Vintage recipe booklets, phamplets, books, and little tin recipe boxes, full of home cooking, old fashion creations of food.

This is a collection of vintage, handwritten recipes that I have gathered from little tin recipe boxes.  These recipe boxes
have been purchased from estate auctions, yardsales, thrift shops, and, even, eBay! There is never an intention to
plagiarize anyone else’s copyrighted material.  If I have wronged anyone, please send me an email with proof and I
will remove the offending recipe.

I found these as handwritten recipes.  Passed down from generation to generation.

Most recipes are from the 50's, 60's, and 70's.  I like those decades the best. No doubt, because I was young and had
my whole life ahead of me
.

Any photo, that is not my own, but taken from postcards and other advertisements are offered for sale on my vintage
website.    Once purchased, they are removed from the blog and website, unless I am describing what I have sold in the
past.  There is no plagiarism intended.
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Hi, here is the second page of Pickles and Picklers.  Enjoy my recipe collection.  
Recipes are my aunts, uncles, cousins and other recipes collected from the 1950's
through the 1970's.  I find handwritten recipes in old tin recipe boxes, wedding gift
memories (back when gifts like this were handmade).  Anyway, all the recipes are
original, none from magazines or the like.

Please email with any questions to starlina@bright.net
You will have to copy and paste. I need to control the spam.
1st page of Pickles and Picklers.

IF YOU WANT TO TRY THE FOLLOWING RECIPES, FEEL FREE, BUT REMEMBER TO
"CAN" THE FOOD PROPERLY SO YOU "DON'T KILL YOURSELF", AS MY MOTHER
WOULD SAY.

KNOW THE PROCESS OF "
CANNING FOODS"

Oven canning is dangerous, don't do it ever1
Cold "sealing" or filling jars with cold pickles or preserves that are not processed
is dangerour.  Always - heat is necessary to seal jars and a water-bath canner is
neede to prevent them from spoiling.
Sweet Pickles - Strips or Chunks

4 lbs. Pickle's or cucumber cuts
Add 1/2 Cup Salt
Pour water to cover.
Let stand over night
Drain

Mix
1 Quart of vinegar
1 Cup of sugar
2 Tablespoons of pickling spices
1 teaspoon mustard seed
1 tablespoon powder alum
Bring to boil

Pour over pickles.
Each day add 1 cup of sugar for 5 days.Then put in
jars and seal.
Pickled Beans

Cook green beans until just tender
Cool - Put in stone jar or crock
Cover with 9 quarts water and 1 cup pickling salt
Put weight on beans to keep under brine water
A plastic bag of water is best so no air can get to beans.
Let set until they pickle.
If you want to can them, put in jars and process until they seal.

Grandma and Grandpa's great grandma's - Ferdinand Brofft 100 years old

(I remember, when my Aunt Marie told us this recipe was 100 years old.  It was
around 1950's or 60's, so heaven only knows how old the recipe really is.  We were
kids back then and she may have been entertaining us with wild tales.)
Refridgerator Pickles

7 Cups sliced cucumbers with skins
1 onion sliced thin
1/2 cup of green peppers
1/8 cup canning salt
Let above mixture stand in ice water 2 hours
Drain - Boil with 2 cups sugar, 1 cup vinegar, and 1 tsp.
celery seed
Pour mixture over drained vegies
Put in jars or cover in bowls
Cover and put in fridge.
Slip Lime Pickles

7 lbs. Cucumbers Sliced
Soak in 2 gallons water with 1 cup slip lime.
Soak 12 hours, then drain.
Soak 2 hours in clean water.
3 Quarts white vinegar
8 Cups Sugar
Pickling spices in rag - take out after boiling in vinegar
Add celery seed and mustard seed to vinegar and leave in.
Cook cucumbers in boiling vinegar until clear.
Can and Seal

This pickle recipe was not signed with a name, so I do not
know where this handwritten recipe comes from.  It was found
in a little tin blue and yellow recipe box.  I do not know what â
€œslip limeâ€� is either, but then I am not a cook!  Only a little
ole recipe collector.
Pickles

Wash sm. & medium sized chukes and pack in 1/2 gallon jars. Add: 1 tbs. salt
(non-iodized). Fill jar with cold vinegar. Screw on cap, turn jar up and down
until salt is disolved. Set away until ready to use. May be one month, or 1 year.
When ready to use, open jar and pour off vinegar. Split cukes and pack in 1/2
gallon jar.

Make syrup of 3 cups sugar, 2 cups water and a small handful of pickling
spices.

Boil: 10 minutes and pour over split cukes. Screw on jar cap and let stand 2 or
3 days.

Ready to use.

At the bottom of the recipe card, Lucille Teilmann wrote,
"This is an OLD
recipe and the only sweet pickles I make." .


