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PICKLES

Lady Ross Relish
Pickled Eggs

Dill Pickles

Bread & Butter Pickles

DILL PICKLES

Use freshly picked cucumbers 3 to 5 inches long. Place
pieces of dill and garlic in bottom of each jar. Pack well-
scrubbed cucumbers into jars and cover with another piece
of dill.

Combine:

3/4 cup coarse salt )

2 cups white vinegar ) Bring to boil.
6 cups water )

Pour hot liquid over cucumbers. Seal. Good for about 4 qts.

- Terrie Derback

PICKLED EGGS

6 hard boiled eggs 2 cups white vinegar
2 cups water 1/2 Spanish onion - cut into
3 tbsp. pickling spice. rings

METHOD:

Boil for 5 mins, water, spices and vinegar. Place shelled
hard cooked eggs and onion rings (raw) in glass jar large
enough so that they may be completely covered with the hot
vinegar mixture. Cover loosely - let stand 36 hours, Use
within 72 hours or eggs may become slightly tough.

Cut in rings and place on Ritz crackers just before serving.

‘ - Louise Maybin