Pepper Hash

12 sweet green peppers 12 red peppers 10 large onions Boiling water

3 cups (1 1/2 pts.) vinegar

1 1/4 cups (10 ozs.) sugar, brown or white 3 tablespoons salt

Wash peppers and remove seeds. Chop peppers and onions together, cover with boiling water five minutes; drain and cover with more boiling water. After ten minutes drain again. Now add vinegar, sugar, and salt, and cook fifteen minutes. Divide into bottles and seal.

Another Method. Put through food chopper two cabbages, ten onions, twenty sweet peppers, seeds included, and let stand in weak salt water overnight. Drain and cover with vinegar, add eight tablespoons sugar, two tablespoons celery seeds, four tablespoons mustard seeds, and two hot peppers. Stir well and allow to stand two days. Pack into jars, Keeps without sealing, and no cooking is required,

Pickled Green Tomatoes

9 pounds green tomatoes

4 cups (1 qt.) diluted vinegar

8 cups (4 pts.) brown sugar 2 sticks cinnamon


Peel tomatoes and boil in salted water until tender. Drain and stick a whole clove in each tomato. Pour vinegar into a saucepan, add sugar and cinnamon, and bring to boiling point. Drop tomatoes into this sirup and boil a few minutes, or until they look clear. Put tomatoes into jars, pour sirup over, and seal.

Pickled Brains

Calf's brains 1 teaspoon salt


1/2 teaspoon black pepper

Brains must be kept on ice until ready to prepare for cooking, and the sooner cooked after coming from market, the better. Wash in tepid water, then drop into a saucepan of boiling water in which salt has been dissolved. Boil quickly ten minutes, lift out brains with a skimmer, drain free of water, and place in a bowl. Cover with cold vinegar, sprinkle with pepper, and set aside two hours, when they are ready to serve. A little more salt may be added if liked.

Pickled Pumpkin

6 cups (3 pts.) pumpkin

5 cups (2 1/2 lbs.) sugar or honey

1 cup (1/2 pt.) vinegar

2 teaspoons powdered cinnamon 1 teaspoon powdered mace 1 teaspoon powdered cloves

Peel pumpkin and cut into pieces one inch long and one half inch thick. Cover with boiling water and boil until slightly tender. Pour off water, add sugar and vinegar, and cook fifteen minutes, add spices and boil up until thoroughly mixed. Seal in jars while hot.

Pickled Tongues

4 pounds pigs' or calves' tongues

4 pigs' feet

3 cups (1 1/2 pts.) vinegar

1 large onion

1 tablespoon whole black peppers

2 tablespoons salt 4 cloves

1 bay leaf

Wash tongues and feet in warm water and put them into a large pot; add vinegar and enough cold water to cover well; bring to boiling point quickly and remove all scum as soon as it rises. When liquor is clear, add onion, peppers, salt, cloves, and bay leaf, and simmer until tongues are tender. Lift out meat, skin, and trim, but leave tongues whole and place in a deep jar or earthenware bowl. Boil down liquor to three fourths pint and strain it over tongues. Chill and use only as much as will be required for one meal. Serve cut in slices, garnished with some of the jelly and parsley.