Stuffed Pepper Pickles

Remove seeds from green peppers. Lay in salt water 10 days. Soak in clear water 24 hours. Pack in a jar and scald with vinegar and water, half and half, with a small piece of alum, for 3 days in succession. Make a stuffing of 1 pound cabbage, 1/2 pound each of horse-radish, ground ginger, and ground mustard; 1 ounce each of mace,-cloves, and cinnamon. Fill them, boil strong vinegar and pour over hot. .

Pickled Plum-Tomatoes

Fill a glass fruit jar with the tomatoes, and 1 teaspoon each of whole cloves, peppercorns, and allspice, and 2 teaspoons small pieces of stick cinnamon. Fill the jar up with boiling hot vinegar, and seal. Do not add spices if preferred plain.

Jackson Pickles

Grandma Owens.

Take firm, smooth, green tomatoes, slice and sprinkle with salt over night. In the morning pour clear water over and drain immediately. Be very particular about getting the water all out so as not to weaken the vinegar. Then pack in jars in layers with white mustard seed, plenty of horse-radish cut up fine, small bits of green pepper, allowing about 6 to each peck of tomatoes. Cover with cold vinegar. Tie cloth over. [I have never lost any pickles made in this way, and have put them up every year for a long time. - Ed.]

Green Tomatoes

Sliced green, they make splendid pickles, if a pint of molasses is poured over 2 gallons; press down with plate, and remove white scum as it appears; brown sugar is preferred by some.

Green Tomatoes

Mrs. Judge Sherman.

One peck green tomatoes sliced thin. Sprinkle with salt and let stand over night. Slice 12 onions, put with the tomatoes in layers with the following spices: 4 ounces white mustard seed, 4 ounces ground mustard, 1 ounce each of cloves, allspice, ginger, pepper, and cinnamon, 1/2 ounce turmeric, 1 tablespoon salt, 1/2 pound brown sugar; boil 2 hours in vinegar to cover.


Hattie A. H., Clinton, Iowa.

One bushel green tomatoes, chopped fine and packed in jars with salt. Let stand 24 hours, then drain well, then add 12 green peppers, 2 large heads of cabbage, chopped fine; then scald in vinegar, then drain again; add 3 large spoons of black pepper (ground), 4 of cinnamon, 3 of allspice, 7 of cloves, 1 cup of unground mustard; mix well with tomatoes and put in jars. Take 5 pounds brown sugar and mix with vinegar enough to cover; scald the sugar and vinegar and pour over while hot.

Heath Piccalilli

Mrs. Elliott Durand, Chicago.

One peck green tomatoes, 12 green peppers, 1 head of cabbage, 1/2 dozen ripe cucumbers, 1/2 dozen green cucumbers, 6 large onions, 2 heads of celery, all chopped fine, and mixed with 1 teacup coarse salt. Let stand 12 hours. Drain perfectly dry, and scald thoroughly in 2 quarts of vinegar. Drain and pack in jars. When cold, pour over 2 quarts of vinegar to which has been added 1/2 cup of grated horse-radish, 1 tablespoon of ground mace, 1 tablespoon each of ground cinnamon, allspice, mustard, and cayenne pepper - 1/2 ounce each celery seed and mustard seed - cover with plate to keep under the vinegar, and cover closely the top with thick cloth.