How To Make Green Tomato Pickles

1 peck green tomatoes

5 large white onions

6 green peppers

1 cup salt

Wash tomatoes and slice in one-half inch slices. Chop up onions and green pepper. Sprinkle salt over all three ingredients. Let stand over night. Rinse. Cook in weak vinegar and water twenty minutes. Drain. Cook in following syrup for one and one-half hours :

2 pounds light brown sugar

1/2 pound white mustard seed

1 ounce cloves, allspice, and stick cinnamon

2 1/2 quarts vinegar

How To Make Olive Oil Pickles

100 pickles

8 small onions

Cut cucumbers in desired thickness; add chopped onions. Place three or four inches of the pickles in a stone jar and then cover with a handful of salt. Repeat until all the pickles have been covered. Let stand for three hours. Drain in sack over night. Mix three quarts vinegar, one-half cup white mustard seed, one cup oil, one tablespoon celery seed, half teaspoon red pepper, and half tablespoon white pepper and add to pickles. Let stand for three days. Stir the mixture often. Can at the end of the three days.

How To Make Jello Relish

1 package lemon jello

1 pint boiling water

1/2 can pimento

2 tablespoons vinegar

1/2 cup chopped celery

1/2 cup chopped sweet pickles

1/2 cup chopped nuts

1/4 cup chopped green olives

Add the boiling water to the jello. Add vinegar. Let cool, and when partially congealed add the other ingredients. Mold. Serve on lettuce.

How To Make Pickled Peaches

1 peck peaches

4 pounds light brown sugar

1 quart vinegar

1 tablespoon cinnamon extract or 2 ounces stick cinnamon

1/2 tablespoon clove extract or 1/2 ounce whole cloves

Boil sugar and vinegar twenty minutes. Peel peaches, put into syrup and add extracts, and cook until soft. Cook only a few peaches at a time. When soft, place in jar, pour hot syrup over them and seal. If whole cloves and stick cinnamon are used they must be added to the syrup when it is first put on to boil.

Peaches may be steamed and then have the hot syrup poured over them in the jar instead of boiling them in the syrup.

How To Make Cold Tomato Relish

One peck ripe tomatoes (preferably solid red ones with few seeds). Remove as many of seeds as possible. Chop into half inch cubes. Drain over night.

In the morning add six large onions chopped fine and two cups chopped celery, three large sweet red peppers, two pounds granulated sugar, five cups strong vinegar, one cup salt, and two ounces white mustard seed. Mix. Let stand over night. Put into cold bottles and seal.

How To Make Mustard Pickles

1 quart small cucumbers

1 quart small onions

1 green tomato

6 large green peppers

1 head cauliflower

3 stalks celery

6 tablespoons mustard

1 1/2 cups sugar

1 cup flour

2 quarts vinegar

Soak in weak salt water twenty-four hours. Cook in same water until tender. Drain. Mix mustard, sugar and flour and add heated vinegar to the dry ingredients slowly. Cook in double boiler thirty minutes. Add this to the pickles and seal.