Icicle Pickles (13 day pickles)
2 gallons cucumbers (cut lengthwise in narrow strips with skins left on)
1 pint salt
1 T. alum
5 c. vinegar
4 pounds sugar
1/4 c. mixed pickling spices
Boiling water
Put cucumbers in a crock. Add salt and 1 gallon boiling water. When cool, cover with a plate. Let stand 1 week. If mold forms it will not affect the cucumbers. Drain, add another gallon boiling water. Let stand 24 hours. Drain. Dissolve alum in 1 gallon boiling water, pour over cucumbers. Let stand 24 hours. Drain and discard liquid. Combine vinegar, sugar, and spices. Bring to boiling point, put on cucumbers. Let stand 24 hours. Repeat this last step three more times, each time pour vinegar mixture off and bring to a boil, then pour over cucumbers. Pack into clean, hot jars, seal.
Mother's Bread and Butter Pickles
6 quarts medium sized cucumbers, thinly sliced
3/4 c. salt
6 medium white onions, sliced
2 c. water
1 quart vinegar
4 c. sugar
2 T. celery seed
2 T. mustard seed
1/4 t. cayenne pepper
Wash cucumbers thoroughly before slicing. Arrange cucumbers and onions in an earthenware crock or bowl. Sprinkle each layer with salt. Cover and let stand 3 hours. Drain. Combine water, vinegar, sugar, celery seed, mustard seed and cayenne pepper. Bring to a boil, boil 5 minutes. Add cucumber mixture and bring once more to boiling point; but do not boil. Pack immediately in hot sterilized jars. Makes about 8 pints.
My Favorite Watermelon Pickles
(Revised Recipe)
7 pounds prepared watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves
8 t. powdered alum
Cover rind with water. Cook until tender but not soft. Drain. Cover with fresh water to which you have added the 8 t. alum. Let stand overnight. Drain. Combine water, vinegar and sugar, bring to a boil, boil 3 minutes. Add oil flavorings. Pour over drained rind. Bring to a boil each day for 4 days. On the 4th day bring to a boil, pack into hot sterilized jars and seal. Yield: 6 pints.
Note: To prepare watermelon rind, remove all pink meat and green skin from the rind of a firm melon, preferably under ripe. Cut into desired shapes, strips, squares or circles.
Jiffy Sweet Chunk Pickles
30 cucumbers (1"in diameter
1 1/2 c. vinegar
1/2 c. salt
3/4 c. water
4 c. sugar
1 t. celery seed
1 t. mustard seed
Slice pickles about 1/4" thick. Arrange in layers with cracked ice, sprinkle each layer with salt. Let stand 3 hours. Drain thoroughly. DO NOT RINSE. Mix vinegar, water, sugar, celery and mustard seed. Bring to boiling point, add pickles and heat until pickles are hot but not boiling. Fill hot, clean jars, seal.
Pickle Pointers
Cucumbers for pickling: For best pickles use small to medium size cucumbers. Plan to start making pickles the day they are picked. Heat pickles only to boiling, NEVER BOIL.
Vinegar: Avoid using too strong a vinegar. Cider vinegar gives a fine flavor. White vinegar may be used. Use 40-60 grain strength 5% acidity. Be sure vinegar solution covers pickles.
Salt: Use pure or dairy or bag salt for all pickling. Do not use iodized or table salt. Measure salt accurately. Too strong a brine causes pickles to shrivel.
Jars: Glass jars with glass tops are best. If vacuum seal type jars are used, have jars and lids very hot, fill with very hot pickles and screw metal band down firmly. DO NOT USE ZINK TOP JARS FOR BRINED MIXTURES. DO NOT USE A VACUUM SEAL WHEN FILLING WITH A COLD MIXTURE.
Pickle Difficulties
When pickles shrivel: Too strong a brine was used, too much sugar was added or too strong a vinegar was used. When pickles shrivel you can not restore them. Grind and use as a relish.
If pickles are soft: Not enough salt was used or pickles were not entirely covered with brine when soaking.
Hollow Pickles: Cucumbers were too old or were allowed to stand too long before making into pickles.
Banana Oatmeal Cookies
(Lunch-box Favorite)
"Especially for the back-to-school gang"
1 c. sugar
2/3 c. fluffo
2 eggs
1/2 t. vanilla
1/2 t. lemon extract
3/4 c. mashed bananas
1 1/2 c. quick cooking rolled oats
2 c. flour
3/4 t. soda
1 t. baking powder
1 t. salt
1/2 c. chopped nuts
Cream sugar and shortening. Add eggs. Beat until light and fluffy. Blend in flavorings, mashed bananas and rolled oats. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls 2 inches apart on lightly greased baking sheet. Bake at 350 degrees about 15 minutes. Makes 3 dozen.
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