CONDIMENTS
⅓ cup sugar ⅓ cup vinegar ⅓ cup beet juice Heat liquid mixture and beets to boiling point. Store in a jar that can be sealed, otherwise refrigerate. (Two cans beets – quart beet pickles)
CONDIMENTS
16 cups cucumbers; sliced very thin 2 medium bell peppers; slices or thin strips 2 medium onions; sliced very thin Put in a large crock or glass bowl. Pour in 7 cup canning salt and cover with water. Set mix in the refrigerator overnight. Drain and squeeze out water....
CONDIMENTS
2 heads cabbage 12 onions 4 red sweet peppers 8 carrots 8 green peppers ½ cup salt Grind all and let drain 1 hour in a flour sack hung on a clothesline. When well-drained, mix with 6 cups sugar; 6 cups vinegar; ½ box celery seeds; ½ box mustard seeds. Bring to boil....
CONDIMENTS
12 green peppers; chopped 3 onions; chopped 4 cups cider vinegar 12 red sweet peppers; chopped 4 tsp salt 2 cups sugar Chop peppers and onions. Cover with boiling water and let stand 10 minutes and drain. Cover again with boiling water and bring to boiling point. Let...
CONDIMENTS
4 cups chopped cabbage 2 cups chopped green peppers ¾ cup sugar 2 tbsp celery seeds 4 cups vinegar 2 cups chopped sweet red peppers 2 cups chopped onions 4 tbsp mustard seed 4 tbsp salt Mix vegetables with salt and let them sit overnight in a crock or enameled pot....
CONDIMENTS
8 cups fresh corn or 6 (10 oz) frozen 2 cups red sweet peppers; diced 4 cups chopped celery 4 cups vinegar 2 tsp celery seed 2 cups green peppers; diced 1 cup onions; finely chopped 1½ cups sugar 2 tbsp salt 2 tbsp dry mustard 1 tsp turmeric Defrost corn if frozen...
