DILL PICKLES Mrs. Aggie Boechler

1 qt. white vinegar 1c. pickling salt
3 qts. water 6 tsp. white sugar
Small cucumbers

Boil together. - Place small cucumbers with dill in sterile
jars and add sliver of garlic. Pour hot brine over cukes and
seal.

NINE DAY PICKLES Eva Shasko
Cauliflowers, Syrup:
Onions, 1 gal. vinegar (part water,
Cukes, if desired)
Red and green peppers. 3c. granulated sugar
4-inch stick cinnamon
Cooking salt (no iodine) 2 Tbsp. whole cloves
Alum powder 2 Tbsp. allspice berries

Wash and dry vegetables. Cutin chunks. Place in large crock.
Measure boiling water, as you pour it ontop. For every 18 c.
of H9O -- add 2 c. cooking salt. Leave for 3 days - weighted
wid tenes plate. Drain thoroughly. Prepare fresh brine in
Same proportions. Leave another 3 days. Again drain
thoroughly. Cover with boiling alum water -~- 1 Tbsp. of
powdered alum to every 16 c. boiling water. Leave 6 hours.
Then drain thoroughly. Prepare syrup. Bring syrup to boil.
Pour on vegetables and leave 3 days.

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-1- Port Coquitlam, B. C.