PICKLING 89

PICKLED GREEN TOMATOES

30 small, firm green tomatoes 2-3” sticks cinnamon

60 whole cloves _] tablespoon root ginger
11% cups cider vinegar 2 tablespoons mixed pickling
1g cup water spices
214 cups brown sugar Y lemon, thinly sliced

Select firm tomatoes, uniform for size. Peel them, then cook
in boiling salted water till tender, about 10 minutes. Drain; let
stand overnight and in a single layer; this draws all liquid from
them. In the morning, stick each tomato with two whole cloves.
Make a syrup with all the remaining ingredients and boil 5 minutes.
Add the tomatoes, one layer at a time; simmer for 10 minutes,
spooning the syrup over the tomatoes occasionally. Lift the
tomatoes carefully into sterile jars; fill to overflowing with the
boiling syrup. Yield: approximately 2/4 pints.

BEAN RELISH

4 quarts green or wax beans 1 teaspoon celery seed
1“. tablespoons flour lg teaspoon dry curry powder
dry mustard 1 teaspoon salt
Nr teaspoons powdered 3 cups cider vinegar
turmeric 3 cups brown sugar

Wash and tip the beans; cut in 1/4” pieces; there should be
4 quarts after cutting. Cook in boiling salted water till tender.
Make a paste of the flour, mustard, turmeric, celery seed, curry
powder, salt and 1 cup of the cider vinegar. Mix the remainder of
the vinegar and the brown sugar in a preserving kettle; heat to
boiling. Slowly stir in the spice paste; cook and stir till smooth and
thick. Add the drained beans to the hot sauce; cook gently for 10
minutes. Remove from the heat and seal in sterile jars. Yield:
approximately 8 pint jars.

CHOPPED BEET RELISH

4 cups cooked beets, chopped 2 cups horse-radish
4 cups cabbage, finely chopped 1 cup white sugar
2 cups apples, finely chopped 1 tablespoon salt
1 cup cider vinegar lg teaspoon pepper

Combine the chopped beets, cabbage and apples, add the
vinegar and stir well. Let stand 1 hour; drain; discard the vinegar.
Add the horseradish, sugar, salt and pepper. Heat to boiling; seal
in sterile jars. Yield: 5 pints.