450 Vegetable HTML version

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain.
Combine remaining ingredients and bring to a boil. Place cucumber and onion
mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture
to fill each jar. Seal. Makes 6-8 pints.
Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan
steam, covered, in small amount of water for 2 minutes. Pack zucchini into
clean jars, adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each
quart. Fill to 1/2-inch of top with boiling water (using juices from cooking
as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints,
30 minutes for quarts.
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix
water, vinegar and sugar to taste. Add cream. Beat in sour cream and
mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day
before serving.
Select small, firm green tomatoes. Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or green pepper and one head
dill. For about eight quarts: combine 2 quarts of water, 1 quart of cider
vinegar, 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from
top. Seal.