Zucchini Pickles 8 Quarts
Dorothy Miner
1979
Chillicothe, Ohio
Sliced or ground
4 quarts zucchini - sliced 1/4 inches thick
6 onions - sliced - medium size
2 green peppers - diced
Put in large container and sprinkle with 1/2 cup coarse salt
Cover with 4 trays of ice cubes
Let stand 3 or 4 hours

Make Syrup
5 cups sugar
3 cups vinegar
1 1/2 t. turmeric
1 1/2 t. celery salt
2 T. mustard seed
Bring syrup to a boil.  Add drained zucchini - bring to boil again.  Seal in
sterilized jars
Cucumber Pickles

Make a syrup of
2 Cups Cider Vinegar
1 Cup Water
1/2 t. Mustard Seed
1 t. Mixed Spices
1 Cup Sugar
Bring to a boil. Then add drained cucumbers and boil about 3
minutes, until dark green. Pack into sterlized jars. Add 1 t. Salt for
Butter jar. Half as much for Pints. Place onion slice on tip and cover
with boiling syrup and seal.

On the back of this recipe was written, “Dear Kids, new news of
any importance. Sorry I forgot about Tim’s recipe. We bought
half bushel pears. Haul canned 9 pints. Dug out canning book to see
if I could find recipe how to spice pears. Looked at pickle recite and
let out a gasp. Oh, I forgot Belle wanted a recipt.
Just heard thunder, wish it would go away. Write soon
Love,
Dad and Mom.
Grandpa and Grandma
PS Dad is feeling better chingles about healed up.�


That is all she wrote.
I understand if the world doesn’t care that this lady had children
or she made pickles, spiced pears, or anything..really. I just think she
deserves to be remembered. It is so sad that we are forgotten by the
world, like we make no difference at all. We, who were, once upon
a time
Bread and Butter Pickles by K. Wallace

A local bread and butter pickle recipe passed down for all to enjoy.  
Written and taken from a Taster’s Luncheion pamlet for a local
church.

Slice 4 quarts (16) cucumbers 1/8″ thick
Slice 6 large onions thinly
Sprinkle 1/4 cup salt over vegetables
Cover with water (I use a large crock)
Cover with ice, cover and let stand overnight.  Drain
Mix 5 cups sugar, 1 teaspoon turmeric, 1 1/2 teaspoon celery seed, 2
teaspoons mustard seeds and 3 cups of water

Bring to boil
Pour over pickles and bring to boil
Sterilize jars and fill
Place in canner and bring to boil for 2-3 minutes
Enjoy
Lime Cucumber Pickles
From the recipe box of Vane Fretwell of Clarksburg

7 pounds of cucumbers, sliced, 1/4 inch thick
1 cup of slacked lime
2 gallons of water

Add cucumbers and let soak 24 hours.  Note: do not
soak in aluminum. Combine 3 parts of vinegar, 4
pounds of sugar and 2 tablespoons of salt.  Wash
cucumbers thoroughly and place in vinegara and boil
for 20 minutes and seal.  Spices can be added if
desired while cooking.
Vintage Pickle Recipes
Bread and Butter Pickles

2 Mangoes or peppers - 1 red 1 green - Sliced
4 Large cucumbers - Sliced
5 Onions - sliced

1/2 cup salt in 2 quarts cold water
and 2 trays ice cubes. Pour over sliced vegetables.
Soak 2 hours

Drain and add to this mixture
3 1/2 Cups Sugar
1 1/2 Cups Vinegar
1 T. Ground Mustard Seed (but here she put a line through the
word "seed" - I don't know why)
1 tsp celery seed
1 tsp tumeric

Bring to a boil on high heat for a minute or two.  Pack into jars
and seal.

"I use more mangoes and double the recipe.
Mrs. Meyer's recipe." she wrote on the back of the recipe card.
Bread and Butter Pickles from
the recipe box of Mrs. Raymond Strawder - 1959

25 to 30 medium cucumbers
8 large white onions
2 large sweet peppers
1/2 cup of salt
5 cups of sugar
2 tablespoons of mustard seed
1 teaspoon of tumeric
1/2 teaspoon of whole cloves
5 cups of vinegar
Wash cucumbers and slice as thin as possible.  Chop
onions and peppers, combine with cucumbers and salt.  
Let stand for three hours and drain.  Combine vinegar,
sugar and spices in large preserving kettle and bring to
boil.  Add drained cucumbers, heat thoroughly, but
don't boil.  pack while hot into sterilized jars and seal at
once.  Do not let the cucumbers to boil.  They will not
be crisp if boiled.
Hot Dog Pickles - circa 1950 something

From the recipe box of Mrs. Raymond Strawder.
She wrote, " Hot Dog Pickles is good served on meat or beans."

1 peck of green tomatoes
20 red sweet peppers
2 hot peppers
16 onions
Grind all together and pour a handful of salt over the mixture.
Add 1 quart of boiling water to the vegetables in white cloth bag.

