Pickled Apples

Take medium sized sweet apples, pare and stick 4 or 6 cloves in each one. To 10 pounds of apples, allow 3 pounds of sugar, 1 quart of vinegar and spices, (1 cupful same as spiced peaches). Boil the apples. Remove them as fast as they become tender. When all are done, boil the syrup five minutes longer and pour over the fruit. Leave the spice bag in the jar.

Pickled Siberian Crab-Apples

6 pounds of fruit. Leave the stem on and remove the blossom end. 3 pounds of sugar, 1½ pints vinegar, spice, if liked, with 1 ounce of stick cinnamon and ¼ ounce of cloves, Steam the crab-apples in a steamer until tender. Boil the syrup ten minutes. Skim. Throw the crabs in and let boil five or ten minutes, not enough to break, and can immediately.

Pickled Water-Melon Rinds

Take ripe melons. Cut out the red pulp and prepare as for musk-melon. Then pare off the hard, green, outer rind, and cut the remainder in narrow swips 2 inches long, or in fancy shapes. Lay the pieces in a weak brine. Let stand until next day. In the morning pour off the brine, and add 1 quart of vinegar, and 1 pound of sugar to every gallon of the pickles. Cook slowly and stir often until they look clear. Boil in the vinegar, 1 ounce of broken stick cinnamon, ½ ounce allspice and cloves mixed. Tie these in a thin cloth before putting in the vinegar. Seal up in jars hot, though they will keep without. They can be used in three weeks.

Pickled Musk-Melons

Take ripe mask-melons, those too tasteless for eating are quite as good. Cut in the natural divisions, peel and remove the seeds, put in a stone jar and cover with hot cider-vinegar. Let stand twenty-four hours and pour off the vinegar. Weigh the melons, and to every 5 pounds, add 3 pounds of sugar, and 1 quart of vinegar, ¼ ounce of cloves, ½ ounce cinnamon, ½ ounce of mace, all whole. Tie the spices in a cloth and boil all together until the melon is clear and easily penetrated with a fork; take out, lay in a jar, boil the syrup ten or fifteen minutes longer, and pour over them boiling hot.

Citron Pickles

Pare and cut in any preferred shape. Boil in weak alum-water until tender, ½ teaspoonful of alum to a quart is strong enough; then proceed as for water-melon rinds, only do not boil as long.

Tomato Pickles (Sweet)

12 pounds of green tomatoes, sliced. Pack in a jar in layers with salt sprinkled between, and let stand over night. In the morning put in a colander, and pour clear water through until they are fresh. Then steam until a fork penetrates easily. Have ready 1 quart of vinegar, and 8 pounds of sugar bailed together, with 2 ounces of cinnamon, ½ ounce allspice and ½ ounce of cloves. Tie these loosely in a thin cloth. Pack the hot tomatoes in a jar and pour the boiling vinegar over them, putting a plate in the jar to press them under the vinegar.

Pickled Cabbage, (Sweet)

Pickle in the same manner as tomatoes. Use either red or white, slice thinly, do not steam, simply pack in jars after draining free from salt, and pour the boiling spiced vinegar over.