Cucumber Pickles

To each gallon jar of small cucumbers, add 2 cups of salt, then fill up with boiling water and let stand 24 hours. Drain in colander. Take 2 quarts vinegar, add 2 cups sugar, 1 red pepper, cut fine, 1 teaspoon each of ground cloves and cinnamon, tied in a piece of cheesecloth; let come to a boil; then add cucumbers and let come to a boil again. Pack in sealers and fill up with vinegar they were boiled in.

Mrs. Carrie I. Wright.

Chopped Pickles

One peck green tomatoes, 1 quart green peppers, 5 onions, chopped fine; sprinkle with 1 cup fine salt; let stand over night. Drain well; add 2 quarts vinegar, 1 quart sugar, 1 cup white mustard seeds, 2 tablespoons celery seed, 2 tablespoons whole cloves. After it is heated through let simmer

3 or 4 hours. Mrs. E. I. Chase.

French Pickles

Chop fine 1 peck green tomatoes, 6 onions, 4 green peppers. Sprinkle with 1 cup salt and let stand over night Drain well, then boil 15 minutes in 1 pint vinegar and 2 pints water. Drain and then boil 20 minutes with 2 quarts vinegar, 2 lbs. sugar, 1/2 lb. white mustard seed, 1 tablespoon each of cinnamon, black pepper and celery seed, 2 teaspoons cloves. Makes about 7 quarts. Helen M. Hyde.

Piccalilli

One peck green tomatoes, 4 onions, 4 green peppers (seeded), 2 cups sugar, 1 tablespoon each allspice, cloves and cinnamon. Slice tomatoes, sprinkle over them 1 cup salt and let stand over night; then drain and add above ingredients with enough vinegar to cover. Cook slowly 1/2 hour after they start to boil. Put up in jars or crocks.

Mrs. Geo E. Goddard.

Cucumber Pickle

In the bottom of a crock put a layer of sliced sour pickle, then a layer of brown sugar and mixed spices and so on until crock is filled, cover with vinegar and water, half and half. Cover and let stand over night.

Mrs. Sprague Jones.

Plain Pickles

Three gallons small cucumbers and silver onions, 4 green peppers, 1 red pepper. Some slices of horse radish root. Put cucumbers in brine 48 hours; let drain and dry. 1 gallon vinegar, alum size of hickory nut, 4 lbs. brown sugar (or more), 1/8 lb. whole allspice, 1/8 lb. whole cloves and a stick of cinnamon. Cook and strain. Pour boiling hot over pickles. Keeps better in crocks. Mrs. W. H McClenahen.

Pickled Peaches

For 7 lbs. peaches after they are pared, 1 pint vinegar,

4 lbs. sugar, 1 teaspoon cloves, 2 teaspoons each of allspice and cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon mace. Above spices ground, put in bag. Let sugar, vinegar and spices come to a boil, then add peaches. Cook thoroughly, but not too soft. Put in glass jars and pour syrup over. Seal hot. Pears can be done the same way. Mrs. Arthur Montgomery.

Spiced Pickles

Ten large sour pickles; wash and slice in convenient size for table and drain. Make syrup of 1 cup sugar, 1 cup vinegar, 1/2 teaspoon each cinnamon, allspice and cloves, in bag. Pour over pickles hot and let stand several days before using. Mrs. C. C. Curtis.

Cucumber Sauce

One dozen good sized cucumbers, sliced thin as for table; sprinkle with salt and let stand 3 hours; drain and add 1 quart vinegar, 1 teacup olive oil, 1/4 teacup black mustard seed, 1/4 cup white mustard seed, 1 teaspoon celery seed and onion enough to give a slight or strong flavor, as one prefers. Put up in glass jars. This will keep all winter and is especially nice with fish. Mrs. Mark L. Palmerlee.

Canned Beets

One gallon cider vinegar, 2 quarts water, 3 quarts sugar,

5 tablespoons white mustard seed, 1/2 pint salt. Boil 1 hour. This amount will cover 15 quarts. Put cooked beets in jars and cover with liquid. Seal. Mrs. W. T. Fisk.

Cold Vinegar Pickles

Stir 1 cup sugar, 1 cup salt, 1 cup horseradish root (medium sized pieces) and 1/2 cup Coleman's mustard into 1 gallon cold vinegar. Pour this mixture over pickles. Unnecessary to seal. Mrs. Wm. A. Snyder.