Empty into kettle and add:
1 quart of prepared mustard
1 quart of vinegar
3 pints of sugar
Let cook 30 minutes and add 3 or 5 tablespoons of cornstarch.  Let boil up
good and seal.
Old Fashioned Pickled Beans

1 bushel of beans for 6 gallons of pickled beans

Cook beans until the small bean is tender enough to mash easy
between your fingers.  Drain and cool on a clean table.  Then
place beans inside a clean white sack in a big jar.  Put a plate over
the beans and weight down with clean rocks, wrapped in a clean
cloth.  Make a brine of salt water with coarse salt to taste salty.  
Then pour over beans and let stand for a week or 10 days, until
beans are sour, then heat beans just enough to warm them
through.  Pack in quart jars that have been sterilized, seal.  Do not
use sandstone rock.

Recipe came from the recipe box of Mrs. Dessie Talkington.  
During the 1950's, she wrote, "Beans are delicious and to avoid
waste put them in a white sack.  This was my grandmother's
recipe.  Corn may be prepared the same way by cooking it 15
minutes and pouring cold water over it before pickling.  Be sure
the brine has enough salt to taste good and salty.
Bread and Butter Pickles

15 cucumbers
5 onions, sliced
3 cups vinegar
1 1/2 cups sugar
1 tsp. each pepper, ginger, mustard seed, celery seed
1 tsp. tumeric
Soak cucumbers in salt water one hou, boil in vinegar, add
spice and boil again for 10 minutes.  Seal tightly.

Recipe came from a California recipe box. Belonged to Pat
Murphy of Banning, California - Date 1950's


Bread and Butter Pickles from a Waverly, Ohio recipe box

24 pickles
10 onions
1 tablespoon mustard seed
1 tablespoon tumeric seed
1 tablespoon celery seed
2 cups sugar
1 quart vinegar
Let pickles stand 3 hours with 3 teaspoons salt.  Drain, add
everything, bring to boil, then can.


Mustard Pickles
Recipe from Addie Kendall
A very old recipe from one of my relatives, found in my
grandmother's recipe box.

For one gallon
1 quart of cucumbers
1 quart of small cucumbers
1 quart of small onions
1 quart of green tomatoes
6 tablespoons of mustard
1 tablespoon of tumeric
1 cups of flour
1 cup of sugar
2 quarts of vinegar
Salt pickles and let stand 24 hours.  Boil mustard until thick
and stir in pickles.


A pickling recipe found in my Grandmother Killie's recipe box.

Dated August, 14th, 1963 from Mrs. Cox.  I wonder if this is
the same Mrs. Cox that won the contest?
2 quarts small cukes, soak over night in 2 1/2 cups vinegar and
2 1/2 cups water - enough to float an egg.

Add 3/4 cups sugar, 4 inch sticks of cinnamon, 2 small hot
peppers, 2 Tablespoons mustard seed.  Heat until chukes
change color.  Pack cukes in jars - heat the vinegar solution to
boiling point and pour over all and seal.
Read, "The Story of the Missing Cookie Jar" by
PenVampyre.  
A delightful little Christmas story
with mouthwatering  recipes for the most
wonderful time of the year!  

Read "Santa and the Magic Key", plus recipes
for your holidays.  
A special milk pea recipe is
included with story by Robin Wallace.

Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs"  
Memories of Easters past and a few vintage
recipes.

Logan's Halloween Story -The original story
won first place in sixth-eighth grade division of
Southeastern Middle School, 2005 by Logan
Lyon.   Alas, no recipes...

Food and Genealogy. A story By Robin L.
Wallace.  
Our lives, our families, our very
history's are defined by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  Memories of my
father and his version of Lil Abner's  
Kickapoojoyjuice.

Memorial Day Recipes - "For me, Memorial
Day was the day when we went out where
relatives were buried in the tiny, local
cemeteries and thoroughly cleaned up each
gravesite, carrying away branches that may
have fallen in the winter.................."

Grandma Irwin's Story of Courage and Swit
Tater Biskits Recipe.

Homemade Remedies Recipes - Recipes our
grandparents used from a poultice, mustard
plasters, gargles and paste.

Thanksgiving Day recipes and story from the
past.

College Foods and Other Mistakes.
Green Tomato Relish by Doris Biechler of Chillicothe, Ohio
1 pk. green tomatoes
16 large green and red mangoes
4 large onions
3 pt. vinegar
2 lb. brown sugar
1 Tbsp. whole allspice
2 Tbsp. salt
2 Tbsp. celery seed
2 Tbsp. curry powder
2 Tbsp. white mustard seed
1 Tbsp. cinnamon
Grind tomatoes, mangoes and onions.  Set aside.  Boil vinegar and sugar.  Put cinnamon
and allspice in a bag, then add salt, celery seed, curry powder and mustard seed.  pour
over ground vegetables, boil 15 minutes, can and seal.  makes 15 pints.
Here's my mom.
Here's my mom, cheesecaking for my dad.  They had
the world by the tail back then.  Mom always said, love
was in the seasoning.