Pickled Peaches

Pare the peaches, put one whole clove into each peach; pack them into a stone jar; make a syrup of three pounds sugar, one pint good cider vinegar to every eight pounds of fruit, one tablespoon whole allspice, and two tablespoons of acacia buds. Boil the syrup and spices about ten minutes, and pour over the fruit; put a plate or top of the fruit to hold it down. Let this stand twenty-four hours then pour off the syrup into the preserving kettle; when it boils put in the fruit and boil it until it begins to be soft, then put the fruit in your glass jars, and fill up with the syrup; put a small round cloth on top, as in canned fruit, and seal quickly.

Ripe Cucumber Pickle

Pare, core, and cut lengthwise, boil in vinegar and sugar; about one pound of sugar to one quart of vinegar; boil until clear and transparent. Skim and put in a jar while hot; add a few sticks of cinnamon. They should stand in salt and water over night after cutting, before cooking.

Fig Pickles

Seven pounds of figs, three pounds of sugar, one-half pint vinegar, two lemons sliced, cinnamon and cloves. Boil all together two hours, slowly.

Green Tomato Sweet Pickle

One fruit basket of green tomatoes, slice medium thickness, sprinkle with one teacup of salt, and drain for twenty-four hours on sieve or colander; boil in two quarts of water to one of vinegar, for twenty-five minutes; drain again, and mix evenly with six very large sliced onions, two pounds brown sugar, one-half pound white mustard seed, two even tablespoons each of allspice, cloves, ginger, mustard, cinnamon, one-half tablespoon cayenne pepper, and three quarts vinegar. Boil for twenty minutes. (The spice is not put in bags).

Cucumber Pickles

To each hundred cucumbers take a pint of salt, and pour on boiling water enough to cover them; cover tightly to prevent the steam escaping, and let them stand twenty-four hours. They are then to be taken out and wiped perfectly dry, taking care not to break the skin; place them in a jar in which they are to be kept, putting in occasionally a long, green paper; boil cider vinegar sufficient to cover them, adding cloves, allspice, and a little sugar: pour over the pickles, and cover tightly. In ten days to two weeks delicious pickles will be produced.

Mixed Pickles

One fruit basket of green tomatoes, one small head cabbage, eight large onions, two large heads celery, three large green peppers, one-half pound white mustard seed. Chop tomatoes very fine, sprinkle over with one teacup salt, and hang up to drain for twenty-four hours; add other ingredients, chopped equally fine, and salted to taste; cover well with vinegar, and boil until partly cooked.

Pickles

Slice green tomatoes, cucumbers and onions (of latter one-third quantity); soak cucumbers over night in salt and water; cook tomatoes in salt and water. Place horseradish in bottom of jar, then cucumbers, then tomatoes, and then onions, in layers with white mustard seed between. Pour all over hot vinegar and sugar.