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Grandma, Great Aunt Fern, Great Uncles Herm, Bob, Cliff, Great Aunt Eileen, and Great Grandpa
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Grape Leaf Pickles
Slice lengthwise (spears) 2 gallons of cucumbers. Soak for 2 days in a brine made of 2 cups of salt and 1 gallon of water. Remove water in the morning, cover in clear water for 1 day, remove water in the morning, cover in clear water again for 1 day. Layer grape leaves (washed) and a layer of cucumbers in a large pot or kettle, alternate until nearly full. Cover with 1 pint of vinegar to 1 gallon of water. Cook very slowly for 1 hour. The grape leaves restore the green color. Pack cucumbers in jars and cover with hot syrup made of 3 pounds of sugar, 1 quart vinegar, 2 tablespoon whole pickling spices, and 2 scant tablespoons alum. Seal while hot.
Pepper Relish
1 dozen green peppers
1 dozen sweet red peppers
1 dozen medium sized onions
3 Tablespoons salt
2 pints vinegar
2 cups granulated sugar
Finely chop peppers and onions. Cover with boiling water and let stand 10 minutes off the stove. Drain thoroughly and cover again with boiling water for 15 minutes. Drain well and add last three ingredients. Boil for 15 minutes then seal in jars.
Cucumber Salad Pickles
1 dozen cucumbers 1 quart vinegar
6 onions 3 cups sugar
1/2 cup salt 1 teaspoon pepper
2 teaspoons celery seed 2 bunches celery
Cut cucumbers and onions fine, add salt and let stand over night. Add other ingredients. Bring to a boil, place in jars and seal while hot.
Green Tomato Preserves
8 pounds green tomatoes unpeeled
6 pounds sugar
1 tablespoon preserved ginger
6 lemons
Wash tomatoes and weigh them. Cover with boiling water and let stand 5 minutes. Drain and slice into preserving kettle. Placing a layer of tomatoes then a layer of sliced lemon, repeat. Mix sugar with ginger and sprinkle over tomatoes. Let stand over night. Drain and boil the syrup for 10 minutes. Skim tomatoes and cook until they are clear. Pour into hot sterilized jar and seal.
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To contact us: Email: n621@hotmail.com Amanda, PO Box 2303, Rolla, MO 65402
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