Weird Candy Trivia. Crispies History Growing Candy.
She canned her pickles and relishes from the 1940's through the 1970's when she just couldn't do it any longer. Now her daughter has graciously allowed me to place her recipes here.
My Aunt Marie and Uncle Arnold lived a decent drive out in the country. I remember as a kid, going there. What a playground this was. Endless blue skies. Ponies to ride, creeks to play in, dogs to pat, and the best food ever in the whole wide world.
Over there? Yea, that's me too, with my mom. That was 1970 something.
Angels and a little devil too.
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This lady was something. She could knit, crochet, sew, and quilt. I once saw a spinning wheel once in the attic, but I don't know about that. I do remember the most beautiful blankets, throws, mittens, sweaters, and scarves.
I remember one time when we were visiting, she was making butter. I'll bet she made it more then once, but I was given the pleasure of churning her butter batch, out by the old pump well.
Shaded well by large trees, surrounding the whole house. The deep water well look just like you would imagine one.
A large round wooden structure covered with a shanty slated roof and a bucket, hanging from a rope, in the middle. Added to the well's side was an black iron hand pump.
The water, running over my fingers, felt like velvet rushing out and fascinated me. They would finally yell at me to stop.
I would begrudgingly oblige and walk back to the kitchen. Never was there a more comfortable and homey kitchen then hers. Bright, colorful and o, those wonderful aroma's. Closing my eyes and listening real hard, I can almost hear my mom's and Aunt Marie's voices chatting the day away.
My mother and father simply adored her canned relishes and pickles. I hope you will too.
I guess you have had enough of my prattle, on to the recipes.
By the way, these recipes have never been printed before. All were handwritten in her Favorite Recipes
Book or on index cards.
Since the beginning of posting my Aunt's pickle recipes, I have found other recipes dating from the 1950's. They came to me in a recipe box from Virginia.
Please email with any questions to starlina@bright.net
You will have to copy and paste. I need to control the spam.
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.
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.
From the recipe box of Mrs. Charles Andrews of Clarksburg but she was given the recipe by Mrs. Loman Stewart. Circa 1959
Wash cucumbers and soak 36 hours in a brine, made by adding a cup of salt to a gallon of water. Drain completely, cover cucumbers with boiling water. Let set until cool. Drain off water and pack in sterilized jars. Cover with the following syrup. For each cup of vinegar, add one cup of sugar. Add favorite seasoning, such as mixed spices, horseradish etc. Bring to a boil and pour over cucumbers. Seal at once.
9 Medium cucumbers about 4 1/2 inches
6 Cups boiling water
2 1/3 cups cider vinegar
2 1/2 Cups sugar
2 T. Salt
1 T. Celery seed
3 1/4 tsp Tumeric
3/4 tsp. Mustard Seed
Select fresh firm cucumbers. Wash and cut in strips. Pour boiling water over and let stand overnight. Next day drain and pack solidly into clean jars. Combine remaining ingredients and boil for 5 minutes. Pour this boiling hot liquid over the cucumbers in the jars. Seal Process in boiling water bath 5 minutes.
Bet you never thought I would get around to her recipes, did you?
She use to can all her vegetables in her basement. It was set up for this with an old sink, several large 50's chrome tables, a table from the 40's, an old gas stove from the 50's and a variety of canning equipment. Its all still sitting there today.
She passed away several years ago at the age of 103. The stories she could tell. Anyway, here is the recipe.
Corn Salad
18 ears of corn
1 head of cabbage
7 onions
3 peppers
1/2 cup of sugar
1/2 cups of whole mustard
1/2 cups of salt
Boil twenty minutes
Vinegar - 2 quarts
Finish as usual.
To this day, I have no idea why they had separate living arrangements. It never seemed polite to ask and as I was a little thing, I took for granted this was normal. The only thing I can rightly figure, is divorce wasn't an option, so they lived in different houses on the same property. They had thirteen children, though not all lived to adulthood, so I ain't sure about the divorce thingy either.
I don't remember much about my grandfather, as he passed away when I was still a small child. He must have been much older then my grandmother, because she lived till I was twenty-something.
Yet, there are a couple things which, to this day, I do remember. First, he was very funny and I remember laughing alot when ever he was around.
Second, he made bread and butter pickles in a big wooden barrel. The barrel sat right in the middle of his sack and the pickling fragrances mingled with a smokey aroma from the wood burner. I remember those aroma's and when ever my nose is filled with either fragrance, I think of my grandfather, way back then.
Bread and butter pickles are my favorite of all pickles.
She was 60 years old when she gave this to me, back in 1954".
