Pickled Cucumbers

Pick the cucumbers before they get very large; lay them in a tub, and cover with a boiling brine of one gill of salt to one gallon of water; let this stand until cold, and then turn the brine back into the kettle and boil again, and pour over the cucumbers; do this five times, and then turn off and cover with boiling alum water (allow one heaping spoonful of alum to one gallon of water). When cold, turn off, and boil again, and turn on the cucumbers a second time. When this is cold turn off, and drain the cucumbers Now put on a lew quarts of good cider vinegar in a porcelain kettle, and when it boils, drop a few cucumbers in at a time, and let them boil about eight minutes; then skim out and drain. Do this until they are all scalded. Lay them in a stone pot and cover with good cider vinegar. You may use bell peppers and spice if you choose. You cannot fail to have good pickles if you follow this rule.

Tomato Pickles

Cut green tomatoes into slices about an inch thick, and sprinkle with salt. (Allow half a cup of salt to a peck of tomatoes), and let them stand over night. In the morning turn off all the liquor and scald them in 194 boiling vinegar; then lay them in the stone pots and sprinkle between them half a spoonful of white mustard seed and a handful of whole cloves. Cover with cold vinegar.

Tomato Pickles, No. 2

Cut a peck of green tomatoes in slices, and lay in a stone jar; cover with one pint of molasses. Skim when it ferments, and your pickles are made. This is good.

Piccalilli

Slice one peck of tomatoes and sprinkle with one handful of salt; let them stand over night, and in the morning turn off the liquor. Chop the tomatoes, one cabbage-head, seven onions, and four green peppers. Mix with this half a pint of whole mustard, half a teacup of sugar, half a teacupful of horseradish, and vinegar enough to cover the whole. Stew until soft.

Tomato Catsup

Cut up one gallon of ripe tomatoes, and put on in a porcelain kettle and boil. Prepare half a pint of sugar, half a pint of strong cider vinegar, or more if not strong; one tablespoonful of salt, one teaspoonful of cloves, one of allspice, one quarter of a teaspoonful of cayenne pepper. Boil the tomatoes half an hour and then run them through a sieve. Now put them on with the spice, vinegar, and sugar, and boil until there is about two quarts and a pint. Cool and bottle.