Peach Pickles (Erma)

Wash & peel peaches. Put peaches in salt solution (1 tsp salt to 1 qt water) for a few min to prevent them from turning brown.
Method 1:
Pack peaches in jars. Add 3-4 whole cloves per jar. Pour brine over peaches. Seal. Boil in canner 10-15 min.
Method 2:
Bring brine to boil. Add 3-4 whole cloves and enough peaches for 1 jat at a time. Bring to a good rolling boil. Put in jars immediately. Seal.
Brine:
1 1/2 c water
1 c sugar
1 c vinegar
Bring to boil.

Crabapple Pickles (Erma)

Syrup:
1 c sugar
1 c water

Bring syrup to a boil. Wash crabapples & add enough crabapples for 1 jar to syrup. Bring to a boil again & let boil till skins crack. Pack in jars & seal.

White Cherry Pickles (Erma)

Brine:
2 c vinegar
2 c sugar
3 c water
3-4 whole cloves

Bring to a boil. Add 1 jar cold washed cherries at a time. Bring to a good rolling boil & put in jar immediately & let seal.
1 batch brine fills 4-5 pints.

Dill Pickles (Erma)

Wash cucumbers then let soak in cold water for a couple of hours.
Put a layer of dill in bottom of jars
Fill with cucumbers
Add black pepper, chilies, garlic, bay leaves, horseradish & top with dill.
Pour brine over cucumbers & seal.
brine:
18c water
1 1/2 c pickling salt
1 tsp alum powder
Cover & bring to a boil. Then add 3 c vinegar & bring to a boil again. Then pour over jars.

5 Baskets yields 45 qts.
18 c water fills approx 12 jars.