Use 1 c. boiling water
1 qt. vinegar
1 c. sugar
1/2 c. salt

Put a few slices of onion, grape leaves, and dill (or one tear of dill seed) in bottom of jar. Fill with medium sized pickles or sliced pickles, putting onion, grape leaves and dill on top. Heat the water, vinegar, sugar, salt and pour over pickles. Seal hot.

Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951

(for 1/2 gal. jar of pickles.)

2 T. salt1 c. vinegar (cold)

Put layer of grape leaves and dill. Fill jar with cucumbers and on top add more leaves and dill. Pour in vinegar and salt and fill jar with cold water and seal. Let stand at least 3 weeks.

Mrs. H. O. Burton, Finley Chapel Centennial Cookbook, 1851-1951


2 carrots                   6 red peppers
6 green peppers        4 onions
4 heads of cabbage   1 T. celery or celery seed

Grind and add cup salt and let drain 2 hours. Mix 1 pint vinegar, 1 cup water, and 2 cups sugar. Mix together and seal cold.

Mrs. Ray Ernst, Finley Chapel Centennial Cookbook, 1851-1951


1 doz. large cucumbers, (peel and take seed out)
1 large or 2 small bunches celery, cut fine
6 onions (large) chopped

Add small handful salt and let stand one or two hours. Drain and rinse with water.

Boil: 1 pt. vinegar1 pt. sugar1 t. black pepper1 t. salt1 t. mustard seed 1 t. turmeric

Add pickles and bring to a boil again and seal. Makes 6 1/2 pts.

Mrs. Ray Ernst, Finley Chapel Centennial Cookbook, 1851-1951


2 c. vinegar              1 c. dark syrup
1 t. salt                     1 c. sugar
As much mixed pickling spice as you like.

Bring this to a boil and put pre-cooked beets in and boil a few minutes, then put in jars and seal.

Mrs. Emerson Wittrig, Finley Chapel Centennial Cookbook, 1851-1951


Cut peppers in strips, add ½ cup salt and pour boiling water over them. Let stand 3 minutes and then put them in cold water. Drain and pour over them hot: 2 c. vinegar, 1 c. water, 1 c. sugar.

Mrs. Ray Ernst, Finley Chapel Centennial Cookbook, 1851-1951


Select cucumbers about one inch in diameter, wash, slice about 1/2 inch thick and pack in jars. To each pint jar add a head of dill. Cover the pickles with a syrup made of two cups of vinegar, 1 cup of sugar and 2 T. of salt. Seal.

Mrs. Ernest Riley, Finley Chapel Centennial Cookbook, 1851-1951


Chop 12 ripe tomatoes, 12 apples and 3 medium onions. Add 2 1/2 cups sugar, 1/4 cup salt and 2 1/2 cups vinegar. Cook all this until soft, than add 1 teaspoon each of ginger, cloves, cinnamon and mustard. If vinegar is too sour, dilute with water. Seal while boiling hot.

Mrs. Edgar Payne, Finley Chapel Centennial Cookbook, 1851-1951


Soak one peck of pickles in a brine that will hold up an egg. Leave in brine as long as desired. Soak pickles out of brine for 3 days changing water each day, Split pickles. Heat 3 hours in a weak vinegar. (1/2 vinegar and 1/2 water with a little alum, 1 t to 1 gal. water.) Stir occasionally, do not boil. Drain and add syrup to pickles. Reheat syrup solution and pour over pickles 3 times or 3 successive days. Seal or can be left in open jar.

4 pounds sugar, 1 qt. vinegar, pound or small pkg. mixed pickle spice, small bottle green coloring. Bring to boil. Add to pickles.

Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951


Cut lengthwise 75 two to three inch cucumbers. Heat to boiling 4 quarts water and 2 cups coarse-medium salt; cool; then pour over cucumbers; cover; let stand 1 week. Drain; cover with boiling water; let stand 24 hours. Drain; cover with boiling water; add 1 teaspoon powdered alum; let stand 24 hours. Drain. Cover with hot syrup made with 6 cups vinegar, 5 cups sugar, 1 ounce celery seed, and 1 ounce cassia buds.

For three successive days drain off syrup; add 1 cup sugar; heat to boiling; pour over pickles. (Total 8 cups sugar). On third day, drain, pack in sterilized jars; pour over hot syrup. Seal.

Makes 12 pints.

Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951


Soak 7 pounds pickles (sliced 1/4 inch thick) in 2 gal. cold water and 2 cups lime for 24 hours.

Wash and soak in clear water 3 hours. Let pickles stand over night in this--do not heat.

4 1/2 pounds sugar, 2 qts. vinegar, 1 t. whole cloves, 1 t. mixed pickling spice, 1 t. celery seed and 1 T. salt. Next morning put on stove and boil 35 minutes. Seal in jars.

Mrs. H. O. Burton, Finley Chapel Centennial Cookbook, 1851-1951


1 gal. peeled and sliced cucumbers
4 T. salt
6 onions (cut in rings)
Water to cover

Soak four hours. Drain and add:
2 c. vinegar                 2 c. water
1 T. celery seed          1 T. mustard seed
2 T. turmeric               4 c. sugar

Bring pickles to boil and seal hot.

Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951


Soak medium sized cucumbers in ice water 2 hours (or put in ice box until you have enough to work with). Split and pack in jars with:

5 small onions               1 t. white mustard seed
1 t. celery seed

Heat: (Covers about 2 quarts.)
1 qt. vinegar                  1 c. sugar
1 1/2 c. salt (scant)

Pour hot over pickles and seal. (1 gal. vinegar covers about 10 quarts).

Mrs. R. X. Earnest, Finley Chapel Centennial Cookbook, 1851-1951


For 1 gallon tender green beans, add 1/2 cup each of sugar, salt and vinegar. Add enough water to cover beans and boil 20 minutes. Fill and seal jars. When preparing beans to serve during winter months, wash beans thoroughly and cook as fresh beans.

Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951


Prepare 2 qts. berries. Cover with boiling water, let stand 2 minutes, then drain. Add 4 cups sugar and boil 2 minutes. Remove from heat, when bubbling has stopped add 2 more cups sugar. Bring to boil, maintain a full rolling boil 5 minutes. Spread in flat pans not more than 2 inches deep and let stand over night. Can in sterilized jars. Caution-Do not double recipe; make in proportions given.

Mrs. Glen Seberg, Finley Chapel Centennial Cookbook, 1851-1951


To each cupful of washed and hulled berries add 1 scant cupful of sugar. Let stand 15 minutes, then place over fire and boil briskly for 5 minutes. Remove from fire and with a skimmer carefully lift out all berries. Do not try pouring whole mass in a colander to drain or berries will be hopelessly mashed. Carefully back over fire and continue cooking until it thickens. Carefully return berries to jelly-like juice and boil up again from 3 to 5 minutes according to quantity of juice removed with berries. Remove from the fire and when entirely cold put into cold sterilized jars and cover with melted paraffin. If properly prepared these should be a jelly-like mass and equal in flavor and color to famous sun-preserved berries, which are so much trouble to prepare.

Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951


2 qts. cranberries
1 1/2 pints water

Cook until soft, then rub through sieve, measure pulp and heat to boiling point. Add one cup sugar for every 2 cups pulp, stir until sugar is dissolved and bring to boil again, then pour into mold. Very ripe berries are not preferred for jelly.

Olive H. Boller, Finley Chapel Centennial Cookbook, 1851-1951


Follow the directions on a box of commercial pectin powder for raspberry jam, substituting mulberries; only at the start add juice of 1 lemon to each recipe and just before taking off of stove, add 1 pkg. of raspberry Kool-Aid and boil another minute or two. Then seal.

Mrs. Lester McGohan, Finley Chapel Centennial Cookbook, 1851-1951


4 heaping cups of raw grapes (washed)
3 cups sugar

Place in heavy kettle, stir together and boil 20 minutes. Do not add any water. Run through sieve or colander, put in sterilized jar and seal. Makes 1 pint.

Virginia Swanson, Finley Chapel Centennial Cookbook, 1851-1951


12 large peaches
1 tall can of pineapple
juice and grated rind of 1 orange
1 bottle of maraschino cherries (drained and chopped
8 c. sugar

Cook all together until thick (15 or 20 minutes.) Makes about 7 half pints. I found one can use about 50 of the small home grown white peaches in this recipe and it will make a delicious marmalade.

Mrs. Sig. Swanson, Finley Chapel Centennial Cookbook, 1851-1951


Shred cabbage in a large dish pan. Add enough salt to season well (about 1 t. per quart) and pack in sterilized jars. Use wooden potato masher or anything with a wooden handle and tramp down cabbage until jar is full and is overflowing with its own juice. Put on rubber and cap and seal so no juice will run out if can is inverted. Set near a drain or in a pan and leave for several weeks. DO NOT tamper with caps. When it begins to work, juice will ooze out but it will not burst the can. When kraut is sour enough it will stop work and thus the cap is sealed again and it will not be too sour.

Mrs. Sam Hulme, Finley Chapel Centennial Cook Book, 1851-1951


In pressure canner or large kettle bring 2 qts. of water to boil. Put rack in kettle and place 5 or 6 ears of sweet corn (husked and clean). Steam for 5 minutes (keep water boiling rapidly). Lift ears out and put into ice water to cover and leave in for 5 minutes. Cut corn from cob and put into locker box. (A brine or any liquid is not necessary.)

Mrs. Guy Eubank, Finley Chapel Centennial Cook Book, 1851-1951


1-2 peck green tomatoes, chop fine, sprinkle with 2 tablespoons salt and let stand 2 hours, then drain and rinse. Cover with cold water, let come to a boil and boil for 2 hours, then add 2 lbs seeded raisins chopped, 2 lbs brown sugar, 1-2 lb suet chopped, 1 pint vinegar, 1 teaspoon each of cinnamon, cloves, mace and nutmeg.

Emma Gladd, Winfield Beacon, August 22, 1918

Recipes      Henry County IAGenWeb