Mango Peppers

Take large green peppers (sweet peppers are best). Slit down one side, remove the core and seeds as carefully as possible. Place the shells in salt water five days; remove and drain. Chop cabbage, onions, red cabbage, green tomatoes, a few slices of carrots, some horse-radish, a little green corn, celery seed and mustard seed. Regulate the proportions of each ingredient to the taste. Pill out the pepper to the natural size. Sew up carefully. Cover with cold spiced vinegar, or with plain vinegar seasoned slightly. Place a light weight upon them to keep under the vinegar; tie up tightly. They will keep until warm weather. If packed in cans covered with scalded, spiced, or plain vinegar, and sealed, they will keep a long time. Remove the thread before serving.

Sliced Tomato Pickles

Take large, smooth, green tomatoes. Cut off and reject a small slice at stem and blossom end, cut the remainder in slices. To every 4 tomatoes, allow 1 onion sliced. Put layers in a jar with a slight sprinkling of salt between each layer, let stand over night. In the morning remove, drain, and pack in jars. Cover them with spiced vinegar, poured over boiling hot.

Commercial Piekles

Boil in 2 quarts of vinegar, 2 large tablespoonfuls of salt, 2 ounces of shallots or onions, 1 ounce of black pepper, ½ ounce Cayenne pepper, 1 ounce of mustard seed (some add 1 ounce of ginger root), 4 tablespoonfuls of sugar. Take a jar that will hold four or five quarts, and pour into it this pickle. When cold put into it amy freshly gathered vegetable that may offer. Cauliflower buds, asparagus, radish pods, very small cucumbers, little onions, tender string beans, unripe grapes, unripe gooseberries and apples, small green tomatoes, putting them in as opportunity offers. If the pickle wastes, it should be replenished with the same mixture.

Easy Pickles

Take a jar with a close lid, half fill it with the best vinegar, then, as spare vegetables of any kind come to hand, such as small cucumbers, small green tomatoes, cauliflower, onions, radish pads, string beans, etc., throw in, always seeing there is enough vinegar to cover the pickles. When nearly full add mustard seed, peppers, bruised ginger, 2 or 3 tablespoonfuls of sugar, a few whole cloves and allspice. Cover tightly and set in vessel of water over a slow fire. Let the water boil until the pickles are sufficiently soft to suit the palate. Very good.

Pickled Nasturtium Seeds

A good substitute for capers, or very nice to add to mixed pickles, or to the filling of mangoes. Gather the green seeds daily, before they fall apart. Leave a bit of stem attached, and throw into a light brine to keep. Change this once a week. When through gathering, wash in fresh water, drain, and fill in pickle bottles. Pour on boiling vinegar to cover, and cork tightly. Those not wanted for immediate use might have egg-paper tied over the corks. They improve with keeping. The vinegar is equal to pepper-sauce.