Walnut Pickle

Gather walnuts about the 10th of June, when you can stick a pin through them. Lay them in salt water for two weeks, then take them out, scrape them, and rub them with a coarse towel. Then lay them in fresh water for three days, changing the water daily. Put garlic, allspice, and black pepper into vinegar, and pour it boiling on the walnuts. If they are rather old and hard, scald them in an iron pot. Cloves are an improvement.

Pepper Mangoes

Put the peppers in strong brine for two weeks, then put them in fresh water till free from salt. Take a piece out, and fill with grated horseradish, white mustard seed, a little grated onion, and a few cloves of garlic, with ground cinnamon, mace, black and green pepper to taste.

Martynia Pickle

Gather when young and tender; wipe them and put them in strong brine till you wish to pickle them, then let them soak in clear water for twenty-four hours. Put them in an iron pot, and cover them with vinegar and cold water, then let them simmer slowly until they blacken. Do not let them boil. Put them in a two gallon jar, chop four onions fine, add one pound brown sugar, one handful of sliced horseradish, and the same of cloves and allspice, one ounce race ginger, one ounce celery seed, two ounces mustard seed. Sprinkle these all in the jar. Boil strong vinegar, and pour it over the pickle. Set a plate over the jar to cover while hot.

Rough And Ready Pickle

Slice six dozen cucumbers, half a peck green tomatoes, one dozen bull-nose peppers, one dozen silverskin onions. Salt them separately and let them stand overnight. Next morning press them perfectly dry, and mix them together, having chopped the onions and peppers fine. Put half a teacup of black pepper, same of allspice, half a pound white mustard seed, one ounce celery seed, some horseradish, and a few cloves. Cover well with vinegar and let it come to a boil. To every gallon of the mixture put half a pound of brown sugar.

Chilli Sauce

Twenty-four ripe tomatoes, eight onions, six peppers, eight coffee cups of vinegar, eight tablespoons of sugar, the same of salt, one tablespoonful of cinnamon, one of allspice, one of nutmeg, and one of cloves. Boil all well together and seal while hot. This is superior to tomato catsup.

Green Tomato Pickle

Puncture the tomatoes with a fork; place them on a dish and sprinkle them with salt. Let them remain two or three days, and then rinse off the salt in clear water. Put them in a preserving kettle, cover them with water, which keep scalding hot for an hour, then take them out and put them in jars. Boil the vinegar with some cloves, allspice, and stick cinnamon. When cold pour sufficient over to cover them.

Hyden Salad

To one gallon chopped cabbage add half a gallon of green tomatoes chopped fine, also one quart green peppers, from which the seeds have been extracted, one quart chopped onions. Strain it and throw away all the juice. Add one tablespoonful of beaten mustard, two of cinnamon, one of cloves, three of celery seed, two pounds sugar, two tablespoons salt, and one gallon vinegar. Mix well and boil for twenty-five minutes. Add less pepper if you prefer.