Page 103 - FLIPBOOK NEW

RON AND HELEN’S BREAD AND BUTTER PICKLES

Ingredients
4 quarts sliced cucumbers 4 onions chopped
3 red or green peppers chopped 3 cups sugar
3 cups vinegar 4 teaspoons salt
1 teaspoon turmeric 1 teaspoon mustard seed

Instructions
Combine ingredients and heat well without boiling. Have jars boiled and pour
cucumbers and mixture into jars. Seal as directed.

Ron and I would go to an old barn in Farmingdale where pickles were still being made.
The store was called Sterns. We would buy fresh dill pickles out of the barrels there. We
started to make our own pickles with the Bread and Butter recipe here. All the seasonings
were bought at the pickle store. Many of the pickles we made were from the cucumbers
that Ron grew in our vegetable garden.

JOSEPH MAZZOLA’S DILL PICKLES
Ingredients
3 tablespoons white vinegar 4 tablespoons salt 1 bay leaf
3/4 teaspoon mustard seed 1 tablespoon pickling spices 2 cloves of garlic
1 tablespoon dill seed

To make a 32 ounce jar of dill pickles. Put whole cucumbers in a 32 ounce jar as
many as possible. Add water and the following ingredients.

Instructions
Add ingredients to jar and top jar with water until filled. Leave cap loose and cure for
8 days at room temperature. Then refrigerate.

FAITH AUNGST CUCUMBER / PICKLE

Ingredients
1 cup salt 1 gallon cider vinegar 1/2 cup dry mustard
cucumbers sugar pickle spice

Instructions
Mix salt, vinegar and mustard well in earthen crock and then prepare cucumbers.
Wash, cut o ends and slice cucumbers and add to vinegar mixture. Put in sugar and
pickle spice to taste. You can use anytime and then reuse the liquid.

ELSIE MOYER’S PICKLED EGGS

Ingredients
hard boiled eggs whole and shell removed jar of red beets
a little vinegar a little sugar

Instructions
Mix beets and liquid from the jar with vinegar and sugar. Put in hard boiled eggs with
the shells removed and seal container. Keep refrigerated

This was a favorite of my son, Todd when we visited the Moyer family.

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