BREAD AND BUTTER PICKLES

1 gallon cucumbers 1/2 tsp. turmeric

8 onions 1/2 tsp. ground cloves

2 green peppers 2tsp. mustard seed

1/2 c. pickling salt ltsp. celery seed

ice cubes 9c. white vinegar vr

2c. white sugar

Wash cucumbers. Do not peel. Cut crosswise in paper
thin slices. Peel and slice onions crosswise. Remove seeds from
peppers and slice in strips. Mix vegetables with salt and bury a
tray or two of ice cubes in mixture. Let stand 3 hours, no longer.
Combine remaining ingredients. Heat to boiling. Add drained
vegetables and place over low heat. Stir occasionally. When mass
has reached boiling point but not actually boiled, remove from heat
at once and pack in jars. Makes about 10 pints.

Mrs. Alice MacDonald
Freda Schmidt

** EXTRA RECIPE **

-2- Lumby,. B.C,