Pickles and Relishes

Ingredients

• 3 quarts cauliflower
• 3 quarts small onions
• 3 quarts small cucumbers
• 3 quarts sweet green
• 3 quarts small green tomatoes
• two cupfuls of salt over
• 3 quarts vinegar
• 3 tablespoonfuls tumeric
• 6 tablespoonfuls butter
• 1 quart tiny green cucumbers
• 1 quart large green cucumbers
• 1 pint of green tomatoes
• 3 pints fine white button onions
• 2 heads of cauliflower
• 2 stalks celery
• 2 quarts vinegar
• one cupful of salt
• two quarts cabbage
• 1 quart green tomatoes
• 1 pint cu- cumbers
• 3 cup sugar
• 1 tablespoonful mustard seed
• 1 cup sugar
• a gallon of water
• two recipes
• 15 tablespoonfuls
• 2 small red peppers
• 2 medium green peppers
• 1 peck of green tomatoes
• 6 large onions
• 1 dozen green peppers
• 1 large cabbage
• 1 teacupful salt
• 5 cents worth of mixed spices
• vinegar
• mustard
• salt
• black pepper
• cinnamon
• cloves
• allspice

Directions

1. Pickles and Relishes

2. Mixed Pickles.

3. Here are two recipes: The first one I have made, and it is very good. Of course, the particular kind of veg- etables you use in either one of these is not essential. Use the required quantity, .but put in any vegetables you like, or happen to have, and want to preserve before the frost catches them. However, I would buy the on- ions if I didn't have them. You can use the large onions cut, of course, either thick slices or quarters, as you like. The difference between these and the "little pickling onions" is in the looks.

4. Mixed Mustard Pickles.

5. 3 quarts sweet green or red pep- pers.

6. iy2 quarts string beans.

7. Sprinkle two cupfuls of salt over all and let stand over night. In the morning drain, cover with the paste (given below) and bring to a boil, but do not cook.

8. Paste for Mustard Pickles.

9. IVz cups flour.

10. 4% cups sugar.

11. 15 tablespoonfuls, or a scant cup mustard.

12. Heat vinegar and sugar to a boil. Rub the flour, tumeric and mustard to a smooth paste with cold water. Add butter and stir into vinegar. Pour dressing through sieve over mixed pickles and let come to a boil, and put in crocks or cans. This makes 2% gallons as above. — Given me by Mrs. C. D. Woolverton, Gold Hill, Or.

13. French Chow-Chow.

14. Here is a recipe from Jane Shum- way, a noted cook, which has less than half the amount of vegetables given above, more than half the vine- gar and flour, no fat, less than half the sugar and about one-third the tumeric and mustard. You can judge for yourself which combination you like best, but the butter should be omitted in any case now, and, as mentioned, use any vegetables you wish:

15. 1 pint of green tomatoes. Yz head of cabbage.

16. 6 T mustard.

17. 1 T tumeric.

18. 1 c flour.

19. 1 t celery seed.

20. 1 t yellow mustard seed.

21. 1 t curry powder. Vz t mixed spices.

22. 2 c brown sugar.

23. The tiny cucumbers should not be over two inches in length. Cut the large cucumbers into slices; also cut the tomatoes, onions, peppers, celery and cabbage; divide the cauliflower into small flowerets. Do not chop the vegetables, but cut them into bits about the size of walnuts. Soak these ingredients in a brine made from one cupful of salt and a gallon of water. Scald them in this brine water after they have soaked for 24 hours, and then drain. Mix the mustard, tumeric and flour in a large saucepan; add a small amount of vinegar, stirring the mixture to a smooth paste; add all the vinegar and heat the mixture, stir- ring it constantly until it is thick. Then add the spices, brown sugar and all the other ingredients. Cook for five minutes, put into crocks and seal.

24. Chow Chow.

25. Two quarts cabbage, 1 quart green tomatoes, ½ pint onions, 1 pint cu- cumbers, 2 medium green peppers, 2-3 cup sugar, % teaspoonful ground all- spice, % teaspoonful ground cinna- mon, 1 tablespoonful mustard seed, vinegar to barely cover. Chop toma- toes, add % cup salt, let stand over night, drain and cook all ingredients together. Let it just come to boil and bottle or can in jars. — Mrs. "W. R. Crow, 1153 Forty-ninth avenue S. E.

26. Chow Chow (Without Cucumbers.)

27. Take 1 peck of green tomatoes, 6 large onions, 1 dozen green peppers, 1 large cabbage. Slice tomatoes, sprinkle over them 1 teacupful salt; let them stand over night, drain off the liquor, chop fine, add the onions, cabbage and peppers, also chopped fine. Put on the fire to cook with enough cider vinegar to cover them. Add black pepper, cinnamon, cloves and allspice to suit the taste, and 1 cup sugar. Cook until tender, then seal in jars. I get 5 cents worth of mixed spices and use about one-third. T like them better ground fine before

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.