These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
 
  1. Cabbage Relish
  2. Chili Sauce 1
  3. Chili Sauce 2
  4. Dill Pickles or Okra
  5. Hot Pepper Jelly
  6. Hot Pickled Green Tomatoes
  7. Hot Sauce 1
  8. Hot Sauce 2
  9. Hot Sauce 3
  10. Jalapéno Peppers
  11. Pickled Beets
  12. Pickles
  13. Salad Dressing Pickle Relish
  14. Spicy Tomato Relish
  15. Squash Pickles
  16. Sweet Pickled Carrots

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Cabbage Relish

4 Quarts Shredded Cabbage
1 Large Green Pepper (Shredded)
2 Small Hot Red Peppers (Seeded and Finely Chopped)
¼ C. Salt
1 Quart Vinegar (5% Acidity)
3 ½ C. Firmly Packed Brown Sugar
2 ¼ teas. Mixed Pickling Spices
1 ½ teas. Mustard Seeds
1 ½ teas. Celery Seed
1 ½ teas. Ground Tumeric Combine cabbage, green peppers, and red pepper in a large bowl; stir in salt and let stand 1 hour. Drain well. Combine vinegar and sugar in large pan. Bring to a boil. Add cabbage mixture and remaining ingredients. Bring to a boil. Quickly ladle cabbage mixture into hot jars. Process in boiling water bath for 10 minutes. Makes 6 pints.
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Chili Sauce 1

1 Dozen Red Tomatoes 
6 Large Onion
10 C. Sugar
5 Tbsp. Salt
1 Tbsp. Pepper
10 C. Vinegar
1 Dozen Green Pepper
1 Tbsp. Ginger
1 Tbsp. Cloves Chop onions, green pepper, and tomatoes. Put in pan and boil for 1 hour without any water then add remaining ingredients and cook for 2 hours then pour into sterilized jars and seal.
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Chili Sauce 2

1 Peck Tomatoes
1 C. Hot Pepper
3 C. Sugar
2 C. Chopped Onion
½ C. Salt
3 Pints Vinegar
3 teas. Cloves
3 teas. Cinnamon
2 teas. Nutmeg
2 teas. Ginger Peel tomatoes. Mix all ingredients. Boil for 3 hours.
Etta Rogers
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Dill Pickles or Okra 

Cucumbers or Okra
4 Quarts Water
1 Quart Vinegar (Apple Cider)
1 C. Salt (Pickling Salt)
1 Clove Garlic
1 Whole Clove
1 Hot Pepper (if Desired)
1 Sprig Dill or 1 Blossom or 1 teas. Dry Dill 
1/8 teas. Alumn Beat water vinegar and salt together. Bring to a boil. Also boil jars and tops. Pack cucumbers (cut-up or whole) or okra in jars. Then add each of the other remaining ingredients to each quart jar. Pour hot vinegar mixture over and seal.

For Sour Pickles: Use brin water and 1 pint of salt to 1 gallon of water.

Jean McClatchy
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Hot Pepper Jelly

¾ C. Bell Pepper (2 to 3 Cut Coarsely)
¼ C. Hot Peppers (3 to 4) Jalapénos
6 ½ C. Sugar
1 ½ C. Cider Vinegar
2 (3 oz.) Pouches Liquid Fruit Pectin
Green Food Coloring Puree pepper in blender. Add 1 tablespoon of the vinegar if needed to moisten. Combine peppers, sugar, and vinegar. Bring to boil and add pectin. Add food coloring. Bring to boil again. Pour into half-pint jars.
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Hot Pickled Green Tomatoes

1 ½ Gal. Green Tomatoes (In Chunks)
3 Qts. Onions (In Chunks)
1 Pt. Hot Jalapénos (In Small Chunks)
8 C. Sugar
1 ½ Qts. White Vinegar
¼ C. Salt
3 Tbsp. Pepper Heat sugar, vinegar, salt, black pepper, add tomatoes, onions and Jalapénos. Heat good until tomatoes change colors. Keep stirring. DO NOT BOIL.
Shirley Miller
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Hot Sauce 1

2 Gallons Tomatoes 
8 Onions (Chopped)
3 or 4 lbs. Chopped Hot Peppers (Remove seeds from 2/3 of peppers)
½ C. Sugar
3 teas. Black Pepper
2 Tbsp. Salt
¾ C. White Vinegar
1 teas. Ground Red Pepper (Optional)
6 Cloves Garlic (Chopped)
2 teas. Cumin Powder
2 Tbsp. Chilie Powder
1 Tbsp. Worchestershire Sauce Peel, cone, and quarter tomatoes. Boil about 25 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and cook for 1 ½ hours. Stir often. Makes about 10 pints.
Joyce Rogers
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Hot Sauce 2

