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Pickled Cucumber Slices
Thoroughly scrub 4 lbs. pickling cucumbers; remove any blemishes, stem and blossom ends. Cut crosswise into 1/4 inch slices. Peel and cut 4 to 5 medium yellow onions in 1/4 inch slices. Place cucumbers and onions in colander or bowl; sprinkle and toss with 2 Tbsp. salt. Let stand about 20 minutes. In 8 qt. stainless steel or enamel saucepan, combine 1/2 cup sugar, 2 cups distilled white vinegar, 2 cups water, 1/2 cup light com syrup, 1 Tbsp. salt and 2 tsps. yellow mustard seed. Bring to boil, stirring occasionally. Rinse cucumber and onion slices in cold water and drain. Add to boiling mixture. Return to boil, reduce heat, cover and simmer, turning cucumbers once or twice about 5 minutes or until all cucumbers have turned a dull green. Pour into large colander to drain.
In 8 qt. stainless steel or enamel saucepan, combine 2 cups sugar, 2 cups distilled white vinegar, 1 1/2 cups light corn syrup, 2 tsps. whole allspice and 4 tsps. dill seed. Bring to boil, stirring occasionally. Add drained vegetables. Immediately remove from heat. Pack in clean hot jars, leaving 1/2 inch headspace. Cover with hot syrup, distributing spices evenly and leaving 1/4 inch headspace. With knife or narrow spatula, release air bubbles. Wipe top edge with damp towel. Seal according to jar manufacturer’s di-1 rections. Process in boiling water bath 10 minutes. Let stand several days before serving. Makes 0 pints.
Refrigerator Pickles
Sprinkle 1 Tbsp. salt over 6 cups thin cucumber slices, 1 cup onion slices and 1 cup green pepper strips; let stand 2 hours, then drain. Dissolve or mix 2 cups sugar and 1/2 tsp. celery seed with 1 cup vinegar. Pour over vegetables. Refrigerate. Will keep for 3 months in refrigerator.
Buck and Breck
Put 1 gallon vinegar in 2 gallon crock. Add 1 lb. brown sugar, 1 cup salt, 4 Tbsps. each black peper, white mustard seed, ground mustard and celery seed, 2 Tbsp. turmeric, 4 Tbsps. whole cloves and 1 cup grated horseradish. Add about 4 qts. chopped raw vegetables (onions, celery, cabbage, tomatoes, red and green peppers) until crock is almost full. Be sure that vinegar completely covers vegetables. Mix thoroughly. Put on air-tight cover and let stand. “The older this pickle gets, the better the flavor.”
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