Put into sterilized jars and seal. Yield: 5 - 6 pts.

NB: If cucumbers are very watery, reduce amount-of water.

DUTCH RELISH

1 small cabbage, diced 1 medium cauliflower,
1 qt. onions, diced broken in flowerets
1 qt. green tomatoes, diced 1 qt. cucumbers, diced

Add 1 c. coarse salt and cover with water. Leave overnight.
Bring to boil. Drain and rinse. Make the following sauce:

3c. Sugar 1 tbsp. turmeric
% c. flour 1% qts. vinegar
3% tbsp. dry mustard 2c. water

Mix the sugar, flour and spices; then add the vinegar and
water. Bring to boiling point and add the vegetables. Boil all to-
gether for 2 minutes, stirring frequently. Put in sterilized jars,
adding a red pickling pepper to each jar for decoration. Yield:
6% - 7 qts.

MIXED MUSTARD PICKLE

1 med. cauliflower, broken 1 qt. chopped onions
in flowerets 1 qt. small whole onions

1 qt. small cucumbers, 3 sweet red peppers, chopped
(whole or cut in two) 3 green peppers, chopped

1 qt. chopped cucumbers

Cover with hot brine, using 1 cup coarse salt to3 qts. water,
and leave overnight. In the morning, drain and rinse. Make the fol-
lowing vinegar syrup:

5 c. Sugar 4 oz. celery seed
% c. water 4, oz. mustard seed
4% c. vinegar
Mix together, add vegetables and let come to a boil. In the
meantime, mix the following:

34 c. flour 1 tbsp. turmeric
Yc. dry mustard vinegar

Mix flour and spices, add enough vinegar to make a smooth
paste and pour over vegetables. Stir well and let come to the boil.
Put in sterilized jars and seal. Yield: 7 qts.

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