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Bread and Butter Pickles
2 qt sliced cucumbers
4-5 small onions, sliced
1 sweet pepper, chopped
½ c salt
2 c sugar		 1 pt cider vinegar
½ t celery seed
½ t turmeric
1 t mustard seed
1 t mixed pickling spices

Place first three ingredients into non-metallic crock or bowl; mix well with wooden spoon. Add salt; mix thoroughly. Add cold water to just cover; cover with towel. Place in cool spot overnight. Drain in colander, pressing out as much water as possible; place in large kettle. In smaller pan, mix remaining ingredients, tying pickling spices in cheesecloth. Bring to a boil; stir to dissolve sugar. Pour on vegetables; return to boil. Cook over medium heat 10-15 minutes or until vegetables are tender but not soggy, stirring several times with a wooden spoon. Pack into hot, sterilized jars. Yields approximately three pints. RETURN






Watermelon Pickles
2 lbs watermelon rind
1 qt water
½ c maraschino cherries
2 c sugar
1½ c light corn syrup		 1¼ c vinegar
1 t salt
1 lemon, sliced thin
2 T cinnamon bark
1 T whole cloves

Trim off dark green and pink areas of rind; cut into 1" cubes. Cover with water in heavy steel or enamel kettle; simmer 15 minutes. Drain; set aside. Mix next five ingredients. Tie spices in a bag; place in kettle with mixture. Simmer 10 minutes; add rind. Simmer 40 minutes more or until clear. Seal in hot sterilized jars. Yields two pints. RETURN