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PICKLES

BEET RELISH

6 qt. basket of beets, wash and cook.

Put through coarse plate of food chopper.

1 pt. cider vinegar 1 tbsp. dry mustard
1 cup water 2 cups white sugar
% cup flour 1 tbsp. coarse salt

Cook until thick then add chopped beats and heat
thoroughly. Seal in sterile jars.
- Mrs. W. (Marie) Kocher, Ayton, Ont.

CANES DILLS
Soak cucumbers overnight in cold water. Slice length-
wise. Pack in sealers and add one stem of dill to each

+er.

Brine:

2 cups sugar (white) 2 tbsp.” sait
1 cup water 1 tbsp. alum

3 cups vinegar
Pour hot brine over pickles and seal.
- Mrs. Adele Johanson, Calgary, Alta.
CRISP PICKLE SLICES
4 qts. sliced med. cucumbers 5 cups sugar

6 medium white onions sliced 1% tsp. tumeric

2 green peppers, chopped 1% tsp. celery seed

3 cloves garlic 2 tbsp. mustard seed
. . tf cup: eae: 3 cups vinegar

Do not pare cucumbers, slice. Add onions, peppers and
garlic. Add salt, cover with cracked ice. Mix thoroughly.
Let stand 3 hours, drain well. Combine remaining ingred-
ients, pour over cucumber mixture. Heat just to boil.
Seal in hot sterlized jars. Makes 8 pints.

- Mrs. Paul Armstrong, Meadow Lake, Sask.

CUCUMBER RELISH ~~ 2

10 large cucumbers 1 quart onions

Peel and remove seeds from cucumbers. Put cucumbers and
onions through food chopper or grate on grater. Sprinkle
with salt and leave overnight. In the morning drain
brine off cucumbers and throw it away. Then add;

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