Dill Pickles

1 quart vinegar
1 quart water
3/4 C sugar
3/4 C canning salt
3 T mixed pickling spices
25 to 30 medium pickling cucumbers (cut into quarters lengthwise)
8 fresh dill heads
8 garlic cloves, peeled

In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil.

Tie pickling spices in a cheesecloth bag. Place in the hot liquid and bring to a boil.

Boil for 10 minutes.

Remove cheesecloth bag and discard.

Place dill heads in the bottom of eight pint jars.

Pack cucumbers into jars to within 1/2 inch of jar top.

Place 1 garlic clove in each jar.

Ladle boiling liquid over cucumbers leaving 1/4 inch headspace.

Adjust caps.

Process for 10 minutes in a boiling water bath.

Yield: 8 pints

Tomato Relish

18 medium (8 C) tomatoes (peeled, cored, seeded, chopped)
2 C minced celery
1 C minced green pepper
1 C finely chopped onion
1/3 C salt
2 C vinegar
1-1/2 C sugar
1-1/2 t mustard seed
1 t pepper

Mix well vegs and salt in large bowl. Let stand for 30 minutes.

Drain, rinse and drain again.

In large kettle bring vinegar, sugar, mustard seed and pepper to a boil. Reduce heat and simmer for 15 minutes.

Add vegs and return to a boil.

Ladle hot relish into hot jars leaving 1/4 inch headspace.

Adjust caps.

Process for 20 minutes in boiling water bath.

Yield: 4 pints