DILL PICKLES

4 c. vinegar 1c. salt
16 c. water alum or horseradish
1/4 c. mixed spice clove of garlic

Pack cucumbers in jars. Boil syrup, pour over pickles in
jars. Steam till cucumbers change color. Yield: approximately
8 quarts. |

Mrs. P. K. Penner

END-OF-THE-GARDEN PICKLES

2 c. sliced cucumbers 2c. diced carrots

2 c. Chopped red or green 2 c. chopped celery
peppers 1 c. diced onions

2 c. Chopped cabbage 2 Tbsp. celery seed

2 c. Chopped green 4 Tbsp. mustard seed
tomatoes 4 c. vinegar

2c. green string beans 4c. sugar

2 Tbsp. turmeric

Slice cucumbers. Chop cabbage, tomatoes and peppers.
Soak overnight in salt water, using 1/2 cup salt to 2 quarts water.
In the morning, cut string beans and chop carrots and celery.
Cook until tender, but not soft.

Drain vegetables which were soaked overnight and com -
bine with cooked vegetables. Combine vinegar, sugar and spices
and bring to a boil. Add vegetables and simmer together for 10
minutes. Pack into jars and seal.

Mrs. Henry Mueller

IKRA

(A Non-Vinegar Vegetable Relish)
2 parts pumpkin (optional) 1/2 part green pepper (sweet)
4 parts carrots 1/2 part celery (optional)
4 parts tomato juice 1/2 part green beans (optional)
2 parts onions Mazola or vegetable oil
2 parts parsnips Sugar, Salt, pepper to taste
1 part parsley

Cut finely or put through vegetable grinder all vegetables.
Saute onions in Mazola oil. Add all vegetables , including tomato
juice and spices (salt, sugar and pepper), and simmer for 2 or 3
hours. Fill jars and process for 1/2 hour.
Mrs. Herman Neufeld

-2- Steinbach, Man.

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