PICKLED HORSERADISH

Clean and scrape the horseradish. Put into sterilized glass
jars. Cover with hot vinegar syrup and seal.

14% c. white vinegar % tsp. salt
yc. water 2 tbsp. sugar

Boil ingredients together 3 - 5 minutes.
RED PEPPER JAM

12 large red sweet peppers % c. water
1 tbsp. coarse salt 3c. sugar
1% c. white vinegar

Remove seeds from peppers and put through food chopper,
using medium knife. Sprinkle with salt and let stand 3 or 4 hours.
Drain and put in a saucepan and add vinegar, water and sugar.
Boil gently until the consistency of jam — about 1 hour. Pour into
hot sterilized jars and seal with paraffin. Yield: 6 - 6 oz. glasses.

Variation: Use part red and part green peppers.
PICKLED WALNUTS

Use walnuts soft enough so that adarning needle will pierce
them easily. Wear rubber gloves to prevent staining of hands. Make
a strong brine solution (1 cup coarse salt to 9 cups water). Pierce
each walnut 3 times with fork. Let stand in brine for 9 days, stir-
ring well each day, and making sure all walnuts are covered with
brine. Remove walnuts and spread them on a tray inthe sun for
3 days, turning them over each day.

For each quart, uSe 1 c. vinegar with 3 tbsp. brown sugar.
For every 100 walnuts, add to the vinegar:

1 oz. ginger root % oz. nutmeg
% oz. allspice 4 oz. peppercorns
% oz. cloves Y, oz. mustard seed

Boil vinegar, sugar and spices for 5 mins. Pour over wal-
nuts and seal. Nuts will be ready for use in about 1 month.

PICKLED HERRINGS (for long storage)

Scrape off scales; remove fins and heads; clean and wash
fish thoroughly, but do not remove backbones. Cut fish into con-
tainer-length pieces, soak in brine of % lb. coarse salt to 1 gallon
water for 1 hour. Drain for 10 minutes. Fill pint jars, packing
rather loosely. Fill each jar with diluted spiced vinegar sauce
(dilute about 1% c. spiced vinegar sauce with 1% c. water). Place
open jars on rack in cold water up to level of 2" below rims and
bring water to boil. Cook for 20 mins. Remove from water bath.

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