Recipes from Home
Contributor: Enid Sanderson2002 Cowley Cookbook 11 cups sugar6 cups vinegar – covers 8 quarts OR 2 cups sugar (or less) to 1 cup vinegar Add mixed pickling spice or whatever you like –covers about 2 1/2 to 3 quarts of beets. Cook beets and skin …
Contributor: Jennie Lewis2002 Cowley Cookbook 4 quarts tomatoes1 cup onion1 cup celery1 cup carrots1 cup green peppers1/4 cup salt1 cup sugar2 cups white vinegar2 tsp mustard seed Mix together and put in jars, unsealed, in the fridge. Recipe can be halved. Printable Version
Contributor: Jennie Lewis
2002 Cowley Cookbook
Slice thin 1 gallon cucumbers in glass jar with 3 large onions, sliced.
Syrup:
6 cups sugar
4 cups vinegar
1 1/2 tsp dry mustard
1/2 cup pickling salt (not iodized)
1 1/2 tsp celery salt
1 1/2 tsp turmeric
2 tsp mustard seeds
Bring syrup to a boil then cool to very cold. Pour over cucumbers. Use in 5 days.
Contributor: Jennie Lewis2002 Cowley Cookbook 3 pounds garlic gloves5 cups water Boil 20 minutes and set aside. Pour garlic into large kettle. Add: 4 cups white vinegar4 cups boiled water (save the rest of the water in case you need it to finish the last …
Contributor: Shelly McCracken2002 Cowley Cookbook Cut up: 25-30 cucumbers8 large onions2 large sweet peppers Cover with 1/2 cup salt. Combine the following and boil: 5 cups vinegar5 cups sugar2 T mustard seed1 tsp turmeric1/2 tsp cloves Heat cucumbers in sauce. Pack in jars and process …
Contributor: Jan Ellis
2002 Cowley Cookbook
1/2 cup mayonnaise
2 cups sour cream
1 package spinach, thawed and uncooked
1 can water chestnuts
1 package Knorr’s vegetable soup
Mix together. Place in scooped-out French bread bowl. Use bread for dipping.
Contributor: Sylvia Gams2002 Cowley Cookbook 3 quarts water1 quart vinegar1 cup salt (regular) Bring to a boil. Soak cucumbers 4 hours or overnight in cold water. Wash and rinse, place in sterilized jars, along with dill. Garlic buds may be added. Pour hot syrup over …
Contributor: Sylvia Gams
2002 Cowley Cookbook
12 medium cucumbers
4 green peppers
3 red peppers
4 onions
Grind ingredients and boil 15 minutes in 2 quarts of water. Drain and add:
3 T salt
5 tsp mustard seed
4 tsp turmeric
5 cups sugar
1/2 tsp cloves
1 quart vinegar
Boil 2-3 minutes. Seal in sterilized jars.
Taken from Relief Society Magazine2002 Cowley Cookbook 5-6 quarts green cucumbers (any size up to 4 1/2 inches long but have each jar of pickles uniform in size)1 cup salt1/3 cup mustard2 quarts vinegar1 quart water Bring all to boil and pour over cucumbers pre-arranged …