PICKLING | 91
coarse knife. Heat the vinegar sufficiently to dissolve the brown
sugar. Add the salt, lemon juice and mustard seed. Stir in the
chopped vegetables and mix thoroughly. Let stand in a crock for
3 days, stirring 4 or 5 times a day. Seal in sterile jars. Yield:
approximately 5 pints.

CHILI SAUCE

30 large, ripe tomatoes 3 cups cider vinegar

8 medium onions 3 tablespoons salt
3 sweet green peppers _ 21 cups brown sugar

2 sweet red peppers 6 tablespoons mixed pickling
2 cups celery, diced spice (tied in a bag)

Use only firm, ripe, bright red tomatoes. Scald, skin and cut
them up into a large preserving kettle. Peel and dice the onions;
remove the stems and seeds from the green and red peppers, cut in
strips; dice the celery. Add to the tomatoes; add all the remaining
ingredients. Bring to a rapid boil; simmer, uncovered, until thick,
about 3 hours. Pour into sterile jars and seal at once. Yield:
approximately 8 pints. This recipe may be cut in half or one half
may be spiced. When almost thick enough to jar, divide the chili
sauce in half. Continue cooking the first half till thick. To the
second half add 114 teaspoons cinnamon, 14 teaspoon cloves, 4
teaspoon ginger. Cook till thick, then seal. Yield: approximately
7 pints.

SPICED PEARS

30 large pears 1 teaspoon grated lemon rind
60 whole cloves l4 cup mixed pickling spices
2 cups cider vinegar (tied in a bag)
4 cup water 1 tablespoon root ginger
3 cups brown sugar 2-3” cinnamon sticks

lV lemon, thinly sliced

Peel the pears, cut in half and core; stick each half with a
whole clove. Let the pears stand in brine (1 teaspoon salt tol quart
cold water) to prevent discoloration. Make a syrup of the vinegar,
water, brown sugar, lemon and lemon rind; add all the spices tied
in a bag. Simmer for 10 minutes. Drain the pears and drop them
into the syrup. Simmer slowly till tender. Place carefully in
sterile jars; fill to overflowing with the syrup. Seal atonce. Yield:
approximately 5 pints. |

Norte TO BrivEs: This same recipe may also be used for peaches,
Tolman Sweet apples, prunes or plums.