DILLED CARROTS

4 cups carrots ] large piece of dill

1] Bay Leaf ] tsp. sugar in each pt. jar
BRINE:

] cup vinegar 1 cup water

2 tbsp. salt

METHOD:

Soak carrots in 1 tbsp. Alum and enough water to cover. Let
stand for 5 hours. Drain, rinse and pack into jars. Place Bay Leaf and
dill on top of each jar. Add sugar. Make brine of water, vinegar and
salt. Boil and pour over carrots. Seal tight.

Fern McEachren

RELISH
6 green tomatoes 2 large onions
6 large cucumbers ] red pepper

Put through grinder, sprinkle with salt and leave overnight.
Drain.

SAUCE:

4 cups vinegar 1 tsp. celery seed
¥% cup flour ] tsp. tumeric

3 cups sugar 2 tsp. dry mustard

Cook and stir till thick. Add chopped cucumber mixture and
heat well, stirring constantly. Put in jars and seal.

H. Elborne

PICKLED ONIONS

4 lbs. onions Mixed spices
Vinegar Salt

Using cake tin pour boiling water on one pound of onions at
a time. Leave 2 - 3 minutes. Peel and put in large bowl or crock.
Cover onions with brine of 1 cup salt to 2 qts. boiling water. Leave
uncovered 2 days. Pour off brine and cover again with boiling
water. Drain and pack in jars. Boil 1-2 or up to 8 tbsp. mixed
pickling spices in vinegar. Pour ¥ of jar with vinegar and rest boil-
ing water.

Peggie Huber
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