Thousand Island Pickles Question
 

This is my Mom's old recipe that I had. Somewhere along the way a different
Word Processor was used and a couple items didn't make the translation. I
looked through my three Ball Books and didn't find any Thousand Island
Pickles, a search on the Internet kept turning up the same recipe that isn't
close to mine. So, I figure maybe it's 1/2 cup salt and the other is just
quote marks.

Any confirmations on my guess or something else?

THOUSAND ISLAND PICKLES



Source: Mom



25 Ripe Cucumbers

3 Red Peppers

1 Teaspoon Turmeric

6 Cups sugar

3 Green Peppers

1/4 Teaspoon white mustard seed

2 Teaspoons Salt

1 1/4 Quarts vinegar (7% or greater)



Peel and cut cucumbers in chunks. Slice the peppers. Cut onions in chunks
if large; leave whole if small (new, onion set type onions). Place all
vegetables in a large non-metal container. Add ? cup salt and enough cold
water to cover. Let stand overnight then drain. Bring Turmeric, vinegar and
sugar to a boil. Add vegetables. Cook vegetables for fifteen(15) minutes.
Not over! Pack in jars and follow regular canning instructions for hot
pack?hot? pack.

IMHO a half cup of salt will probably be too much. Don't really see
anything wrong with the recipe even though I've never made "Thousand
Island Pickles." You might have a problem finding 7% vinegar as most
white vinegar is sold as 5%. Either way it won't hurt the pickles.

George

No One wrote:
> This is my Mom's old recipe that I had. Somewhere along the way a different
> Word Processor was used and a couple items didn't make the translation. I
> looked through my three Ball Books and didn't find any Thousand Island
> Pickles, a search on the Internet kept turning up the same recipe that isn't
> close to mine. So, I figure maybe it's 1/2 cup salt and the other is just
> quote marks.
>
> Any confirmations on my guess or something else?
>
> THOUSAND ISLAND PICKLES
>
>
>
> Source: Mom
>
>
>
> 25 Ripe Cucumbers
>
> 3 Red Peppers
>
> 1 Teaspoon Turmeric
>
> 6 Cups sugar
>
> 3 Green Peppers
>
> 1/4 Teaspoon white mustard seed
>
> 2 Teaspoons Salt
>
> 1 1/4 Quarts vinegar (7% or greater)
>
>
>
> Peel and cut cucumbers in chunks. Slice the peppers. Cut onions in chunks
> if large; leave whole if small (new, onion set type onions). Place all
> vegetables in a large non-metal container. Add ? cup salt and enough cold
> water to cover. Let stand overnight then drain. Bring Turmeric, vinegar and
> sugar to a boil. Add vegetables. Cook vegetables for fifteen(15) minutes.
> Not over! Pack in jars and follow regular canning instructions for hot
> pack?hot? pack.
>
>

"No One" > wrote in :

> This is my Mom's old recipe that I had. Somewhere along the way a
> different Word Processor was used and a couple items didn't make the
> translation. I looked through my three Ball Books and didn't find any
> Thousand Island Pickles, a search on the Internet kept turning up the
> same recipe that isn't close to mine. So, I figure maybe it's 1/2 cup
> salt and the other is just quote marks.
>
> Any confirmations on my guess or something else?
>
> THOUSAND ISLAND PICKLES
>

There are numerous recipes on the internet for "Thousand Island Pickles".
You might want to google for that title and compare some of them with your
recipe. From a brief glance a a couple, they seem quite similar to yours.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.