Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Preparation:

Converted by MM_Buster v2.0n.

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.

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.

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.

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.

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.

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.

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.

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.