Soup Mix

2 2/3 cups instant powdered milk
1/2 cup celery powder
3 Tbsp cornstarch
3 Tbsp onion flakes
1 Tbsp dried, crushed parsley flakes
1/2 tsp paprika
1/4 tsp white pepper

Stir together all ingredients, Divide the mixture into individual
packets, each containing 7 Tbsp (You can use the 8 oz baby bottle liners
for this purpose.) Store in an air tight container

To serve: In a small saucepan, whisk together the water and soup mix.
Stirring frequently, simmer, uncovered, over medium high heat for 15
minutes, or until thick and creamy.

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Quick Cream of Celery Soup

1 cup water
1 packet Cream of Celery Soup Mix

In a small saucepan, whisk together the water and soup mix. Stirring
frequently, simmer, uncovered, over medium high heat for 15 minutes, or
until thick and creamy.

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Quick Cream of Carrot Soup

1 cup water
1 packet Cream of Celery Soup Mix
2 Tbsp dried carrots or 1/4 cup raw, sliced carrots

In small saucepan, mix the water, soup mix and carrots. Stirring
frequently, simmer , uncovered, at medium high heat for 20 minutes or
until thick and creamy.

------------ --------- --------- --------- --------- --------- -

Quick Cream of Potato Soup

1 cup water
1 packet Cream of Celery Soup Mix
1/4 cup shredded raw potato

In a small saucepan, mix the water, soup mix and potatoes. Stirring
constantly, simmer, uncovered, over medium high heat for 15 minutes, or
until thick and creamy.

------------ --------- --------- --------- --------- --------- -
Cream of Celery Soup Mix

1 1/2 cups dried celery slices
1/4 cup chopped dried onions
2 Tbsp plain flour (or clear jel)
1/2 tsp salt
1/2 cup dry milk powder
2 tsp chicken flavored bouillon granules

Combine all ingredients and store in canning jar.

To Use: Add to 1 1/2 quarts boiling water. Cook over low heat, stirring
constantly, until thickened. Cover and simmer for 30 minutes more.

Makes: 6 servings

From the 1969 book, Homemade Bread edited by Nell B. Nichols, comes this recipe for:
 Zucchini Marmalade
2 lbs. young zucchini squash
juice of 2 lemons
1 tsp. grated lemon peel
1 (13.5 oz.) can crushed pineapple, drained
1 pkg. powdered pectin
5 cups sugar
2 tbl. finely chopped crystallized ginger
  • Peel squash and cut into thin slices.  Measure 6 cups sliced zucchini into a large kettle.
  • Add lemon juice, peel and pineapple.  Bring to a boil.  Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
  • Add pectin.  Place over high heat and bring to a boil.  Stir in sugar and ginger.  Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat; skim off any foam.  Stir and skim 5 minutes to cool slightly and prevent fruit from floating.
  • Ladle into hot, sterilized jars; seal with hot paraffin.  Makes 5 half pints.
I would process this marmalade in a BWB for 10 minutes.

Del’s Sour Cream Apple Pie: Dehydrated Apples Food Storage Recipe from Everyday Food Storage

Sour Cream Apple Pie

Preheat oven to 375
1 pie crust for 9” pie
2 eggs (2 T. Dry Egg Powder + 1/4 C. Water)
1 cup sour Cream
1 cup sugar
4 TBS all purpose flour
1 tsp vanilla extract
¼ tsp salt

3 – 4 cups peeled, chopped and cooked apples (*note from Crystal, it is faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )

In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell. Bake at 375 for 20 minutes

Crumb Topping

3 TBS butter – melted
¼ cup brown sugar
6 TBS all purpose flour

Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas) After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes. Cool, cover and store leftovers in fridge.

Mayonnaise Plus
Into 1/2 cup ready-to-use mayonnaise or cooked salad dressing, stir one of these:

