Spanish Tomatoes

24 green tomatoes, sliced

1 large onion

2 green peppers 1/4 cup salt

1 tablespoon peppercorns 1 tablespoon mustard seed

1 cup brown sugar

2 quarts vinegar

Alternate layers of sliced tomatoes with layers of sliced onion and chopped green peppers, in a large crock, and sprinkle each layer with salt. Let stand twenty-four hours, then drain. Put the vegetables in a preserving-kettle, add the spices and sugar and cover with the vinegar. Cook gently for forty-five minutes. Pack in clean, hot jars and seal.

Pickled Onions

Peel small onions until the white is reached. Scald in strong salted water (four tablespoons salt to one quart water), then drain. Pack in jars and sprinkle white mustard and pepper over the onions. Cover them with a boiling hot solution of vinegar. When cold, put in clean, cold jars and seal. One tablespoon of salad oil may be added to the top of the mixture.

Pickled Sweet Red Peppers

Wash the outside of the peppers thoroughly and wipe them dry. Cut a slice from the stem end and remove the seeds. Cut into thin strips with the scissors, or into long ribbons, working around and around the pepper. Scald well and then drop into ice-water to crisp them. Drain well. Make a sirup, using a proportion of one cup of sugar to two cups of vinegar. Put the peppers into clean, hot jars, fill to overflowing with hot sirup, and seal.

Pepper Mangoes

Green peppers

Brine

1 quart chopped cabbage

1 tablespoon salt

1 tablespoon cloves

2 tablespoons white mustard seed 1 tablespoon cinnamon 1 cup sugar Vinegar

Remove the stem ends of green peppers, carefully extract the seeds and midribs and lay the peppers in strongly salted water (one-half cup salt to two quarts water) for twenty-four hours. Chop the cabbage fine and add the salt, mustard seed, cloves, cinnamon and sugar, mixing them well. Drain the peppers, stuff them with the prepared cabbage, replace the pepper caps and tie them in position. Pack the peppers in a stone jar and cover them with strong cold vinegar. They will be ready to use in two or three weeks.

Pickled Seckel Pears

7 pounds Seckel pears

1 pint vinegar

1 pint water

3 1/2 pounds sugar

1 tablespoon cinnamon 1 tablespoon allspice 1 tablespoon cloves

Pare the fruit, remove the blossom end, but leave the stem on. Make a sirup of the vinegar, water, sugar and spice, boiled for five minutes. Add the fruit and cook until clear. Seal in hot, clean jars.

Ginger Pears

5 pounds hard pears 3 cups water 5 pounds sugar

1/3 cup preserved ginger 3 lemons, juice and grated rind

Remove the skin and cores from the pears and cut the fruit in slices lengthwise. Add the water and cook until the pears are tender. Add the sugar, juice and grated rind of the lemons, the ginger cut in small pieces, and simmer the mixture until it is thick. Pour into clean, hot jars and seal.