It seems that it is canning time again, so hope this helps.This was my grandmother’s recipe. It is quite a mild pickle almost like a salad.
It is an old recipe and I don’t know if it can be found anywhere. Enjoy.
1 lg. cabbage
½ c. salt
1 tbsp. celery seed
9 green peppers
9 red peppers
¾ c. mustard seed
Finely chop cabbage, onions, and peppers.
Stir in salt and let stand overnight.
Add sugar, mustard seed and celery seed.
Cover with vinegar.
Let stand on stove until sugar is melted, but do not boil. Bottle and seal.
Another old but good one as you can tell by the first ingredient. Could almost be used as a fruit. Hope you try it.
Pickled crab apples
1 pack or 16 quarts or 37 cups of crab apples
6 cinnamon sticks
¼ c. whole cloves
1 quart vinegar
2 ½ lbs. sugar
Simmer crab apples in syrup until tender. Remove spices.
Bottle and seal.
Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.