For Green or Vegetable Salads:
■Cheesy Mayonnaise: 1/4 lb. grated Cheddar cheese, 1 tablespoon vinegar, 1/2 clove garlic, minced, 1/4 teaspoon salt, 1/2 teaspoon Worcestershire.
■Cucumber Mayonnaise: 1/2 cup minced cucumber, 1/4 teaspoon salt.
■Half ‘n’ Half Mayonnaise: 1/2 cup French dressing.
■Herb Mayonnaise: Few drops lemon juice, 1 teaspoon each snipped parsley and chives (or minced onion).
■Horse-Radish Mayonnaise: 3 tablespoons horse-radish.
■Mustard Mayonnaise: 1 tablespoon prepared mustard.
■Roquefort or Blue-Cheese Mayonnaise: 1/2 cup French dressing, 1/4 cup crumbled Roquefort or Blue cheese.
■Russian Dressing: 1/2 cup French dressing, 1 minced green pepper, 2 tablespoons chili sauce, 1 tablespoon grated onion.
■Sharp Cream Mayonnaise: 1 teaspoon grated onion, 1 teaspoon vinegar, 1/2 teaspoon sugar, 1/2 cup light cream.
■Thousand Island Dressing: 1 tablespoon chopped stuffed olives; 1 teaspoon grated onion; 1 chopped, hard-cooked egg; 1 tablespoon minced green pepper; snipped parsley.

For Fruit Salads:
■Fluffy Mayonnaise: 1 egg yolk, lightly beaten; 1 tablespoon confectioners’ sugar. Fold in 1 egg white, beaten stiff.
■Lemon-Cream Mayonnaise: 3 tablespoons each lemon juice (or pineapple or orange juice), confectioners’ sugar, and cream; dash salt. Or omit cream; fold in 1/2 cup heavy cream, whipped.
■Peanut Butter Mayonnaise: 2 tablespoons peanut butter, 1/2 teaspoon prepared mustard, 1/2 teaspoon salt, 1/4 cup cream, 2 tablespoons vinegar.
■Party Cream Mayonnaise: 2 tablespoons currant jelly, beaten with fork; 1/4 cup heavy cream, whipped.
■Raisin-Nut Mayonnaise: 1 tablespoon cut-up raisins, 2 tablespoons chopped nuts, 1/4 cup orange juice.

For Fruit or Green Salads:
■Celery Mayonnaise: 1/4 cup minced celery, 1 tablespoon cut-up chives.
■Swiss Cheese Mayonnaise: 1/4 cup grated Swiss cheese, 1/4 teaspoon caraway seeds.
■Chutney Mayonnaise: 2 tablespoons cut-up chutney.
■Curry Mayonnaise: 1/2 teaspoon curry powder, 1/4 teaspoon minced garlic.
Source: Good Housekeeping (1950s)

Blueberry Lime Jam
4 1/2 C blueberries
1 T grated lime peel
1/3 C lime juice
5 C sugar
1 package powdered pectin

Crush blueberries one layer at a time. Combine crushed blueberries and pectin in a large sauce pot. Bring to boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4" head space. Adjust two piece caps. Process 15 min in boiling water canner. Yield about 6 1/2 pts.

Thomas Jefferson's Ice Cream (a modern version)

2 quarts heavy cream
6 large egg yolks
1 vanilla bean
1 cup sugar

Bring heavy cream and vanilla bean to a simmer in a heavy-bottomed saucepan over medium-low heat, stirring frequently, until fragrant, about five minutes. Whisk egg yolks in bowl until smooth. Whisk sugar into eggs until thick. Slowly beat 1 cup of hot cream into egg mixture. Gradually stir egg-and-cream mixture into saucepan of hot cream. Stir constantly, until mixture is thick enough to coat the back of the spoon, about five minutes. Strain mixture into a bowl through a double layer of cheesecloth; remove vanilla bean. Stir until slightly cooled.

Refrigerate until chilled, at least an hour or overnight.

Freeze in an ice-cream machine, or in the freezer, until set but slightly soft. 11 Spoon ice cream into a three-quart mold, or several smaller molds, running a spatula through the ice cream and tapping the mold firmly to remove air bubbles. If using molds, cover and freeze for two to four hours. Dislodge molded ice cream by dipping mold briefly into hot water. Run knife around the top edge to separate ice cream from mold. Invert mold over serving dish and gently lift from ice cream. (If not molded, simply serve in small scoops.)

Read more:

Zesty Peach Barbecue Sauce
Makes about 4 half pints

3 cups finely chopped pitted peeled peaches (about 1-1/2 lb or 5 medium)
1/2 cup finely chopped seeded red bell pepper (about 1/2 large)
1/2 cup finely chopped onion (about 1/2 large)
1-1/2 Tbsp finely chopped garlic (about 7 cloves)
2/3 cup honey
1/3 cup cider vinegar
1-1/2 tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp dry mustard
1 tsp salt
4 (8 oz) half pint glass preserving jars with lids and bands

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


1/4 pound fresh, juicy ginger root (about 1 cup sliced) Try to find the thinnest-skinned roots which means they're young.
1 cup water
6 T strained, fresh lemon juice
3-1/2 cups granulated sugar
1 pouch (2 ounces) liquid pectin

1. Scrub the ginger. No need to peel. Trim any dry spots or ends. Rough chop.

2. Combine the chopped ginger and 1 cup water in small food processor or blender and with on-off bursts mash the ginger. Do not totally puree it, but give it a good smash.

