Cut a slit in the sides of large green peppers and extract the seeds. Lay in strong brine for three days and in cold water for one. Make a stuffing of eight tablespoonfuls of chopped cabbage, four tablespoonfuls of English mustard seed, a teaspoonful of celery seed, two teaspoonfuls of chopped onion, a teaspoonful, each, of grated horseradish, whole peppercorns and ground mace, a half-teaspoonful of ground mustard and a heaping tablespoon-ful of brown sugar. Moisten to a paste with salad oil and stuff the peppers with it, closing the slit afterwards, and wrapping with soft string. Pack in a stone crock and fill the crock with scalding vinegar to which has been added a half-cup of brown sugar. Scald the vinegar a week later and return to the crock. Cover and let it stand six months before using.
Cut the tops from green peppers, and with a sharp knife remove the seeds. Fill the peppers with salt and cover with cold water. Let them stand thus for two days, then drain; leave in cold water for a day and fill with a stuffing made of two tablespoonfuls of minced cabbage, two tablespoonfuls of horseradish, grated, a teaspoonful of minced onion, a half-teaspoonful, each, of powdered mace, nutmeg and ginger, a teaspoonful, each, of celery seed, peppercorns and ground mustard, a teaspoonful of sugar and a tablespoonful of salad oil. When the peppers are stuffed tie on the tops with soft twine, pack in a crock and fill the crock with boiling vinegar. Repeat the scalding a week later. Cover, and let them stand for several months before using.
Wash and dry five large green peppers and one red one, cut them open and remove all the seed, then chop the shells quite fine. Next, take a good-sized head of cabbage, remove all imperfect leaves, cut it up and chop fine. Place both cabbage and peppers in a bowl and mix well together; add two tablespoonfuls of brown mustard seed, three tablespoonfuls of salt, one of sugar and enough good cider vinegar to cover the whole; stir all well together and put into pickle bottles. This will be ready for use in two days, or it will keep for winter use.
Bring to the boiling point a pint and a half of vinegar, into which you have stirred half a cupful of brown sugar, a table-spoonful of whole cloves and a dozen blades of mace. Boil all together for five minutes, and set aside to cool.
Have ready three quarts of firm, tart cherries (leaving the stones in them) and put them into glass jars. Strain the spices from the cold vinegar, and pour the vinegar over the fruit, filling the jars to the brim. Seal at once.
Gather when a needle will pierce the vegetables; wash and pack down in a stone jar, then cover with cold brine strong enough to bear up an egg. Let the pickles stand in this for three days, stirring them up each day from the bottom. Drain and pour cold water over them, letting them stand for twenty-four hours in it. Drain this off, and pack the pickles in quart jars. Have ready scalding vinegar in which you have boiled for ten minutes a dozen whole cloves and peppercorns, four blades of mace and two teaspoonfuls of mustard seed. Fill the jars with the boiling vinegar, add a tablespoonful of sugar for each quart of vinegar, and screw on the covers. Let the pickles stand for six weeks before using.