1/4 C Salt
2 C Vinegar
6 C Water
Heads of Dill
Cloves of Garlic
Baby Cucumbers

Directions:

Wash baby cucumbers and place in hot sterilized jars. Place one head of dill and half a clove of garlic in each jar. Combine first three ingredients and bring to a boil. Pour boiling brine over cucumber to fill jar and seal.

7 large Cucumbers
4 large Onions
2 Red Peppers
2 Green Peppers
2 C Vinegar
2 C Water
3 C Sugar
3 T Dry Mustard
1 t Tumeric
1/2 CFlour
1 1/2 T Salt

Directions:

Put veggies through food processor and coarsly chop. Sprinkle with salt and leave overnight. Drain. Combine vinegar, sugar, dry mustard, and tumeric and mix with veggies.

Mix flour and water seperately and add to mixture. Bring to a boil and simmer 10 minutes. Pour into hot sterilized jars and seal.

2 L Cucumbers, ground
9-12 Onions
1 large Cauliflower
1 Green Pepper
1 Red Pepper
1/2 C Salt
2 C Vinegar
2 C Sugar
1/4 C Flour
2 t Dry Mustard
1/2 C Sugar
1/2 C Vinegar
1/2 C Water

Directions:

Combine first six ingredients and just enough water to cover. Let stand overnight. Drain. Cook over medium heat and add vinegar and sugar. Place 1 t mustard seed and 1t celery seed in a tea bag and bring to a boil.

Combine last five ingredients to form a paste and add to mixture when it comes to a boil. Simmer for 10 minutes to thicken. Remove bag and put in hot sterilized bottles and seal.