Miscellaneous Pickles

PICKLED BEETS

Cook beets, cool, peel and slice. Pack in sterilized jars
with the following boiling syrup which is sufficient for 2 qts.

1 c. sugar 1 c. vinegar 1 c. water

Boil 5 minutes. Run a knife down inside jars to release the
air bubbles. Seal. (1 tbsp. mixed spice may be tied in a cheese-
cloth bag and boiled 5 mins. with the syrup).

BEET RELISH
1 qt. cooked beets, chopped 1 tbsp. salt
1 qt. raw cabbage, chopped 1 tsp. black pepper
1/3 to 4% c. grated horseradish Y, tsp. cayenne (scant)
(drained) 2c. vinegar

2c. brown sugar

Pack vegetables in sterilized jars. Cover with boiling hot
Spiced vinegar syrup, and seal. Yield: 2% qts.

PICKLED RED CABBAGE

Wash and remove outside leaves from a firm head of red
cabbage. Shred and put a layer on a sieve. Sprinkle with coarse
salt. Repeat. Use about % c. salt to 3 lbs. cabbage. Let stand 2
days. Turn cabbage over several times to drain. Rinse in cold
water. Pack in sterilized jars. Cover with cold vinegar syrup as
given for pickled onion in following recipe.

PICKLED ONIONS

Blanch small onions in boiling water for 1 min. Cold dip.
Cut athin slice from the rgotof onion and slip the skin off. Cover
with a brine made in the proportion of 5 tbsp. coarse salt and %
tsp. of alum to 1 qt. water. Leave for several hours or overnight.
Drain, rinse and pack in sterilized jars. Cover with vinegar syrup
and seal. The following syrup is sufficient for 2% to 3 qts.

Vinegar Syrup

1 tsp. salt 4c. sugar
1 c. water 3 2 tbsp. mixed whole spices,
3 c. white vinegar tied in a bag

Boil 5 - 10 mins.

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