PICKLED GREEN BEANS

6 pounds green beans
23/4 cups sugar
11/2 tablespoons cinnamon
11/2 teaspoons whole cloves
2 quarts white vinegar
11/2 teaspoons allspice
11/2 tablespoons yellow mustard seed
1/4 cup pickling salt

Combine vinegar and sugar. Add spices tied in a cheese-
cloth bag; heat to boiling and boil without a lid for 5 minutes.
Let stand overnight. Wash and trim beans; cut into pieces,
lengthwise. Cook until tender in boiling water, adding the 1/4
cup salt. Drain and cover beans withthe spiced vinegar, cover
and simmer 15 minutes. Pack in hot jars and process in
boiling water bath for 15 minutes, Makes 7 pints.

PICKLING CARROTS

6 pounds baby carrots
2 cups cider vinegar
2 cups water
1 tablespoon mixed whole spices
3/4 cup sugar
1 teaspoon salt
1/4 teaspoon black pepper

Wash and scrape carrots. Cook ina little salted water
until tender. Drain. Cut into even lengths and pack into
sterilized hot jars. Combine other ingredients and bring
to a rolling boil. Pour over carrots. Seal.

CABBAGE

CABBAGE PEPPER RELISH
1 large head cabbage
18 green peppers
8 onions
2 red peppers
1 cup Salt
About 2 quarts vinegar
o cups sugar +.
2 tablespoons celery seed *
1/2 cup mustard seed |

Chop washed vegetables. Mix with salt; drain in jelly
bag overnight. Scald vinegar with sugar and spices, then cool
thoroughly. Mix vegetables with cold vinegar solutionand seal
in sterilized jars.

PICKLED RED CABBAGE
head firm red cabbage

blade mace

whole cloves

teaspoon whole peppercorns

Wash cabbage; remove coarse outer leaves; shred fine

and put a layer on a sieve. Sprinkle this with salt. Repeat
these layers until all cabbage used. Let stand for 2 days,
turning SEVERAL times so that it may drain well. Place
in sterilized jars. Boil vinegar and spices; pour boiling hot
over cabbage in jars. Seal. (A few slices cooked beet will
improve the color of the pickle.)

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2 cups vinegar
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D CABBAGE PICKLE

4 quarts finely shredded red cabbage
4 teaspoons Salt

1/2 teaspoon pepper

1/4 cup mustard seed

1/4 cup mixed pickling spice

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2 quarts cider vinegar
1 cup sugar

Sprinkle the salt over the cabbage. Mix well and let
stand overnight. Drain slightly. Add pepper and mustard
seed; mix well. Place in hot, sterilized jars. Bring vinegar,
Sugar and mixed spices (in a bag) slowly toa boil. Pour,
boiling hot, over the cabbage. Seal.

RAW CABBAGE RELISH

medium head cabbage

sweet red peppers

green peppers

large onions

cup salt

pints vinegar

cups sugar

teaspoons celery seed

teaspoons mustard seed

teaspoon black pepper
Wash, drain cabbage; wash, seed peppers; peel onions;
chop vegetables finely. Mix thoroughly with the salt. Stand
3 hours. Drain 1 hour. Add remaining ingredients, and mix
thoroughly. Let stand 1/2 hour. Seal in hot, sterilized jars

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without cooking. Makes 9 pints,

GREEN CABBAGE PICKLE

large cabbage, shredded
large onions, chopped
quart cider vinegar

cup flour

cups sugar

teaspoons curry powder

tablespoons dry mustard

cups cider vinegar
Place the cabbage and onions in a bowl and sprinkle
with salt; leave overnight. Next morning drain well and then
boil the vegetables in the 1 quart of vinegar for 15 minutes.
Now mix the flour, sugar and spices with the 2 cups of vinegar
to a smooth paste. Stir this gently into the pickle and cook 10
minutes. Seal in hot, sterilized jars.

SAUERKRAUT
10 pounds cabbage
7 tablespoons salt

Wash; remove outer leaves. Quarter head; slice off
core. Shred fine. Mix cabbage with salt thoroughly and pound
down in crock (potato masher), Cover with a double layer
cheesecloth, a plate and a weight. Leave in warm place
(fermentation will be complete in 10 to 12 days).

During this curing process the kraut requires DAILY
attention. Remove scum AS OFTEN as it forms; WASH AND
SCALD cloth often to keep it free from scum and mold.
As soon as the curing is through, pack into clean sealers,
2/3-full.

Fill to 1 1/2 inches from top with juice. If there isn’t
enough, make a brine of 2 tablespoons salt to 1 quart water
and add it. Seal according to type of jar used. Process 15
minutes in boiling water bath, or package and freeze in real
home freezer.

SAUERKRAUT (In Jars)

Remove outer leaves of firm heads of cabbage. Wash
heads, quarter, core and shred finely into a large bowl. To
each 2 quarts of cabbage, add 1 tablespoon salt and 1 tablespoon
sugar. Mix well and leave overnight so that a brine will form.
Pack cabbage and brine into sterilized jars. Set themina
large pan that will catch any juice that runs over top.

Loosely adjust tops of jars and allow cabbage to become
well fermented in a warm room. (This takes about 4 weeks.)
As water evaporates from jars, fill them with cold water.
Before storing, tighten jar tops. This sauerkraut does not