HOT GREEN TOMATO PICKLES 15 pounds green tomatoes, sliced 6 large onions, sliced Sprinkle vegetables with 1 cup salt. Let stand overnight. Drain. Add 1 quart water; boil 5 minutes. Drain again and then add; 8 cups malt vinegar 11/2 tablespoons mustard seed 1 tablespoon cloves 2 pounds brown sugar 2 tablespoons cinnamon 1/4 tablespoon ginger 1/4 tablespoon cayenne Boil all ingredients (spices tied in a bag) about 11/2 hours or until tomatoes and onions are tender. Seal in hot, sterilized jars. SWEET GREEN TOMATO PICKLES 5 pounds green tomatoes, sliced 21/2 pounds onions, sliced 1/4 cup salt 3 cups vinegar 3 cups sugar 1/4 cup pickling spice (in bag) 1 teaspoon mustard 1/4 teaspoon cayenne pepper Sprinkle salt on alternate layers of tomato and onion. Let stand overnight. Drain WELL. Bring to a boil vinegar, Sugar and spice bag. Add to tomatoes and onions. Boil for 75 minutes, or until vegetables are transparent (don’tboil long enough to evaporate all the juice!l), Just before removing from the heat, add the mustard and cayenne. Seal in hot, sterilized jars. Makes 2 quarts. GREEN TOMATO PICKLE (1) 12 to 15 pounds green tomatoes, sliced 12 medium sized onions, sliced 2 cauliflowers, separated 3 green peppers, seeded and chopped 11/2 pounds celery, diced 3/4 cup Salt 2 quarts water 2 quarts vinegar 2 pounds sugar 2/3 cup whole spices (in bag) Place vegetables in a large preserving kettle in layers, sprinkling each layer with salt. Stand overnight. Drain. Add 1 quart vinegar and 2 quarts water, bring to a boil and boil 15 minutes. Drain again. Make a syrup by boiling the other quart of vinegar, Sugar and spice bag for 15 minutes. Add pickles, bring back to a boil and seal in hot, sterilized jars. Makes 5 quarts. ; GREEN TOMATO PICKLE (2) 71/2 pounds green tomatoes (30 medium) 6 large onions 1/2 cup salt | 1/2 lemon, sliced thin 2 Sweet red peppers, sliced thin 21/2 cups brown sugar cups vinegar tablespoon mustard seed tablespoon whole allspice tablespoon celery seed tablespoon whole cloves tablespoon dry mustard tablespoon peppercorns et el ee ee 35 Slice tomatoes and onions. Sprinkle layers with salt. Let stand overnight. In morning, drain, rinse and drain well. Bring vinegar, sugar and spices (in a bag) toa boil. Add vegetables and lemon. Cook, stirring often, about 30 minutes or until thick. Seal in hot, sterilized jars. Makes 3 quarts. GARDEN-WALK GREEN TOMATO PICKLES 6to 7 pounds green tomatoes, sliced 8 large onions, sliced 3 sweet red peppers, sliced 3 green peppers, sliced 3/4 cup salt 11/2 quarts vinegar 1 quart water 21/4 cups sugar 2 tablespoons mustard seed 1 tablespoon celery seed Whole cloves Sprinkle vegetables with salt and leave overnight. Drain thoroughly. Cover with 2 cups vinegar and the 1 quart water. Cook 15 minutes. Drain. Add remaining vinegar, sugar and spices. Cook for 30 minutes. Seal in hot, sterilized jars. VEGETABLE SALAD RELISH quart green tomatoes pint green peppers pint red peppers quart cucumbers quart corn pint green beans cup chopped celery 1/2 cups chopped cabbage cup diced carrots onions /2 cup salt cups sugar tablespoon mustard seed sticks cinnamon tablespoon whole cloves tablespoon celery seed quart or more vinegar Chop all vegetables fine, Mix with salt and let stand overnight. Drain. Add sugar, spices (tied in a bag). Add vinegar to cover (use more if necessary). Simmer until the vegetables are tender. Remove spice bag and seal in hot, sterilized jars. ee oe oo oe rn CARROT AND CUCUMBER PICKLE 10 cups diced carrots 10 cups chopped cucumbers ) red peppers, chopped cups water 3 cups vinegar ) cups sugar 3 tablespoons salt 2 tablespoons celery seed 4 tablespoons flour 1 tablespoon dry mustard 1 tablespoon turmeric Cook carrots in 2cups wateruntiltender, Add cucumbers and peppers. Combine sugar, salt, flour, vinegar and spices. Add vegetables; cook slightly until thick. Sealin sterilized jars. INDIA RELISH pounds cucumbers pounds green tomatoes tablespoons coarse salt cups finely chopped cabbage medium sized onions do Ww GW WH to 3