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Bread and Butter Pickles
6 ats. sliced cucumbers
12 — sliced onions
8 cups vinegar
Y4 cup mustard seed
2 T. tumeric
2 t. celery seed
6 cups sugar
Do not peel cucumbers, slice thinly alternate layers onions and cucumbers.
Sprinkling with salt. Repeat till all are used, cover and let stand for 3 hours. Drain.
Boil vinegar, sugar and spices, add cucumbers and onions and bring to boil again.
Boil 2-3 mins. Bottle white hot and seal jars.
Jean Podworny
Ochre River

Ice Water Dills
Pick medium size cucumbers and soak in ice water for 3-4 hours. Then slice
cucumbers lengthwise in quarters, then fill jars in which you placed some dill, garlic,
green peppers, parsley and onion. Prepare filling syrup and boil 5 minutes.
5 cups water
3 cups vinegar
2 cups sugar
Y2 cup pickling salt
Fill jars with syrup and seal. Then place jars in canner and bring to a boil. Turn
off element and leave for 10 minutes and remove from canner.

Helen Roos
Ochre River

Mustard Sweet Pickles
3 Ibs. small cucumbers
4 cups white vinegar
Y2 cup prepared yellow mustard
Y2 cup salt
33 cups white sugar
Wash cucumbers, combine vinegar, mustard, salt and sugar. Heat to boiling.
Ade cucumbers and heat to boiling. Quickly pack one hot, sterilized jar at a time.
Fill to Ys from top. Be sure vinegar solution covers the cucumbers. Seal each jar at
once. Yield: 7 pints.
Francoise Martin
Ste. Amelie, Man.

Beet Jelly
3 cups beet juice
2 T. lemon juice
1 box certo crystals
Mix and boil for one min.
Add:
4 cups sugar
1 pkg. jello (strawberry, grape or cherry)
Y2 t. almond flavoring
Boil 6 to 10 mins.
Put in jars and seal.
Mrs. Cecile Gamache
Laurier, Man.

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