Red River Valley Potato Pickles

1 qt. raw potatoes, peeled and sliced
1 lg. onion, sliced
1 lg. green pepper, sliced
1 clove garlic, chopped fine
2 T. salt

Mix all ingredients and add crushed ice to cover top; mix thoroughly. Let stand 1 1/2 hours. Drain. Mix with brine syrup.

1 c. sugar
1/2 tsp. celery seed
1 tsp. mustard seed
1/2 c. vinegar
1/2 tsp. turmeric

Heat to a good boil and pour over. Makes 1 quart of pickles.

Margaret Sondreal