86 KATE AITKEN*S CAWADIAN COOK BOOK

END OF THE SEASON PICKLE

36 medium green tomatoes 2 cups cider vinegar

6 medium onions 6 cups brown sugar
2 sweet green peppers 9 teaspoons salt

2 sweet red peppers | 5 teaspoons curry powder
1 hot red pepper 5 teaspoons celery seed

1 cup water

Put the tomatoes, onions and peppers through the coarse
knife of the chopper. Put in the preserving kettle; add 1 cup
water; simmer gently for 15 minutes. Drain well, pressing out all
the liquid. Add the vinegar, brown sugar, salt and spices. Bring
to a boil; simmer gently for 5 minutes; pour into sterile jars and
seal. Yield: approximately 9 pints.

MIXED SWEET PICKLES

2 quarts cucumbers 114 cups salt
2 quarts silver skin onions 2 quarts boiling water
2 quarts cauliflower Vinegar solution
Alum

Wipe the cucumbers and cut in pieces; measure after cutting.
Cover the onions with boiling water; let stand for 5 minutes; skin.
Break the cauliflower into flowerlets. Combine the 3 vegetables
in a large preserving kettle; sprinkle with the salt and add the 2
quarts boiling water. Cover tightly and let stand till morning.
Drain; simmer the vegetables in a weak solution of vinegar (1 pint
vinegar to 2 pints water) for 1 hour. After the first 14 hour of cook-
ing, add a piece of alum the size of a walnut; at the end of the hour’s
cooking, drain and discard this liquid. Dry the pickles with a soft
cloth; pack in sterile jars. Fill the jars to overflowing with the
following syrup poured on boiling hot:

3 cups cider vinegar lg teaspoon hot red pepper
3 cups brown sugar 3 tablespoons whole mixed
11% teaspoons mustard seed pickling spice (tied in a bag)

Seal at once. Let the pickles stand for 3 weeks before using.
Yield: about 8 pints.

MUSTARD PICKLES

1 quart silver skin onions 1 quart cauliflower
1 quart green tomatoes 4 cups celery, diced
1 quart cucumbers 6 sweet green peppers

Have the onions as uniform as possible; peel them and leave
them whole. Do not peel the tomatoes; cut them in thick slices