4 - North Shore News Tey ren we pas Taste is the reason for making relish and pickles Barbara — VicCreadie BUDGET BEATERS IN LAST week's recipe for Fresh Apricot Spice Cake, one ingredient was omitted from the published recipe. . 1 tsp. baking soda should be included in the dry ingredients. Our apologies for any flopped cakes. Hard as it may be to stand over the stove stirring relish or jam, you won't have the opportunity in January. It’s a treat to buy fresh, local produce and prepare some- thing that you'll enjoy next winter — hey. force yourself! And, while you're at it, make up some small jars for Christmas giv- ing. You may have to hide those. But don’t count on saving any money. When you'add up the cost of buying produce and the extras such as sugar, pectin, spices. vine- gar, new jars or at least new lids you're in the hole. Plus the flavor is so great with homemade. every- one eats more. I've been making notes in my cookbooks for years. Teday I got out an old B.C. government pam- phlet I’ve used since I was a stu- dent at UBC — Jams, Jellies and Pickles. ‘On the back cover I'd written: “Sept. 6, 1971, Labor Day. Bought enough supplies for three recipes of Olive’s Danish Relish and three of her pickled onions.” I went on to list the supplies and finished with, “Total cost, $18. Made [0 quarts relish.” Don’t know how many jars of onions that amount yielded but that’s a lot of pickles for $18. All this recipe hunt came about as a result of my eldest daughter's urge to make dill pickles. I must confess, I haven't made them in years but it’s so encouraging to see today’s young wives going back to basics I couldn't wait to help out. The first thing I'd forgotten was that pickles almost always need to be soaked overnight in either cold water or brine. That set us back a day, but right now, we've two tubs of cukes scrubbed and soaking plus a bow! of onions. Tomorrow morning we'll finish up this dot and start someth'). cle. Tes ust es cat have ing dau: . DELL PICwLES You Uh have te tak. wher oo cucur> pounc will: hand | them a i guess avg dill :. five- iat this 'T you to get sad Was ems ber Oya We boos hole other de is Toagtive ir. hot oni the ar ved it bee: ver the top ar Serub and rinse your jars. Ina canner or other big pot, bring them to a boil in half a pot of water. Boil LO minutes. To pack the jars. place a big sprig of dill in the bottom and your choice of number of garlic cloves. Add hot pepper if vou dike. Pack the prepared cukes on lop, getting as many in as you can with- out breaking them. Add another sprig of dill, Leave 8" space below the neck of the jar. VINEGAR MIXTURE This is enough for 7-8 quarts of dills. 1% ¢. pickling salt de. white vineger {2 ¢. cold water Pinch of alum (buy in a drug- store) Boil the salt, vinegar and water together, On top of each packed jar. puta small pinch of alum. Pour hot brine to the under edge of the bottle neck. Seal jars with hot Kerr lids and tings, following package direc- tions. The lids will pop inward as the jars cool. If any don't seal, refrigerate and after six weeks use first. Store the other jars ina cool cupboard and use only after six weeks. To prepare cukes: Wash very well, removing any soil. Cover with cold water and fet: stand overnight. Drain well before pack- ing. As dT promised back in May Owhen Twas urging everyone to try planting a few herbs) here is my favorite Pesto recipe. Pesto is first a pasta sauce, A very Hule of it goes along way — one dablespoon is enough fora side-dish serving of pasta unless vou're a pesto addict. Try a tablespoontul in home- made vegetable soup. Add some to sour crew fora vegetable dip . Or mix it with mayo and sour cream and spread it on broiled fish. Broil until bubbly. 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