My grandmother, NINA MURIEL YOUNG MCDOWELL, made the best pickles for miles around. She was born in Decatur County, Iowa January 20, 1912 and died in Union County, Iowa December 10, 1998. I miss her, and her cooking, terribly!
5 or 6 Cucumbers sliced
4 or more onions sliced
Fill 1 gallon jar. Heat to luke warm.
4 cups vinegar
4 cups sugar
1 1/3 tsp. mustard seed
1 1/3 tsp. tumeric
celery seed if you like
Pour over cucumbers and refrigerate. Ready to eat in 5 days
Contributed by Stacey McDowell Dietiker
A recipe from my grandmother's recipe box given to her by my uncle's mother, HELEN GODDEN.
1 gallon cucumbers sliced
2 cups lime
2 gallon of water
Soak in stone jar for 24 hours. Wash in clean water twice. Soak in clear water 3 hours to drain.
2 quarts vinegar
9 cups sugar
2 tsp. salt (Pickling salt)
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. pickling spice mixed
1 tsp. cinnamon sticks
(put all items from mustard seed to cinnamon sticks in a bag or cloth)
some green coloring
Pour over pickles and leave overnight. Heat until pickles are clar, about 30 minutes or more. Seal while hot.
Contributed by Stacey McDowell Dietiker
From my grandmother's, NINA MURIEL YOUNG MCDOWELL, recipe box.
Cover cucumbers with boiling water 4 days (drain each morning and pour fresh boiling water over them). On 5th morning drain, cut in slices and cover with boiling syrup of:
1 quart vinegar
8 cups sugar
1/2 pkg. pickling spices (tie in bag)
2 scant tblspoons salt,br>
1 tsp. ginger
Cover with boiling syrup 3 days. Boil each morning and on the fourth morning bring syrup to boil and drop pickles in and bring to boil again. Pack in jars and seal.
Contributed by Stacey McDowell Dietiker