Volume V, No. 4, Summer 1978


by Melinda Stewart

As the gardening season rolls around, everyone with a garden needs a practical way to preserve the extra that isn't eaten right away or given away. One time-tested method is pickling.


12 red sweet peppers
12 green peppers
12 onions
2 cups vinegar
2 cups sugar
3 Tbs. salt

Chop peppers and onions. Cover with boiling water and let stand 5 minutes. Drain. Add vinegar, sugar and salt and boil 5 minutes. Pour into clean jars and seal.


7 large cucumbers
4 medium onions
4 green peppers
2 Tbs. salt
2-1/2 cups sugar
2-1/2 cups vinegar
1 Tbs. celery seed
1 Tbs. mustard seed

Grind cucumbers, onions and peppers. Add salt and ].et stand over night. Drain well and add sugar, vinegar, celery seed and mustard seed. Bring to a boil, cook 2 minutes. Seal hot.


1 peck peeled, cored and ground tomatoes
3 cups ground green peppers
2 cups ground onions
2 cups sugar
2 pints vinegar
1 rounded Tbs. mixed pickling spices

Mix the ground tomatoes, peppers and onions. Put in a heavy pan. Add the sugar and vinegar. After tying the spices in a cloth bag, add to other ingredients. The bag lets the spicy flavor cook through, but the spices do not remain in the catsup. Cook all ingredients, stirring often until the catsup is the consistency you like. Depending on the juiciness of the tomatoes, it may take several hours. The catsup will be thinner than commercial catsup. Remove the bag of spices. Seal in sterilized pint jars. This recipe makes about 8 pints.


7 lbs. cucumbers, in 1/4 inch slices
2 cups lime
2 gal. water
2 qts. vinegar
4-1/2 pounds sugar
1 tsp. mixed pickling spices
1 Tbs. salt
1 tsp. whole cloves

Soak cucumber slices in lime and water mixture 24 hours. Rinse well. Soak 3 hours in clear water. Drain well and cover with mixture of vinegar, sugar and spices. Soak over night. Boil for 40 minutes. Green food coloring may be added during cooking. Pack in clean jars and seal.


16 large mango (sweet) peppers
2 qts. cabbage
1 Tbs. dry mustard
4 cups cider vinegar

Remove stem ends of peppers carefully so that, if you desire, you can sew them back on with a needle and thread after stuffing. Remove the seeds and white membrane. Soak over night in a mild salt solution (1 cup of salt to 1 gallon of water). Chop cabbage fine.

Salt to taste. After stirring mustard into mixture, stuff the peppers. Pack closely in 2 half gallon fruit jars. Boil vinegar and pour over peppers while hot. Seal.


Copyright © 1981 BITTERSWEET, INC.

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