Zippy Hot Dog Relish

6 large cucumbers quartered lengthwise (do not pare)

1 large sweet red pepper halved and seeded

1 large onion peeled and quartered

Ys cup salt

1 cup sugar

3 T. dry mustard

2 T. flour

1 t. celery seed

1 t. tumeric
1¥%2 cups cider vinegar

1 T. mustard seeds

1. Put cucumbers, pepper and onions through food chopper using coarse blade.
You should have about 7 cups including liquid. Mix with salt in large bowl, let stand
overnight, then drain well discarding liquid.

2. Mix sugar, flour, dry mustard,:mustard seed and celery seed and tumeric in
kettle. Stir in vinegar, cook over medium heat, stirring constantly until sauce comes
to a full boil.

3. Stir in drained vegetables, heat to boiling, cook, stirring often (15 mins.).

4. Pack at once into hot sterilized jars, and seal.

Mrs. Imelda Roussin
Ste. Amelie, Man.

Dill Pickles
cups water
cups vinegar
cup salt
cups sugar
Sterilize jars, tops and rubber rings
Wash cucumbers well in cold water
To each quart (2 qt.) jar place 2 sprays of dill and 2 or 3 cloves of garlic. Pack
cucumbers and place 1 spray of dill on top. Boil water, vinegar, salt, and sugar
together. Pour boiling syrup over cucumbers and seal. Put jars in canner, turn down
heat and let remain in hot water that does not boil for 30 to 35 mins. or until
cucumbers turn yellow.
Mrs. Imelda Roussin
Ste. Amelie, Man.

NO—W—

Hospital Made Mustard
34 cup mustard
4/3, cup flour
34, cup sugar
2 cups and 2 t. milk
22 cups vinegar
Y4 t. pepper
Y2 t. salt
1 t. tumeric
Mix all together and cook in double boiler until thickened.
Kitchen
Ste. Rose Hosp.

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