PICKLING GRANDMA DESSIE WINE'S RED BEETS 1 gal. beets 3c. sugar 2. pickling spice 2 tsp. salt vinegar Mix ingredients, and use enough vinegar to cover the beets. Let them set over night. Taste for sweetness. Heat to boiling. Seal hot. NOTE: Dissolve sugar in part of hot vinegar GRANDMA DESSIE WINE'S TOMATO COCKTAIL Put in blender: 1 med. onion, cut up 4 celery ribs, leaves, and-all, cut up bay leaf, the size of a quarter pinch of black pepper 1 pt. water Put above in blender, add to partially cooked tomatoes. Cook until done. Put through food mill. Return to fire. Add: 27, salt lc. sugar Bring to boil and can while hot or you can freeze. This takes one peck of tomatoes. (15 pounds) NOTE: Do not peel the tomatoes. Di WINE'S KETCHUP 1/2 bushel tomatoes (28 lbs.) 5 1/2 c. sugar 1/2 c. salt 5c. vinegar 1/4'c. French's Ketchup spice (1/2 pkg.) 2 onions, minced Wash, peel, and quarter tomatoes. Cook 15 minutes or until soft. Strain. Bring tomatoes purred to a boil. Cook slowly until reduced to 3/4 previous bulk. Stir frequently. Add sugar, salt, and vinegar. Add ketchup spice and onion. Continue to cook to desired thickness. Seal while hot. If a brighter color in desired, add 3 T. paprika before adding the sugar.PICKLING DU HOLLINGER*S FRESH PICKLES 2 qt. pickles onion, sliced (optional) 2/3 c. water 2/3 c. vinegar 2/3 c. sugar 1 tsp. salt When boiling hot, pour over the pickles. Put on lid and set stand until cold. Then refrigerate and eat. SHL STOFFEL'S SWEET {IC_PICKLES 3 doz. cucumbers, sliced (plastic dish pan full) 1/2 doz. onions, sliced 3 red pimentos OR mango, grated 1/2 doz. carrots, cut up 3c. sugar 3c. cider vinegar 1 tsp. mustard seed 3 tsp. celery seed 1 tsp. turmeric Slice or chunk pickles and let stand in salt water a couple of hours or more. Rinse. Slice onions, and let stand in salt water 1 hour. Rinse. Cook carrots half done. Clean mangoes. Drain pickles and add vinegar and spices. Bring to a good boil. Then add carrots, drained onions, and mangos and heat through good and can. NOTE: Use about 3 T. salt in the water. Can also add green or yellow beans, small green tomatoes, cauliflower, etc. SHIRLEY STOFFEL'S DILL PICKLES 4 qt. sliced cucumbers 61. salt 3c. vinegar 3c, water Heat all but the cucumbers to boiling. Put sliced cucumbers in jar. Add 3 pepper corns, 5 - 6 garlic seeds to jars. Pour water mixture over the pickles to within 1/2 inch of the jar's top. Put 2 small head of dill to each jar on top IONE COLE SLAW 1/2 ¢. mayonnaise 27. vinegar 1 T. honey 1/2 tsp. salt 1/4 tsp. onion powder 1/4 tsp. celery seed Combine and pour over 4 cups shredded cabbage.PICKLING (OM'S 1974 TOMATO SAUCE Fill a large Teflon pan full of thick tomato juice,, about 1 gallon. Put in blender 3 onions, cut up 8 carrots, cut up 4 ribs celery and leaves, cut up 3 green peppers, cut up Add this to the tomato juice and boil. Add: 1/4 c. sugar little clove 1 bay leaf salt to taste pepper to taste Quit boiling and continue to cook slow until thick. BARB _BECK'S ZUCCHINI RELISH Grind and let set over night: 10 c. zucchini 4c. onion Rinse and drain the zucchini and onion. Mix and add to the above: T. salt 1/4 c. vinegar c. sugar T. cornstarch tsp. nutmeg tsp. dry mustard tsp. celery seed 1/4 tsp. pepper 2 peppers, diced a little green food coloring Heat until mixture comes to boiling. Put in jars while hot and seal. Makes 7 pints. NeeNUNU DIANNE HOLLINGER'S FROZEN PICKLES 2 at. sliced pickles 1 onion, sliced Pit 1 T. salt on the above and soak for 2 hours. Drain and add: 1c. vinegar 1c. sugar Adjust to taste. Put pickles in containers. Pour vinegar and sugar mixture over them and freeze. NOTE: The vinegar does not have to be hot, just so the Sugar is dissolved. Will keep several weeks in the refrigerator.