This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 pounds citron 2 pounds sugar 1 pint vinegar 1 pint water
1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice
Pare the citrons, and cut in medium thin slices. Soak over night in salt water (two tablespoons salt to one quart water). Drain off the brine and cook the citron in clear water until it is tender. Add the citron to the hot pickling solution made from the vinegar, sugar and spices, and boil it rapidly until it becomes clear. Seal it in hot, clean jars.
4 quarts currants
2 pounds white sugar
1 pint vinegar
1 teaspoon allspice
1 teaspoon cloves
2 teaspoons cinnamon
Stem the fruit, and wash it. Make a sirup of the sugar, vinegar and spices and boil for five minutes. Add the fruit and cook until the mixture is thick and clear. Seal in clean, hot jars.
4 quarts plums 3 pounds sugar 1 tablespoon ground cinnamon
1 pint vinegar
1 tablespoon cloves
1 tablespoon allspice
Make a sirup from the vinegar, sugar and spices. Boil for five minutes. Prick each plum with a fork and pour the boiling sirup over the fruit. Let the whole stand three days, then skim out the plums, boil down the sirup until quite thick, add the plums and heat to boiling. Seal in clean, hot jars.
2 pounds watermelon-rind 2 pounds sugar 1 pint vinegar 1 pint water
1 lemon, sliced thin 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon allspice
Soak the watermelon-rind over night in salt water (one-fourth cup salt to one quart water). Drain off the brine. Cook the watermelon-rind in clear water until it is tender.
Make a hot pickling solution of the other ingredients, add the drained rind, and boil it rapidly until it becomes clear. The spices should be tied in bags and removed before the pickle is bottled. Seal it in clean, hot jars.
Green tomatoes, cut crosswise in thin slices, may be used instead of the watermelon-rind.
12 red peppers 12 green peppers 3 large onions
1 quart vinegar
2 cups sugar
1 1/2 tablespoons salt
Split the peppers and remove the seeds. Chop the peppers coarsely, pour boiling water over them and let stand for five minutes. Drain, pour more boiling water over them, and let stand ten minutes. Drain and add the chopped onions. Boil the vinegar, sugar, and salt for five minutes, and add all the other ingredients. Cook the mixture ten minutes after it has come to a boil. Pack in clean, hot glass jars.
2 cups chopped, pickled beets 5 tablespoons horseradish 1 cup chopped red cabbage
Salt and pepper
Vinegar from pickled beets
Mix beets, horseradish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt and pepper, and a little dry mustard. Toss together and serve lightly piled in a mound.