PICKLE RECIPES

PICKLE
RECIPES
for Victory
k Gardeners
Those Victory garden vegetables of yours are
precious! D o n ' t waste a single one. These proven recipes
show you how to use your surplus to make many delicious
pickles and relishes.
Connie's recipes have been carefully selected and
thoroughly tested. Follow them exactly; make certain
the vegetables you use are sound and garden-fresh; use
Colman's for perfect flavor; and you'll have pickles the
family will shout about. Remember, Colman's is the
famous mustard fine cooks have used for years.
1 quart large cucumbers cubed
1 quart small cucumbers whole
1 quart silver-skinned onions
1 quart green tomatoes chopped coarse
2 red sweet peppers chopped fine
1 large cauliflower broken in
small pieces
1 quart water
Vi cup salt
6 tablespoons Colman's Mustard
1 tablespoon Turmeric
1 cup flour
2 cups sugar
2 quarts vinegar
Wash vegetables, cover with brine solution m a d e by mixing water and
salt. Let stand 24 hours—bring to boil in same solution. Drain. Mix
together remaining ingredients, and cook until thick. Stir in pickles—
heat thoroughly—empty into hot sterilized glass jars; seal. Makes
about 6 quarts.
1
3
3
1
1
medium cauliflower
large green peppers
large red peppers
quart green tomatoes
quart small onions
1 quart small cucumbers
VL cup salt
2 cups honey
1 teaspoon ground
allspice
2 teaspoons celery seed
1 tablespoon Turmeric
3 cups vinegar
VL cup flour
Vi cup Colman's Mustard
Wash the cauliflower and divide it into small pieces, cut the peppers
and tomatoes into pieces and leave the onions and cucumbers whole.
Make a brine with i...» salt and two quarts of water and pour over
vegetables. Let stand 24 hours. Boil in this brine for fifteen minutes,
then drain. Mix together the honey, allspice, celery seed, turmeric
and vinegar and bring them to boiling point. Mix the flour and
mustard together and r u b them smooth with a little extra vinegar,
adding to the boiling vinegar, and stir and cook until thick. Now add
the vegetables and let them come to boiling point. T u r n into hot
sterilized jars and seal. Makes about 5j/2 pints.
4 green peppers
Vi cup salt
10 ripe medium cucumbers
4 pounds cabbage
1 bunch celery
1 quart onions
1 cup flour
% cup Colman's Mustard
1 teaspoon Turmeric
Vi cup sugar
VA quarts vinegar
Chop vegetables fine, sprinkle with salt and let stand overnight. Drain
well. M a k e a paste of the flour, mustard, turmeric and sugar, and
about 1 cup of the vinegar. Add to remaining vinegar. Cook in double
boiler until mixture thickens. Pour over chopped vegetables. Cook 20
minutes or until mixture is thoroughly heated. T u r n into hot sterilized
jars and seal. Makes about 10 pints.
4 quarts green tomatoes
1 tablespoon celery seed
1/2 cup salt
V2 tablespoon ground allspice
6 large onions
V2 tablespoon cinnamon
Vi cup sugar
Vi teaspoon cloves
3 red sweet peppers
VA cup Colman's Mustard
3 green peppers
3 cups vinegar
Chop tomatoes, sprinkle with the salt and leave overnight. In the
morning, drain off the liquor, chop the onions; combine tomatoes,
onions and other ingredients. Place in kettle, cover with cider vinegar
and simmer until tender, about 20 minutes. T u r n into hot sterilized
jars and seal. Makes about 8 pints.
4
1
1
1
quarts butter (or wax) beans
1 tablespoon celery seed
quart vinegar
2 teaspoons salt
cup brown sugar
Vl cup Colman's Mustard
cup corn syrup
Vi cup flour
1 tablespoon Turmeric
Clean, remove ends and chop beans into small pieces, then boil in
salted water until tender. Drain well. Bring 3 cups of the vinegar, the
sugar and corn syrup to the boiling point. Add the celery seed, salt
and mustard, flour and turmeric mixed to a paste-with the remaining
1 cup cold vinegar. Bring to a boil and cook in double boiler until
thick. Pour over the beans. H e a t until the beans are reheated. Seal in
hot sterilized jars. Makes about 6 pints.
4 quarts green beans,
cut fine
Vl cup Colman's Mustard
Vl cup flour
6 onions, chopped
3 cups vinegar
1 tablespoon Turmeric
2 teaspoons salt
Vl cup brown sugar
Vi cup corn syrup
3 sour apples, pared and chopped
1 tablespoon celery seed
Boil vegetables together in lightly salted water, to cover, about 30
minutes, then drain. Bring to a boil vinegar and brown sugar and corn
syrup; mix the mustard, flour and turmeric and salt with a little cold
water and add gradually to hot mixture. Add apples and celery seed
and simmer all together 20 minutes, stirring constantly. T h e n add
vegetables and simmer 10 minutes. T u r n into hot sterilized jars and
seal. Makes about 14 pints.
