Pickled String Beans:

Wash and string the beans, but do not break them. Cover them with cold water and boil them ten minutes. Drain off the water, and then immediately pour boiling water over them. Salt them as for table use and boil them until they are tender. Skim out the beans and place them in jars, while the beans are boiling-hot, cover them with boiling vinegar sweetened and spiced to suit the taste, and seal the jars at once.

Pickled Onions:

Remove with a knife the outer skins of small silver-skinned onions so that each is white and clean; put the onions into a brine strong enough to bear up an egg, and let them stand twenty-four hours. Drain them and place them in jars, putting in thin layers made up of horseradish, cinnamon bark, cloves, and a little cayenne pepper. Heat to the boiling-point a gallon of vinegar and a quart of brown sugar; pour the boiling syrup into the jars until they overflow, and seal the jars at once.

Note: In making the seasoning use these proportions: Half a teaspoonful of cayenne pepper, two teaspoonfuls of chopped horseradish, two teaspoonfuls of cloves, four teaspoonfuls of cinnamon bark.

Pickled Beets:

Boil the beets in water until they are tender, and then put them into jars. Measure out equal parts of good cider vinegar and water, and add a little sugar and salt. Heat this mixture, pour it over the beets while it is boiling-hot, and seal the jars at once.

Chow Chow:

Chop together two quarts of green tomatoes, twelve small cucumbers, four green peppers, a small head of cabbage, six onions, and a quart of string beans. Let the mixture stand in a covered enamel pan over night. In the morning put the mixture into a pan with alternate layers of salt, using a cupful of salt, and reserving enough for the last layer. After this has stood twelve hours, drain it. To a gallon of vinegar add a table-spoonful each of celery seed, mustard, all-spice, pepper and cloves; heat the mixture to the boiling-point, add the vegetables, and cook them until they are tender. Seal the chow chow in jars.


Chop together a peck of green tomatoes, a head of cabbage, eight large onions, and three red or green peppers. Add a cupful of salt and let the mixture stand over night. In the morning drain off the liquid, add two quarts of vinegar, one pound of brown sugar, a quarter of a pound of mustard seed, two tablespoonfuls of cinnamon, two tablespoonfuls of ground black pepper, a quarter of a teaspoonful of cayenne pepper, and a bag containing a tablespoonful of cloves, a tablespoonful of allspice, and two tablespoonfuls of ginger. Boil the mixture for thirty minutes, stirring it frequently to prevent scorching and seal the piccalilli in jars.

Chili Sauce:

Peel and slice a peck of ripe tomatoes, and add six green peppers chopped fine, six onions chopped fine, two tablespoonfuls of cinnamon, two teaspoonfuls of cloves, one tablespoonful of salt, two cupfuls of brown sugar and five cupfuls of vinegar. Boil the mixture two hours, and seal the chili sauce in jars.

Sweet Green Tomato Pickles:

Mix together one peck of green sliced tomatoes, six large sliced onions, and one teacupful of salt. Let the mixture stand over night, and in the morning drain off the liquid. Boil the mixture for five minutes in two quarts of water and one quart of vinegar. Drain it again. Boil for fifteen minutes four quarts of vinegar, a quart of brown sugar, half a pound of ground mustard, a tablespoonful of cloves, two tablespoonfuls of cinnamon, two table-spoonfuls of ginger. Put the drained tomatoes and onions in jars, pour over them the boiling liquid, and seal the jars at once.