COPLEY PLAZA RELISH

1 qt. ripe tomatoes, chopped
fine

1 qt. green tomatoes, chopped

fine

small onions, chopped fine

red peppers, chopped fine

green peppers, chopped fine

pint red vinegar

pint sugar

Pr MW

Cover chopped green tomatoes with
1/2 cup salt. Let stand 12 hours
and drain. Cook all together for
30 minutes. Seal while hot.

Sylvia Bielby.

PICKLED WHITE ONIONS

4 qts. small white onions
cup salt
1/4 cup mixed pickling spices
tied in bag
2 cups white sugar
2 qts. white vinegar

Pour boiling water over onions to
cover. Let stand 2 minutes, drain,
cover with cold water and peel.
Sprinkle with salt, add water to
cover and stand overnight. Place
in colander, wash and drain.
Bring sugar, vinegar and spice bag
to a boil. Add onions and bring to
boil. Seal in hot sterilized jars.

- Phyl Morgan.

RIPE TOMATO KETCHUP

Cook 2 cups chopped onions and
1 bunch of celery in water.

Add 1 can tomatoes (or the same
amount of raw tomatoes or tomato
juice), 3/4 cup sugar, 1 tsp.
mustard, 1/2 tsp. each of allspice,
cinnamon, cloves, salt and pepper,
and 1 cup vinegar. Cook slowly for
1 1/2 hours and seal.

87

SIX-DAY PICKLES

2 qts. cucumbers

11/2 qts. small onions
salt
boiling water

7 cups vinegar

4 cups sugar

1/4 cup white mix pickling spices
alum

Slice firm cucumbers that are about

1 1/2" in diameter in fairly thin
slices. Peel and slice the onions
the same way.

FIRST DAY: Clean a one~gallon crock
thoroughly. Arrange a layer of sliced
cucumbers in the bottom, then a layer
of onions, then sprinkle with salt.
Continue in layers like this until
all cucumbers and onions are packed
into the crock. Altogether use 2/3
cup salt to the whole amount of
cucumbers and onions. Cover the
vegetables with boiling water and

let stand overnight.

SECOND DAY: Drain and rinse the
vegetables and again arrange in
layers with salt, using 2/3 cup

of salt again.

THIRD DAY: Reneat the procedure
given for the second day.

FOURTH DAY: Drain the vegetables,
rinse in clear, cold water and allow
to drain for 30 minutes. Now combine
vinegar, white sugar and the whole
mixed spices in a pan and boil to-
gether for 2 minutes. Replace the
vegetables in =he crock and pour the |
hot pickling solution over them. Let
stand cvernight.
FIFTH DAY: Drain the pickling
solution from the vegetables. Bring
to a boil and again pour over’ them
and allow to stand overnight.

SIXTH DAY: Pack vegetables into F
sterilized jars, then bring the
pickling syrup to a boil and fill ‘

Place a pinch of alum in each jar
and seal tightly at once. Cool and
store ina cool, dry place.

- Mrs. May Schultz.

the jars to overflowing with this.
i