Pickled Onions

Peel the onions, and put them in salt and water not very strong for six days, changing the water every other day. Then boil some vinegar, putting in two handsful of salt. Let it stand until perfectly cold, and then pour over the onions. A tablespoonful of mustard to each quart is an improvement.

Pickled Cucumbers

Peel and slice the cucumbers half an inch thick, chop onions, and salt both. Let them lie six hours in salt, then strain, and put in a stone jar, sprinkling each layer with black and red pepper, and fill the jar with cold vinegar, covering with sweet oil. This pickle will be fit for use by the first of January.

Peach Pickle

To as much vinegar as will cover four dozen peaches add three dozen allspice, as much pepper, and two tablespoonsful of salt. Boil and pour over the peaches while it is hot.

French Pickle

Half peck green tomatoes, one head of white cabbage, sixteen green peppers, taking out the core and seeds, twenty small white onions, one and a half pounds white mustard seed, one ounce celery seed, one ounce green ginger, three dozen pods red pepper, one dessert-spoonful of cayenne pepper, four stocks horseradish, scraped, and one teacup of salt. Boil it four hours, covering well with cider vinegar, adding more as it boils away. When cool add a small bottle of olive oil. Chop all the ingredients very fine. Put it in jars and close them very tight until fit for use.

Ripe Cantaloupe Pickle

To six pounds of fruit cut in slices two pounds of sugar; make a rich syrup with one gallon of vinegar. Boil and skim it, and add spices according to taste; ginger, mustard seed, cloves, allspice, horseradish, and whole grains of black pepper. First boil the cantaloupes in weak alum water for about fifteen minutes; cut and drain them well, then put them in the syrup, and boil until clear.

Boiled Cabbage Pickle

Take one peck of cabbage after it is cut for pickle. Put a layer of cabbage, and sprinkle with salt, and so on until all is put in. Let it lie all night, then squeeze it from the pickle. Put in four chopped onions. Put the cabbage in a kettle, cover it well with vinegar, boil it one hour, and then add two pounds of sugar, two ounces turmeric, one ounce mace, half ounce cloves, half teacup black pepper, half teacup of ginger, half ounce allspice, two ounces celery seed, four table-spoonsful of mustard, and one quarter pound white mustard seed. Put it on the fire again and let it boil one hour longer.

Sweet Cantaloupe Pickle

Cut one dozen cantaloupes into quarters; if large, into eight pieces each. Pare them and cut the soft part out, then lay them in a jar and cover them with vinegar all night. The next morning to each pint of vinegar add three-quarters pound sugar, one tablespoonful of cloves, half a tablespoon of mace, four large sticks of cinnamon. Boil and skim it, then put in the rind and let it boil until transparent. Take it out and put it on dishes, leaving the syrup to boil for half an hour longer, and pour it on the cantaloupes while hot. When cold put in a jar and tie up.