1/2 cup flour 2 teaspoons salt 2 cups brown sugar 3 cups vinegar 1 cup water 1 tablespoon celery seed Combine vegetables and salt. Let stand 1 hour. Drain well. Cook in 2 cups water until tender, about 10 minutes. Drain thoroughly. Mix turmeric, mustard, flour, salt and brown sugar to a smooth paste with 1/2 cup vinegar. Heat remaining vinegar and celery seed to aboil. Slowly add some hot vinegar to the mustard mixture and blend well. Return to saucepan and cook, stirring constantly until slightly thickened, about 5 minutes. Add vegetables and bring to a boil. Seal in hot, sterilized jars. RIPE CUCUMBER MUSTARD PICKLES 12 large yellow cukes 8 onions, sliced 3 pints vinegar 2 cups sugar 1/2 cup flour 1/4 cup mixed whole cloves and allspice 1 tablespoon dry mustard 1 tablespoon curry powder Pare cukes and remove seeds and pith. Cut into strips about 3 inches long and 1/4 inch thick. Add onions. Sprinkle with salt. Stand overnight. Drain, rinse and drain. Boil vinegar, sugar and spices (in a bag). Add vegetables and scald for 10 minutes. Remove vegetables andplace in hot, sterilized jars. Mix flour, mustard and curry to a paste with a little vinegar and add to the hot vinegar and sugar. Remove spice bag. Cook, stirring constantly, until thick and cooked, Pour over vegetables in jars and seal. SEPTEMBER MUSTARD PICKLE quart large cucumbers, cubed quart small cucumbers, cubed quart silverskin onions, peeled quart green tomatoes, cut-up in chunks sweet red peppers, chopped fine large cauliflower, broken up tablespoons dry mustard tablespoon turmeric cup flour cups sugar quarts vinegar Prepare vegetables. Cover with 1 quart water and 1/2 cup salt. Let stand overnight. Bring vegetables to boil in the solution. Drain thoroughly. Make the dressing by combining mustard, turmeric, flour, sugar and a little cold vinegar. Make into a smooth paste; combine with remainder of vinegar and cook until thick. Add vegetables. Heat through. Seal in hot, sterilized jars. Makes 6 quarts. NNFHE Or NH HEE MIXED VEGETABLE PICKLES (Whole, Chopped and Ground Pickles) APPLE AND TOMATO PICKLE 41/2 pounds green apples 41/2 pounds green tomatoes 4 pounds brown sugar 11/2 quarts cider vinegar 2 teaspoons allspice 1 teaspoon pepper 2 teaspoons cinnamon Wash apples and tomatoes. Quarter apples, removing cores. Cut up tomatoes. Tie spice ina bag and boil with sugar and vinegar. Add apples and tomatoes and boil gently until fruit is tender. Seal in sterilized jars. 10 CHOP SUEY PICKLE (Delicious Sandwich Filling) 12 large green tomatoes 8 large onions . 6 large cucumbers (not peeled) 2 red peppers 4 apples 1/2 cup Salt Put all through mincer and sprinkle with salt. Let stand overnight. Drain well. Add: 4 cups white sugar 1 tablespoon salt 1 pint vinegar 1 small jar prepared mustard Cook 20 minutes. paste with cold vinegar. hot, sterilized jars. Then add: 1 cup flour made toa Stir and boil 20 minutes. Seal in DELICIOUS PICKLE quarts green tomatoes large onions Sweet red peppers cup Salt tablespoon dry mustard quart red tomatoes large bunch celery pints cider vinegar pounds sugar Chop green tomatoes, onions and red pepper finely. Mix and cover with the salt. Let stand overnight. Drain thoroughly. Add peeled andcut red tomatoes, finely-cut celery, vinegar, sugar and mustard. Boil 1 1/2 to 2 hours, or until thickened. Seal in hot, sterilized jars. io iw) NNFKHE Ew wD < aN DUTCH PICKLES 3 Sweet red peppers 2 stalks celery 11/2 quarts finely chopped ripe tomatoes 11/2 quarts finely chopped cabbage 11/2 quarts finely chopped onions 1/2 cup pickling salt 3 cups sugar 3 pints cider vinegar 1/2 teaspoon cloves 1 teaspoon cinnamon 1/2 cup dry mustard 1/2 cup prepared horseradish Discard seeds and white fibres of peppers. Scrub and wash all vegetables. Chop or put through food chopper, using coarse blade. Combine salt with vegetables, Turn into double cheesecloth bag and let drip overnight. Inmorning make syrup of sugar, vinegar and spices. Bring to a boil. Add drained vegetables and horseradish and simmer for 30 minutes. Seal in hot, sterilized jars. Makes 8 pints. END OF THE GARDEN PICKLE cups sliced cucumbers cups chopped cabbage cups chopped red or green peppers cups chopped green tomatoes cups diced carrots cups green string beans, cut cups chopped celery cup diced onion tablespoons mustard seed tablespoons turmeric ยข tablespoons celery seed cups vinegar cups sugar Prepare cucumbers, cabbage, tomatoes, and peppers. Soak overnight in a brine of 1/2 cup salt to 2 quarts water. PPNONPRHENNNNN NW