Shake Pickles

Mustard Pickles

Dill Pickles

Beet, Pickles canned









Shake Pickles - coutesy of Laura Gumenick



Fill clean glass gallon jar with sliced cukes and small onion-sliced.

Mix together:

3 ½ c. sugar

3 c. white vinegar

1/3 c. salt (not iodized)

1 tsp. alum

1 tsp. celery salt

1 tsp. mustard seed

1tsp. tumeric



Heat mixture, do not boil.



Pour mixture over cukes in jar.

"Shake" once a day in fridge for a week.



Will keep in fridge long time, we have kept them over a 3 years



This is similair to a bread and butter pickle, but crisper







Mustard Pickles



1 gallon cider vinegar

1 c. salt

1 c. brown sugar

1c. ground mustard

1 box celery seed (.95 oz.)



Mix above ingredients together for brine and bring to a boil. Let cool
before pouring over cucumbers, which you have washed and placed in a crock.



Any size cukes may be used. I prefer 2 to 4 inch cucumbers for his pickle.



Dill Pickles



¼ tsp. alum

1 tsp. canning salt

1 tsp pickling spice

½ tsp dry mustard

cider vinegar

2-3 pieces of dill in bottom of each jar



Wash canning jars in hot soapy water and rinse well, or place them in
dishwasher.



Wash cucumbers. Place dill in bottom of jars and arrange cucumbers in jars.
Fill jars with clean cold water to determine how much vinegar will be needed
to cover the cucumbers. Place vinegar in pan and bring to boil along with ¼
tsp. alum, 1 tsp canning salt and ½ tsp. dry mustard per jar which must be
filled. Place 1 tsp pickling spice in each jar of cucumbers.

Sterilize lids in boiling water.

Process jars of pickles in hot water bath for 5 to 10 minutes.





Beet, Pickles canned



Cook beets in salt and water



Pare and slice while hot and put in cans.



1 quart of water ( 4 cups)

1 quart of vinegar ( 4 cups)

3 cups of sugar



boile and pour over beets while hot



10-11 pints of liquid