14

Pickles
& Relish

Country Style Chutney

12 large apples unpeeled
12 large onions, peeled
12 large tomatoes, peeled
3 cups granulated sugar
4 cups vinegar

1 tsp. cinnamon

1 tsp. dry mustard

12 tsp. cloves

14 tsp. pepper

4 tbsp. salt

Wash and core apples, chop coarsely with
onions; cut tomatoes into eighths. Combine
all ingredients in large kettle, simmer slowly
and stir until thickened. Ladle into sterilized
jars; seal instantly. Process 5 minutes in boil-
ing water. Quantity: 10 pints.

Piccalilli

22 medium green tomatoes sliced in quarters
1 pt. small onions

6 green peppers, quartered, lengthwise
6 green peppers in quarters

11% qts. vinegar

312 cups granulated sugar

1% cup salt

11% tsp. allspice

11% tsp. cinnamon

4 tsp. celery seeds

12 cup mustard seeds

Put vegs. through chopper using medium
blade. Drain and place in large kettle. Add
1 qt. of vinegar; boil 30 mins., stirring often.
Drain and discard liquid. Return vegs. to
kettle, add remaining vinegar and sugar, salt,
spices. Simmer 3 mins; keep simmering
while packing in jars. Fill each jar to %” of
top and seal instantly. Process 5 mins. in
boiling water. Quantity: 6 pints.

Apple Chutney

8 cups apples, pared and chopped
2 cups seeded light raisins

2 peeled onions, finely chopped
4’ cups granulated sugar

12 cup vinegar

14 tsp. cloves

Combine in large saucepan, bring to vigorous
boil then reduce heat to simmer and cook
slowly until apples are tender. Remove from
heat and ladle into hot, sterilized jars, seal-
ing instantly. Process 5 minutes in boiling
water. Quantity: 8 pints. ‘

Cucumber Pickles

6 large cucumbers

6 large onions

12 cup salt

1 Ib. Golden Yellow Sugar
1 qt. vinegar

12 tsp. turmeric

12 tsp. white mustard seeds
1 tsp. celery seeds

Thinly slice cucumbers; combine with sliced
onions. Sprinkle with salt and let stand over-
night. Drain, rinse with cold water. Combine
sugar, vinegar and spices, add cucumber-
onion mixture and cook 30 minutes. Pack
into hot sterilized jars and seal instantly. Pro-
cess 5 minutes in boiling water bath.
Quantity: 5 pints.

Tomato Relish

6 qts. ripe tomatoes, peeled
6 large onions

4 sweet green peppers, cored
2 cups chopped celery

1 qt. vinegar

4 cups Golden Yellow Sugar
13 cup salt

4 tbsp. mustard seeds

312 tbsp. cinnamon

Chop tomatoes into eighths. Put other vegs.
through coarse setting of food chopper or
meat grinder. Combine all ingredients, cook
slowly 2 hours and stir occasionally. When
mixture is thick and clear, put into hot, steril-
ized jars and seal instantly. Process 5 minutes
in boiling water. Quantity: 14 pints.

ELE LE