No. 1.

4 quarts green tomatoes

1/4 cup salt

6 small onions

1 pint cucumbers

1 green pepper

1 bunch celery

1 quart vinegar

1 cup brown or white sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1 tablespoon ground mustard

Chop the tomatoes, add the salt and mix. Let stand over night. Next morning drain, the tomatoes and add the onions, cucumbers, pepper, and celery, chopped fine, the vinegar, sugar and spices. Put the mixture in an enamel kettle, and cook until clear. Stir well with a wooden spoon, pack in hot, clean jars and seal.

Ground spices make a dark pickle. Whole spices may be used; they should be tied in a cloth bag and removed before the pickles are sealed.

No. 2.

18 green tomatoes

8 cucumbers

5 dozen small green onions

1 pound green string-beans

1 cauliflower

1 bunch celery

3 chopped red peppers

1/2 cup salt

2 quarts vinegar

1 cup brown sugar

2 tablespoons turmeric powder 4 tablespoons mustard seed

1 tablespoon cloves

1 tablespoon pepper

Dice the tomatoes, celery, and cucumbers, skin the onions and remove the tops, cut the beans in small pieces and separate the cauliflower into flowerets. Put all the vegetables, including the chopped red peppers, into an earthenware crock or bowl and sprinkle with the salt. Let stand twenty-four hours, then drain off the liquid. Heat the vinegar with the sugar and spices to the boiling-point, add the vegetables and cook until they are tender. Pack the pickles in clean, hot jars and seal.