24 cups fresh sweet corn
1 head medium cabbage
4 large onions
4 green peppers
1 red pepper
3 cups vinegar
1 cup corn syrup
1 cup sugar
Vi cup salt
VA cup Colman's Mustard
1 teaspoon Turmeric
3A
cup flour
2 cups vinegar
Cut the corn from the ears; chop the other vegetables fine, first discarding the seeds of the peppers; add 3 cups of the vinegar, corn syrup
and sugar to the corn and chopped vegetables and set to boil; mix
together the seasonings and flour, gradually add the other 2 cups
vinegar (cold), and stir into the hot vegetables. Let boil half an hour.
T u r n into hot sterilized jars and seal. Makes about 10 pints.
1 8 cups fresh corn
1 cup corn syrup
4 cups chopped, peeled onions
VA cup salt
2 cups chopped, seeded green peppers
3 tablespoons celery seed
1 cup chopped, seeded red peppers
3 tablespoons Colman's Mustard
1 cup brown sugar, firmly packed
1V2 quarts cider vinegar
Combine corn, onions and peppers. T h e n add remaining ingredients.
Bring to a boil, cover and simmer 15 minutes, stirring occasionally.
T u r n into hot sterilized jars and seal. Makes about 8 pints.
VA cup salt
1 cup granulated sugar
1 quart water
Vl cup flour
2 quarts sliced, peeled
1 teaspoon Turmeric
small cucumbers
VA cup Colman's Mustard
1 teaspoon celery seed
1 quart vinegar
Stir salt into water until dissolved. T h e n pour over cucumber slices.
Let stand overnight. Combine mustard, sugar, flour, turmeric and
celery seed. Stir in one cup vinegar. Bring remaining vinegar to a boil.
Add spice-and-vinegar mixture and cook uncovered 15 minutes,
stirring frequently. Add cucumbers. Bring to a boil, cover and simmer
15 minutes. T u r n into hot sterilized jars and seal. Makes about 3 pints.
8 quarts ripe tomatoes
V/2 cups vinegar
VA cup salt
2A
cup sugar
1 teaspoon black pepper
2 teaspoons whole allspice
VA teaspoon whole cloves
VA cup Colman's Mustard
2 sticks cinnamon
Q u a r t e r tomatoes, and cook until soft. R u b through sieve into a kettle.
(There should be about
quarts liquid free from seeds.) Combine
vinegar, salt, mustard, sugar and pepper, and stir into tomato juice.
Tie u p allspice, cloves and cinnamon in a cheesecloth bag, and place
in tomato juice. Simmer until mixture thickens about 3 hours, stirring
occasionally. Remove spice bag from mixture and turn into hot sterilized bottles or jars, and seal. Makes about 5 pints.
24 medium-sized ripe tomatoes
8 tablespoons sugar
8 onions
4 teaspoons salt
2 green peppers
1 tablespoon ground allspice
2 red peppers
4 teaspoons whole allspice
1 quart vinegar
1 large stick cinnamon
1 VA teaspoons Colman's Mustard
Blanch and slice the tomatoes, chop the onion and peppers. Combine
with the remaining ingredients and cook the mixture until it is thick.
Seal it in sterilized bottles or jars. Makes about 5 pints.
3 red or green peppers
3 cups vinegar
6 green tomatoes
2 tablespoons salt
4 small onions
2 tablespoons celery seed
Vl cup brown sugar
2 tablespoons Colman's Mustard
1 cup corn syrup
10 large sour apples
Remove seeds
slowly 1 hour
apples, cored,
T u r n into hot
from peppers. Chop vegetables in fine pieces, and cook
with sugar, corn syrup, vinegar, salt and spices. Add
peeled and quartered. Cook slowly until soft and thick.
sterilized jars and seal. Makes about 6 pints.
Don't spoil the flavor of your pickles and relishes by using
cheap, harsh spices. Always ask for French's—then you're
sure of the full, fine flavor your pickles should have.
When you get French's you get spices of the finest flavor
and quality, carefully packed, absolutely fresh. French's
spices are preferred nationally—and sold everywhere!
ALLSPICE • CINNAMON
CELERY S E E D • CLOVES • P E P P E R
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Most housewives consider Colman's Mustard indispensable at pickling
time, but that is only one of its many uses. As a condiment. . . made
by mixing with cold water to a consistency of thick cream . . . for improving the flavor of hot and cold meats, in cooking and in the preparation of mayonnaise and salad dressings, nothing can take its place.
ATLANTIS SALES CORPORATION • 3469 MUSTARD ST.# ROCHESTER 9, N. Y.
Form No. A-43-14
Printed in U.S.A-