CABBAGE PEPPER RELISH

1 large head 5 cups sugar

cabbage ¥Y2 cup mustard
18 green peppers seed

(sweet) 2 tbsps. celery
2 red peppers seed
8 onions Vinegar (about
1 cup salt 2 quarts)

Chop cabbage, peppers and onions.
Mix with salt, put in a bag and let
drain overnight. Scald vinegar with
sugar and spices, then cool thoroughly.
~Mix the pickle with cold vinegar and
store in a crock or covered glass jars.

PICCALILLI

1 qt. (approx. 2 6 whole cloves
lbs.) chopped 1 cup vinegar
green tomatoes 2 tbsp. salt

1 cup chopped 2 tbsp. sugar
gherkins Y2 tbsp. pepper-

1 green pepper, corns
chopped 1 tsp. mustard

1 onion, chopped seed

Mix the vegetables with the salt and
let stand overnight. Drain well, then
press out all the superfluous liquid.
Heat the vinegar with the spices, add
the vegetables and bring to boiling
point. Pour in hot, sterilized jars and
seal.

CUCUMBER SUPREME

Put 7 large, well washed cucumbers
(7% lbs.) through the mincer. Add 2
tbsps. salt. Let stand all night.

Mix the following:

2¥2 cups vinegar 3 cups sugar
1 cup hot water (or less)
1 cup cream ¥Y, tsp. tumeric
1 tbsp. butter 3 tsp. mustard
Y cup flour

Mix thoroughly. Add cucumbers. Boil
45 mins. or until thickened. Bottle and
seal.

PEPPER RELISH

12 red peppers
12 green peppers 2 cups sugar
12 onions 3 tbsp. salt
Chop peppers and onions. Cover
with boiling water and let stand 5
minutes. Drain. Add vinegar, sugar
and salt, and boil mixture 5 minutes.
Pour into clean, hot jars and seal im-
mediately.

2 cups vinegar

99

MINT VEGETABLE RELISH

Y2 cup mint leaves 2 lbs. apples

2 green peppers 3 lbs. pears

3 red peppers ¥4 cup small

6 onions, chopped seedless
(medium) raisins

Mix together and let stand overnight.
Add:

1 oz. mustard seed

2 tbsp. salt
2Y¥2 lbs. brown sugar

1 qt. cider vinegar

Let stand one week, then bring to
boil. Bottle and seal.

CUCUMBER RELISH

12 cucumbers

2 onions

Y cup salt

1 cup sugar

2 sweet red peppers

cup grated pickled horseradish (if
desired)

tbsp. white mustard seed

tsp. celery seed

Vinegar (approx. 3 cups)

DO

Chop cucumbers, onions, peppers.
Add salt and let stand overnight; drain
and add sugar, horseradish, white mus-
tard seed and celery seed. Pack into
clean jars, cover with cold vinegar and
seal. Yield: 3 quarts.

UNCOOKED SALAD RELISH

gal. (approx. 7 lbs.) ripe tomatoes
green or red peppers
medium onions
head celery (finely chopped)
cup salt
cups sugar
tbsp. cinnamon
tbsp. cloves
tsp. pepper
small hot peppers (chilies) or %
tsp. cayenne pepper

1 qt. vinegar

Peel and cut tomatoes in small
pieces. Add chopped peppers, onions
and celery. Put salt on vegetables and
let stand overnight. Drain well. This is
most important as otherwise a very
juicy mixture will result. Mix sugar and
spices with vinegar and pour over
vegetables. Pour into sterilized sealers
and seal tightly. Yield: 8 pints.