Pickles and Condiments 
Bread and Butter Pickles
(From Barbara)
Put salt on cucumbers and onions for 3 hours. Turn several times. Cook ingredients about 30 min. and pour over cucumbers and bring to boil. Can immediately.
Dill Pickles

Scrub and pack fresh cucumbers in Jars. Turn Jars down to drain water out. Add: 1 clove or more garlic to each quart (Mother uses 2 medium cloves).

Dill to suit taste (2-3 sprigs)
tsp. alum

Bring to a good boil:

3 quarts water
1 quart white vinegar
1 cup salt (not iodized)

Pour over cukes, seal at once and put away in a dark place. Will be ready to eat in 4 to 6 weeks. It is best to store in a box if possible.

Optional: To each jar add a small piece of bay leaf and some mixed whole spices, just a few to each jar. Delicious. Allow cup vinegar for each quart and 1 heaping tbsp. salt. Fill jar with boiling water.

Green Tomato Relish Remove blossom end from tomatoes; pare apples and cut away the cores; peel onions. Work tomatoes, apples and onions through a food grinder. Transfer to a large strainer and drain off about 1 cup of liquid. Discard the liquid. Meanwhile heat vinegar, sugar, ginger, turmeric and salt together in a large saucepan. Cook until liquid boils vigorously, remove from range and add the ground tomato mixture. Cook again to an active boil, then reduce heat and cook slowly for 5 min. Spoon the hot relish into 4 sterilized pint jars and seal.
Jiffy Spiced Pineapple
(From Judy Marshall)
Drain syrup into saucepan. Put drained pineapple in quart jar or refrigerator dish. Add sugar, vinegar, salt and spices to syrup. Cook over high heat until active boil is reached; reduce heat and boil gently for 10 min. stirring now and then. Pour hot syrup over pineapple and cover for slow cooling and to hold spiciness. When cool, chill for several hours or overnight in refrigerator. Not a preserve; store in refrigerator.
Marinated Mushrooms
(From Janet: S.J. News, 1964)
Clean mushrooms, snipping off stem ends. If button size, leave whole; if caps, slice. Combine in a glass or china bowl or jar, the mushrooms, lemon slices, garlic (on a wood pick for easy removal and chopped green onion. Mix together remaining ingredients. pour over mushrooms. Cover container and refrigerate for 24 hours. To serve, drain off marinade (save for use as a delicious French dressing), remove garlic and spear mushrooms on wooden picks. Leftover mushrooms should be returned to marinade, covered and refrigerated. Add to green salads for a tasty pick-up.
Marinated Three-Bean Salad

Drain 1 1-lb. can each: cut green beans, cut wax beans, kidney beans. Combine beans. Add cup chopped green pepper

Combine: cup sugar, cup vinegar, cup salad oil. Pour over vegetables. Add 1 tsp. each salt and pepper; toss. Chill overnight.

Pickled Mushrooms and Onions

In small saucepan, combine all ingredients except mushrooms; bring to boiling. Add mushrooms; simmer 5 to 6 min. Pour into a bowl; cover. Chill several hours or overnight, stirring occasionally. Drain; serve with cocktail picks. Makes 2 cups.


Pickled String Beans

Cook string beans with salt or use 1 can water from beans.

Heat to boiling:

Pour over beans, chill. Good to prepare a day in advance.

Pineapple Pickles Peel pineapple and cut crosswise into 1" thick slices. Remove core and cut into sections about 1" wide. Mix sugar and water in saucepan; add pineapple pieces and boil for about 10 minutes. Remove pineapple. To the syrup, add vinegar and spices. Boil until syrup is thickened. Add pineapple back into syrup and boil for about 5 min. Pour into hot sterilized jars and seal. Makes 1 pints.
Piquant Pear Relish
(From Barbara Mather)
Wash pears, peaches, tomatoes, onion, and green pepper. Peel fruit and tomatoes. Remove stones or cores. Finely chop fruits and vegetables. Combine all ingredients and mix thoroughly. Cook about 45 min. or until desired consistency; stirring frequently. Makes about 6 half-pints.
Sauerkraut Relish
V.G. (From Sallie Mosier)
Combine all ingredients and put in refrigerator for couple of days before using.
Spices for Pickled Beets Cook 5 minutes and pour over beets. Cover tight.

For 1 can beets, use cup sugar, 3 tbsp. vinegar.

Watermelon Pickle
(From Gertrude Holm, friend of Aunt MiI)

Trim green part from rind of 1 watermelon, also trim all pink meat. Cut in any desired size. Dissolve 1 tsp. lime powder in 1 gallon cold water. Add rind, let stand overnight. Next day rinse well, cover with water and cook slowly 1 hrs. Drain and rinse. Make syrup: 5 cups sugar, qt. white vinegar. Tie in bag: 1 stick cinnamon, 1 hpg. tbsp. whole cloves Boil 2 hours, then seal in jars.

Zucchini Pickle Wash zucchini and cut in thin slices. Peel and quarter onions and cut in thin slices. Cover vegetables with water and add salt. Let stand 2 hours, then drain thoroughly. Bring remaining ingredients to boil and pour over vegetables. Let stand 2 hours, then bring to boil and boil 5 min. Pack in hot sterilized jars and seal. Makes about 3 pints.