Peach Pickles
Submitted by: Cricket
7 lb peaches
21 whole cloves (or more to taste)
4 lbs sugar
1 pt vinegar
1 oz stick cinnamon
Peel peaches. Stick 3 or 4 cloves in each one. Put peaches in stone jar. Boil sugar and vinegar to a thick syrup. Pour over peaches and weight down. Let stand overnight. The first morning, pour off juice, add cinnamon, and bring to boiling. Pour hot syrup back over peaches. The second morning, pour off juice and bring to boiling. Pour hot syrup back over peaches. The third morning, heat syrup and add peaches a few at a time. Cook slowly until tender. Do not overcook. Add more peaches to the same syrup until all are cooked. As peaches are cooked, pack in canning jars. Boil syrup until thick. Pour over peaches packed in jars. Seal jars.

Easy Refridigater Pickles
Submitted by: Cricket
7 cups sliced cucumbers
2 cups sugar
1 cups sliced sweet onions
 1 cup white vinegar
1 bell pepper, finely sliced
 1 tablespoon salt
1 teaspoon celery seed
Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving.
Note: For a different taste, add garlic, dill, oregano, or hot pepper sauce.

Watermelon Rind Pickles
Submitted by: Cricket
2 quarts diced watermelon rind
1 tablespoon lime juice
2 cups sugar
1 cup vinegar
10 drops oil of cinnamon
10 drops oil of cloves
Add rind and lime juice to a quart of water and soak overnight. Rinse rind, drain and cook in water for about an hour or until tender then mix sugar, vinegar, oil and add these to therind. Simmer mixture for 10 minutes and set aside, for one night. Drain. Fill pickle jars with mixture. Boil one quart vinegar until clear and thick add this to rind already in jars. Seal.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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