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RELISHES, PICKLES, APPETIZERS

CUCUMBER RELISH

8 large cucumbers, 3c. white sugar
peeled i 1/2 c. flour

4 large onions, peeled 1 tsp. turmeric

21/2 c. vinegar | 1 tsp. ginger (optional)

2c. hot water 1 Tbsp. mustard

Put cucumbers and onions through food chopper.
Sprinkle with 1/4 cup salt, and let stand overnight. Then drain.

Add all the other ingredients to the drained cucumbers and

onions, and boil until clear. Seal in jars while hot. This is
really good for cold meats and sandwiches,
‘Mrs. Gertrude Finlay

DILL PICKLES

cucumbers 1 Tbsp. sugar for each jar
dill in each jar 2 Tbsp. salt for each jar
garlic in each jar 1/4 tsp. alum for each jar

(very little)

Wash cucumbers. Make a one inch slit in side of each
(not deep). Let stand in cold water for 1 hour. Use 2 quart
jars. Dry cucumbers. Packin jars, Fill with boiling water
within two inches from top. Fill jar with boiling vinegar and
seal. Shake jars until salt and sugar is dissolved.
Mrs. Don Beckwith

UNCOOKED TOMATO RELISH

1 pk. ripe tomatoes 2c. chopped celery

6c. sugar 2 Tbsp. dry mustard

6c. vinegar 2 red peppers

1/2 c. salt 6 large onions

2 0z. cinnamon 2 green peppers, chopped

Put tomatoes through food chopper (drain well).
Prepare onions, celery and peppers. Put through food chopper,
keeping a dish under chopper to catch all drippings. Add
Sugar, salt, vinegar and spice. Stir well and then put into a
stone jar, or seal in sterile jars. Keep in cool place. This
should stand a few weeks before using.
| Mrs. Orlan Erickson

460 -1- Vanguard, Sask,