How To Pickle Cauliflower

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 enough vinegar to cover them well, seasoning it with one ounce each of nutmeg, 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 tops. Seal tight, in glass jars.

How To Pickle Fifty Mangoes

Salt, cabbage, horseradish, one pint of mustard seed, white and black mixed, two quarts of onions, two pounds of brown sugar, cloves, mace, allspice, one-half pint of olive oil, cider vinegar. Put mangoes in strong brine for two weeks, then soak in fresh water one day; simmer one day in vinegar, well protected with cabbage leaves; cut up cabbage as for cold slaw, add one-half pint grated horseradish, the mustard seed and oil; slit mangoes. take out the seeds, fill them, sew carefully together and put into jars, with spices, sugar and some mustard seed; pour over the mangoes hot; put three quarts of onions, in brine for a day, then put in with the mangoes. Cover jars with papers saturated with olive oil, and tie up with soft oil cloth.

Tomato Pickle

One peck of green tomatoes, one-half peck of ripe tomatoes, one-half dozen onions, three heads of cabbage, one dozen green and three red pepers. 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 teacupful of grated horseradish, one tablespoonful each of ground black pepper, ground mustard, white mustard, mace, and celery seed. Cover all with vinegar, and boil till clear.

Walnut Pickle

Gather the walnuts when they are full grown. They should be soft enough to be pierced all through with a needle. Prick them all well through. The nuts should be freshly gathered and soaked for three days in a solution of common salt which is strong enough to float an ordinary hen's egg. Change the brine and let them soak three days longer. When drained from the salt solution, they should be exposed to the sun for one or two days, turning them at intervals till black all over. Then place them in the jar you intend to keep them in and pour over them boiling vinegar in which the spices have been boiled. The spices should be, one ounce of whole black pepper, one-fourth ounce of mace, one and one-half ounces of bruised ginger, six pints of vinegar. This will be sufficient for one hundred large walnuts.

Gherkins

Select small gherkins, wash well and put them in a jar, strew them with salt, and cover with water; put on a lid to keep them under brine; let them stand in the brine twenty-four hours, rinse in cold water; drain them while you prepare the vinegar. Take wine vinegar enough to cover them, put in porcelain kettle, to scald, add sliced onions to flavor slightly. A small quantity of white sugar, cloves, allspice and mustard seed, to suit taste. When it comes to boil pour over the pickles. Put in bottles or glass jars with alternate layers of horseradish and grape leaves. If the vinegar is not very strong pour off after two days, scald and replace. Sprinkle a little alum over the top to keep them crisp.