Page 6 - jrwomensclub1980scookbook

MUSTARD PICKLES Mrs. Paul R. Keil

24 small cucumbers , Mix the foll owing:
cut in 1-inch pieces 3 qts. vinegar
2 qt. small onions, peeled 2 c. sugar
2 med. cauliflower, cut in 2 tsp. celery seed
1-inch pieces 2 tsp. mustard seed
2 green peppers, cut in 3/4 lb. dry mus tard
1-inch pieces 3/4 c. flour
1/4 oz . turmer ic
2 qt . green tomatoes 9
cut in 1-inch pieces
Mix and cover first 5 ingredients with cold water and 1/ 4 c. salt.
Let stand over night. Heat to scalding point in the same water.
Do not boil . Drain well . Mix the rest of the ingredients~ bring
to a boil , and pour over the vegetables . Boil 10 minutes. Put in
s terilized jars and seal. Yield: 12 to 14 pints.

PICKLED BEETS Mrs. Charles F. Barker
2 lbs. beets 1/3 c. cider vinegar
1/2 tsp. salt 1/3 c. wa t.er
2/3 c. sugar 6 cloves

Cook beets in sal t.ed water to cover until tender . Drain ; cool.
Peel beets; cut into 3/8-inch slices. Combine sugar, vinegar,
wat.er and cloves in saucepan. Cook over low heat until sugar is
dissolved. Add beets. Simmer gently for 30 minutes. Cool.
Store covered, in refrigerator for 48 hours to blend flavors.
If desired, add more vinegar. Yield: about 1 qt. pickled beets.
You can use regular canning jars and seal them when hot and
this will keep indefinitely.
VIRGINIA PICKLES (Sweet) Mrs. Paul A. Keil (Sr.)

1 gal. sliced pickles 4 c. vinegar
1 gal. water 1 Tbsp. salt
1 c. salt 2 c. wat.er
1 Tbsp. powdered ginger 1 Tbsp. celery salt
6 c. sugar 1 bag mixed pickling spices
1 Tbsp. powdered alum

Soak gallon sliced pickles for 4 days in gallon of water with
1 c. salt. Stir every day. Drain, then soak in wat.er with
1 Tbsp. powdered alum overnight. Drain. Rinse in clear
water. Boil 10 minutes in powdered ginger, water to cover.
Drain. Rinse again. Drain again. Take sugar, vinegar, salt,
2 c. water~ celery salt and mixed spices. Let cook to a boil,
add pickles, and boil 20 minutes and seal.

-2- Newhall, Calif.