3. Pour the mixture into a very fine sieve or sieve with several layers of dampened cheesecloth and press and/or squeeze as much liquid as possible out of the pulp. Let the liquid stand for at least 1 hour to settle.

4. Carefully pour the ginger liquid off the starchy sediment into a 2-cup liquid measuring cup. You should have 1-1/4 cups. If not, add enough water to equal that amount. Discard the sediment.

5. Combine the ginger liquid and lemon juice in a non-reactive pan. Heat to simmering over medium-high heat. Add the sugar. Stir until dissolved. When the mixture reaches a boil that can't be stirred down, stir in the pectin. When the mixture returns to a full boil, start counting. Boil for exactly 1 minute. Remove from heat.

6. Skim off any foam and pour into hot, serilized 8-ounce jelly jars. Leave 1/2 inch head space. Clean jar lip and seal with new 2-part lids according to manufacturer's directions. Makes 3 pints.

Candied Jalapenos
4 lbs fresh jalapeno peppers, sliced
2 lbs onions, diced
1/2 cup vinegar
1/2 cup water
6-8 cups sugar
1 teaspoon turmeric
2 teaspoons celery seeds (optional)
1 fresh garlic clove (1 per Jar)
1 teaspoon ginger

1-Slice Jalapenos into thin slices and dice onions

2-Place in pan with water and vinegar, bring to a boil, reduce heat & simmer about 2 mim. (do not breath fumes).

3-Pour off most of the water vinegar mixture, add the sugar and spices

4-Bring to soft candy temperature. ..200 degrees to completely dissolve sugar..cook on medium heat for about 30 min

5-Place boiling mixture into jars, leaving 1/4 inch head space

6-Adjust caps.

7Water bath 10 min to insure a good seal.

Homemade Pickling Spice
(6 servings)

2 tb Mustard Seed
1 tb Whole Allspice
2 ts Coriander Seeds
2 Whole Cloves
1 ts Ground Ginger
1 ts Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)


Combine all ingredients and store in an airtight jar or container. Use in
favorite pickle recipes.
Yield: 1/3 Cup


4 cinnamon sticks, 3" long
1 dried ginger root, 1" long
2 tsp. yellow mustard seed
2 tsp. whole allspice
1 whole red pepper, 1 1/2" long,
chopped med. fine
2 tsp. whole black pepper
2 tsp. whole cloves
2 tsp. dill seed
2 tsp. coriander seed
2 tsp. whole mace, crumbled fine
8 bay leaves, crumbled fine

Preparation :
In a clean cloth pound the cinnamon sticks and ginger root until
finely crumbled. Discard stringy portion of ginger root. Mix all
ingredients together thoroughly. Store in container with tight
fitting lid. Makes 2/3 cup.

Cranberry Mustard

This fruity mustard is particularly delicious with ham and adds color and interest to meat and fish.

1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2 3/4 cup cranberries (fresh or frozen)
3/4 cup sugar
1/4 cup dry mustard
2 1/2 tsp ground allspice

In a medium saucepan bring vinegar to a boil over high heat. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.

In a blender or food processor combine the marinated mustard seeds (with liquid), water and Worcestershire. Process until blended and most of the seeds are chopped. (You want to retain a slightly grainy texture) Add cranberries and blend until chopped.

Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium low and gently boil stirring frequently for 5 minutes. Whisk in sugar, dry mustard and allspice.
Continue to boil gently over low heat stirring frequently until volume is reducing by a third, about 15 minutes.

Ladle hot mixture into prepared jars leaving a 1/4" headspace. Remove air bubbles and adjust headspace if needed. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

Makes: 7 - 4 oz jars

Hot Pepper Mustard

5 habanera peppers or other peppers, depends on your choice for heat
1 1/2 cups vinegar (5 %)
1/4 cup salt
1 1/2 cups water
5 cups sugar
1/2 cup clear jel
1 tablespoon turmeric
1 tablespoon dry mustard
1 - 16 oz jar plain mustard

Wash peppers and place in blender with vinegar. Blend until peppers are ground fine.

