Pickles are not classed as hygienic relishes, but there are pickles and pickles. Cucumber pickles are sometimes colored green with sulphate of copper, which is a deadly poison. They are tinted green, also, by scalding in a brass or copper kettle; but while pickles so colored might not cause illness, no one who pays any regard to health would venture to eat them. Cucumbers scalded in a porcelain kettle, lined and covered with cabbage leaves, are also said to assume a green color. Scalding or parboiling renders pickles soft and tender; by limiting this they are left crisp. A piece of alum, the size of a small pecan nut, dissolved in the vinegar that is to be poured over one gallon of cucumbers, will make them more crisp; but alum even in small quantities cannot be called wholesome.

Green Sour Pickles Recipe

Use a cup of salt to a peck of whole cucumbers or green tomatoes, sliced. Put in a stone jar, in layers, with the salt, cover with cold water and let stand over night. In the morning drain off the brine, scald and again pour over the vegetables. Let stand over night, then drain. Scald enough vinegar to cover the pickles, with four green or red peppers, two tablespoonfuls of whole cloves, and a piece of horseradish. Add the pickles and when scalded store in jars.

Pickled Cauliflower Recipe

Separate the heads of the cauliflower, steamed as usual, into flowerets and put them in glass jars. Fill the jars with the following pickle: Mix half a pound of dry mustard with half an ounce of tumeric, dilute to a thin paste with vinegar and stir into two quarts of scalding hot vinegar; stir until the liquid begins to thicken, then add a cup of sugar, half a cup of olive oil and one ounce of mustard seed and simmer five minutes.

Grape Catsup Recipe

Cover two quarts of ripe wild grapes with vinegar and cook until soft; strain, add one cup of sugar, one tablespoonful of cinnamon, one teaspoonful, each, of cloves and allspice and one fourth a teaspoonful of cayenne. Cook until thick. Store in bottles. If the vinegar be strong, use less vinegar and cook slowly, to avoid burning.

Tomato Catsup Recipe

Scald half a bushel of ripe tomatoes and remove the skins; add half a cup of salt, one pound of sugar, one tablespoonful of cayenne pepper, three teaspoonfuls, each, of ground mace and celery seed, two tablespoonfuls of ground cinnamon, and two quarts of vinegar. Boil slowly until reduced one half, then pass through a sieve, reheat and store in sealed bottles, or in tight-closed cans. A larger quantity of spice is desired by many.

Mushroom Catsup Recipe

Pick over, wash and drain one peck of Coprinus comatus; slice and put over the fire in a saucepan with one cup of water. Cook until mushrooms are soft, stirring often. Press through a sieve. To the pulp add one pint of vinegar, two tablespoonfuls of salt, half a teaspoonful of cayenne, two tablespoonfuls of mustard, one tablespoonful of cinnamon, half a teaspoonful of mace, and half a tablespoonful of cloves. Cook about half an hour longer, then bottle and seal.

Spiced Currants, Gooseberries Recipe, Etc

Melt four pounds of sugar in a pint of vinegar; add seven pounds of currants, one tablespoonful, each, of ground cinnamon and cloves, one nutmeg, grated, and one teaspoonful of allspice; let boil two hours.

Apple Chutney Recipe

12 sour apples. 1/2 cup of currant jelly. 1 mild onion. 2 cups of sugar. 3 peppers, one red. The juice of four lemons. 1 cup of seeded and chopped raisins. 1 tablespoonful of ground ginger. 1/4 teaspoonful of cayenne. 1 pint of cider vinegar. 1 tablespoonful of salt.

Chop the apples, onions and peppers very fine; add the vinegar and jelly, and let simmer one hour, stirring often; add the other ingredients and cook another hour, stirring constantly. Store as canned fruit.