HOT DOG RELISH

5 c. ground cucumbers S.C, Water
(drain off juice) 5/4 ¢. pickling’ salt

3 ¢. ground onions 2 tsp. mustard seed
(leave juice) 2 tbsp. celery seed

e mot réd peppers, 2 ¢. white sugar
(ground) lc. corn syrup

g Sweet red peppers, 3 c. white vinegar
(ground ) 1 tbsp. turmeric

B.C. enopped celery

Combine all the vegetables. Add salt and water. Let
stand overnight. Drain and rinse, then drain well
again. Heat the vinegar, syrup, sugar, mustard and
celery seed to boiling. Add vegetables and simmer

10 minutes. Pour into jars and seal.

mes. ds  Barceen

SWEET MIXED PICKLES

24 cucumbers (5-6 1 red pepper
inches long) Ss ¢. Sugar

1 large cauli- 5 c.. vinegar
flower > toap. galt

1% 1b. silver skin Lf e-ex Mixed
onions pickling spice

Place whole uncut cucumbers in crock. Cover with
boiling water and let stand 24 hours. Drain. Add

cut up cauliflower and cover with boiling water. Let
stand 24 hours. Drain. Add onions. Cover with boiling
water and let stand 24 hours. Drain. Cut cucumbers

in thin slices. Combine sugar, vinegar, salt and
Meemigne Soice (tied in. a piece of cheesecloth). Boil
5 minutes and pour over vegetables. Let stand for 24
hours. Drain off syrup and boil again and pour over

(continued )

3-Abbotsford, B. C.