Sweet Pickle

A good general rule is seven pounds of fruit, three and a half pounds of sugar, one quart of vinegar, and spices to taste.

Cucumber Sweet Pickle

Pare, seed, and cut in long strips ripe cucumbers. Stand all night with salt between the layers. Drain well the next day and cook till tender in vinegar enough to cover, removing each piece as soon as it is done so as to keep the pieces whole. Tie in a bag whole cloves, allspice, and stick cinnamon, and heat, together with vinegar and sugar, one and a half pounds of brown sugar to one quart of vinegar. When hot add the cucumbers, but do not cook them any more.

Watermelon rind or ripe cucumber sweet pickle. Eight pounds of fruit, four pounds of sugar, one quart of vinegar, one cup of mixed whole spices - stick cinnamon, cassia buds, allspice, and cloves. Pare the green from the rind and cut into strips three or four inches long. Boil one ounce of alum in one gallon of water; pour this over the rind and let it stand on back of stove several hours; then take out into cold water, and when chilled boil one half hour in the pickle, and can or put in a stone jar. The spices are always best when put into cheese-cloth bags.

The above rule (omitting the alum which is needed to harden the watermelon rind and cucumbers) may be used for any sweet pickle, such as pears and peaches.

Dutch Salad

One quart of green tomatoes, one quart of onions, nine small red peppers, or six big ones, one small cabbage, one cauliflower (picked into bits). Cut the vegetables fine and stand overnight with one half cup of salt. Cook till tender in juices that have collected during the night, then add ten tablespoons of mustard, one cup of flour, two cups of sugar, one quart of small pickles sliced, five cents worth of tumeric, two quarts of vinegar, and cook together about ten minutes.

Cucumber Pickle (1)

Pour boiling water over the cucumbers, stand till cold, then put into one gallon of cold vinegar, to which has been added one small cup of salt, two tablespoons each of alum, white mustard, black mustard, a handful of horseradish, and spice to taste.

Cucumber Pickle (2)

Pour boiling water over the cucumbers, stand till cold, then put in cold vinegar with a little horseradish, which keeps the vinegar pure.

Chili Sauce (1)

Peel a dozen ripe tomatoes, slice two large onions and cut in pieces two small red peppers. To this add four cups of vinegar, two tablespoonfuls of salt, two cups of sugar and spices to taste tied in a bag; boil slowly, till thick, about two hours; be careful not to burn. (This can be made any time of the year by using canned tomatoes.)

Chili Sauce (2) - Made In The Winter

Cook two cans of tomatoes slowly one half hour, then press through a colander or coarse sieve. Chop six small onions fine, put them into four cups of vinegar and boil slowly ten minutes; add tomato pulp and cook fifteen minutes more; then add three teaspoons of salt, one half teaspoon of cayenne, twelve tablespoons of sugar, and cook a little longer to right consistency.

Pickled Peppers (Red Or Green)

Cut open, remove the seeds and cut in strips, put into quart jars; add one half cup of sugar, one dessert-spoon of salt; fill jar with cold vinegar, and cover. These are good to use on winter salads.

Pickled Beets

Boil small beets till tender, put into jars and pour over them hot boiled vinegar; one quart of vinegar to two quarts of sugar.

Pickled Cabbage

To one quart of chopped raw cabbage add one pint of cooked beets chopped fine, one cup of horseradish, one cup of sugar, four teaspoons of salt, and a dash of pepper. Cover with hot vinegar and stand till the cabbage is pickled to suit the taste,


Chop fine or grind coarsely one peck of green tomatoes, add one cup of salt, stand overnight and drain in the morning. Then add six red or green peppers and six onions ground coarsely, two cups of brown sugar, two quarts of vinegar, and (tied in a cheese-cloth bag) one tablespoonful each of clove and allspice; mustard or celery seed may be added, but are not necessary. Cook slowly on the back of the stove for two hours.

Tarragon Vinegar (1)

The best time to make this vinegar is in August, when the plants are large and vigorous, using white wine vinegar if possible. Fill a quart fruit jar with vinegar and add three ounces of the fresh tarragon leaves; close the jar, stand twenty days, strain, and it is ready to use.

Tarragon Vinegar (2)

Dilute strong cider vinegar with a little water; put in a glass jar with a handful of dried tarragon leaves; screw on the cover and stand in the sun two weeks, then strain and bottle. (Powdered tarragon or the dried leaves can be bought at a drug store.)