Jane Little's Cookbook

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  • Bread and Butter Pickles
  • Chili Sauce
  • Cucumber Pickles
  • Icicle Pickles

Bread and Butter Pickles
  • 4 quarts thinly sliced small cucumbers
    8 large white onions sliced thin
    1/2 cup salt
    5 cups sugar
    5 cups cider vinegar
    11/2 teaspoons turmeric
    1 teaspoon celery seed
    2 teaspoons mustard seed
Mix the cucumbers and onions; sprinkle with salt and two quarts cracked ice. Cover with a weighted lid for about three hours. Drain thorouÿhly and rinse well with cold water. Place in a large kettle. Add sugar, vinear, turmeric, and celery and mustard seeds. Bring almost to a boil, stirring often , but do not allow to boil. Pack into hot sterilized jars and seal at once. Makes about 8 pints.

Chili Sauce
  • 50 large tomatoes
    12 onions chopped
    5 sweet red peppers chonped
    1 large bunch cel.ery chopped
    2 teasp. dry mustard
    1 quart cider vinegar
    3 cups light brown sugar
    2 tablespoons salt
    11 freshly ground pepper
    2 1/2 1 tablesnoons whole allspice
Scald and peel the tomatoes, cut into pieces and remove the seeds. Put them to cook in a large kettle. Bring to a rolling boil, lower heat and continue to cook. As they cook, the solids will settle and almost clear water will rise to the top. Remove as much of this as you can, so sauce will be thick and not runny. When the tomatoes are fairly thick, add the onions, red peppers, and celery. Blend the mustard with a little vinagar and add the mustard paste, vinegar, brown sugar, salt, pepper and allspice which has been tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag after the first half hour. Taste and add seaaoning if needed. Pack into hot sterilized jars and seal at once. Makes about 5 quarts.

Cucumber Pickles
  • 6 lbs. (3" to 5") pickling cucumbers
    2/3 cup chopped green pepper
    1 1/2 cup chopped celery
    6 medium onions, peeled and sliced
    1/4 cup prepared mustard
    4 2/3 cup vinegar
    1 cup salt
    3 1/2 cup sugar
    2 tblsn. mustard seeds
    1/2 tsp. turmeric ·
    1/2 tsp. whole cloves
    3 tblsp. celery seeds
    1 1/2 tsp. powdered alum
Wash vegetables and prepare as directed. Blend mustard with a little vinegar; add remaining vinegar and the last seven ingrediants. Cover and heat to boiling point. Add prepared vegetables. Cover and bring to a boil and simmer while packing jars. Pack into hot, sterilized jars; seal at once. Makes about 9 pints.


Mixed Pickles: Instead of sliced cucumbers, use 4 lbs (3" - 4") pickling cucumbers, cut in chunks; 24 small onions, quartered; 2 cups (1/2 inch) carrot slices; 2 cups small cauliflower florets; 2 cups chopped sweet red peppers and 1 qt. (1 1/2 inch) celery slices. Alum may be omitted.

Cherkins: Substitute an egual amount of 2" whole gherkins for the sliced 3" to 5" pickling cucumbers.

Icicle Pickles
  • 4 qts. (3") cucumbers
    2 cups salt
    1 gal boiling water
    11/2 tblsp. powdered alum
    2 1/2 quarts vinegar
    5 lbs. sugar
    2 tblsp. whole allspice
Cut cunumbers in quarters, lentghwise. Dissolve salt in boiling water; pour over cucumbers in crock; weight down with plate; let stand one week. Drain; add 1 gal. fresh boiling water; let stand 24 hours; drain. Add alum to 1 gal. fresh boiling water; pour over pickles; . let stand 24 hours, drain. To make syrup, combine vinegar, sugar and allspice; heat to boiling and boil 20 minutes. Pour over cucumbers in crock. Let stand 3 days. Pack pickles in hot, sterilized jars; reheat syrup to boiling; boil 10 minutes; pour over pickles. Seal at once. Makes about 5 pints.

Sweet Chunks
  • 10 medium cucumbers
    8 cups sugar
    1 qt. vinegar
    5 tblsp. salt
    2 tblsp. mixed whole pickling spices
    2 tsp. celery seeds.
Cover cucumbers with boiling water. Let stand. overnight. Drain. Repeat process for four successive days (add fresh boiling water, let stand overnight and drain). On the sixth morning, slice cucumbers in to 1" slices (or chunks). To make syrup, combine sugar, vinegar, salt and spices, loosely tied in cheese cloth bag, and heat to boiling. Pour over slices. Let stand overnight. The next morning drain the vinegar syrup, reheat to boiling and again pour over the cucumber slices. Repeat this process three more days. On the last day bring to boil. Discard spice bag. Fill jars one at a time, filling to the top. Seal each at once. Process in hot water bath for five min. (start timing as soon as jars are placed in water). Makes about five pints.