Pickles, Preserves, Relishes

REFRIGERATOR CUCUMBER PICKLES
Contributed by Ruth Lindsey

Combine:
6 cups thinly sliced cucumbers with peelings
1 cup green peppers thinly sliced
1 cup onions diced

Sprinkle with:

1 Tbsp. pickling salt (not iodized)

Let stand overnight in refrigerator. Wash salt off. Mix:

1 cup vinegar
2 cups sugar

Pour over cucumbers. Cover tightly and refrigerate. Will keep 2 weeks in refrigerator.

CHERRY TOMATO PRESERVES
Contributed by Berniece Runkel

5 pounds ripe tomatoes
8 cups sugar
2 lemons

Scald and peel tomatoes. Place in a crock or enamel pan. Add sugar.. Let stand overnight. Drain off juice and boil rapidly until it threads. Add tomatoes and lemons sliced thin. Cook until the mixture is thick and clear. Should be a rich clear color. Pack in clean hot jars and seal.

OLD SOUTH CUCUMBER LIME PICKLES
Contributed by EIsa Anderson

7 pounds cucumbers sliced crosswise	2 gallons water
2 cups Mrs. Wages' lime (pickling lime)	8 cups white vinegar
8 cups sugar	1 T. salt
2 tsp. pickling spice (optional)

1. Soak cucumbers overnight in lime and water mixed. Do not use aluminum ware to soak them in.
2. After soaking overnight wash 3 times in clear water; then soak 3 hours in ice water.
3. Combine remaining ingredients and boil till sugar is dissolved. Add cucumbers and soak 5 to 6 hours or overnight.
4. Boil cucumbers in vinegar mixture that they were soaked in for 35 minutes. Seal in sterilized jars and seal.
5. Process 5 minutes in boiling bath.

RIPE TOMATO RELISH
Contributed by EIsa Anderson

16 ripe tomatoes (medium to large)	2 cups vinegar
2 cups sugar	4 bell peppers (large)
4 large onions	1 tablespoon salt

Scald, peel and core tomatoes. Add finely chopped onions, peppers and salt₁vinegar, and sugar. Boil slowly until thick (3 hours). Pour in sterilized jars and seal.

14 DAY PICKLES
Contributed by Mary Louise Gilbert

Wash cucumbers and cut into Ľ in. thick slices. To 2 gallons sliced cucumbers, add 1 gallon boiling water and 2 cups of salt. Use stone jar for brining. Let stay in brine for 7 days. Check often and remove any scum from the brine.
8th day: Remove from brine. Place cucumbers back in empty jar and add 1 gallon of boiling water.
9th day: Remove from water. Put cucumbers back into empty jar and add 1 gallon boiling water and a piece of alum about the size of a walnut.
10th day: Remove pickles from alum water. Make syrup of 1 quart of vinegar, 2 qts. of sugar, and 1˝ Tbs. of mixed pickling spices. Boil for 4 minutes and pour over cucumbers.
11th day: Pour off syrup, reheat and pour back over cucumbers.
12th day: Pour off syrup, reheat and pour back over cucumbers.
1 3th day: Pour off syrup, reheat, and pour back over cucumbers.
14th day: Pour off syrup. Boil for 4 minutes and pour over cucumbers which have been packed in jars. Seal.

PICKLED OKRA
Contributed by Jean Timaeus

3˝ lbs. okra	1 pint white vinegar
2 quarts water	1/3 cup salt
3 small hot peppers	garlic buds (1 for each jar)
2 tsp. dill seed

Bring vinegar, water, salt, and dill to a boil. Pour over okra alread in jars. Process at 180 - 200 degrees for 10 minutes.