PICKLING. 27 



Rhubarb and Onion Pickle. 



2 quarts rhubarb (cut in small pieces). 



2 quarts minced onion. 1^2 pints vinegar. 

 Cook these together 20 minutes and add : 



4 Ib. light-brown sugar. I tablespoon allspice, 



i teaspoon pepper. J^ cloves, 



i tablespoon salt. A piece of ginger-root. 



1 cinnamon. A little mustard-seed. 



Boil until fruit is soft. Bottle and seal. (NOTE. This makes 

 about 7 pints.) 



Cherry Olives. 



Cherry olives is a relish which is characteristic of the Kootenay 

 District of British Columbia. The cherries are prepared and served 

 as olives. The Royal Anne is considered one of the most suitable 

 varieties. 



Prepare cherries by washing and clipping off a portion of the stem. 

 Pack them in jars and cover them with the following solution: 

 i pint vinegar. 2 tablespoons salt, 



i pint water. 



NOTE. No heating, no cooking; keep in a cool place. 



Cherry Relish. 



Remove the pits from cherries and drain them. Cover them 

 with a vinegar solution made in the proportion of ^ cup vinegar 

 to i quart water. After 5 or 6 hours drain the cherries, weigh them, 

 and add an equal weight of sugar. Allow the cherries to stand over- 

 night. Seal them in glass jars and keep them in a cool dark place. 

 The vinegar .solution that has been drained off may be used in 

 making various kinds of sweet pickles. 



Mustard Pickles. 

 (MacDonald Institute, Guelph.) 



2 quarts cucumber. 4 cups brown sugar. 



2 small silver onions. % Mb. mustard-seed tied in 

 i head cauliflower. muslin bag. 



3 green peppers. 54 ground mustard. 

 3 red peppers. J^ oz. tumeric. 



y 2 gallon best cider vinegar. I cup flour. 



Wash and prepare vegetables ; put each kind to soak separately in 

 strong hot brine which will float an egg ( i cup salt to 2 cups water) . 



