| Chepstow
"Making pickles at the old house was a busy few days. I would come home from to school to find I had to cut the cukes. I had three maiden aunts who were rejected by the convent for misbehavior. They would come over with their Mason jars and start the storytelling. One of them told funny stories. When they started to cook another would stand over the stove and say the rosary in a way Father Croken wouldn't have approved of. My father would come in in the evening from fishing and complain they stunk up the place. My mother would smile and say 'dear, dear', and the laughter would start over again!" |  | BREAD AND BUTTER PICKLESIngredients: 4 Quarts of small cucumbers, sliced
6 white onions, sliced
3 cups of white vinegar
3 cups of white sugar
2 tbsp of mustard see
1 tbsp of turmeric powder
3 Quarts of water
½ cup of course salt Method: Thinly slice the cucumbers and then cover them with the water and salt. Allow these cucumbers to brine overnight. Drain the cucumbers. Bring the vinegar, onions, sugar and spices to a boil. Add the cucumbers and allow the mixture to come back to a boil and cook it for another 15 minutes. The pickles are ready to be "canned" in sterilized jars with new, and sterilized, lids. There will be plenty to share. | |
| Rachel Leslie, the chef who composed this recipe, is a native of Grand Manan, N. B., Canada. She received her post secondary education at the Vancouver Community College, St. Mary's University and the University of Prince Edward Island. Ms. Leslie has been employed in Whistler, B.C., Canada, England, Ireland, and Halifax, N.S., Canada. Rachel is an athlete who participates in long-distance running. She is an active volunteer in Eastern Kings, P.E.I., happily assisting others in active and healthy living. She resides in Bay Fortune with her husband Chef Michael Smith and son Gabe. |  |
 Copyright
Waldron H. Leard |
