This old recipe for celery pickles or icicle pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. The top of the recipe has the name Susan who I believe was a friend of my grandmothers. This old recipe is probably from the 1930s or 1940s.

Wash long pickles and put in cold water or ice water over night. Then cut in 2 or 4 pieces and pack in jar.

Put between long pieces of celery and small pieces of onions till jar is filled as close as possible.

Boil.

1 cup sugar
3/4 cups salt
3-1/2 cups vinegar
1/2 cup water
1 teaspoon alum

and pour over – heat and seal.

This old recipe for sweet pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. The top of the recipe has the name of a good friend of my grandmothers, Mrs. M. Gess. This old recipe is probably from the 1930s or 1940s.

Boil 1 cup salt to 1 gallon water.

Pour over pickles 3 times.

The first day as each amount gets cool reheat brine and pour over again.

The second day take 1/2 water, 1/2 vinegar, and alum size of egg. Heat pickles in this for 45 minutes at boiling point.

Let stand for 2 days.

Then drain and wipe dry. Place in jar and cover with syrup. 1 cup sugar to 1 cup vinegar and mixed spices. Then seal.

This old recipe for cucumber pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. At the top of the recipe, she wrote the name Lu B. If I remember right, she was a distant cousin of mine. This old recipe is probably from the 1930s or 1940s.

25 cucumbers (don’t peel) little bigger than for dill. Sliced with onions.

Sprinkle salt on. Let stand 12 hours.

Pour on this boiled liquid:

1 quart vinegar
2 or 3 cups brown sugar
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon celery

Seal hot.

This old recipe for bread and butter pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This recipe was from Mrs. Povick who lived at the end of my grandma’s street. This old recipe is probably from the 1940s or 1950s.

25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups vinegar
5 cups sugar
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon cloves

Wash cucumbers, and slice thin as possible. Chop onions and peppers. Combine with cucumbers and salt.

Let stand 3 hours and drain.

Combine vinegar, sugar, and spices in large preserving kettle. Bring to a boil. Add drained cucumbers. Heat thoroughly, but do not boil.

Pack while hot and seal at once.

This old recipe for watermelon pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This recipe was from Mrs. Povick who lived at the end of my grandma’s street. This old recipe is probably from the 1940s or 1950s.

Rind of one large watermelon

Peel and remove all green and pink portions from the watermelon rind.

Cut in 1 inch cubes, and soak overnight in salt water (4 tablespoons salt to 1 quart of water).

Drain. Cover with fresh water, and cook until almost tender.

Drain the watermelon, and make a syrup of 4 cups sugar, 2 cups vinegar, 4 teaspoons whole cloves, 8 cinnamon sticks, and a little mustard seed. Tie spices in bag.

Heat syrup and spices to boiling and allow to set for 15 minutes. Add drained watermelon rind, and cook till clear and transparent.

Pack boiling hot in jars, and seal at once.

This old recipe for dill pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This recipe was from Mrs. Povick who lived at the end of my grandma’s street. This old recipe is probably from the 1940s or 1950s.

This recipe assumes that you already know how to make pickles!

9 cups water
3 cups vinegar
1 cup salt

Boil together, and pour hot over cucumbers.

This old recipe for bread and butter pickles is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This old recipe is probably from the 1930s or 1940s.

25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt
5 cups vinegar
5 cups sugar
2 tablespoons mustard seed
1 teaspoon turmeric
1/2 teaspoon cloves

Wash cucumbers, and slice thin as possible. Chop onions and peppers. Combine with cucumbers and salt.

Let stand 3 hours and drain.

Combine vinegar, sugar, and spices in large preserving kettle. Bring to a boil. Add drained cucumbers. Heat thoroughly, but do not boil.

Pack while hot and seal at once.