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Let the gherkins and onions stand in salt overnight.
Cover. Drain next day. Cook cut cauliflower, beans and
carrots for a short time inboiling, saltedwater. Make a sauce
of the sugar, mustard, flour, turmeric and vinegar. Bring
to a boil, add prepared vegetables, celery and peppers. Bring
back to a boil. Seal in hot, sterilized jars.

LONG PROCESS SWEET PICKLE SLICES

10 pounds cucumbers
11/2 cups salt

1/2 teaspoon alum

2 quarts water

1 quart vinegar

8 cups sugar

1 teaspoon whole cloves
2 stick cinnamon

Soak whole cucumbers in brine of the salt and 4 quarts
water for 2 weeks. Cover with a cloth suspended in the brine
rinse it daily. Drain; wash well; slice in l-inch slices. Soak
in solution of alum and 2 quarts water for 18 hours. Drain
well,

Make a syrup of the vinegar, sugar and spices; boil for
3 minutes. Pour hot over the cucumbers for 3 mornings, Seal
in hot, sterilized jars.

QUICK SLICED PICKLES
quarts sliced cucumbers
onions, sliced
cups vinegar
cups brown sugar
pod hot, red pepper
teaspoon cinnamon
teaspoon ginger
tablespoons mustard seed
teaspoon turmeric ©
/2 tablespoon celery seed
piece horseradish

Soak cucumbers and onions, separately, inbrine of 1/2 cup
salt and 1/2 gallon water, for 5 to 10 hours. Drain well. Mix
onions, 2 1/2cups vinegar, 21/2cups water and the cucumbers.
Simmer about 10 minutes. DO NOT cook until soft. Drain;
discard liquid. i

Make syrup by boiling the sugar, remaining 3 cups vinegar

and 1 cup water for 10 minutes with the spices. Pack well-
drained vegetables in hot, sterilized jars; cover with boiling
syrup. Seal.

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PICKLED HEAD LETTUCE

small head lettuce

onion

carrots

cups water

tablespoons sugar

tablespoon salt

cups white vinegar
Chop lettuce and onion; grate carrots; mix. Mix rest
of ingredients. Combine mixtures. Seal in sterilized jars.

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- PICKLED MUSHROOMS

1 quart button mushrooms
1 ounce whole ginger
Pinch of cayenne pepper

1 quart cider vinegar

1/2 ounce peppercorns

Cut off tips of stalks and rub off skins. Rinse in salt
and water and dry well. Boil vinegar and spices together until
pleasantly seasoned and flavored. Add mushrooms and simmer
for 10 minutes. Seal in hot, sterilizedjars. Store in cool, dry
place.

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15

PICKLED GREEN HOT PEPPERS

1 quart green hot peppers
1 teaspoon salt
4 cloves garlic
2 teaspoons peppercorns
1 teaspgon oregano
Cider vinegar

Wash peppers carefully; prick each one several times
with sharp knife. Pack into sterilized jars; fitting them in
tightly. Divide salt, garlic, peppercorns and oregano among
jars. Fill each jar to overflowing with vinegar; close. After
a few days, peppers will have absorbed much of the vinegar.
Open jar; again fill to overflowing with vinegar; close. Repeat
this process once more, then screw lids tightly. Makes 4
1/2 pints.

NOTE: Handle hot peppers carefully. Use rubber gloves.

PICKLED WALNUTS
(July is usually the month for picking the walnuts.)

Use walnuts soft enough so that a darning needle will
pierce them easily. Wear rubber gloves to prevent staining
hands. Make a strong brine solution (1 cup salt to 9 cups
water). Pierce each walnut 3 times with fork.

Let stand in brine for 9 days, stirring well each day.
Remove walnuts and lay them on a tray in the sun for 3 days,
shaking them up each day. For EACH QUART JAR, boil 2/3
cup vinegar with 2 tablespoons brown sugar. For EVERY
100 WALNUTS, add to the vinegar:

1 ounce black pepper

1 ounce ginger root

21/2 teaspoons mustard seed
1/2 ounce cloves

1/2 ounce mace

1/2 ounce nutmeg

Pour mixture over walnuts in jars. Seal. Nuts will be

ready to use in 1 month.

SWEET PICKLES NASTURTIUM SEEDS (MOCK CAPERS)
2 cups nasturtium seeds

2 tablespoons salt in 1 cup water
1 cup sugar
1/4 cup tarragon vinegar

Gather seeds while young and tender. Pour the brine
over and soak 24 hours. Drain and pack into hot, sterilized
jars. Bring sugar and vinegar to boil. Boil 2 minutes. Pour

over seeds in jars and seal at once.

SWEET PICKLED PEPPERS
Cut green or red sweet peppers into strip or rings and
blanch for 5 minutes in boiling water. Make a syrup of 2 cups
vinegar, 1 cup sugar and 1 teaspoon salt; heat pepper rings in
the boiling syrup, pour into sterilized jars and seal.

SWEET RADISH PICKLE
Cut radishes (icicle or round) into rings or slivers.
Sprinkle with salt and let stand overnight. Wash thoroughly in
cold water. Pack in jars, pour vinegar over them together with
a scant 1/2 cup sugar to each packed quart jar. Seal.

SPICED PICKLED PUMPKIN

pounds pumpkin, pared and cut into 1 inch cubes

cups vinegar

pounds sugar

teaspoon whole cloves

tablespoon broken stick cinnamon
Heat vinegar, sugar and spices tied in a bag. Boil 5
minutes. Pour over pumpkin. Cook in this syrup until tender.
Seal in hot, sterilized jars, filling with boiling syrup.

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