This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Cut small cucumbers from the vine, leaving one-half inch of stem. Wash carefully, rubbing off all the little, prickly black spots. Pack jars full. Add one teaspoon of salt and one-fourth teaspoon of cayenne pepper to each quart. Fill jars to overflowing with cold vinegar, adjust new rubber, and seal tight.
10 medium-sized cucumbers. 1 tablespoon celery seed. 2 small onions. 2 tablespoons mustard seed. 1/2 pint white wine vinegar. 1/2 cup olive oil.
Pare and slice cucumbers thin. Sprinkle with one-half cup salt and let stand over night. In the morning, place in colander and rinse off the salt. Drain; add onions, chopped fine, and other ingredients. Mix all together well. Seal in jars. This recipe makes about three pints.
4 quarts green tomatoes. 1 cup salt. 1 quart onions. 1 cup white mustard seed. 18 large green peppers. 1 cup celery seed. 12 large red peppers. 4 quarts vinegar. 4 quarts cabbage. 2 pounds brown sugar.
Remove seeds from peppers. Chop tomatoes, onions, cabbage, and peppers; add one cup of salt, and mix well. Cover with water and let stand over night. In the morning, drain.
Boil vinegar and sugar for twenty minutes. Pour over drained vegetables, add mustard and celery seed, and cook until tomatoes are soft. Seal while hot.
2 bunches celery. 6 teaspoons mustard. 2 heads cauliflower. 1 tablespoon turmeric powder. 2 small red peppers. 2 cups sugar. 1 qt. small silver-skin onions. 1 cup flour. 2 1/2 quarts vinegar.
Cut celery in inch pieces, break cauliflower in flowerets. Remove seeds from peppers, and chop fine. Peel onions.
Combine all vegetables and put in brine for twenty-four hours. Then cook in the same brine until tender. Drain.
Mix dry ingredients with water, to make a smooth paste; add vinegar, boiling hot, and cook until creamy. Pour over vegetables. Cook all together for a few minutes. Seal in jars. This will keep two years.
12 ripe tomatoes. 1/2 cup raisins. 2 large peppers. 1 cup brown sugar. 2 large onions. 1 cup vinegar. 1 stalk celery. 1 tablespoon salt. Cinnamon and cloves to taste.
Peel and quarter tomatoes. Remove seeds from peppers, and chop peppers, onions, and celery fine. Combine vegetables and cook ten minutes. Add spices; bring to the boiling point; add raisins and sugar, and cook until tomatoes and onions are soft. Seal hot in jars.
1/2 peck green tomatoes. 3 cups brown sugar. 1 quart onions. 1 ounce mustard seed. 2 red peppers. 1 ounce celery seed. 4 green sweet peppers. Vinegar (see directions).
Spice bag containing 12 whole cloves, handful stick cinnamon, and teaspoon allspice.
Slice tomatoes and onions thin. Sprinkle with one cup of salt, and let stand over night. In the morning, drain and rinse off the salt. Remove seeds from peppers and chop peppers fine. Put all in a kettle and just cover with vinegar. Add spice bag, and cook until vegetables are soft. Remove bag; add sugar, mustard seed, celery seed, and cook ten minutes more. Seal in jars.