The principle of preservation in this case is the use of a strong acid solution, which is not favorable to the growth and activity of the bacteria.

Fruits and vegetables both should be very firm and in perfect condition. In some cases the green fruit is used.

Fruits as a rule are pickled alone, but with the vegetables many combinations are used.

Sweet Pickled Peaches

Select firm ripe, but not overripe, peaches, the cling stone being better than the free stone.

Scald to remove the skins. If the peaches are not quite ripe this may not be successful, and in such cases they will have to be pared.

Then weigh the fruit and stick each peach with four (4) cloves. To one part fruit use one-half as much sugar, one-eighth as much vinegar and one-half as much water as vinegar.

Make a syrup of the sugar, vinegar and water, adding a stick of cinnamon (about 1 oz. stick to each pint of vinegar). Boil about 20 m. and skim if necessary. Then drop peaches in, a few at a time, cook until tender, transfer to sterilized jars, and when all the peaches have been cooked fill the jars up with the syrup.

The skin may be left on the peaches, which should then be well rubbed to remove the fur, but they will require longer cooking.

Pears, Apples, Plums may be pickled in the same way as peaches, the best for the purpose being the sickle pears, red crab-apples, either green gage or large blue or red plum. These are all left unpeeled.

Cherries are pickled the same as peaches, selecting cherries having a good stem, and two, three or more in a bunch. Leave them on the stems. The cloves should be put right into the syrup instead of into the fruit.

Spiced Currants

Wash and drain the currants and remove from the stems. Weigh the fruit, and use in the proportion of I part currants, 2/3 part brown sugar and 1/8 part vinegar. Put all together into a preserving kettle, add ground cloves and cinnamon, tied in a bag (1 T to each 2 lbs. fruit), and cook slowly -about 1 1/2 h. Keep in a stone jar in a cool place.

Ripe Cucumbers

Peel the cucumbers, cut in quarters lengthwise, and remove the seeds. Cover with alum water, allowing 2 t alum to each quart of water. Heat to boiling point and let stand in a warm place 3 h. Remove from the alum water and let stand 1 h. in ice or cold water. Weigh the cucumber at this point and make a syrup in the same proportions as for pickled peaches - 1 part cucumber, 1/2 part sugar, 1/8 part vinegar and 1/2 as much water as vinegar. , Cook the cucumber in the syrup until tender.

Unripe Cucumbers ( Gherkins)

To 1 gal. of pickles add 1 cup salt and cover with boiling water. Let stand 24 h, then pour off the water, heat to the boiling point and pour back over the pickles. Let stand for 24 h and repeat the above directions. Let stand for another 24 h. Then heat together 1 pint each of vinegar and water and a small piece of alum about the size of a hickory nut. Drain the cucumbers from the brine, pour over them the boiling hot vinegar and water with the dissolved alum, and let stand in that solution until firm - about 6 h.

To I gal. of vinegar add 2 sticks of cinnamon, 2 T allspice berries, 2 T cloves, 1 red pepper and 1 cup of sugar. Boil 10 m, then cook the cucumbers, a few at a time, drained from the alum water, for 10 m in 1/4 the vinegar solution. Put the pickles in a stone jar and pour over them the rest of the vinegar.

Olive Oil Pickles

Slice 2 qts. green cucumbers very thin, cover with boiling water. When cold drain and cover with a weak brine and let stand 24 h, then drain. Mix togethe 1/4 t each cloves, allspice and celery seed, 1 t cinnamon, 1/4 cup sugar, 1/4 cup mustard seed, 1/4 cup olive oil, 2 cups very thinly sliced onion and add to the cucumber. Mix well and add enough cold vinegar to cover thoroughly. Store in jars.

Chow Chow

Prepare and cut into small pieces 3 qts. small green tomatoes, 24 very small cucumbers, 4 red peppers, 2 large cauliflower, 3 bunches celery, 1 1/2 pints small onions. Put in layers in a crock with salt sprinkled between the layers and on top. Let stand 12 h, then drain off the brine. Cover with vinegar and water in equal parts and let stand another 12 h. Drain again and pour over 1/2 gal. vinegar, which has been boiled 10 m with 4 lbs. sugar, 1 pint grated horseradish, 1 oz. celery seed, 1/2 lb. mustard seed, 1/4 cup whole peppers, 1/2 cup turmeric, 1/2 cup cinnamon. Let stand until cold and then add 1 cup salad oil mixed with 1/4 cup ground mustard.

Chili Sauce

Peel and slice 18 medium sized ripe tomatoes and put into a preserving kettle. Add 2 small peppers and 2 small onions each finely chopped, 1/2 c sugar, 1 1/2 T salt, 3 t each clove, cinnamon, nutmeg and allspice, and 1 qt. vinegar. Heat gradually to the boiling point and then cook slowly 2 1/2 h to 3 h. Pour into sterilized bottles or jars and seal.

Watermelon Rind

Remove all the pink pulp and thin green skin from the rind and cut the rind into cubes or strips. Then proceed as for ripe cucumbers.