Mixed Sweet Pickles

• 6 lbs. small cucs.
• 1 large cauliflower
• 1 lb. yellow beans
• 1 gallon boiling H20
• 3 lbs. silverskin onions
• 2 red peppers
• 2 green peppers
• 1 c. salt

Cut cauliflower in small pieces. Slice peppers thinly. Peel onions. Put all vegetables in a large crock, cover with the brine made from the salt and boiling water and allow to stand for 2 days. Drain vegetables and wash well. Drain thoroughly. Pack in sealers and pour over them the following dressing:

• 1 quart vinegar
• ½ c. whole mixed pickling spice, tied in cheesecloth bag
• 1 tsp. mustard seed
• 3 lbs. sugar
• 1 pint water

Combine the above and boil for 5 mins. Cool. Pour over pickles in jars and seal.

Hot Dog Relish

Miss Turton – a pastor in a church in Ft. St. John

Wash, prepare, and measure the following veggies:

• 8 c. peeled, seeded, and minced cucumbers (8-10 large)
• 3 c. peeled, minced onion (3 medium)
• 4 c. minced green tomatoes (6 large)
• 1 hot red pepper minced
• 1 c. minced sweet red peppers
• ½ c. minced green peppers
• 4 c. finely diced celery

Put all in large container; sprinkle with 1/3 c. coarse salt. Let stand overnight. In morning drain and add:

• 4 c. white wine vinegar
• 3 c. sugar

Cook over medium heat for 15 mins, stir frequently. Combine:

• ½ c. flour
• 1 tsp. turmeric
• 1 tbsp. celery seed
• 1 c. vinegar

Mix and add to hot pickle mixture and stir until it is thickened and boiling. Cook slowly for 10 minutes. Makes about 8 pints.

Watermelon Pickles

Remove rind and cut in squares. For syrup: Bring to a boil 1 ½ c. sugar, 1 ½ c. vinegar, and 1 tsp. salt. Then add the melon to syrup. Again bring to boil. Put dill and 2 or 3 garlic cloves in jars then add the melon and syrup. Seal immediately. This is enough syrup for 2 ½ quarts and about ½ melon.

Bread and Butter Pickles

Doris F. (who is this?)

Soak cucumbers in water for 4 hours. Slice without peeling enough for 4 quarts. Add:

• 12 onions
• ½ c. salt
• 1 qt. vinegar
• 3 c. sugar
• 2 tsp. mustard seed
• 2 tsp. celery seed
• 2 tsp ginger
• 1 tsp. turmeric

Mix all together and boil 3 mins. Seal hot.

A+ Dill Pickles

Jesse Neufeld

• 1 quart vinegar
• 3 quarts water
• 1 tbsp. alum (a white powder that’s used for canning and helps preserve the pickles)
• 1 c. salt (not iodized)
• garlic to taste (2 small wedges per quart)

Bring to boil and pour over cukes and dill. Fill jars one at a time and seal immediately. This is enough for 12 quarts.