PICKLES 13

GREEN TOMATO PICKLES

2 quarts of green tomatoes, 1 dozen
good sized onions. Wash and slice
tomatoes and onions alternately and
sprinkle salt over every other layer.
Let stand overnight. In the morning
drain the liquor off and almost cover
with Deluxe Pickling Vinegar. Then
add 2 dessertspoonfuls mixed spice
tied in a muslin bag, 21% cups white
sugar, 2 desertspoonfuls mustard and
4 teaspoon tumeric mixed with a
little cold vinegar.

SWEET CUCUMBER PICKLES

Soak 4 quarts of sliced cucumbers, or
gherkins, in strong brine for 3 days,
then soak in clear water for 3 days,
changing water each day. Simmer
slowly in weak vinegar with a small
piece of alum, for 3 hours and drain;
boil together with the following and
pour over for 3 days, heating each
day: 1 oz. allspice buds, 1 oz. cinna-
mon buds, 1 oz. celery seed, 3 pints
of Deluxe Pickling Vinegar, 4 lbs.
brown sugar.

DELICIOUS UNCOOKED PICKLE

4 cups cucumbers, 1 large bunch
celery, 20 small onions, 1 medium
sized cauliflower, 8 cups white vinegar,
14 cup salt, 144 teaspoons ground
mace, 1 tablespoon mustard seed, 1
ounce pickling spice tied in cheesecloth
bag, 1 tablespoon curry powder, 2
tablespoons dry mustard, 2 teaspoons
tumeric.

To the vinegar add salt, mace, mustard
seed, pickling spices and sugar. Stir
over heat and bring to a boil. Boil
for 5 minutes. Mix to a smooth paste
mustard, curry powder and tumeric,
gradually add the hot vinegar mixture.
Turn into a sterilized crock. Trim
cauliflower and soak in cold salted
water for 1 hour. Drain, break into
flowerettes and add to mixture in
crock. Cut cucumber in slices or
strips, peel and splice onions, dice
celery, combine together and add to
vinegar. Mix real well, cover closely,
store in a cool place.

CHOW-CHOW

1 gallon chopped cabbage, 1 dozen
chopped onions, 4% dozen chopped
green peppers, 1% gallon chopped
green tomatoes, 14 dozen chopped red
peppers, 1 gallon vinegar, 2 pounds
sugar, 14 cup ground mustard, 6
tablespoons mustard seed, 3 table-
spoons celery seed, 1 tablespoon cloves
sack salt.

Put cabbage, onions, peppers, to-
matoes in alternate layers in enamel
pan or crock. Sprinkle each layer with
salt and top with complete covering
of salt. Let stand 12 hours. Drain.
Put vinegar, sugar, mustard, mustard
seed and celery seed in enamel kettle.
Tie cloves in cheesecloth and add to
mixture. Bring to boiling point. Add
vegetable mixture and simmer slowly
until tender, about 4% hour. Remove
cloves. Pack into hot sterilized jars
and seal.

CURRY PICKLES

Cut three pounds of cucumbers in
pieces. Combine: 3 cups of White
Vinegar, 24 cup of sugar, 44 cup of
light corn syrup, 14 teaspoon of curry
powder, 2 tablespoonfuls of mustard
seed, 114 teaspoonfuls of celery seed,
14 teaspoonful of powdered alum.
Bring to boil, add the cucumbers, heat
again to boiling point but do not boil.
Pack a jar at a time (sterilized jars,
of course) and fill to near top, making
sure Vinegar solution covers the
cucumbers. Seal at once. This will
give you about four pints of pickles.

PICKLED BEANS

String a quarter of a peck of tender
green beans, throw them into a kettle
of boiling water, add 1 teaspoon salt,
and boil 25 minutes. When done,
drain in a eolander; let stand until
cold, then put into glass or stone Jars,
sprinkle lightly with cayenne, add 1
tablespoon whole mustard, 1 table-
spoon chopped horseradish and cover
the whole with Deluxe Pickling Vine-
gar.

A Century of Vinegar Experience