In a saucepan, combine pepper/vinegar combination with salt and water. Cook until peppers are tender.

Strain through cheesecloth and return liquid to large boiler. In a mixing bowl, combine sugar, clear jel, turmeric, dry mustard and mustard. Stir well, making a paste.

Add to boiler and cook over low heat until everything is blended well. Slowly bring up to a boil, stirring constantly. It will stick if it is not stirred constantly. It will thicken as soon as it gets to a boil.

Turn off and put into prepared half pint jars. Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.

Process in a HWB for 15 minutes.

Ginger Garlic Mustard

Brown mustard seeds add extra pungency to this yellow mustard with Asian overtones.

1 1/2 cup water
1/2 cup coarsely grated fresh gingerroot
2 Tbsp chopped garlic
1 tsp cracked black peppercorn
1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup cider vinegar
1 Tbsp soy sauce
1/3 cup dry mustard
1/4 cup granulated sugar

In a medium saucepan combine water, gingerroot, garlic and peppercorns. Bring to a boil over medium high heat. Reduce Heat to low and boil gently for 5 minutes.

Transfer mixture to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. Discard the residue and return the liquid to the saucepan. Add the yellow and brown mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.

In a blender or food processor combine the marinated mustard seeds with the liquid, vinegar and soy sauce. Process on medium speed until blended and most of the seeds are chopped well. (You want to retain a slightly grainy texture)

Transfer the mixture to the saucepan and whisk in dry mustard and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduce by a third, about 15 minutes.

Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

Make: 5 - 4 oz jars
Rustic Apples with Dried Cherries and Raisins
6 pounds mixed apples
2 cups sugar
1 cup dried cherries
1 cup golden raisins
2 tablespoons grated lemon peel
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups water
1 tablespoon lemon juice

Wash and core apples; do not peel. (LOVE THAT IN A RECIPE.) Cut apples in thick slices. Combine apple slices with sugar in a large saucepot, stirring gently to coat apples. Let sit 20 minutes. Stir in dried cherries, raisins, lemon peel, cinnamon, and nutmeg. Add water and lemon juice. Bring to a boil then reduce heat and simmer 5 minutes. Pack hot fruit in jars. Ladle hot syrup over fruit, leaving a full inch headspace. (Be SURE to leave good headspace on this recipe–the dried fruit will swell during processing.) Remove air bubbles. Adjust two-piece lids. Process pints and quarts 20 minutes in a hot water bath.

This recipe is from:

Mango Salsa

2 cups diced mango
1/2 cup diced red bell pepper
1/3 cup diced red onion
2 T vinegar
2 tsp. minced ginger
1 tsp minced jalapeno
2 tsp minced garlic
1 T lime juice
2 T chopped cilantro

Mix all ingredients together. and refrigerate at least 2-3 hours

This is a recipe for fresh salsa. I omitted the garlic and cilantro (DH says it tastes like soap.)

To can it, cook the mango, red pepper and jalapeno for 10 minutes on low. Add mango and cook another 5 minutes. Remove from heat and add lime juice, vinegar and ginger. I also added about 1/3 cup sugar to balance the heat and sour flavors.

Hot pack as usual. I'm at sea level so I used a BWB for 10 minutes.

Another Fluff Recipe
1 large box (6 oz.) strawberry JELLO
10-12 ice cubes
6-7 oz. strawberry yogurt
1 (8 oz.) carton cool whip

Follow instructions on box for boiling water. Pour JELLO into medium to large bowl and add boiling water. Stir until JELLO is completely dissolved. Instead of adding more water, add the 10-12 ice cubes. Once ice cubes are melted, add in the cool whip and yogurt. Mix on high or stir with a whisk until mixed completely. Cover with serran wrap and refrigerate for several hours or overnight.

Short Method Dill Pickles

3/4 C. sugar
1/2 C. salt
1 qt. vinegar
1 qt. water
3 T. mixed pickling spices
30 to 40 medium cucumbers, cut in half lengthwise
Green or dry dill (weed)
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot sterilized jars, leaving 1/4 inch head space; put a head of dill in each jar. Heat brine to boiling. Pour boiling hot vinegar mixture over cucumbers, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 15 minutes in boiling-water bath. Yield: about 7 pints.

If you haven't ever canned anything, pick up an inexpensive Ball Blue Book of Canning and Preserving where the canning supplies are sold. It has lots of important information about canning/preserving in general. Plus, there are lots and lots of recipes for pickles, not just dill.