1 Gallon Tomatoes
6 C. Onions
1 C. Green Jalapéno Peppers
½ C. Sugar
2 C. Vinegar
4 Tbsp. Salt
2 oz. Garlic Juice Heat the above ingredients. Put in hot jars and seal.
Shirley A. Miller
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Hot Sauce 3

2 Gallons of Tomatoes (Peel and Core)
8 Onions (Chopped)
3 or 4 lbs. Chopped Hot Peppers (Remove 2/3 Seeds)
6 Cloves Garlic
2 teas. Cumin
2 Tbsp. Chili Powder
½ C. Sugar
2 Tbsp. Black Pepper
2 Tbsp. Salt
1 teas. Ground Red Pepper (Optional)
¾ C. White Vinegar Quarter and boil tomatoes for about 20 to 25 minutes. Add remaining ingredients. Bring to a boil and reduce heat. cook 1 ½ hours. Stir often
Lorene
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Jalapéno Peppers

½ Gallon Fresh Jalapénos Peppers
2 C. White Vinegar
1 C. Water
¼ C. Olive Oil
2 Tbsp. Canning Salt Combine vinegar, water, olive oil, and salt in a medium saucepan. Bring to a boil. Put peppers in jars and pour boiling solution over them.
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Pickled Beets

Water
1 C. Sugar
1 C. Vinegar
2 C. Water Cut top off. (Leave about 1" on beets.) Also leave root on. Wash and put in pan. Cover with water. Bring to boil. Cook until skin peels off easy. Pour off hot water then cover with cool water. Peel off skins. Put back in pan. Make solution of 2 cups water, 1 cup vinegar, and 1 cup sugar until covered. Boil about 20 minutes. Pack in jars and cover with juice. Seal. Let set about 4 weeks.
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Pickles

7 C. Cucumbers
1 Onion (Chopped)
1 Bell Pepper (Chopped)
2 Tbsp. Pickling Salt
2 C. Sugar
1 C. Vinegar
1 Tbsp. Mustard Seed
1 Tbsp. Celery Salt Mix cucumbers, onions, and bell peppers in bowl. Sprinkle salt over it. Don't mix. Let stand for 1 hour then drain. Mix sugar, vinegar, mustard seed and celery salt. Put over drained pickles. Put in jars in refrigerator.
Judy Miller
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Salad Dressing Pickle Relish

12 Large Cucumbers
12 Onions
3 C. Sugar
1 Tbsp. Celery Seed
½ Tbsp. Ground Red Pepper
1 Small Jar Pimentos
1 Tbsp. Tumeric
½ C. Flour
1 Quart Vinegar Peel cucumbers (soak whole) or let stand overnight in brine made with ½ cup salt to 3 quarts water. Slice thin or chop fine onions. Mix sugar, spices, flour, and vinegar. Add cucumbers, onions, and pimentos. Cook 10 minutes and pack while hot.
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Spicy Tomato Relish

20 Tomatoes (Peeled and Chopped)
1 ½ C. Chopped Onions
1 C. Chopped Green Bell Pepper
1 ¼ C. Sugar (White or Brown)
2 teas. Celery Seed
2 teas. Plain Salt
¾ teas. Cinnamon
¾ teas. Cloves
¾ teas. Ginger
¾ teas. Allspice
1 C. Vinegar Mix all ingredients in a large heavy kettle. Bring to a boil and then simmer until as thick as desired. Stir to prevent sticking. Pour, boiling hot, into hot jars. Seal.
Judy Miller
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Squash Pickles

8 C. Sliced Squash
2 C. Onions
1 Tbsp. Salt
½ C. Diced Hot Peppers
1 ½ C. Vinegar (White)
½ teas. Celery Seeds
½ teas. Mustard Seeds Combine squash and onions and sprinkle with salt; let stand for 1 hour. In a pan, combine peppers, vinegar, sugar, celery, and mustard seeds. Bring to a boil. Add squash and onions and return to boil for 3 minutes. Pack in hot sterile jars.
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Sweet Pickled Carrots

6 lbs. Carrots (About 36)
3 C. Sugar
3 C. Water
6" Stick Cinnamon
9 Whole Cloves
3 C. Vinegar
1/3 C.. Mustard Seed Pare carrots. Cut lengthwise into quarters. Cook in boiling water 7 to 8 minutes. In large kettle, combine sugar, vinegar, water, and spices. Bring to boiling. Simmer 20 minutes. Pack carrots in hot jars. Pour vinegar mixture over; leaving ½" headspace. Adjust lids. Process in boiling water bath for 5 minutes. Start timing when water returns to boiling. Makes 6 pints.
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