Pickled Onions

Pour boiling brine over the small button onions, let them stand twenty-four hours, then drain, and cover with hot vinegar spiced to taste.

Small Cucumber Pickles

Wash and wipe one hundred small cucumbers and place them in jars. Cover them with boiling brine, strong enough to bear an egg; let stand twenty-four hours. Then take them out, wipe, place in clean jars, and cover with hot vinegar, spiced with an onion, twelve whole cloves, one ounce of mustard seed, and three blades of mace. They will be ready to use in two weeks.

Lemon Pickle

For this choose small fruit with thick rind. Rub them with a piece of flannel; then slit them down the quarters, but not quite through the pulp, fill these slits with salt and press it in. Stand them upright in an earthen dish for four days until the salt melts. Then turn them three days in this liquor. Drain, and add to the liquor sufficient cider vinegar to cover them, add one Jamaica pepper, and one small piece of green ginger-root cut into small pieces. Bring to boiling-point and skim, then stand aside to cool. When cold, pour it over the lemons, and put away in glass jars.

Pickled Walnuts

The walnuts should be gathered when very young and soft, soft enough to be easily pierced with a pin. They should be gathered in the middle of the day, when the sun is hot upon them. Rub them with a coarse flannel. Then make a brine from salt and water, strong enough to bear an egg, and let them lie in it nine days, changing the brine every other day. At the end of this time, take them out, spread them on large dishes and expose them to the atmosphere for about thirty minutes. Then pour over them boiling water, then take them out one at a time, rub them with a piece of coarse flannel, and pierce them with a large needle in several places. Now place them in glass jars. To every hundred walnuts allow one gallon of vinegar, one ounce of cloves, one ounce of allspice, one ounce of black pepper, a half-ounce of mace, and a half-ounce of nutmeg. Put the spices in the vinegar, and scald in a porcelain kettle for fifteen minutes. Then strain the vinegar, and pour it, boiling hot, over the walnuts; add a large tablespoonful of grated horse-radish, and a cupful of mustard-seed. Cover closely and stand in a cool place.


Cut the tops from one dozen red and one dozen green peppers. Remove the seeds and save the tops. Stand the peppers upright in a tub; put a teaspoonful of salt in each one, cover with cold water and soak twenty-four hours. Drain. Cut two large heads of cabbage on a cabbage cutter, add to this one teaspoonful of ground cloves, one teaspoonful of ground allspice, four tablespoonfuls of whole mustard and two tablespoonfuls of salt; mix thoroughly. Stuff the peppers with this mixture. Put on the tops and tie tightly. Stand them upright in stone jars, and cover with cold vinegar.

Mangoes are also made from peaches and small melons.