Favorite Pickle Recipes?

Which recipe did she use?
One of these?
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MUSTARD PICKLES

Cucumbers
Cauliflower
Pickling onions
1/3 bottle dry mustard
2 tbsp. turmeric
1 c. flour
2 c. sugar
1 qt. vinegar
1 bottle pickling spice (put spice in nylon bag)

Soak cucumbers whole in salt water overnight. Next morning slice cucumbers, break cauliflower into pieces and add pickling onions with ends cut off and skins off outside. Add sugar and vinegar to pan of cucumbers. Add water to cover all. Add pickling spice bag.
Bring to boil and boil until cucumbers are tender. Dip out some of the juice to make paste of flour, dry mustard and turmeric. Add to pickles and cook until thick. You need to keep tasting. You may need to add more sugar or vinegar to your taste and maybe need to add more turmeric for color. Put in hot jars and seal.
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MUSTARD PICKLES

1 lg. head cauliflower, broken into flowerets
1 qt. sm. pickling cucumbers, or 1 qt. sliced cucumbers
1 qt. sm. white onions, peeled
2 red peppers, sliced
1 c. salt
1/4 c. dry mustard
1/2 c. firmly packed brown sugar
Water
1 qt. white vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
1 tsp. each whole cloves and allspice
1/4 c. all-purpose flour
1 tsp. ground turmeric

Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt. Let stand overnight. Drain. Mix mustard and sugar in large preserving kettle. Add 1 cup water, vinegar, and seeds. Add cloves and allspice, tied in cheese cloth bag. Bring to a boil.
Add vegetables and bring to a boil again. Simmer until vegetables are tender. Mix flour and turmeric into a paste with a little cold water. Add to pickles and cook for 5 minutes longer. Remove spice bag. Pack pickles into hot sterilized jars and seal. Makes 4 or 5 pints.
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MUSTARD PICKLES

2 lb. cucumbers, diced or sliced
1 lb. onion, diced or sliced
1/2 c. pickling salt
Apple cider vinegar
Approximately 9 c. sugar
1 hot pepper
2 tbsp. dry mustard
3 tbsp. flour
3 tbsp. turmeric

Cover cucumbers with enough water to cover in an enamel or glass pan. Add salt and let stand overnight.
In the morning, drain off salt water, put in onions and fill with apple cider vinegar (just cover cucumber and onions). Add sugar to suit taste, approximately 9 cups. Cut one hot pepper very fine. Add to cucumbers and onions. Add mustard. Let boil 5 minutes.
Mix enough water with flour and turmeric to make a smooth thick liquid. Stir it into pickles. Put in hot jars and seal. Place in water bath for 5 minutes. Start timing when water returns to a boil. Makes 4-6 pints.

FRESH-PACK DILL PICKLES

9 lbs. (3-5") pickling cucumbers
1-1/2 cups canning/pickling salt
2 gals. water
3/4 cup canning/pickling salt1/4 cup sugar
9 cups water
6 cups 5% acid strength cider vinegar
2 tbsp. pickling spices
24 heads fresh dill
16 tsp. mustard seeds

- Wash cucumbers; cut 1/16" off blossom ends. Place in 3-gal. crock. Cover with brine made by adding 1-1/2 cup salt to 2 gals. water. Cover. Let stand 12-18 hours in cool place. Drain.

- Combine 3/4 cup salt, sugar, 9 cups water and vinegar in 5-qt. kettle. Tie pickling spices in cheesecloth bag; add to pot. Bring to boil. Let stand while you pack jars.

- Pack cucumbers into 8 sterilized hot quart jars. Place 3 dill heads and 2 tsp. mustard seeds in each jar. Reheat syrup to boiling; remove spice bag. Pour liquid over cucumbers, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.

- Process in boiling water bath 10 minutes. Start to count processing time when water in canner returns to boil. Remove jars and complete seals unless closures are self-sealing types.

Makes 8 quarts.

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CURRY PICKLES

16 (5") pickling cucumbers (3 lbs.)
10 medium onions (1-1/2 lbs.)
2 large sweet red peppers
1/2 cup canning/pickling salt
Cold water
4 cups sugar
2 cups 5% acid strength cider vinegar
1 cup water
3 tbsp. pickling spices
2 tbsp. celery salt
1 tsp. curry powder

- Pare cucumbers; cut 1/8" slice off both ends. Peel onions; seed peppers; cut all vegetables into thin slices; layer with salt in 1-gal. crock or glass bowl. Add enough cold water to cover. Let stand overnight, covered, in cool place. Drain well.

- Combine sugar, vinegar, 1 cup water, pickling spices (tied in cheesecloth bag), celery salt and vegetables in 4-qt. kettle. Bring to boil; cover; boil 15 minutes or until cucumbers are translucent. Stir in curry powder.

- Ladle into 6 sterilized hot pint jars, filling to within 1/4" of jar top. Wipe jar rim; adjust rims.

- Process in boiling water bath 5 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

Makes 6 pints.

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BREAD AND BUTTER PICKLES

32 (4") pickling cucumbers (6 lbs.)
1/2 cup canning/pickling salt
1 qt. 5% acid strength vinegar
4 cups sugar
2 tbsp. mustard seeds
1 tbsp. celery seeds
1 tbsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. white pepper
2 qts. sliced onions (about 3 lbs.)

- Wash cucumbers; cut 1/8" slice off both ends. Slice crosswise, no more than 1/8" thick (the thinner, the better), making about 4 qts. Layer cucumber slices and salt in 1-gallon crock. Cover with ice cubes. Let stand 3 hours in refrigerator or until cucumbers are crisp and cold. Add more ice if needed. Drain well.

- Combine vinegar, sugar, mustard seeds, celery seeds, ginger, turmeric and pepper in 8-qt. kettle. Bring mixture to a boil; boil 10 minutes. Add cucumbers and onions; bring back to a rolling boil.

- Immediately pack into 8 hot pint jars, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.

- Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 8 pints.