ICE WATER PICKLES

Wash approx. 3 lbs. medium sized cucumbers. Quarter
lengthwise. Soak 3 hours in ice water. Drain well. Pack into ster-
ilized jars. If desired, one small onion may be added to each jar.
Fill jars with boiling syrup and seal.

3c. vinegar 4c. coarse salt
1 c. water 1 tsp. celery seed
1 c. sugar 1 tsp. mustard seed

Combine and stir until sugar has dissolved. Boil 1 min.
Sufficient syrup for 5 pints.

ICICLE PICKLES

6 - 6" cueumbers — alum
coarse salt 4 c. vinegar
2 green peppers, seeded 2c. sugar

1 large onion, peeled

Wash cucumbers. Sprinkle with salt and let stand overnight.
In the morning peel, quarter lengthwise, gently scoop out the seeds
and cut into fingers. Pack into sterilized jars. Cut washed green
peppers into small pieces and add 2 or 3 pieces with 1 slice onion
and a pinch of alum to each quart. Boil vinegar and sugar for 2
mins. Pour hot over vegetables and seal. Let stand 4 to 6 weeks
or until cucumber fingers are transparent. Yield: 2 qts.

SWEET MIXED PICKLES

Follow the recipe for Mixed Mustard Pickles, p. 31, but
omit the mustard paste.

NINE DAY PICKLES

Wipe 4 qts. of small cucumbers and put in a stone crock.
Add 1 cup coarse salt dissolved in 9 cups boiling water. Let stand
for 3 days. Drain brine from the cucumbers. Bring brine to boiling
point. Pour over cucumbers and again let stand for 3 days. Re-
peat. Drain. Wipe cucumbers and pour over them 1 gallon boiling
water in which 1 tbsp. alum has been dissolved. Let stand 6 hrs.
Then drain off alum water. Pour over the cucumbers the following
syrup:

1% qts. vinegar 1 oz. celery seed (4 tbsp.)
1 c. water 1 oz. whole allspice (4 tbsp.)
4 lbs. sugar 1 oz. cinnamon stick

(one — 5* stick)

On three consécutive days, drain off syrup, bring to boil
and pour over cucumbers. Then seal in sterilized jars. Yield: 4 qts.

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