Combination Sweet Pickles

Slice tomatoes (green) and cabbage. Bed cabbage will give the whole pickle a beautiful color. Pack in salt; (pack separately), drain in the morning, strain the tomatoes, and pack cabbage and tomatoes in a jar, and pour over them the hot spiced vinegar, given in rule for tomatoes. Press down with a plate; 1 quart of vinegar, etc., to 10 pounds of the mixed pickle.

Ripe Tomato Sweet Pickles

Pare and weigh ripe tomatoes and pack in jars, (plum tomatoes are nicer). Cover with good vinegar, adding for every 7 pounds of fruit 3½ pounds of coffee-sugar, 1 ounce of stick cinnamon, broken, and ½ ounce of allspice, cloves or mace; tie the spices in a cloth and simmer slowly. It will be safer to can them; if this is not done, skim the tomatoes out carefully, put in a jar, boil the syrup and pour over them boiling hot.

Ripe Grape Pickles

7 pounds of ripe grapes stemmed and packed in a jar. Take 1 quart of vinegar, 2 pounds of sugar, 1 level tablespoonful of cloves, 2 tablespoonfuls of cinnamon; boil together ten minutes, skim and let it cool slightly, pour over the grapes. Turn a plate over them and set in cool cellar. Very good.

Pickled Plums

7 pounds of plums, (small frost plums are best). Boil together 8 pounds of brown sugar, 3 quarts of vinegar, ½ cupful cinnamon, 1 tablespoonful cloves. Steam the plums tender, put in a jar and pour the hot spiced vinegar over them. Seal immediately, or, if not, heat the vinegar three successive mornings and pour over the plums.

Pickled Cherries

Pick over the cherries carefully, put in a jar and pour over them hot spiced vinegar, made in the proportion of 1 pound of sugar, boiled with 1 pint of vinegar, and 2 or 8 sticks of cinnamon. Boil, skim and pour over the fruit, which it should cover. Let stand one week; pour off the vinegar, boil again and pour over the fruit. When cold tie tightly.

Pickled Beets, (Sweet)

Boil and cut in slices or dice, and pour over them a hot, spiced vinegar, made in< the proportion of 1 pound of sugar to 1 quart of vinegar, 1 teaspoonful of cloves, and ¾ teaspoonful of cinnamon may be tied in a cloth and boiled with them. Pour over the beets hot. If to be kept a long time, can immediately.

Pickled Berries

Make a syrup of 4 pounds of sugar, 1½ pints vinegar, 1 ounce stick cinnamon, ¼ ounce whole cloves, (tie the spices in a cloth), let them boil together, skim, put in the berries (blackberries, huckleberries, strawberries or raspberries may be used), and let boil gently twenty minutes. Pour in cans, and seal immediately.

Pickled Quinces

Follow precisely the same rule as for pickled apples, using 4 pounds of sugar to 10 pounds of the pared and quartered quinces. Steam the quinces until partly tender before dropping into the syrup. Do not allow to break. Remove a few at a time as they become tender.