The Rural Voice, 1978-08, Page 38gardens and you will soon have cucumbers.
Here are a couple of pickle recipes which
my good neighbour, Ila Paulin, shared with
me when we first moved to the 4th of
Turnberry. I have sinced passed these
recipes on to friends and relatives from
coast to coast.
Mustard Cucumber Pickles
Wash, peel and remove seeds frm 14
large cucumbers and 8 medium onions.
Chop and sprinkle with 3 tablespoons of
pickling salt and leave overnight. In the
morning, pour off liquid and prepare:
3 cups white vinegar
1 cup water
21/2 Tbls. dry mustard
3 cups white sugar
Y. cup flour
1 tsp. ginger powder
1 tsp. turmeric
4 sweet red peppers (minced in meat
grinder )
Add mixture to drained cucumbers and
onions and boil together for 20 minutes.
Stir frequently ac it sticks easily.
Icicle Pickles
One 6 -quart basket of cucmbers 3" - 5"
long. (I think Straight -8 cucumbers make
the nicest Icicle pickles).
Cut in 4 lengthwise pieces. Put in crock
and pour 10 cups boiling water with 2 cups
pickling salt dissolved in it. (Should be
enough water to cover cucumbers.) Let
stand four days, stirring occasionally with
w oden spoon.
i
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and Flowers
So, your wedding date has
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Your flower order is
important. It
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memories.
We would
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170 WIlac• N.
Listowel
Phone 291.2040
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PG. 38 THE RURAL VOICE/AUGUST 19
5th day: Drain and pour just boiling water
over cucumbers.
6th Day: Drain and add fresh boiling
water in which has been dis-
solved 2 teaspoons powdered
,alum.
7th Day: Drain. Add t/ gallon white
vinegar boiled with 8 cups
white sugar and 3 tablespoons
of whole pickling mixed spice
(put spices in a bag of cheese-
cloth).
8th Day: Drain and save vinegar. Add 2
cups sugar and heat to boiling
point. Pour over cucumbers.
9th Day: Drain, re -heat and add 2 more
cups sugar.
10th Day: Drain, re -heat and add 2 more
cups sugar.
11th Day: Drain, re heat and add 2 more
cups sugar.
Put pickles in sterilized jars, pour hot
vinegar syrup over pickles almost to
over -flowing jars. Seal. Bottle any extra
syrup and use to make French Dressing.'
(see recipe below).
• Ohio French Dressing
1/2 cup white sugar * _
'/. cup white vinegar *
1/2 cup catsup
'/2 tsp. salt
1 cup salad oil
1Tblsp. grated onion
t/. tsp. dry mustard
Combine and beat with electric mixer
until well, blended.
(* Substitute 3/4 cup leftover syrup from
Icicle Pickles for sugar and vinegar.)
Optional: I sometimes add a few grains
cayenne pepper, a dash of garlic powder or
a dash of Worcestershire sauce.
Keep picnic foods safe
Picnics are a great part of summer.
Everyone can enjoy the outdoors, good
company and tasty food. However, food
specialists at the Ontario Food Council,
Ministry of Agriculture and Food, suggest
a few food safety hints
Make sure you have the proper
equipment to keep all protein foods well
chilled. These foods included all pleat,
fish, poultry, eggs and dairy products,
cooked or uncooked. Be especially careful
to keep all mayonnaise -based dishes and
cream desserts well chilled. Uncooked
meats for barbecuing at the picnic must be
kept cold until they are ready to be cooked.
If these foods are not cared for properly.
you run the risk of food poisoning.
At the picnic site, don't leave foods
sitting out longer than it takes to eat them.
As soon as you have finished eating. return
leftover food to the cooler.
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One Twenty Eight Albert, Clinton 482 3871