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Show Janet's Junk Foods By Janet Weaver We promised you more pickle recipes this week and here they are! Please send recipes and requests to me at 116 N. 200 E. or call 586-6759. 586-6759. MUSTARD PICKLES By Arsilla Adams 6 qts. diced, peeled, cucumbers 2 qts. peeled onions 1 qt. cauliflower Put above ingredients in salt water and soak for 3 hours. Drain and put them in a solution of xk quarts vinegar and 2 quarts sugar. Put these on stove and cook until tender. Add: 2 cans cut up pimento 1 Tb. tumeric 1 - 24 oz. bottle French's Mustard. Mix a paste of cup flour and add to vegetables and cook a little longer. Seal while hot. Hot chili peppers may be added. SWEET PICKLE RELISH Mary Goddard 12 large cucumbers 6 large onions 4 green peppers 2 ripe red peppers Grind above ingredients; then add: 4 Tb. salt, 1 qt. water Boil 15 minutes. Drain well. Add: 4 or 5 cups sugar quart vinegar 1V2 tsp. mustard seed 2 tsp celery seed 2 tsp tumeric lMs tsp cinnamon 1 tsp ground mustard Boil 4 minutes. Seal in hot jars. Mrs. Goddard indicates that she has used apples, summer squash or citrons in place of cucumbers. Sounds good! Thank's ladies for sharing. We have requests for new ways to cook squash as well as your favorite canning recipes. Please share! |