Sliced Olive Oil Pickles

Place sliced cucumbers, sweet red peppers, whole silver onions in strong brine over night. In morning drain, let come to a boil in weak vinegar with alum size of a walnut. Drain. Put in quart jars, add 1 tablespoon olive oil, 1 teaspoon white mustard seed, 1 teaspoon celery seed to each jar. For each quart heat 1 cup sugar in 1 cup cider vinegar. Pour over pickles and seal. Mrs. Webster Kay.

Sliced Pickles

Twelve large cucumbers, 4 onions, 2 cups vinegar, 1 cup sugar, 1 tablespoon mustard, 1 tablespoon tumeric, 1 teaspoon pepper. Peel and slice cucumbers and onions, sprinkle with salt and let stand over night. Scald vinegar, sugar and spices together; add cucumbers and onions, let them boil up once. Seal. Mrs. Cowan.

Sliced Pickles. 2

One dozen large cucumbers, 2 quarts onions, 1 quart vinegar, 1 cup sugar, 1 cup salt, 1/4 teaspoon each of curry powder, cayenne and tumeric. Peel and slice cucumbers and onions, cover with salt and let stand over night. Then rinse well. Scald vinegar and spices together; then drop in cucumbers and onions. Let them boil up once. Bottle.

Mrs. Chas. Pelton.

Sliced Cucumber Pickle

Six quarts sliced cucumbers, 3 quarts little onions. For 3 successive mornings, pour scalding brine over pickles. Boil 3 quarts vinegar (cider), 4 lbs. brown sugar, 1/2 oz. celery seed, 1/2 cup shredded peppers, 1/4 cup allspice (whole), 1/2 cup mustard seed, 1 tablespoon of tumeric, 2 heaping tablespoons mustard. Stir all in vinegar and pour hot over pickles. Mrs. A. R. Kinney.