Grind
15 lbs. Green Tomatoes
3 lbs. Onions- or less
Red Mangoes - as many as desired
1/2 Cup Salt
Mix and cover with boiling water. Let cool and drain.
Add
1/2 Gallon Vinegar
1 Pint water
4 lbs. White Sugar
2 T. Mixed Spices in bag
1 tsp. Turmeric
Cook slowly for 1 hour.
Put in pints and seal as usual
20 ears fresh sweet corn
1 Cup Chopped sweet green peppers
1 Cup chopped sweet red peppers
1 Cup chopped onion
1 Cup chopped celery
plus 1 small head cabbage
1 T. salt
2 1/2 T. mustard seed
1 tsp. celery seed
1/2 tsp turmeric
2 Cups water
2 1/2 Cups vinegar
Drop ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut kernels from cob. Should be 10 cups corn. Combine corn in a kettle with the remaining ingredients and boil for 15 minutes. Pack hot in jars and seal
Mother's 8 pts.
Cut, Slice, Dice as you like.
Small head of cabbage
Celery
Onions
Cucumbers
Green tomatoes
Green Beans
Lima beans
Cauliflower
Red Mangoes
Put in salt water over night.
1 Cup of salt to 1 gallon water
Drain
Add 1/2 gallon of Vinegar
1 pt. Water
4 lbs. Sugar - more if desired
2 T. Mixed spices in bag
Bring to a boil - put in jars and seal
2 Cups sugar
1 Quart Vinegar
Boil 15 minutes.
Plunge pimento's in hot water.
I minute then in cold water for 10 minutes. Put pimentos in jars and pour vinegar over them and seal.
3 lbs. Fresh tender green beans
Fresh Dill
2 Cups water
2 Cups vinegar
4 T. Salt (pickling)
4 tsp Sugar
1. Wash beans - snap tips, but leave whole. Parboil. Cover in unsalted boiling water in kettle 5 to 10 minutes or just until crisply tender.
2. Lift out with slotted spoon. Place at once in large bowl of ice and water to cool quickly
3. Pack beans upright in hot sterilized jars. Place dill in each jar.
4. Heat water, vinegar, salt, sugar in to boiling in a saucepan. Pour into jars to fill right to rim. Seal
(This "in to boiling in a saucepan" was not a type o. This was how she wrote it. I don't know if it was a mistake on her part, I can only type what I have. Remember, I am not a cook and have never made any of these recipes. I only offer them as a gift to those who can cook.)
30 to 45 medium sized cucumbers
4 Quarts water
1 Quart pickling salt
Alum
12 Cups Sugar
6 Cups vinegar
3 Tsp whole cloves
6 Sticks Cinnamon - broken in quarters
1. Make brine of water and salt in stone jar. Wash pickles and slice thin. Place in salt water - cover and let stand 10 days. (I stir every day to keep from molding) Drain off brine and rinse pickles. Add 3/4 box of alum to cold water and cover pickles and let stand 24 hours. Drain off alum water and rinse well in clear water. Drain well.
2. Make a syrup of sugar, vinegar, and spices. Bring to a boil. Pour boiling syrup over pickles. Let stand 24 hours. Drain off syrup every day for 5 days. Save.
Bring to a boil and pour back over pickles. On sixth pack pickles in sterilized jars. Bring syrup to a boil and pour over pickles. Distribute spices in jars and seal. Don't pack pickles to tightly.
After the beans have been strung, broken and washed, put in a large vessel and cook until a bean taken between the thumb and forefinger mashes easily, but do not over cook until the bean is mushy. Drain water off beans and wash with cold water until water is clear. The beans should be cold by this time.
Pour 1/2 gal. cold water in the bottom of a stone jar with 1/2 cup salt. Put in 2 gals. cooked beans and press down firmly with hands. Keep adding 2 gals. beans and 1/2 cup salt until all the beans are used. No more water is needed. Keep beans firmly packed with palm of hands.
Spread a cloth over beans, tucking edges down around sides and weight down with a large weight which comes near the edges of the jar. Cover jar. Can in 7 days. To can pack cold in sterilized jars and seal tight. Two bushels of nice full beans makes 8 gals.
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
(remember, when my Aunt Marie said 100 years old, it was the 1950's or 60's that I remember, she could have meant a couple decades earlier then the 50's or 60's.)
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.
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.
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 “slip lime” is either, but then I am not a cook! Only a little ole recipe collector.
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.
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.
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.
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
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.
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
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.
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.
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.
“This is an OLD recipe and the only sweet pickles I make.” wrote Lucille Teilmann at the bottom of the recipe card.
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
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 plagiarizm intended.