How To Pickle Nasturtions

Gather the berries when full grown but young, put them in a pot; pour boiling salt and water over them, and let them stand for three or four days. Then drain off the water and cover them with cold vinegar, which is seasoned with mace, black pepper, allspice, and cloves. These will be fit to use in two months, and are delicious.

Pepper Sauce (Pickled)

Half peck green tomatoes, one head cabbage, half dozen white onions, half dozen large green peppers. Chop them all very fine. Add quarter pound white mustard seed, half tablespoonful black pepper, one tablespoonful of salt, and one tablespoonful celery seed. Put all in a skillet and cover with the best vinegar. Simmer slowly three hours. Some allspice and cloves will improve it.

Cold Cucumber Pickle

Three dozen large cucumbers, eight white onions good size. Sprinkle on them three-quarters of a pound of salt, put in a cullender and drain twelve hours, then take a teacup of white mustard seed, one-half teacup of ground black pepper, mix with the cucumbers and cover with vinegar. Good in three days. Keep it fastened air-tight. Pare and slice the cucumbers, skin and slice the onions.

Chowchow Pickle

Cut up fine one large head of cabbage, one dozen onions, one dozen green peppers, two dozen green tomatoes, three roots of horseradish grated, cover with strong salt and water, boil until tender, strain through a sieve. Boil in three pints of vinegar, one-half ounce of turmeric, one-quarter pound of white mustard seed. Pour this hot over the vegetables; when cold add one-half teacupful of mustard mixed, one-half teacup of celery seed. Cauliflower would be very nice added, also salad oil.

Tomato Pickle

One peck green tomatoes sliced thin, sprinkle with salt, let stand one night; slice twelve onions, put with tomatoes, boil in vinegar two hours with spices. Four ounces of white mustard seed, four ounces ground mustard, one ounce of turmeric, one ounce of cloves, allspice, cinnamon, ginger and pepper, one-quarter cup salt, one-half pound brown sugar.

Onion Pickle

One peck of white onions (small size), peel them, and for nine consecutive mornings scald with fresh salt water, pouring off the old. The 10th day drain the onions, and pack in jars. Make a dressing of one pound of ground mustard, one cup of oil, one pound of sugar, and enough vinegar to cover well. Let all come to a boil, and pour over the onions. Do not fill your jars too full of the onions, they must have plenty of dressing to make them good, and to keep.