PICKLES : 19

FAVOURITE BREAD AND
BUTTER PICKLES

6 quarts medium sized cucumbers
sliced, 6 onions medium sized sliced,
114 quarts vinegar, 6 cups sugar, %
cup mustard seed, 1 tablespoon celery
seed, 14 teaspoon cayenne pepper, 1
cup salt. Combine cucumbers, onions,
and salt. Let stand 3 hours. Drain.
Combine seasoning and vinegar and
boil. Add cucumbers and onions.
Heat to simmering and pack hot. Be
careful to avoid boiling as that makes
pickles soft. Pack while hot in steri-
lized jars and seal immediately.

NINE-DAY SWEET PICKLE

(Very delicious and appetizing).
4 quarts of cucumbers, 4 quarts of
onions, 2 cauliflowers. After preparing
the above, put in brine for three days,
then soak in water for three days, and
drain off the water. Cover pickles
with weak vinegar, simmer slowly
until tender, then draw off the weak
vinegar. Add a small piece of alum.
Make a syrup as follows: 4 lbs. granu-
lated sugar, 3 pints Deluxe Pickling

NOTE ON ALUM

Vinegar, 1 oz. whole allspice, 1. oz.
cassia buds. Bring this mixture Just
to a boil, and pour over pickles.
Draw the syrup off the next day,
re-heat and pour over pickles again.
The third day draw off, re-heat and
allow the mixture to remain in the
pickles. Seal.

PICKLED CRABAPPLES

7 lbs. crabapples, 3 cups of vinegar,
1 cup water, 24 lb. brown sugar, 14
cup pickling spices.

Simmer tomatoes, onions, sugar and
vinegar for two hours. Tie the spices
in a bag and add with the remaining
ingredients, and continue cooking for
one hour. Remove the bag of spices
and force the vegetables through a
sieve. Reheat to boiling and pack in
hot sterile jars.

Make a syrup of the sugar, vinegar
water and spices tied in a bag. Boil
for 12 minutes. Cook crabapples
slowly in syrup until tender. Pack
fruit into hot sterilized jars and cover
with remaining syrup. Seal. Whole
cloves may be stuck in the fruit if
desired.

Alum is a chemical substance having an astringent effect and is used
in the preparation of pickles and maraschino cherries in order to give
them crispness. Synthetic alum, which is now being widely sold and
used, is twice as strong as the original alum. It should, therefore, be
used in less quantity than the original alum, to avoid spoiling pickles.

To Make The Finest Pickles, Use Only Our Vinegars