Make a brine strong enough to bear the weight of an egg. Into this put cucumbers fresh from the garden. They will keep in this brine indefinitely. Whenever fresh pickles are wanted, take out as many as are desired from the brine, and let them soak in fresh water two days, changing the water once. Now put two quarts of the best cider vinegar (to fifty cucumbers) on the fire in a porcelain kettle, with one ounce of whole pepper, half an ounce of mustard - seed, one ounce of ginger sliced, half an ounce of mace, a small stalk of horseradish, a piece of alum the size of a large pea, and half a cup of sugar. Tie up the spices in three muslin bags. Boil all together ten minutes; then pour all over the pickles. It is not necessary to scald the cucumbers, yet many do so, putting them into the kettle, with the vinegar and spices when cold, and covering the bottom, sides, and top closely with cabbage leaves, which improve the color. If they are not green enough at the first scalding, scald them a second time, with fresh leaves around. This receipt is especially desirable for people living in the country, because, having many vines, the cucumbers of any size preferred can be picked each day, washed, and put into the brine.
Ingredients: To every gallon of vinegar put four ounces of curry powder, four ounces of mustard powder, three ounces of bruised ginger, two drams of Cayenne pepper, two ounces of turmeric, two ounces of garlic, half a pound of onions (skinned), and a quarter of a pound of salt.
Put all into a stone jar. Cover it with a bladder wet with the pickle, and keep it warm by the fire for three days, shaking it well three times a day. Any thing may be put into this preparation, excepting red cabbage and walnuts. Gather every thing fresh, such as small cucumbers, green grapes, green tomatoes, cauliflowers, small onions, nasturtiums, string-beans, etc., etc. Wipe them, cut them when too large, and throw them fresh into the vinegar.
Ingredients: One peck of green tomatoes, half a peck of ripe tomatoes, half a dozen onions, three heads of cabbage, one dozen green peppers, and three red peppers.
Chop them any size you choose, then sprinkle half a pint of salt over them. Put them into a coarse cotton bag. Let them drain twenty-four hours. Put them into a kettle, with three pounds of brown sugar, half a tea-cupful of grated horseradish, one table-spoonful each of ground black pepper, ground mustard, white mustard, mace, and celery seed. Cover all with vinegar, and boil till clear.
Cut the cauliflowers into little flowerets of equal size. Throw them into boiling salted water. Place them at the back of the range, and when they are just about to boil take them off and drain them. Put them into jars. Boil (about fifteen minutes) enough vinegar to well cover them, seasoning it with one-ounce of nutmeg, one ounce of mustard-seed, and half an ounce of mace to three quarts of vinegar. Pour this hot over the cauliflowers, adding a little sweet-oil the last thing, to cover the top. Cover them, while warm, with a bladder or fine leather over their corks.