This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1 quart chopped cabbage 1 pint chopped white onion 1 pint chopped sweet red
pepper 1 pint chopped green pepper
5 tablespoons mustard seed 2 tablespoons celery seed 3/4 cup sugar 1 quart vinegar 5 tablespoons salt
Wash peppers and soak them in brine (1 cup of salt to 1 gallon of water) for 24 hours. Freshen in clear, cold water for 1 to 2 hours. Drain well. Remove the seeds and the coarse white section. Chop separately and measure the chopped cabbage, onions, and peppers, before mixing. Add spices, sugar, and vinegar. Let stand over night in a covered crock or enamel dish. Use for filling stuffed peppers or pack into small, sterilized jars. Place rubber and cap in position. Sterilize 15 minutes in hot water bath. Seal, invert to test, mark, wrap, and store for future use.
1 peck green tomatoes, sliced 6 large onions, sliced
1 cup salt
1 quart vinegar
Wash and slice the green tomatoes and onions and let them stand together over night. Next day boil them in 2 quarts of water and the vinegar for 15 minutes. Pour off this vinegar and then boil the vegetables in the following mixture
2 pounds light brown sugar 2 quarts vinegar 2 tablespoons cloves
2 tablespoons mustard
1 tablespoon allspice
2 tablespoons cinnamon
If a lighter product is desired, whole spices may be used, tied in a cheese-cloth bag. Four times the amount given above will be needed if whole spices are used. After the tomatoes have boiled 5 minutes, pack in sterilized jars. Seal, mark, and store.
1 peck sweet apples 3 pounds sugar
2 quarts vinegar
1/2 ounce cinnamon stick 1/2 ounce cloves, whole
Wash, quarter, and pare the apples. Make a syrup of the vinegar and sugar, and add the spices tied in a small piece of cheese-cloth. Boil the apples in the syrup until they can be pierced easily with a fork, but do not allow them to become broken. Put the apples into a sterilized jar and cover with the boiling syrup. Seal at once. Test, mark, and store.
Wash beets well, leaving one inch of stem on each beet. Cook in boiling water until the beets are soft when pressed with a fork - about 2 hours (this is dependent upon the size of the beets). After beets have been boiled, dip into cold water, skin, and slice. Make a thin syrup, using 1/2 gallon vinegar, 2 cups sugar, 2 2/3 tablespoons salt, and 1/3 teaspoon pepper for each peck of beets. Put sliced beets into the boiling vinegar and cook 5 minutes. Put into sterilized jars, fill with hot liquid, and seal. Invert to test, mark, and store.
1 peck small white onions
5 tablespoons salt 1/2 gallon water
4 or 5 small red peppers 1/2 gallon vinegar 1 1/2 tablespoons celery seed 1/2 cup grated horseradish
1 cup sugar 1 1/2 tablespoons mustard seed 1 tablespoon salt 1 tablespoon stick cinnamon 1 tablespoon cloves
Pick over, wash, and sort the onions. Peel and cover with water; let stand in a cool place for two days; change the water on the second day. On the third day wash the onions well, and put them into a brine made of salt and water, for four days, keeping as cool as possible. At the same time prepare a spiced vinegar with the remaining ingredients. Tie the spices in a cheese-cloth bag, leaving them in the vinegar for four days. Change the brine on the onions on the second day. On the fourth day take onions out of the brine and put into boiling water; let stand 10 minutes; then put into cold water for 2 hours. Drain and pack the onions into small jars, adding the small red peppers or slices of red and green peppers. Fill the jars to overflowing with the spiced vinegar. This amount will make about 6 pints. Seal, mark and store.