The Gertrude Bobbitt Circle cook book

Mix cucumbers, onions, salt and pepper together. Put in crushed ice and let stand three hours. Mix 4 cups vinegar, 4 cups sugar, iy2 tsp cloves, 1 tsp celery seed, 2 tbsp mustard seed. Mix vinegar and all other ingredients. Boil cucumbers hard for about 5 minutes. Then put in jar and seal. Mrs. /. E. Yountz CUCUMBER MUSTARD PICKLES Put into a quart fruit jar 4 tablespoons sugar, 2 tablespoons salt, 2 tablespoons ground mustard. Wash cucumbers and pack as many as possible into jar. Cucumbers should not be more than 3 inches long. Fill jar with cold vinegar, screw air tight. After 6 weeks pickles are ready to serve and are delicious. Pickles will keep for weeks if kept in cool place. Mrs. O. C. Sharpe GREEN TOMATO CATSUP 1 gal. cut up cucumbers 4 cups sugar V2 gal. green tomatoes (chopped) y2 gallon vinegar 1 quart of onions Salt to taste 3 green hot peppers Put cucumbers and tomatoes in a sack and squeeze dry. Pour into sauce pan then add sugar and vinegar. Cook until catsup thickens. Pour into sterilized bottles or glasses and seal. Mrs. O. C. Sharpe PEPPER HASH 4 doz. large green and red peppers IV2 cups sugar 15 medium sized onions 3 tablespoons salt 3 hot peppers Vinegar to cover Grind peppers and onions in food chopper. Cover with boiling water and let stand for 5 minutes. Put into a bag and squeeze all water out. Add sugar, salt and vinegar. Let come to a boil. Pour into sterilized jars and seal. Mrs. R. J. Misenheimer BREAD- 'N BUTTER PICKLE 8 cups cucumbers 4 large white onions Slice and sprinkle with hand full salt and let stand 1 hour. Drain. 2 cups vinegar 2 tsp celery seed 1 cup water 2 tsp tumeric 3 cups sugar Bring to boil. Add cucumbers and onions and cook 20 minutes. Seal air tight. Mrs. Robert P. Lemmon UNCOOKED RELISH 4 medium sized cabbage 1 oz. celery seed 12 small onions 1 oz. tumeric 3 red bell pepper */2 gallon vinegar 3 green bell pepper 2 pounds sugar (brown) 2 oz. mustard seed Salt to taste Add sugar to vinegar and heat until dissolved and pour over other ingredients that have been ground. Put in sterilized jars and seal. Mrs. Jake Kendleman PEPPER HASH 12 large onions 3 or 4 cups sugar 12 large green peppers (sweet) 4 tablespoons salt 12 large red peppers (sweet) 2 quarts vinegar 1 small cabbage Put vegetables through chopper. Cover with boiling water and boil for 5 minutes. Drain. Cover with boiling water and boil for 10 minutes. Drain. Boil in vinegar, sugar, and salt solution for «bout 15 minutes or until tender. Seal. Mrs. Hugh Mauldin PEPPER RELISH 12 green peppers 2 cups vinegar 12 red peppers 2 cups sugar 12 onions 3 tablespoons salt Chop peppers and onions, cover with boiling water and let stand 5 minutes. Drain. Add vinegar, sugar, and salt. Let come to a boil and boil 10 minutes. Put in sterilized jars and seal. Mrs. G. W. Pennington Submitted by her daughter Mrs. Marvin Rone WATERMELON RIND PICKLES