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PICKLED BEETS OR CARROTS (very good) Lillian DeBoer
3 lb. beets or carrots, cooked 1 pt. vinegar

1 stick cinnamon 1/2 ce water

1 tsp. whole allspice 1/2 ce. sugar

3 to 6 whole cloves

Tie spices in a bag of cheesecloth. Heat vinegar, water,
sugar and spices to boiling. Add beets or carrots, whole or
sliced, and boil 5 minutese Remove spice bag and pack in
sterilized jars. Fill with hot liquid and seal. Makes about
3 pints.

SPICED BEETS Johanna VanVeen
2 ce sugar 2 ce water

1 tspe cloves 2 Ce vinegar

1 tsp. allspice 1 T. cinnamon

Cook and cut beets or use tiny beets. Pour above ingred-
ients over beets and simmer 15 minutes. Pack into jars with
juice and seal. Tiny beets are best.

LINDBERG RELISH (uncooked) Mrs. M. G. Visser
2 lg. cabbages 2 red peppers

8 med. carrots 2 green peppers

12 med. onions 1/2 ce salt

6 ce. sugar 2 qt. vinegar

2 T. white mustard seed 1 T. celery seed

Put the vegetables through the food chopper. Work in salt,
then drain well. Put in crock and stir in vinegar and all other
ingredients. Tnis relish needs no cooking or sealinge Can be
used in about a week and will keep indefinitely.

BREAD AND BUTTER PICKLES Johanna VanVeen
8 ce. cucumbers 2 tsp. celery seed

2 Ce Onion 2 tsp. turmeric

3 ¢e white vinegar 3 sticks (1 inch) cinnamon

3 ce white sugar

Slice cucumber and onions thinly, sprinkle with salt and let
stand overnight. Drain and place in kettle with remaining
ingredients. Cook 20 minutes. Put in glass jars and seal.