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Recipes from Charlene’s kitchen

Nanny’s Squash Pickle


2 qt. sliced squash


2 qt. sliced onions


1 qt. sliced bell pepper (optional)


½ c. salt


3 qt. ice cubes


5 c. sugar


5 c. vinegar


1½ tsp. ground turmeric


1 tsp. celery seed


1 tsp. mustard seed


Combine squash and onion in a large bowl. Sprinkle with salt and add ice cubes. Let stand for three hours. Drain and rinse well in cold water. Place in large stock pot. Combine sugar, vinegar and spice. Add to squash and onions. Heat to boiling point but do not boil. Pack in sterilized jars while hot and seal.

Sibley’s General Store Sweet Pickle

7 lb. sliced cucumbers

2 c. pickling lime

5 lb. sugar

2 qt. white vinegar

1 Tbs. salt

1 tsp. celery seed

1 tsp. ground cloves

1 Tbs. whole cloves

1 Tbs. pickling spice

Slice cucumber. Mix two cups lime in two gallons of water. Soak cucumber in lime solution for 24 hour...

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