Cook apples, mash, put thru sieve thing and measure pulp. Use half as much sugar. Add rest of ingredients. Cook apples with lid before sieving. Cook pulp etc. uncovered for 2 hours. Put in jars and parafin.
|4 quarts sliced unpeeled medium cucumbers||8 c||5 1/2 c|
|6 medium white onions, sliced||3||2|
|2 green peppers, chopped||1||1/2|
|3 whole cloves of garlic||2||1|
|1/3 c salt||2 tbsp + 2 tsp||1 tbsp + 2 tsp|
|3 c sugar||1 1/2 c||1 c|
|1 1/2 tsp turmeric||3/4 tsp||1/2 tsp|
|1 1/2 tsp celery seed||3/4 tsp||1/2 tsp|
|2 tbsp mustard seed||1 tbsp||2 tsp|
|2 c vinegar||1 c||2/3 c|
Slice cucumbers thinly. Add onions, peppers, whole cloves of garlic and salt. Cover with cracked ice. Mix well. Let stand 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Heat just to a boil. Keep in fridge or put in sterilized jars.
|1 lb apples||2 tsp cinnamon|
||1 tsp mace|
|1 lb raisins||1 tsp cloves|
|1 lb currants||1 tsp allspice|
|1 oz citron||1 tsp nutmeg|
|1/2 oz candied orange peel||1 lb brown sugar|
|1/2 oz candied lemon peel||1 c brandy|
Wash and rinse 1 qt jar or 4 x 1/2 pt jars. Keep jars in simmering water. Wash beets and boil in salted water 40 min or until barely tender. Slice and put in jars, having retained 1 c of the cooking water. Combine reserved liquid with remaining ingredients bring to boil, then pour into jars until 1/4" from tops. Seal and refrigerate 10 days. For "putting up" process jars in boiling water for 10 min. Cool and check seals. Label.