The canning season is upon
us and if you plan to prepare
your favorite pickles you will
enjoy some of these recipes
from ‘‘Here’s Whats Cooking
From the Kitchens of Boyce
Memorial ARP Church.”
BREAD AND BUTTER
PICKLES
1 gal. cucumbers, after sliced
2 green peppers, sliced
Mix and let stand 3 hours on
ice.
Mix Together:
5 cups sugar
5 cups vinegar
1% tsp. turmeric
8 small onions, sliced
15 cup salt
5 tsp. celery seed
2 tbsp. mustard seed
. Place on slow heat—Let
come to boil, but do not boil.
Drain pickles and drop in—do
not boil. Pack in sterilized
jars and seal
00o
BEET PICKLES
1 gal. small beets
water, almost covered
2 cups sugar
1 long stick cinnamon
1 tbsp. whole allspice
31, cups vinegar
1% cups water
Wash beets—use enough
water—almost cover them.
Leave roots and 2 inch stems
on beets. Cook until tender.
Dip in cold water and slip off
skins. Combine sugar, cin-
namon, allspice, and vinegar,
1% cups water. Pour over
beets and simmer 15 minutes.
Pack beets into hot sterilized
jars. Cover beets with hot
syrup and seal. Process 10
min. on simmering
temperature.
: o0o
CUCUMBER RELISH
12 medium cucumbers -
1 bunch celery
4 or 5 onions
Put above ingredients
through food grinder, add 2
tbsp. salt and let stand 4
hours. Drain well.
MIX:
3 cups sugar
1 pt. vinegar
2 tbsp. mustard seed
1 tsp. celery seed
1 tsp. tumerick
Bring this mixture to a boil
and add drained mixture.
Simmer 5 minutes. Place in. &
jars and seal.
olo
DILL PICKLES
6 gts. cucumbers
1 cup salt, plain
3 cups vinegar
9 cups water
garlic and dill
Pack cucumbers in jars
whole. Put salt, water and
vinegar all together and let
come to hard boil and pour
over cucumbers; have garlic
and dill added. Use only un-
diluted vinegar.
000
PEACH PICKLES
8 pounds medium peaches
2 tbsp. whole cloves
8 cinnamon (2-inch pieces)
2 Ibs. sugar
Wash and pare peaches.
Put cloves and cinnamon
loosely in clean, thin white
cloth and tie tightly. Cook
together spices, sugar and
vinegar for 10 min. Add
peaches; cook slowly till
tender; not broken. Let stand
overnight. In A.M. remove
spices. Drain syrup from
peaches; boil syrup rapidly
till thickened. Pack peaches
in clean, sterilized jars. Pour
hot syrup over peaches—fill-
ing jars to top. Seal tightly.
Process 10 min. at simmering
temperature about 100
degrees.
olo
PEAR RELISH
1 peck pears
4 cups sugar
3 cups vinegar
8 bell peppers, red
4 bell peppers, green
4 med. onions
On Dean’s List
Two students from
Cleveland County were
among : * the 279
undergraduates at the
University of North Carolina
at Greensboro who made all
A’s on courses completed
during the spring semester.
The two Cleveland County
students who made all A’s at
UNC-G were Phyllis A.
Blackwell of 1206 Gidney St.,
Shelby, an English major,
and Jacquelyn D. McSwain,
an English major, daughter
of Margaret B. McSwain of
Route 6,« Box 115, Kings
Mountain.
1 tbsp. salt
1 tbsp. turmeric
1 tbsp. celery seed
1 tsp. powdered mustard
Peel pears, grind pears,
peppers and onions. Mix and
let stand 5 min. Mix other in-
gredients together, cook all
together 10 min. Seal in
sterilized jars.
o00o
STRAWBERRY
PRESERVES
To one quart prepared ber-
ries, add one tbsp. vinegar
and bring to boil. Cover; boil
one minute. Add 3 cups
sugar. Bring to boil and boil
gently, uncovered, 20
minutes. Stir occasionally.
Pour into bowl and let stand
overnight. Next day, can or
freeze. (If a thicker syrup is
desired, berries can be lifted
out at end of cooking time and
syrup boiled for an additional
5-10 minutes.)
USDA Choice
PLEA TT
FOOD LION
These prices good thru
iid July 21, 1985.
Ground
Beef
USDA Choice Beef Chuck - Bone-In
Chuck
f
Thursday, July 18, 1985-KINGS MOUNTAIN HER'ALD-Pag¢: 9C
Pickle Recipes From ‘Here’s What’s Cooking’
o0o
ICICLE PICKLES
1 gal. cucumbers cut
lengthwise
1, gal. boiling water in which
1 cup salt has been dissolved.
Pour water over
cucumbers and let stand one
week. Stir everyday. Drain-
We reserve the
right to limit
quantities.
1 L
USDA Choice Beef Chuck
Boneless
Steak:3 Roast
pour over cucumbers !»
gallon boiling ‘water and' 1
tbsp. alum, let stand 24 houi"s.
Drain-pour 1 qt. hot vinegar
and 8 cups of white suga\r
over pickles. Reheat mixtur e
every morning for 4 days ancl
pour it back over pickles. Cc a
in sterilized jars.
Bone-In Lb k
3
Sweet Western
ETRE
, Nectarines §
/
aL Plums 3
A A
z $ 149
3 Lb. Margarine - Family Spread
Mrs.
Filbert's
Cola
VV @
2/99:
10 Ct. - Merico Biscuits
>> Butter- We
4
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6800 EVERYDAY LOW PRICES
415
2 Liter - Diet Pepsi/Pepsi-Free/Diet Pepsi-Free/
Pepsi
64 0:.
Fa eh
4 a
99.
16 oe amino lsland/
Pfeiffer
Dressings
ng 99°
Cucumber
2 i
89.
4 Pack - Waldorf
Toilet
Tissue
15 02. Dog Food - Beef/Req.
Ken-L
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