14 PICKLES

CHERRY OLIVES

Select firm ripe cherries. Wash; pack
unpitted with stems attached in
sterilized jars. Cover with cold vine-
gar syrup mixture made of the
following :—

1 teaspoon salt, 1 cup cold water, 1
cup cider vinegar, 3 tablespoons
brown sugar, 14 ounce stick cinnamon,
2 tablespoons whole cloves.

Tie spices in cheseecloth. Put all in
a saucepan and boil 5 minutes. Cool
and remove spices. Pour syrup over
cherries and seal, using sterile rubbers
and lids. Store in cold place.

PICKLE RECIPE FOR
CUCUMBERS

Make a salt brine strong enough to
float a fresh egg. Put cucumbers in
container, cover with the brine and
weight them down so they will be
covered. Leave them for 5 days;
draw off all of the brine and test it
again with an egg. If it will float,
the brine is still the proper strength.
Cover the cucumbers again and leave
4 days. Then test the cucumbers by
splitting one open. If the green
vegetable is gone, they are all ready
for process. Put cucumbers in vessel
of cold water, heating same to about
123 degrees Fahrenheit, or about as
hot as one can bear the hand for a
few seconds. Let stand until cold
then remove the cucumbers to con-
tainer you wish to keep the pickles
in, filling same about % full of 1%
tumeric. Close container to stop
evaporation. If container is not
closed, add Deluxe Pickling Vinegar
occasionally to keep the pickles firm
and crisp.

PICKLED CARROTS

Steam young carrots until tender.
Boil together 1 pint Deluxe Pickling
Vinegar, 1 tablespoon brown sugar,
some hot pickling spice; put in the
carrots and allow to simmer for 15
minutes. Can boiling hot.

CHUTNEY PICKLES

12 green sour apples, 2 green peppers,
6 green tomatoes, 4 small onions, 1
cup of raisins, 1 quart of Deluxe
Pickling Vinegar, 2 tablespoonfuls of
mustard seed, 2 or salt, 1 of powdered
sugar and 2 cups of brown sugar.
Remove the seeds from the raisins
and peppers, add the tomatoes and
onions and chop all fine. Put the
vinegar, sugar and spices on to boil,
add the chopped mixture and let
simmer 1 hour. Then add the apples,
pared and cored; cook slowly until
soft. Keep in small bottles well
corked.

KOSHER PICKLES

Prepare four lbs. of pickling cucum-
bers and cut each crosswise in half,
then quarter lengthwise. Mix 3%
tablespoons of salt, 114 tablespoons
of mustard seed, 3 cups White Vine-
gar, 3 cups of water. Heat to boil,
then pack in jars (sterilized) and cover
with boiling Vinegar solution. A bay
leaf and a clove garlic added to each
jar lends extra flavour. Fill containers
to near top and seal as required by
method and lid being used, submerge
in boiling water bath and process for
10 minutes. This gives you about 6
pints.

MIXED PICKLES

(Said to be the best recipe on earth)
75 medium cucumbers, sliced in rings
an inch thick, 2 quarts small onions,
1 quart green tomatoes, 2 heads of
cauliflower cut into small pieces.
Soak the whole in two cups of salt
and sufficient boiling water to cover
pickle. Let stand 24 hours, then wash
in cold water. After draining very
thoroughly, cover with Deluxe Pick-
ling Vinegar, and let come to a boiling
heat; then add 6 green peppers
chopped fine, 1 lb. brown sugar, 4%
lb. white mustard seed, 1 tablespoon
cinnamon, | tablespoon best quality
strong mustard mixed with vinegar.

(Continued on page 19)

For Pickling Success, use only our Vinegars