French Pickles

Slice green tomatoes with onions; add salt; let stand over night; drain thoroughly and let boil 1/2 hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, cinnamon, ginger and little mustard.

Green Pepper Mangoes

Secure nice large peppers; cut a slit in them and take out the seed; slice a head of cabbage very fine; salt it as for slaw and mix very thick with black mustard seed; fill the peppers with this dressing and sew up the slit; lay them in a jar and pour over enough cold vinegar to cover them.

Green Tomato Pickles

Slice 1 peck of green tomatoes; add 1 cup of salt and let them stand over night; drain the water from them and add 1 gallon of vinegar, 1 large spoon of allspice, 1 teaspoon of cloves, 1 tablespoon of cinnamon, 1/2 teaspoon of ground mustard, 4 cups of sugar, 1 cup of grated horseradish and simmer together 10 minutes; add more sugar.

Sweet Tomato Pickles

Eight pounds of ripe tomatoes, 4 pounds of sugar, 1/2 ounce each of cloves, allspice and cinnamon; peel the fruit and boil 1 1/2 hours; when partly cold add 1/2 pint of vinegar. Put away in jars.

Piccalilli

Mix tomatoes, chopped and drained, with chopped onions, red and green peppers and horseradish; add spices, sugar and a little curry powder; cover with vinegar and boil 1 hour.

Piccalilli

Two cauliflowers, 2 quarts green tomatoes, 1 quart small onions, 24 medium-sized cucumbers, green peppers. Chop all together and soak over night in a weak brine; next day scald for a few minutes, then drain through a colander; make a dressing with the following: 1/2 pound mustard, 4 teaspoons celery seed, 5 cups sugar, 1 cup flour, 1/2 ounce tumeric. Mix all of these ingredients to a smooth paste; then add them to 3 quarts of boiling vinegar and allow to boil for 2 minutes; pour it over the pickle and when cold bottle and seal with paraffine. This pickle will keep for a year. Salt may be used instead of the brine and cabbage instead of the cauliflower, if preferred.

Watermelon Pickles

Boil the melon until you can stick a fork through it readily. To 7 pounds of fruit take 3 pounds of sugar, 1 quart of vinegar and 1 ounce each of cinnamon, cloves and allspice; scald the vinegar, put sugar and spices in and pour over the melon. Do this for 3 mornings.

Brine For Cucumbers

Wash them in clear water, lay them in a jar and sprinkle them well with salt; as you lay in fresh cucumbers, add more salt. They will make their own brine.

Chow Chow

Twenty-five young, tiny cucumbers, 15 onions sliced, 2 quarts of string beans, cut in halves, 4 quarts of green tomatoes, sliced and chopped coarsely, 2 large heads of white cabbage. Prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them; let them stand 12 hours, then drain off the brine; now put the vegetables in a kettle over the fire, sprinkling through them 4 red peppers, chopped coarsely, 4 tablespoons of mustard seed, 2 tablespoons each of celery seed, whole allspice and whole cloves and a cup of sugar; pour on enough of the best cider vinegar to cover; cover tightly and simmer well until thoroughly cooked. Put in glass jars when hot.

Sweet Cucumber Pickles

Prepare as sour pickles except add sugar to taste in the hot vinegar; ginger root and horseradish may be added to vinegar.

Dill Pickles

Take medium-sized cucumbers, wash in cold water, then fill quart jars; put in each jar 1/2 cup vinegar, 1 tablespoon sugar, 2 tablespoons salt, pinch of pickling spices and spray of dill; fill rest of space in jars with cold water and seal. These pickles are very good and will keep indefinitely.

East India Apple Chutney

Two dozen apples, 6 chili peppers, 3 onions, garlic to taste, 3 pounds seeded raisins, 1 quart cider vinegar, juice of 8 lemons, 4 cups brown sugar, 1/4 teaspoon cayenne pepper, 1 tablespoon ground ginger, salt to taste. Pare, core and chop apples, raisins, onions and peppers very fine; add the vinegar and cook 1 hour; then add the other ingredients and cook 1 hour longer, stirring often with wooden spoon. This will keep indefinitely. A little of this chutney will improve all Spanish dishes, curried meats and stews.

Sour Cucumber Pickles

Select small cucumbers, wash, sprinkle with salt; cover with cold water, using 1 cup of salt for each gallon water; allow to stand 12 to 14 hours; rinse and pack in fruit jars; add green or red peppers, also whole spices; cover with scalding vinegar. If stored in earthen crock, place a plate with weight on top to keep the pickles in the vinegar, then cover the jar. These pickles will keep indefinitely.