Chowchow Pickle

Slice three dozen large cucumbers, four large green peppers, half a peck of onions, same of green tomatoes, add one pint of small red and green peppers. Sprinkle one pint of salt over them, and let them drain overnight. In the morning add the following: One ounce mace, one of white pepper, same of white mustard seed and of turmeric, half ounce of cloves, same of celery seed, two pounds sugar, three tablespoonsful of table mustard, and a handful of sliced horseradish. Cover with vinegar, and boil all together for half an hour.

Pickled Cherries

To every pound of cherries allow half pound of loaf sugar, half pint of cider vinegar, half ounce each of powdered cinnamon, mixed whole cloves, and allspice, and a few blades of mace. Put the cherries in a jar. Boil the other ingredients in the vinegar for five minutes, and when boiling pour the liquor over the fruit. Cover closely for a week.

Pickled Walnuts

Take a peck of walnuts, tender enough to be easily punctured by a pin. Put them in a jar, and pour over them a very strong brine, boiling hot. In a fortnight they will have begun to brown considerably. They should then be taken out, drained, and laid in the sun until they turn black. Put them back in the clean jar, and having boiled two gallons of vinegar with two ounces each of allspice and cloves, and whole grains of black pepper, also a little mace, pour this spiced vinegar hot over them.

How To Mango Cucumbers

To two dozen cucumbers put a quarter ounce mace, the same of cloves and allspice, half ounce of ginger, three-quarters ounce of pepper, four ounces of horseradish, same of garlic, half ounce mustard seed. Boil two gallons of vinegar with the spices, and pour it on the cucumbers. The cucumbers, after lying eight days in salt and water, should be greened, by lining the kettle with green leaves, and sprinkling with alum.

Pickled Onions

In the month of September choose the small, white, round onions; take off the brown skin. Have ready a clean tin stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside take them out as quickly as possible, and lay them on a clean cloth, covering them close with another. Then scald more, and so on till all are done. Let them remain till they are cold, then put them in a jar or wide-mouthed bottle, and pour over them the best white wine vinegar just hot. When cold cover them.

Green Tomato Pickle

Cut one peck of green tomatoes into slices. Sprinkle them with salt, and let them stand twenty-four hours. Take six large onions, one bottle of mustard, quarter pound mustard seed, half ounce cloves, one ounce ground pepper, half ounce ground ginger, and one ounce allspice. Put them in a kettle in alternate layers of tomatoes and spice. Cover them with vinegar, and let them simmer until the tomatoes look quite clear. Add quarter pound celery seed. When done and cold add more vinegar, a handful of fresh spices, onion, and two pounds brown sugar.