PICKLED GHERKINS (Continued)

Allow brine to cool and pour over cucumbers. Let stand
12 hours, Drain brine off cucumbers and wash in clear water.
Pour the following dressing over them:

1 1/2 pt. vinegar 1/2 oz. Nabob allspice
1 1/2 tb. white sugar 1/2 oz. Nabob cinnamon stick,
1/2 oz. Nabob celery seed tied in a cheesecloth bag

Bring syrup to boil. Cool slightly and pour over cu-
cumbers. Seal air-tight. The gherkins will look shriveled, but
will become plump again after several days in syrup.

Mrs. Anne Petersen

CRISP CUCUMBER PICKLES
10 whole cucumbers

Cover whole cucumbers with boiling water and allow to
stand until morning. Repeat this for next 3 mornings and on
the 5th day, drain and slice in 3/4 inch pieces. Combine sugar,
vinegar, salt and spices. Bring to boiling point, pour over
cucumbers, let stand 2 days and on the 3rd day, drain and bring
to boil. Fiil pickles in sealers and pour overhotbrine. Drop
3 or 4 drops of green food coloring in each sealer before sealing
them.

1 part water 9 tsp. salt
1 qt. pickling vinegar 1 Tbsp. pickling spice
8c. sugar

Mrs. John Schaefer

RIPE TOMATO PICKLES

16 ripe tomatoes 1 tsp. mustard
10 onions 3 tsp. sait

15 green apples 1 tsp. cinnamon
2 bunches celery i tsp. pepper
7c. white sugar ltsp. ginger
2c. strong vinegar 1/2 tsp. cloves
pickling spice 1 cinnamon stick

Cut and peel vegetables, add vinegar, sugar and spices.
Put pickling spice in bag with cinnamon stick. Boil all together
until thick. Put in hot sterilized jars and seal.
Mrs. Keith MacKenzie

-2- Port Alberni, B.C.