Cross Cut Cucumber Pickle

4 qt sliced medium cucumbers (about 6 lbs)
1 1/2 cups sliced onion 
4 1/2 cups sugar
2 large cloves garlic    
1/3 cup coarse salt    
2 qt crushed ice or ice cubes
1 1/2 tsp turmeric    
1-1/2 tsp celery seed
2 tbsp mustard seed 
3 cups white vinegar

Wash, drain, and slice cucumbers.  Add onion and garlic.  Add salt and mix thoroughly. Cover with ice, let stand 3 hours.

Drain thoroughly and remove garlic. Combine sugar, spices, and vinegar. Heat to boiling. Add drained cucumber and onions. Heat 5 minutes.

Pack hot pickle loosely in jars. Adjust lids. Process in boiling water canner 5 minutes.

Cucumber Pickle

2 qt cucumber
1/2 large white onion, sliced
1 tsp turmeric
1/2 cup coarse salt

Put in container. Cover with ice. Let stand 2-3 hours.

Add:

5 cups vinegar        
5 cups sugar
1 tbsp mustard seed  
1 tbsp celery seed

Cook until it comes to a near boil. Seal in jar.

Spear Vinegar Icicle Pickle

3 lbs 4" long cucumber    
6 small onions
5 or 6 pieces celery      
1 qt vinegar
1 tbsp mustard seed     
2 1/2 cup sugar
1/4 cup coarse salt      
1 cup water

Wash cucumbers. Cut lengthwise into thin slices. Soak in ice water 3 to 5 hours.

Drain and pack in pint jars. Add 1 grated onion, 1 piece celery, and 1/2 tsp mustard seed to each jar.

Combine vinegar, salt, sugar, and water.

Bring to boil. Pour hot over cucumbers.

Fill jars to 1/2" from top. Seal jar.

Makes 2 1/2 pints.

October Relish

1 stalk celery    
12 small onions
8 carrots          
2 medium head cabbage
6 green sweet peppers
6 red sweet peppers

Cut up and grind all ingredients in food chopper with medium or coarse blade. Add ½ cup of coarse salt. Let stand 2 hours. Drain well.

Add 2 tsp celery seed, 3 tsp white mustard seed, 3 pints vinegar, and 6 cups sugar. Mix well.

Bring vinegar mixture to boil and pour over relish. Bring all to boil. Put in jars and seal.

Chopped Cucumber Relish

12 large cucumber  
8 red sweet peppers
8 large onions      
½ cup salt

Peel cucumbers half scoop out seeds. Stem and seed peppers. Peel onions and cut in half. Grind all with coarse blade and let stand in salt all night.

Drain well and add:

4 tbsp celery seed  
3 tbsp mustard seed
5 cups sugar       
5 cups vinegar

Cook about 30 minutes, stirring occasionally. Pack in jars. Makes 12 pints.

Mrs. Dean’s Relish

Chop up 1 gallon green tomatoes. Add small handful of coarse salt and let stand 30 minutes.

Cover with boiling water and let stand a few minutes. Drain.

Add:

5 cups vinegar      
5 cups sugar
4 tbsp celery seed  
3 tbsp mustard seed
8 large chopped tomatoes
8 chopped sweet peppers
Hot peppers

Bring to boil. Pack in jars.

Allison L. Shaw