Salt Lake Telegram | 1925-10-17 | Page 7 | Many Vegetables May be Pickled for Winter

Many Vegetables Vegetable MayBe Pickled i for Winter I By SISTER MARY When Then the tho beets are small and sweet and tender put up a few rew I cans of pickles These are delicious in the winter used as a a. relish ana ami anuI add much Uch to many a a. vegetable I salad d BEET PICKLES I Wash ash beets carefully taking care not to break the skin Cut off olf I tops leaving two Inches of stems If H n iI until tender They should bollIn boll boil bollIn I In one and one-half one hours at the most When en done plunge Into cold coldwater water and slip off off- the skins CutIn Cutin Cut CutIn In slices slice about 2 1 Inch thick and pack in sterilized cans Use tse 1 I cup of granulated sugar augir and 1 teaspoon of ot salt to each quart of or vinegar Put PutS vinegar sugar and salt saiL Into preserving kettle and bring i to the boiling point Boll Boil S 2 minutes I I removing scum as It rises Do not noti i I boll boil more than 3 minutes Pour Pou- boiling vinegar over beets In Jars and seal The vinegar must cover er the beets completely and the Jars must be full to overflowing Run a 11 spatula down the side of jar to tobe tobe tobe be sure the vinegar tills fills the can cn without air spaces Beets Beats left lert from a meal can be b covered with vinegar In a a. bowl and andu u used ed the next day GHERKINS One hundred small cucumbers 3 quarts boiling wa water water er 3 cups salt 1 gallon cider elder vinegar 4 4 sticks cinnamon cin cm- namon namon 1 cup white mustard seed 4 tablespoons whole cloves 1 tablespoon tablespoon tablespoon table table- spoon celery seed sed lump Jump of alum size of a nutmeg T I 1 cup brown sugar Wash Vash cucumbers and wipe dry with a clean cloth Dissolve salt I in water and pour boiling hot over cucumbers In a deep crock Cover crock with cheesecloth and let stand three days Drain from brine and wipe dry Dissolve alum in water and let Jet stand in clear cold coldwater coldwater coldwater water for three hours bours Drain off ort water and wipe cucumbers dr dry Put vinegar sugar and spices spice Into preserving kettle and bring to the boiling point Add cucumbers ani simmer ten minutes Pack pickles In Ir- sterilized Jars pour over vinegar to cover and seal sool A delicious relish for winter days das Is made early arly In the canning season season sea sea- I son of or corn CORN SALAD I Twelve ears o of corn 1 solid head I I cabbage 1 I hot red Ted pepper 2 sweet swee green peppers 2 Berm Bermuda da onions 1 l' 2 1 tablespoons salt 1 cup Sugar 1 tablespoon ground mustard 1 1 1 2 quarts vinegar Grate corn orn mince cabbage peppers peppers pep pep- pers and onions Mix l sugar salt and mustard Put all Ingredients Into preserving kettle and cook 23 minutes to prevent sticking Pour Into sterilized bars bars' and sell seal The onions may be omitted i 1 preferred More or less may be needed according to t the te e of of the corn II I I