Nellie Robison
Boil whole beets till tender and slip the skins.
4 quarts cooked, diced beets
1 teaspoon whole allspice
2 cups vinegar
1 teaspoon whole cloves
2 cups water
1 teaspoon whole cinnamon
2 cups sugar
1 teaspoon salt
Tie spices into a spice bag. Add to pickling mixture. Boil for 15 minutes, add beets. Bring to full boil again, put into hot sterilized pint jars and seal. Boil in hot water bath 10-15 minutes. Makes about 8 pints.
Peggy Hannig Robison
Wash and put into large pan about 30 small pickling cucumbers. Cover with boiling water, and let stand over night, drain. Do this 4 times, morning and night. Cut into thick slices, cover with cold water and add 1 T. alum, let stand another day.
Make syrup:
1 quart white vinegar
1 T. cloves
8 cups sugar
2 sticks cinnamon
1 T. salt
Green food coloring
Combine and let come to boil and pour over cucumbers. Let stand 24 hours. Do this 3 more times. Last time pour into bottles while hot and seal.
These are crisp sweet pickles! Takes a lot of time, but they're delicious!
Rosalie Robison Risk
3lb fresh green beans
Wash, trim and pack into sterilized wide mouth pint jars along with ½ hot red pepper, 1 sprig fresh dill and 1 clove garlic per jar. Heat 5 1/2 cups water, 4 1/2 cups vinegar and 1/2 cup salt to boil. Pour over beans while hot and seal. Process in hot water bath 10 minutes. Makes about 8 pints.
Source: Diane Alling, Lansing, MI Ward , a good friend.
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