Elaine Kubasta's Mom         BREAD AND BUTTER PICKLES

1 qt. sliced cucumbers      6 sm. onions, sliced    1 c vinegar   1 1/2 c sugar

1 teas. celery seed         1 teas. tumeric         1/2 teas cinnamon

2 sweet peppers, chopped (optional)                 1 TBSP salt

Select cucumbers about 4 or 5 " in length.  Wash and dry, cut in thin slices.  Slice onions. Sprinkle with salt and let stand one hour in refrigerator. Drain. Boil vinegar and sugar and spices.  Add cucumbers and boil until pickles have a crystally look.  Seal in hot jars. 

 

Alvina Seib, Beausejour, Man.     MIXED PICKLES

6 lb. small pickles  1 Cauliflower   1 red pepper (sweet)   1 gal boiling water

1 1/2 TBSP salt.     1 lb. small pickling onions.

Dissolve salt in water.  Put all vegetables in crock and cover with brine.  Allow to stand 2 days.  Drain thoroughly (may also be rinsed in water). Pack in jars to overflowing with syrup.

SYRUP:

1 qt. vinegar              1 pt. water              3 lbs. sugar (6 cups)

1/2 c mixed pickling spice tied in cheesecloth 

1 tsp. mustard seed tied in cheesecloth.

Boil all together for 5 min. Pour over pickles and seal.  May be steamed to seal in water packer.

 

Peggy Pease                     CRANBERRY RELISH

1 pkg. cranberries            Peel of two oranges           Juice 2 oranges

Juice of 1/2 lemon (no peel)   No. 2 can crushed pineapple   1/2 c pecans

Wash, stem berries.  Drain on paper towels. Pare oranges as thin as possible. Juice oranges and lemon, using pulp.  Put cranberries and orange peel through food grinder. Add sugar, juices, pineapple and nuts to cranberries and orange peel.  Let stand 24 hours before using. Cover and refrigerate. Can be kept for several weeks.