Here are some recipes from a PA Dutch cookbook from the 60s (title: Pennsylvania Dutch Cook Book). The scale for some is pretty nuts, and they're vague in spots:
Apricot Wine
1 lb. dried apricots
4 qts. warm water
1/2 yeast cake
6 1/2 c. sugar
2 1/4 c. brown sugar
1 1/2 c. raisins
2 lemons, thinly sliced
2 oranges, thinly sliced
1 T ginger root, cut into pieces
Wash the apricots thoroughly and then dry them. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days, strain the mixture and bottle.
Senfgurken (Ripe Cucumber Pickles)
12 large ripe cucumbers
1/2 c. coarse salt
4 1/2 c. water
6 c. sugar
1 qt. vinegar
2 T yellow mustard seed
1 T whole cloves
1 3" cinnamon stick
Wash and peel cucumbers; cut in halves, lengthwise, and remove seeds. Let stand for 12 hrs., or overnight in a brine made of the salt and water. Drain cucumbers. Bring sugar, vinegar, and spices (tied in a cheesecloth bag) to a boil and add cucumbers. Cook until cucumbers begin to look transparent but are still crisp. Fill sterilized jars with cucumbers, pour the hot sirup over them and seal. Makes about 3 quarts.
Cucumber-Olive Oil Pickle
23 medium-size cucumbers
1 qt. onions, thinly sliced
~1 c. coarse salt
1 c. olive oil
4 oz. black mustard seed
4 oz. white mustard seed
4 c. cider vinegar
2 c. water
Wipe and slice cucumbers very thin; arrange in layers with thinly sliced onions, sprinkling salt over layers. Let stand overnight. Drain well and put into sterilized jars. Mix together the olive oil, mustard seed, vinegar, and water; pour over cucumbers in each jar. Seal and let stand for 6 weeks. Makes about 6 pints.
Spiced Pickles
200 small cucumbers
2 oz. whole cloves
2 oz. stick cinnamon, broken
1 lb. sugar
2 oz. yellow mustard seed
1 c. salt
1 qt. cider vinegar
Scald the cucumbers in boiling water; drain. Mix together the cloves and cinnamon. Place a layer of cucumbers in a crock and sprinkle with the spice mixture; repeat until the crock is filled. Combine the sugar, mustard seed, salt, and vinegar and bring to boiling; cook about 5 min. Pour brine over cucumbers, filling the crock. (More brine may be needed, depending upon size of cucumbers.) Cover crock and let stand in a cold place.
Sadye's Dill Pickles
10 qts. water
2 c. salt
1 qt. vinegar
2 T peppercorns
5 stalks dill
1 1/2 pecks cucumbers
Make a solution of the first 4 ingredients and bring to boiling. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. One onion, sliced, or a clove of garlic may be added to the boiling liquid, if desired. (Do this. Also maybe add some hot peppers.) Cover crock and let stand in cool place several days before using. If preferred, cucumbers may be preserved in sealed jars.
Pickled Eggs and Red Beets
2 c. (~1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 t salt
small piece of stick cinnamon
3-4 whole cloves
6 hard-cooked eggs
Wash beets; cut off leaves and stems, leaving on about 1" of the root end. Cook until tender. Drain and skin. Boil together for 10 min. all remaining ingredients except the eggs. Let beets stand in this liquid for several days. Add whole, hard-cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.
Picalilli
4 pecks green tomatoes, chopped (about 32 qts., chopped)
2/3 c. salt
1 c. grated horse-radish
2 T ground cinnamon
2 T ground cloves
2 T allspice
2 T dry mustard
2 T pepper
4 c. firmly packed brown sugar
~3 qts. cider vinegar (to cover)
Sprinkle the salt over the chopped tomatoes and let stand overnight. In the morning, drain in colander. Add the horseradish and a mixture of the spices and sugar. Stir in the vinegar, bring to boiling, and cook for 20 min. Pour into sterilized jars and seal. Makes about 28 pints.
Pickled Red Cabbage
4 qts. finely shredded red cabbage
1/2 c. salt
2 qts. cider vinegar
2 c. sugar
1 T celery seed
1/2 t pepper
1/2 t mace
1/2 t allspice
1/2 t ground cinnamon
Sprinkle cabbage with salt. Set aside in a cool place for 30 hrs. Drain all moisture from cabbage. Mix all remaining ingredients and boil for 7 min. Pour over the cabbage. Put into stone jars, cover, and store in a cool place. Makes about 4 quarts.
Chow Chow
2 qts. green beans
1 large head cauliflower, separated into flowerets
3 c. shelled lima beans
3 c. fresh whole kernel corn
1 qt. onions, chopped
5 green peppers, chopped
2 qts. green tomatoes, chopped
3 qts. cider vinegar
4 c. sugar
1/2 c. salt
2 T celery seeds
2 T yellow mustard seeds
2 T dry mustard
1 T turmeric
Cut the beans into 1/2" pieces. Cook green beans, cauliflowerets, lima beans, and corn separately in boiling water until just tender. Drain. Mix the onions, peppers, and tomatoes with the cooked vegetables in a large heavy kettle. Bring the vinegar to boiling and stir in a mixture of the sugar, salt, celery seed, mustard seed, dry mustard, and turmeric. Pour vinegar mixture over vegetables, bring to boiling, and cook 20-25 min., or until thoroughly heated, stirring occasionally. Pour into sterilized jars and seal. Makes about 12 pints.
Spiced Peaches
7 lbs. peaches (~20 large ones)
1 qt. vinegar
1 t whole cloves
1 3" cinnamon stick, broken in pieces
1 t whole allspice
4 lbs. light brown sugar
Scald and peel peaches, leaving them whole. Tie spices in a bag and add to vinegar in a heavy sauce pot. Bring to boiling and stir in the sugar. Drop peaches, a few at a time, into spiced sirup and cook just until tender. Put peaches into sterilized jars, cover with hot sirup, and seal. Makes about 3 quarts.
Mincemeat
4 boiled calves' tongues
4 lbs. sugar
2 lbs. raisins
2 lbs. currants
1/2 lb. candied citron, finely cut
6 lbs. apples
1 T ground allspice
1 T ground cinnamon
1 T ground cloves
2 nutmegs, grated
2 1/2 lbs. suet, finely chopped
1/2 lb. candied orange peel, finely cut
1/2 lb. candied lemon peel, finely cut
1/2 lb. almonds, finely chopped
1 T salt
grated peel and juice of 4 oranges
grated peel and juice of 4 lemons
1 qt. brandy
2 qts. whiskey
Chop the calves' tongues very finely, add sugar, raisins, currants, and citron; mix together. Chop apples finely (do not mash) and add to calves' tongues. Add spices, suet, candied peels, almonds, and salt; mix thoroughly. Pour over this the fruit juices and peel, the brandy, and whiskey; mix together. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, bake between two pastry crusts.
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