3 green peppers 1 red sweet pepper 3 cups sugar 3 cups cider vinegar 3 tablespoons mustard seed 1 tablespoon celery seed 1/2 teaspoon turmeric 1/4 teaspoon ground mace 1/2 teaspoon ground cinnamon Wash cucumbers and tomatoes, but do not peel. Put through coarse blade of food chopper, sprinkle with salt and let stand overnight. Next morning, turn into a colander and press down firmly with palm of hand to force out as much of the brine as possible. Shred cabbage very fine, then cut across theshreds, Put onions and green and red peppers through food chopper. Combine all the vegetables, place over low heat only to simmer, stirring gently from time to time. Add vinegar, Sugar and spices and reheat just to boiling point. Pack into hot, sterilized jars and seal as usual. OLIVE GREEN DILL PICKLES (Fermented) 20 pounds (3 1/2" to 5 1/2’*) cucumbers 3/4 cup whole mixed pickling spices 2to3 bunches fresh dill Garlic, optional 2 cups vinegar 11/2 cups salt 2 gallons water Grape leaves Cover freshly picked cucumbers with cold water and wash thoroughly with a vegetable brush. Avoid bruising. Remove any blossoms. Wipe dry. Place half the pickle spices and a layer of dill in a 5-gallon crock. Fill with cucumbers 3 or 4 inches from top, layering the cucumbers with grape leaves, Mix vinegar, salt and water and pour over the cucumbers. Place a layer of dilland remaining spices, and garlic if desired, over the top of cucumbers, Cover with a heavy china or glass plate or lid that fits inside the crock and set a sealer filled with water on top of the lid to act asa weight to hold the cucumbers under the brine. Cover loosely with a clean cloth. Keep pickles at room temperature and remove film daily when formed. (Film may start forming in 3 to 5 days.) Do not stir pickles around in jar, but be sure they are completely covered with brine, making additional brine in same proportions, if necessary. In about 3 weeks the cucumbers become olive-green and any white spot inside the fermented cucumbers willbe elimin- ated by processing. Pack the pickles (discarding the grape leaves) along with some dill, into clean hot jars; add garlic if desired. Cover with boiling brine to1/2inchof topof jar. Adjust lids. Put jars into canner filled with boiling water that comes aninch or two over tops of jars. Cover the canner tightly and start to count pro- cessing time. Continue heating and process for 15 minutes, Remove jars from canner immediately. Tighten GLASS lids. DO NOT TOUCH METAL SELF-SEALINGLIDS Set jars to cool several inches apart on rack. Makes 9 to 10 quarts. NOTE: The original brine may be cloudy because of yeast development during the fermentation period. If this is objection- able, fresh brine in the same proportions may be used when packing the pickles. However, the strainedand heated fermen- tation brine is generally preferred for added flavor. GRAPE LEAVES have been used for many years in pickle making. Today scientists have discovered that the grape leaves contain a substance that inhibits the development of the enzymes that cause cucumbers to soften in the brining. You may omit them, 36 DANISH GREEN RELISH 30 green tomatoes 5 large onions 6 sweet peppers (3 green, 3 red) 4 tablespoons salt 4 tablespoons dry mustard 1 tablespoon celery seeds 4 cups sugar Es) cups vinegar Grind tomatoes, peeled onions and seeded peppers in food chopper. Add salt and let stand overnight. Drain, discard liquid and add remaining ingredients to vegetables. Bring to a boil and simmer 15 to 30 minutes. Ladle into hot, sterilized jars; seal at once. Makes 6 pints. MISSOURI SWEET PICKLES (Using Slaked Lime) cups sliced cucumbers, about 7 pounds cups Slaked (hydrated) lime gallons cold water teaspoons mixed pickling spices teaspoon whole cloves teaspoon celery seed teaspoon mustard seed quarts white vinegar cups sugar teaspoons salt Select cucumbers 4 to 5 inches long. Wash, then slice 1/6-inch thick (thinner slices break too easily). Mix slaked lime and water; add cucumber slices. Let stand 24 hours; drain. Cover with fresh cold water; let stand 3 hours; drain well. Tie all spices in a cheesecloth bag; combine with remaining ingredients in a large kettle. Heat, stirring until sugar dissolves. Add cucumber slices; let stand 2 hours. Then place over high heat; bring to a boil. Reduce heat and simmer 35 minutes. Remove spice bag. Ladle pickles into hot, sterilized jars; seal at once, Makes 6 to 7 pints crisp sweet pickles. NOTE; Slaked lime may be bought at garden supply or feed store; you’ll need about 1/2 pound.) _ a= i. Le) re Se oe SLICED ZUCCHINI PICKLES quarts sliced, unpeeled zucchini quart onions, sliced quart vinegar cups sugar cup salt teaspoons celery seed teaspoons turmeric teaspoon ground mustard Bring vinegar, sugar, salt and spices to a boil. Pour over zucchini and onions and let stand 1 hour. Bring to a boil and cook 3 minutes. Packinhot, sterilized jars; seal immedi- ately. Makes 6 to 7pints. DILLED ZUCCHINI PICKLES: Sub- stitute 2 teaspoons dill seeds for turmeric. HOT PEPPER RELISH RPNONHFNFH nN 18 red chili peppers 18 green chili peppers 15 onions 1 tablespoon salt 21/2 cups vinegar 21/2 cups sugar Put peppers, discarding seeds, and peeled onions through food chopper. Add salt; cover with boiling water. Let stand 10 minutes. Drain liquid and discard. Add vinegar and sugar to vegetables. Bring to a boil and simmer 20 minutes. Ladle into sterilized jars; seal at once. Makes 6 pints.