Mrs. Nellie Roe, Kansas City, Mc.
One large cauliflower, 1 quart green cucumbers sliced lengthwise (or watermelon rind will do), 3 dozen small cucumbers, 2 dozen small onions. Soak cucumbers in brine for 2 or 3 days, scald the rest in strong salt and water. Add pepper and whole cloves, allspice, and stick cinnamon, as you choose. Scald the following, stirring constantly, and when well mixed pour over your pickles: 2 1/2 quarts vinegar, 2 1/2 cups brown sugar, 1/2 cup flour, 6 tablespoons ground mustard. Bottle in wide-mouthed bottles or glass cans. Seal.
Two large heads of cabbage, 1 peck large cucumbers, 18 green peppers, 24 onions, medium-sized, 1 gallon vinegar, 1/2 pound mustard seed, 2 ounces celery seed, 1 ounce turmeric, 2 cups brown sugar. Chop the cabbage, cucumbers, peppers, and onions - not too fine - sprinkle with salt, and let stand over night. Drain in the morning. Mix them together; pour the vinegar over, and scald. Then add the sugar and spices, stir well together, let boil up, and remove. Take seeds out of the peppers as far as possible.
Take young, tender, green muskmelons or nutmegs; soak them in strong brine for a week. Then scrape them, cut out a section an inch square, take out the seeds. Soak another day, then wash in clear water and wipe dry with a cloth. Then fill the cavity with finely-chopped cabbage, horse-radish, onion, green tomatoes, cucumbers, radish pods, nastur-tion seeds, celery seed, young, tender string beans, cauliflower buds, peppers, mustard, and whole cloves, with some stick cinnamon. Before putting in, wet this mixture with vinegar. Replace the cut piece, tie up well, pack in crocks, fill with cold vinegar, and in about a month they will be ready for use.
They require no seasoning. Gather before they fall apart; pick clean, leaving ona 1/2 inch of stem; drop them into good vinegar, and keep them covered. When frost comes so that you will have no more seeds to put in, pour off the vinegar and use it on the table. You will find it much better than pepper-sauce. Put the pickles into a bottle or glass jar just large enough to hold them, and fill up with good vinegar. If kept covered they will keep until eaten.
Sprinkle lightly with salt and remove the top skins. Scald in weak brine for 5 minutes. Drain, and put into spiced vinegar. Cork tight.
Put sliced onions into a jar in layers with a light sprinkling of salt. To a quart of cider vinegar add 2 cups sugar, 1 teaspoon whole allspice, same of whole cloves, same of whole pepper-corns. Scald the vinegar, sugar, and spices and pour hot over the onions. In 24 hours pour off, scald again and pour over.
Pour scalding brine (weak) on them every day for 9 days - new brine every other day; then throw them in cold spiced vinegar, and they will be ready to eat in a few days, and good, too.