(We have made hundreds of jars of these and, during the years when we had gardens, we had them on our table every meal.)

6 qts. thinly sliced baby cucumbers
8 onions thinly sliced

Sprinkle ½ c. salt over vegetables and cover with ice.  Let stand 3 hours.  Drain well.  Make a syrup of 1½ t. turmeric, 1½ t. powdered cloves, 1 t. celery seed, 2 T. mustard seed, 6 c. sugar and 4 c. vinegar.  Bring to a boil and add the drained cucumbers.  Let come to a boil and put into sterilized jars and seal.

For dilled use fresh dill, dried dill or dill seeds and garlic.  For spicy, use pickling spice—about ½ c. for 4 gallon crock.  Dill may be added to spicy, too.
Brine for 4 gallons---8 quarts water, 1 c. salt, 1 ½ c. vinegar.
Cover okra with brine, place weight on top and let ferment 2 to 3 weeks.  Drain.  Pack in hot jars.  Cover with hot fresh brine and process in boiling water ten minutes. 

18 ripe tomatoes
1 T. ground cinnamon
2 large onions
1 t. ground cloves
2 T. salt
2 green and 1 small red pepper cut very fine
1 c. sugar
¾ c. vinegar

Grind or chop fine all vegetables.  Cook until thick as desired.  About 2 hours.  Pour into jars while hot and seal.  Makes 3 pints.

2 cans crispy yellow corn
¼ c. lime juice
1 lg. Red bell pepper
2 T. cider vinegar
1 lg. Green bell pepper
salt to taste
1 purple onion
1/3 c. oil (olive or vegetable)
2 jalapeno peppers

Drain corn well and place in bowl.  Chop peppers and onion fine and add along with remaining ingredients.  Taste and adjust seasonings.  Let stand several hours or over night for better flavor.

This recipe is for 1 bushel eggplant and about 1/3 bushel of peppers.  Yields 11 to 12 quarts of pickles.
Peel and cut eggplant into 1 inch cubes.  Slice peppers.  Put in enamel container in layers with about three lbs. salt (not iodized).  Put weight on top and let set two to three days or until liquid covers.  Pour off salt water and squeeze out excess.  Add enough white distilled vinegar diluted with equal parts water to cover (about three qts.)  Add garlic, basil and hot peppers (9 garlic, 9 basil leaves or more, 10-12 peppers).  Let set two to three weeks in refrigerator making sure vinegar covers.  To use, drain off vinegar, rinse if desired.  Season with oregano, crushed red peppers, and olive oil.

Slice green tomatoes and onions using about 1/3 as many onions as tomatoes.  Sprinkle with salt. Cover with water and let stand over night.  (Use glass containers)
Second day drain.  Put 6 T. mixed pickling spices and ½ c. dried red peppers in bag and tie.  To each 7 lb. fruit, add 3 ½ lbs. sugar (2 c = 1 lb.) and 1 qt. vinegar.  Add bag of spices and cook one hour.  Remove pickle to hot jars and cook juice ½ hour longer.  Add hot liquid to jars and seal. Cook in water bath 10 minutes.

4 inch cucumbers
1 qt. vinegar
1/8 t. alum
1 c. salt
1 clove garlic
1 qt. water (soft or distilled)
2 heads dill
grape leaves
1 sm. hot pepper

Let cucumbers stand in ice water over night.  Pack in hot sterilized jars. To each quart of cucumbers add the above amount of alum, garlic, dill and red pepper.  Combine vinegar, salt, water and heat to boiling.  Fill jars.  Place grape leaf in each jar and seal.

2 lbs. tender green beans
1 tsp. red pepper
4 cloves garlic
4 lg. heads fresh dill or 4 tsp. dill weed
2 c. water
1 pt. vinegar
¼ c. salt

Wash and stem green beans.  Pack uniformly in hot sterilized jars.  To each pint add ¼ t. red pepper, 1 clove, 1 dill.  Combine water, salt and vinegar in pot and bring to a boil.  Pour over beans and seal at once.  Process in boiling water five minutes.

This is an old family recipe.  In recent years, I have changed to using sure-jell, but this is a very good rule.

2 lemons
1 dozen oranges

Grind fruit and add 3 pints water to each pint of fruit.  Let set overnight.  Cook 2 hours.  Let set over night again.  Cook 1 pint sugar to 1 pint juice.  Boil to jelly stage.  This will take about 14 lbs. of sugar and yield about 14 pints marmalade.  It’s easier to cook 3 cups liquid each time.

12 red peppers
2 c. sugar
12 green peppers
2 c. vinegar
12 lg. onions
3 T. salt

Chop peppers and onions.  Cover mixture with boiling water.  Let stand 5 minutes.  Drain. Add vinegar, sugar, salt.  Let simmer 10 minutes.  Seal in jars.  Process in water bath 15 minutes.