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.
Mixed Pickles - Various combinations of vegetables may be pickled together as mixed pickles.
Relishes - Vegetables chopped fine and pickled are called relishes.
Tomatoes, Peppers or other vegetables or fruits stuffed with various mixtures and pickled are popular in some sections.
Dill Pickles and Sauerkraut - In these two forms of pickle, vinegar is not used. The vegetable is allowed to ferment in a salt solution and the only acid present is the lactic acid formed by the action of the bacteria upon the sugar in the vegetable. In dill pickles, the dill is added for flavor. Plain salted cucumbers may be prepared in the same way without the dill. They are removed from the brine, soaked over night in cold water, and put in a pickling vinegar and prepared as needed.