Delicio Recipe List

This is an old Hoosier recipe. 18 bell peppers (use a mixture of red and green), chopped 1 large head of cabbage, shredded 2 tbsp celery seed 2 tsp mustard seed 2 tsp salt 2 cups white vinegar 1 quart apple cider vinegar Mix all ingredients together in a large saucepan or stockpot and bring to a boil; let stand for 20 minutes. Seal in sterilized jars. Make sure jars seal or place in refrigerator.  Note: Photo used for reference only. Not this exact recipe.

This recipe is from my late mother. 7 med cucumbers, scrubbed and sliced thin 1 large onion, sliced and separated 1 green bell pepper, diced 1/2 cup salt Mix the above ingredients together, cover with water, let stand for 2 hours. 1 cup vinegar 2 cups sugar 1 tbsp celery seed In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool. Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture into containers and pour the cooled syrup over them. Refrigerate. This recipe is from my late mother. 7 med cucumbers, scrubbed and sliced thin 1 large onion, sliced and separated 1 green bell pepper, diced 1/2 cup salt Mix the above ingredients together, cover with water, let stand for 2 hours. 1 cup vinegar 2 cups sugar 1 tbsp celery seed In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool. Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture...

This recipe is from an old PTA recipe book. 1 peck (8-qts) green tomatoes 6 green bell peppers 6 red bell peppers 7 large carrots, chopped (cooked separately) 10 onions 3 stalks celery 2 tbsp mixed pickling spice, tied in a cloth bag 5 cups vinegar 5 cups sugar Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot. Note: File Photo for reference only. Not this exact recipe.

I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great! Wash and cut into sticks enough cucumbers for 7 quarts. Pour boiling water over the cucumbers and let sit overnight. The next day, drain the cucumbers and pack into clean canning jars. Combine the following ingredients in a large saucepan and boil for 5 minutes: 7 cups cider vinegar 6 3/4 cups sugar 6 tbsp salt 3 tbsp celery seed 3 tbsp mustard seed 6 tsp tumeric Green food coloring, optional Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.