If you don't want to can pickles, or don't have a canner, you can prepare these recipes up to the canning point and then store them in the refrigerator.

From: (Nancy Dooley)

Long Method Dills

Green or dry dill (weed)
3 T. mixed pickling spices (they come this way)
35 to 40 cukes, about 4 to 6 inches long
1 1/2 C. salt
2 C. vinegar
8 quarts hot water
Wash and dry cucumbers. Place a layer of dill and half of the spices in a stone jar or stainless steel container; top with cucumbers. Put another layer of dill and remaining spices over cucumbers. Dissolve salt in vinegar and water. Cool; pour over cucumbers. Cover with dinner plate or glass pie plate (to hold the cucumbers down in the brine). Fill Ball jar with water and use as additional weight on top the plate. Cover and store in a cool place (68 to 72 deg. F.) 2 to 4 weeks. Be certain that the cucumbers are covered with brine at ALL TIMES. If necessary, during the curing process, make additional brine and pour over cucumbers. Remove scum each day. The pickles are cured when well-flavored and even in color. There should be no white spots. Pack pickles into sterilized hot Ball jars, leaving 1/4 inch head space. Prepare fresh, hot brine: combine 3/4 C. salt, 1 C. vinegar and 4 quarts water; boil 5 minutes; or strain brine in which cucumbers were cured and boil 5 minutes. Pour hot brine over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 5 quarts.

From: (Nancy Dooley)

Triple Crown Dill Pickles

Yield: About 4 quarts
These pickles get their name from the fact that they won three awards at the Stanislaus County Fair in California.

1 small hot red pepper per jar
1 cluster fresh dill per jar
2 garlic cloves per jar
30-36 medium-size canning cucumbers
3 cups white vinegar
3 cups water
6 tbsp. sea salt
1 tsp. dill seed
1 tsp. mustard seed
Put 1 hot red pepper, 1 cluster fresh dill, and 2 garlic cloves on the bottom of each sterilized jar. Wash cucumbers and pack into sterilized jars. In a saucepan, combine vinegar, water, salt, dill seed, and mustard seed. Bring to a boil and pour over cucumbers, leaving 1/2-inch headroom. Seal and process in a boiling water bath for 10 minutes.

Source: Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p.21, St. Martin's Press.

From: (Barb Schaller)

Dill Pickles
Ingredients, per 1-quart jar

1 large clove of garlic
1 head of dill
1/4 tsp. Powdered alum
1 hot pepper
3 large grape leaves
1/8 qt. Vinegar
3/8 qt. Water
1/8 cup salt
as many whole or half small cucumbers as will fit in the jar
Soak small pickling cucumbers overnight in cold water.

Place first 5 spices and cucumbers in jar. Boil together water, vinegar, and salt, and pour over cucumbers in jar (leave some room for expansion). Screw lids on tightly. Use a 10-minute hot water bath to seal. Allow to sit for 3 months before opening.

From: The Johnson Family

1 gallon of water
2 cups of pickling vinegar ( Heinz 5% Acetic Acid White)
3/4 cup of pickling salt
enough 2-3 inch cucumbers to fill 6-8 quarts
Pickling spice
garlic cloves
dill seed or fresh dill Bring water, vinegar and salt to a boil and continue to boil for a good 5 minutes, making sure all the salt has dissolved. Let cool to tepid. Wash and drain cucumbers. Pierce a hole in each end of each cuke using a darning needle or a plastic toothpick. CUT OFF blossom end about 1/16 inch is fine. If you miss this step pickles may be bitter. In sterilized 1 qt. jars put 1 tsp. pickling spice, 1 garlic clove on bottom , 1 garlic clove on top, 1 tsp. dill seed or 1 bunch of fresh dill, 1 small bay leaf and pack with cukes. Pour brine over the cucumbers and seal jars. Usually about 20 minutes boiling in canner with snap top lids. If in doubt run boiling water over the lids and retighten, this will ensure a good seal.
Better, yes better than bick's. :-)

From: Earl (

Too Easy Pickles
2 C. Water
2 C. Vinegar (either cider or white)
3 1/4 tbsp. pickling salt
3 tbsp. sugar
garlic cloves
fresh dill heads
Wash cucumbers and pack in canning jars. Boil mixture of water, vinegar, salt, and sugar. Pack jars with one head of dill and garlic (by choice) and then cucumbers. Put another dill head and clove of garlic on top with a pinch of alum.

