Yellow Cucumber Pickle

Cut yellow cucumbers in slices (crosswise) not quite half an inch thick. Pack them in a stone jar in layers, with coarse salt between. Lay a plate on top with a weight on it. Let stand overnight. Next day pour off the water. Put them in a granite preserving kettle in layers and mix through the following ingredients: Six large onions chopped fine, one teacup of brown sugar, two tablespoons of dry mustard, two tablespoons of celery seed, two tablespoons of white mustard seed, one tablespoon of ground cloves, two tablespoons of ground cinnamon, two tablespoons of black pepper and of horseradish chopped fine, four small red peppers, two tablespoons of turmeric powder, and one dessertspoon of pulverized alum. Cover with cold vinegar. Set it on the stove to gradually come to boil. As soon as it bubbles, take it from the fire. Put away in sealed glass jars.

Mango Pickles

Take out the inside of green peppers and soak the peppers overnight in strong salt water. Next morning simmer the peppers in fresh water made slightly acid with vinegar. When they are tender, fill each pepper with chowchow, put them in a crock, and cover with hot weak vinegar.

Pepper Mangoes

Select the long sweet peppers. Cut a long slit in the side of each. Very carefully cut out the centre with a small penknife, not touching the seeds. Rinse in cold water and lay in strong salt and water twentyfour hours. Rinse in cold water at the end of that time, drain, and wipe dry. Fill the peppers with the following dressing: Cabbage and onion chopped fine, and separately. Use twice as much cabbage as onion. Season with black and white mustard seeds, celery seed, and chopped horseradish, moistened with a small quantity of vinegar and olive oil. After filling, sew together the opening. Put in a jar, and cover with cold vinegar.

Mustard Pickle

Peel and cut large cucumbers in pieces from half an inch to threequarters of an inch in length until you have one quart. Add one quart of white onions cut small, one quart of green tomatoes, four large sweet peppers, one quart of small cucumbers, and one large head of cauliflower. All these, except very small cucumbers, are cut in small pieces. Put into a brine made of one gallon of water and a cup of salt, and stand twentyfour hours. Then scald in the same brine, and drain well. For the mustard dressing, mix one cup of flour with two cups of sugar, six tablespoons of ground mustard, one tablespoon of tamarack, and two quarts of cider vinegar. Scald all together, and the pickles are ready for use.

Nasturtium Seeds

Keep a glass jar of cider vinegar in a cool place, and drop in the seeds of your nasturtium flowers when the seeds are full formed and green, but not when they have become hard and yellow. These pickled seeds are an excellent substitute for capers in making sauce for boiled mutton.

Piccalilli

Take as many green tomatoes as you wish, and onefourth as many onions. Slice and put in layers, sprinkling two tablespoons of salt over every third layer. Let stand overnight and drain. Add onethird as much chopped cabbage, and then chop all together. Add whole mustard, gingerroot, peppers either green or red cloves, allspice, cinnamon, horseradish if you have it, and a little brown sugar all these to your taste for hot things and judgment. Cover with the best vinegar in a porcelain preserving kettle, scald thoroughly, and seal airtight till used.

Green Tomato Pickle

Slice green tomatoes onequarter of an inch thick. Put them in a stone jar overnight in layers with coarse salt sprinkled between. Lay a plate on top with a weight on it. Next morning drain off the water (without rinsing). Put the tomatoes in a preserving kettle, in layers, and mix through the following ingredients: Six onions chopped fine and four green peppers freed from their seeds and chopped, almost all of one root of horseradish chopped fine, four small red peppers (not chopped), two tablespoons of black pepper, one tablespoon of ground cloves, two tablespoons of allspice, one tablespoon of dry mustard, and one teacup and a half of brown sugar. Cover with cold vinegar. Set the kettle on the stove. Let the vinegar slowly heat, and boil until the tomatoes are partly tender. Put them away in glass jars covered.