Nickson, Lions GA

Converted by MM_Buster v2.0n.

Pickled Onions

Servings: 6

Ingredients:

1 gallon pickling onions
1 cub pickling salt
1 cub sugar
5 cub white vinegar
3 tablespoon white mustard seeds
2 tablespoon horseradish
hot red peppers
bay leaves

Preparation:

Scald the onions for 2 minutes in boiling water, dip into cold water and peel.
Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or ¼ c mixed pickling spices for interesting variations.



Converted by MM_Buster v2.0n.

Pickled Squash

Servings: 1

Ingredients:

1 gallon squash; thinly sliced
1 quart white vinegar
6 cub sugar
2 teaspoon celery seeds
2 teaspoon mustard seed
1 teaspoon turmeric
6 green peppers; thinly sliced
6 medium onions; thinly sliced
1 can pimiento; chopped

Preparation:

Soak squash and 1 cup salt with enough water to cover squash for 3 hours.

Drain squash, add sugar, vinegar, and spices. Bring to a rolling boil, set off heat. Add peppers, onions and pimientos, put back on heat, bring to a boil again.

Put in jars and seal.



Recipe by: Marion Brooks

Converted by MM_Buster v2.0n.

Sweet Pickle Sticks

Servings: 1

Ingredients:

Cucumbers
3 ¾ cub vinegar
3 cub sugar
3 tablespoon salt
4 ½ teaspoon celery seed
4 ½ teaspoon turmeric
¾ teaspoon mustard seed

Preparation:

Wash and cut cucumbers in sticks.

Pour boiling water over; let stand overnight.

The next morning, pack cucumbers sticks solid in sterilized glass jars.

Combine vinegar, sugar, salt, celery seed, turmeric and mustard seed; boil 5 minutes.

Pour boiling mixture over cucumbers and seal.

Process in boiling water bath 5 minutes.

Mrs. Lorene Ussery of Dallas Dallas Time Herald, April 1, 1976

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Recipe by: Mrs. Lorene Ussery of Dallas

Converted by MM_Buster v2.0n.

Watermelon Rind Pickles

Servings: 1

Ingredients:

1 large watermelon; Rind of
Salt
10 cub sugar
4 cub vinegar
8 teaspoon whole cloves
16 Cinnamon sticks
1 teaspoon mustard seed
Green or red food coloring;optional

Preparation:

Remove all green rind from melon.

Cut in 1" cubes.

Soak overnight in solution of 4 Tbsp. salt to 1 quart water. Drain. Cover with fresh water and cook until tender. Drain again.

Heat sugar, vinegar and spices tied in a bag to boiling point and allow to set 15 minutes.

Add drained rind and cook until clear and transparent.

Add food coloring if desired.

Pack rind into hot sterilized jars. Cover with syrup but leave ½" headspace. Seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Yellow Cucumber Lime Pickles

Servings: 1

Ingredients:

1 gallon yellow cucumbers; peeled and
; quartered
Lime water
8 cub apple cider vinegar
8 cub sugar
2 teaspoon celery seed
1 tablespoon salt
2 teaspoon pickling spices

Preparation:

First: Peel and quarter yellow cucumber. Soak 24 hours in stone jar in lime water.

Second: Wash cucumbers 3 times in clear water. Then soak 3 hours in cold ice water.

Third: Combine vinegar, sugar, celery seed, salt and pickling spices in large pot. Heat to a boil.

Put cucumbers in and set stand overnight in vinegar syrup.

Bring to a boil next morning for 45 minutes. Put in jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Zucchini Pickles

Servings: 1

Ingredients:

1 quart Distilled Vinegar; white
2 cub Sugar
¼ cub Salt
2 teaspoon Celery Seed
2 teaspoon Ground Turmeric
1 teaspoon Dry Mustard
5 pound Zucchini; unpeeled
; cut ¼ inch slices
1 quart Onions; thinly sliced

Preparation:

Combine first 6 ingredients; bring to a boil.

Pour over zucchini and onions; let stand 1 hour, stirring occasionally.

In saucepot, bring mixture to a boil, then simmer 3 minutes.

Continue simmering while quickly packing one clean, hot jar at a time.

Fill to within ½" of top making sure vinegar solution covers vegetables.

Cap each jar at once. Process 5 minutes in boiling-water bath.

Makes 6 -7 pints.



Converted by MM_Buster v2.0n.