The first thing in pickling is to avoid that most pernicious practice of putting pickles in copper or brass vessels to make them a handsome green color, for that can be much better done by pouring the vinegar on hot instead of cold; and the action of the chemical vinegars that are made now, upon copper or brass kettles, produces the most frightful poisons. Use none but the best cider vinegar. A small lump of alum, dissolved and added when scalding pickles the first time, renders them crisp and tender, but too much is injurious. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool, dark place. Never put up pickles in any thing that has held grease of any kind.

Chow Chow - Very Fine

Two quarts of onions, two quarts of green cucumbers, three quarts of green tomatoes, two small cabbage heads, one quart of vinegar, one pound of French mustard, one and one-half ounce of turmeric, four cups of brown sugar. Chop the onions, cabbage, cucumbers and tomatoes fine; sprinkle a teacupful of salt over them and let it stand over night. In the morning, drain in a colander and then put in a porcelain kettle; add the mustard and turmeric, dissolved in the quart of vinegar, the sugar and three more quarts of vinegar. Boil until done, then seal in glass jars.

Gherkins

This is the way to put up cucumbers to have them remain firm without using poison to accomplish it: Wash your cucumbers in clean, cold water, put them in a porcelain kettle with just enough water to cover them, adding sufficient salt to season. Let them remain on the stove until hot but not boil; then take them out and drain until perfectly dry. Put them in bottles and cover them with boiling vinegar of the best quality, to which has been added some red pepper, some mustard seed, a little horseradish, and sugar just to suit the taste. Cucumbers prepared in this way, if good vinegar is used, will keep a whole year if properly sealed up.

How To Pickle Nasturtions

Take green nasturtions fresh from the vine; put them in salt and water for one day; then drain in a napkin. Put them in glass jars, and cover with strong vinegar; keep the bottles closely corked. Are equal to capers, with roast lamb.

Oil Pickle Cabbage

Trim and quarter six heads of good cabbage; boil in vinegar and water until a broom splint can be passed through them. Prepare a paste of one-half pint of best sweet oil, one pound of white mustard, one-half pound of black mustard, one quart of chopped horseradish, one ounce of celery seed, one ounce of turmeric, one teacupful of brown sugar. Put down one layer of cabbage; then cover with the above mixture, and alternate in this way, covering each layer with good vinegar.

Green Tomato Soy

Two gallons of green tomatoes, sliced without peeling, twelve good onions, also sliced, two quarts vinegar, two tablespoonfuls of salt, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, ground, one tablespoonful of allspice, one tablespoonful cloves. Mix all together and stew until tender, stirring often, lest they should scorch. Put up in small glass jars. This is a most useful and pleasant sauce for almost any kind of meat and fish.