When boiling mixture, start water for hot water bath. Once vinegar mixture is boiling, pour into jars, leaving 1/2 from top, seal and place in water bath. Once hot water bath begins boiling (keep fire on high), boil jarred pickles for 2 minutes. Shut fire off and leave for another 2 minutes. Take jars out and let seal. Store for 60 days.


Cherry Dills

Here in Washington State, turn of the century there were not a lot of grape vineyards. Most of the crisp recipes call for placing a grape leaf in the jar to add crispness to the pickles. My grandmother improvised and found that the leaves from her cherry tree worked just as well, if not better. Makes a wonderful, crunchy pickle.
Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 qts. water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz. whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal.

From: Katie E Green

Garlic Dill Pickles

1-1/2 quarts apple cider vinegar (use good real vinegar, not apple flavored vinegar)
3-1/2 quarts water
1 cup salt (do not use iodized salt, use a pickling salt or a sea salt.)

Pack In Each Jar:

1/2 pickling cucumbers
1 head of fresh dill (is possible to use dill seed, but do so only in a pinch; fresh dill is always better.)
1 to ? cloves garlic (that is, one or more peeled small sections of fresh garlic)
1 teaspoon mustard seed
1 hot dried red pepper
1 fresh grape leaf (if you want to make pickles when the grapevine season is past, freeze some leaves in plastic bags for later)
1/2 pickling cucumbers to top off jar.
After packing jars full, pour hot boiling brine over cucumbers and seal. Boil the lids for about 5 minutes before using. Be sure rim of jar is really clean or the lids won't seal.

This recipe was originally intended for filling quart jars, if you use larger jars, adjust herbs and seasonings accordingly.

From: (Betty E. Kohler)

Pflugerville Dill Pickles
fresh dill
red peppers
Put a sprig of dill in the bottom of quart jar. Pack cucumbers in jar. Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons of salt in jar.

Make a brine: add one cup vinegar to three cups of water and bring to a boil. Pour solution over pickles.

Seal jar and place in a pan of boiling water. Be certain that the lids are covered with the water to ensure a good seal. When cucumbers begin to change from dark green to light green, remove from boiling water and cool. Let sit for a mimimum of two weeks before using.

Origin: Atlan Pfluger, 1960s, Pflugerville, TX
Shared by: John Poole, May 1995

Old-Fashioned Pickle Barrel Pickles

5 pounds pickling cucumbers of uniform size (4 inches)
4 tablespoons pickling spices
6 bunches dill, washed and chopped
4 cloves garlic
1 cup white vinegar
2/3 cup pickling salt
Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary.
From: (Robert F. Danelen)

Pickles by the Bushel

1 Bushel pickling cucumbers (yields 40 to 45 Quarts)
1 Gallon Heinz Distilled 5% acidity Vinegar
3 Gallons tap water
2 Cups Mortons canning & pickling salt
6 large bunches of ripe dill (just starting to seed at the top)
Dried hot red peppers
6-7 clusters of fresh garlic
1 grape leaf for each quart
Fill kitchen sink with half water and one pint of grapefruit juice. Scrub cucumbers in the sink, cut out blemishes and abnormalities with a paring knife. The grapefruit juice helps to clean chemicals and human diseases that may have attached from the people picking the pickles.

In the bottom of sterilized quart jars place a pepper, a clove of garlic, and half of the grape leaf, then pack the cucumbers as tightly as possible without breaking them. Leave about an inch at the top of the jar, put the other half of the grape leaf and another clove of garlic (make sure you stuff it in so it doesn't come to the top and break the seal). At this point you can also add the stalks of dill to further pack your jar.

Mix vinegar, water, and salt to make a brine and bring the brine to a boil. In a smaller sauce pan boil your lids in water (the rubber on the lids will swell and help to insure a good seal). Pour the brine into the packed pickle quarts and wipe the rim of the jar. Pull the lids out of the boiling water with a fork, place on top and secure the lid with the ring. Place the jars at least 2 inches apart for them to pop down (when they pop down you will hear it, that means your jar has sealed). Let the jars sit undisturbed for 24 hours. Wait 6 weeks and enjoy.

This recipe won the Adams County fair in Colorado 1999.
From: Ken McIntosh (

all recipes pulled directly from:

1 comment:

  1. Kim:
    I love all the information you have gathered and best of all, tested for us!!! I will try making the Sour Cream Apple pie this weekend with my dried apples.

    You are inspiring!!!