Oil Pickles

One hundred cucumbers, finger length and size, sliced in 1/2 inch pieces without paring. Mix in layers, with large cup of salt, over night. Three pints of small onions in cold water 1 hour. Wash cucumbers free from salt, add 3 oz. ground white pepper, 3 oz. white mustard seed, 1 oz. celery seed, 2 cups best olive oil (Antonini), and alum, size of a hickory nut, dissolved in hot water. Place in Royal glass jars and cover with cold vinegar (which has been previously scalded).

Chopped Pickle

Chop 1/2 peck green tomatoes (or 1/2 doz. ripe yellow cucumbers), 3 green peppers, 6 onions, 2 red peppers, sprinkle in layers with I pt. salt, and let stand over night. Drain dry, scald vinegar and pour over and let it remain 2 or 3 days, when drain again and throw away the vinegar.

Scald 3 qts. vinegar, 3 lbs. sugar, 2 tablespoons black pepper, 3 oz. allspice, 3 oz. whole cloves, 6 oz. white mustard seed, 1 oz. celery seed, alum size of an English walnut. Pour over and seal cold.

Indian Pickle

Scald 1 gal. cider vinegar with 1 cup salt, 1/2 oz. white pepper, 5 lbs. sugar, 1 oz. ground mustard, 1/2 cup ground ginger, a few pieces ginger root broken into bits, 4 oz. white mustard seed, 4 oz. cassia (cinnamon) buds, 2 teaspoonfuls whole cloves. When cold add all kinds of pickle vegetables as they come into season, only washing them off in boiling water to kill germs. Use okra buds (whole or sliced), string beans, nasturtium seeds, cauliflower, radishes, radish seed-pods, etc., etc., adding strips of green peppers and horseradish to keep the vinegar sharp. Six lemon verbena leaves improve the flavor, or tutti frutti, or juice from preserves.

Sliced Cucumber Pickle

Slice 100 medium sized cucumbers without paring. Sprinkle in layers with 1 pt. of salt. Leave in brine from one morning until the next evening, then wash off and put in clear water, and let stand to freshen over night. To 7 lbs. cucumbers allow 4 lbs. brown sugar, 1 oz. each cloves, cinnamon buds, white mustard seed, turmeric powder, and 1 tablespoonful black pepper. Put in kettle in layers with 6 sliced onions, cover with vinegar, and simmer very gently 2 hours. Seal cold.