Pickled Red Cabbage

Quarter the cabbage, remove the outer leaves and the stalk. Cut in slices 1/3 of an inch thick; put in a jar with salt sprinkled between the layers, and let stand over night. Drain dry as possible and cover with boiling hot vinegar, spiced to the taste, or with plain vinegar, also hot. This is better kept some time.

Pickled Cauliflower

Divide in small clusters, wash and sprinkle with salt over night. Drain and pour over them scalding hot vinegar, seasoned with whole pepper boiled in it, or the same spiced vinegar used for pickling white cabbage may be made use of. Pour on scalding hot. Some cooks boil the cauliflower in salted water ten minutes before pickling. If a few slices of beets are put in, the vinegar while boiling, the stalks will be a beautiful coral red.

Pickled String Beans

Parboil in slightly salted water,, drain thoroughly and pack in glass cans. Turn over them hot spiced vinegar, and seal.

Pickled Walnuts And Butternuts

Gather when soft enough to be pierced with a pin. Lay in strong brine five days, renew this in the meantime once or twice; drain and rub with a coarse cloth; pierce each one through with a large needle and lay in cold water six hours. To each ½ gallon of vinegar, add 1 cupful of sugar, 3 dozen each, whole cloves and black pepper; ½ as much allspice and 12 blades of mace. Boil these together five minutes and pour scalding hot over the nuts, previously packed in small jars. Turn the vinegar off twice within a week, scald and turn back hot. Tie up and set away. Do not use for one month. Very good. The vinegar will be nice for catsup or to flavor gravies and soups.

How To Pickle Corn (For Winter Use)

Cut the corn from the ear and pack in a stone jar in the proportion of 1 pint of salt to 2 quarts of corn, until the jar is full; then put a weight on top and cover closely. When wanted for use, soak it in fresh water until the salt is out. Pour boiling water on the first time, to seal up the milk; then freshen with cold water and cook like green corn. Some cooks parboil the corn before cutting from the ear.

Pickled Peaches And Apricots

Take fruit of a full growth, but perfectly green; put in a strong brine. When they have been in a week, remove, wipe with a soft cloth, and lay in a pickle jar. Put to ½ gallon of vinegar, ¼ ounce of cloves, ¼ ounce of cinnamon, ½ ounce each of pepper, sliced ginger root and mustard seed. Boil the vinegar with the spices (tied in bits of thin cloth), and pour over the peaches boiling hot. Pour off the vinegar several times, re-heat and turn back.

Pickled Celery Roots

The solid white roots of celery that are usually thrown away may be made into a nice pickle. Trim and out into thick slices. Boil in salted water ten minutes. Drain and put in a jar. Boil vinegar enough to cover them, together with a tablespoonful of whole pepper corn, and pour over the celery. After standing one day, pour off the vinegar. Mix mustard with it, and a little cayenne pepper. Pour back, cork tightly, and paste over with egg-paper tied down. Boot celery can be prepared in the same way. The roots of celery are very nice to use in soup.