Apple And Spanish Onion Pickle

2 lbs. cooking apples. 2 lbs. Spanish onions. Chilies. Vinegar. Ginger. Cinnamon. Allspice. Mace.

Core, pare and slice thinly the apples, pare and slice onions and fill jars with alternate layers of each. Between each layer put chilies and spices to taste. Fill jars with cold vinegar and seal down.

Barberry Pickle

Barberries. Vinegar.

Soak large bunches of barberries in salt and water for several hours. Remove from the water and pour scalding vinegar over them; spice or not according to taste.

They are pretty for garnishing salads.

Beet And Cabbage Pickle

1 quart cooked beets. 1 quart raw cabbage. 1 tablespoonful salt. 1 lb. (2 cups) sugar. 1 teaspoonful pepper. 1/2 pint (1 cup) grated horseradish. Vinegar.

Chop the beets and the cabbage fine, add the salt, sugar, horseradish and pepper.

Cover with cold vinegar and seal in jars.

This is delicious with meats.

Beet And Spanish Onion Pickle

Beets. Allspice. Whole peppers. Mace. Ginger. Cinnamon. Spanish onions. Horseradish. Vinegar. Salt.

Wash the beets carefully, and boil them in plenty of boiling, salted water until tender, drain and remove the skins, then cut into thin slices. Peel and cut the onions into thin slices, put alternate layers of beets and onions into jars; and add a few pieces of shredded horseradish.

Boil vinegar, with salt and spices to taste, for fifteen minutes. Strain into the jars, covering well the beets and onions, and leave to cool.

Seal down. Keep in a cool place.

Carrot Pickles

Large carrots. 1/4 lb. (1/2 cup) sugar. 1/2 pint (1 cup) vinegar. 1/2 pint (1 cup) water. 6 cloves. 1 inch cinnamon.

Scrape the carrots, cut them in thick slices and boil In plenty of boiling salted water until tender. There should be two quarts of sliced carrots.

Put the vinegar and water into a saucepan, add sugar and spices, and simmer for ten minutes. Now add the carrots and cook for ten minutes longer. Bottle and seal.

Cherry Olives Or Salted Cherries

1 quart large dark red cherries. 1/4 pint (1/2 cup) vinegar. 1 tablespoonful salt.

Wash the cherries, leaving on the stems, and place in a quart jar. Dissolve the salt in the vinegar and add to the cherries, then fill the jar with cold water and seal immediately. Nothing is heated.

Allow to stand for four months before opening.

These are as good as olives and much less expensive.

Horseradish Pickle

Horseradish. 6 whole peppers. Vinegar. Small piece of ginger root. 6 chilies.

Clean and scrape horseradish into stone jars. Boil sufficient vinegar to cover, add the chilies, peppers and ginger root. Pour over the horseradish and cork down tightly.

This will be ready for use in fourteen days.

Serve with hot or cold meats.

Japanese Pickle

12 pickled limes. 12 tomatoes. 3 lbs. (6 cups) sugar.

Wipe the tomatoes, force through a food chopper, then put them with the pickled limes into a preserving pan, add the sugar and cook slowly for three hours.

Divide into small jars and seal at once.

The seeds of the limes must be rejected.

To pickle limes, wash thoroughly, put them in an earthenware jar, cover with salt and water. Allow to stand for four days, they will then be ready for use.