‘ jars and seal.

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SWEET DILLS
3% cups vinegar
2 cups sugar 1% tbsp. salt
Boil above together, Pack cucumbers in sterile jars.
To each 2 quart sealer, put one cup of above syrup.
Add boiling water to fill with a sprig of dill and %
clove garlic to each jar. Let stand 6 weeks before
using.

~ Mrs. Mike Kunitz, Saskatoon, Sask.

YUM YUM PICKLES

6 qts. thinly sliced 4 qts. water
cucumbers 6 cups vinegar

1 qt. sliced onion 6 cups sugar

4 green peppers, cut in 1 tsp..tumeric
L”..e¢rics l tsp. mustard seed

% cup salt Ll tsp. celery seed

Wipe cucumbers and slice without peeling. Slice onions
and green peppers. Dissolve salt in water and pour over
vegetables. Let stand 3 hours. Drain. Bring vinegar,
sugar and spice to the boiling point, add vegetables

and again allow to come to the boil. Pour into sterlized

- Mrs. Sophie Vigue, Revelstoke, B.C.

RERRERERERERRERERREREER

CRISPNESS IN PICKLES
KEERERRRRERERRRRRRERRE

Advice on methods of making pickles crisp comes to us
from the Extension Division, University of Saskatchewan.
Crispness is a desired characteristic of some varieties
of pickles. Nowadays, for home made pickles, calcium
chloride is recommended rather than the alum shown in
the old recipes. The calcium chloride is used in the
final wash water for the vegetables, cucumbers, etc.
Only 1 tbsp. to 4 qts. of water to wash vegetables is
required. The chemical, obtainable at drug stores, en-
courages crispness either by combining with the cell-
ulose of the food to harden it, or reacting with the
acid in the food to produce calcium salts. The human
body is much more tolerant of calcium chloride than of
alum, which may be used only in closely controlled quan-
tities in commercially processed foods.