5 z ” e “ y 2 ~ * .

RELISHES, PICKLES, APPETIZERS

BREAD AND BUTTER PICKLES

8 Cc. cucumbers 4 Tbsp. salt

4 c. onions 1/2 tsp. mustard seed
6 peppers, red or green 1 tsp. celery seed

1 1/2 c. sugar 1/2 tsp. turmeric

1 c. vinegar

Slice cucumbers, onions, and peppers. Let stand in salt
brine 6 hours (1/2 cup salt enough, cover with water). Drain and
rinse , then pack in sealers.

Pour syrup over. Then steam just until the water comes to
a boil.

Mrs. F.F. Reimer
Reimer Empress

BEET PICKLES

21/2 c. vinegar 4c. beet water
21/2 c. sugar a few cinnamon sticks

Cook a large pot of beets until tender. Drain. Save 4 cups
of juice for brine. Rinse with cold water and peel. Cut into serv-
ing pieces.

Boil the vinegar, sugar, water, and cinnamon. Add the cut
beets. Bring to a boil. Then bottle and seal immediately.

Mrs. K. R. Barkman

CRISP ICICLE PICKLES

3 gal. split cucumbers 2 qt. sugar
1 pt. salt 10 drops oil of cloves
alum , size of walnut 10 drops oil of cinnamon

2 qt. pickling vinegar

Split cucumbers, pour over 1 gallon water with 1 pint salt.
Let stand six days. If scum rises, remove and keep cucumbers
well covered with brine.

Drain, cover with boiling water, let stand another day.
Bring to a boil, vinegar, sugar and alum, then add oil of cloves
and cinnamon.

Drain cucumbers and cover with hot solution. Next morn-
ing, drain and reheat solution and pack in sterile jars.

Mrs. Elma Barkman

586 -1- Steinbach, Man.

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