43

Eva Sulkosky
7/13/73
Sandra Downie

Wash and drain vegetables:
6 quarts total amount
celery
small cucumbers
cauliflower
small white onions
green pepper or sweet red pepper (mango's) or pimento

Cut into small pieces (Note: leave the cauliflower in larger pieces
because it shrinks)

Put the vegetables in a large pot or crock and salt them with 1 or 2
fistfuls of salt. Put ice cubes in with the vegetables and shake the pan.
When the ice cubes have melted drain off the water. Taste for salt.
Rinse with water if it is too salty.

In another large pot lput 5 cups cider vinigar and 5 cups sugar. Bring
to a boil. Add 2 Tabelspoons mustard seed and 2 teaspoons celery seed.
Add vegetables. Bring to a boil. Add 1-1/2 teaspoons tumeric. Bring
to a boil. Put in jars and cover.

This will keep in the refrigerator after it has been opened as it does not
contain water.

This receipe does not have a name. Eva began making it in the 1920's when
her children were small. She had begun making bread and butter pickles
and had extra vegetables around and decided to put them in with the pickles.
She had been making it ever since. This receipe is made in September when
the onions are available.