SWEET DILL PICKLES Florence Rhoades

1 quart vinegar

1 quart water

3 cups sugar

½ cup salt

1 tea. mustard seed

1 tea. celery seed

1 tea. turmeric

7 heads of dill

alum

Add to each quart jar a head of dill and alum, size of a pea. Cut cucumbers in strips; pack in jars. Heat vinegar mixture and pour over pickles. Cold pack until they come to a boil. Makes 7 quarts.

MUSTARD PICKLES (Delicious Pickles)

1 gallon vinegar

½ lb. (16 tab.) dry mustard

1 cup salt (no iodine)

3 gallon cucumbers

Dissolve salt in 1 qt. of warm vinegar. Cool. Mix the mustard with a small amount of vinegar to make a paste. Then, gradually, add the remaining vinegar. Wash cucumbers; cut into strips and pack in jars. Pour cold solution over cucumbers and seal at once. Store without removing screw bands.