To one cup of vinegar add one-half cup sugar. Put in this two teaspoonfuls of mixed spices, tied in a cheesecloth bag. Bring to the boiling point, and turn over the pickles. Repeat the heating for three different days, cover with a horseradish leaf, and tie a cloth over the jar, leaving the spice bag in it.
Make same as watermelon-rind pickles.
Use the same proportion of tomatoes, sugar, spices, and celery as in the chow chow, and proceed in the same way, except slice the tomatoes instead of chopping them.
Pare one pint of firm, green tomatoes, put on the stove in equal parts of water and vinegar, and let simmer twenty-five minutes. Make a syrup of one cup of vinegar and one-half cup of sugar. Put into it three-fourths of an inch of ginger root, and one inch of cinnamon. Drain the tomatoes from the plain vinegar and water, put into the syrup, and let simmer forty-five minutes, then put into jars and set away.
Three cups of cooked tomato or six large tomatoes, three ripe or three green peppers, two onions (medium size), two tablespoonfuls of salt, one cup of sugar, one tablespoonful of cinnamon, three cups of vinegar. Chop the onions, tomatoes and peppers separately until very fine, put the ingredients all together, except the sugar and cinnamon. Cook until it thickens some, then add the sugar and cinnamon and cook again, bottle and set away for use.
The small, yellow tomato is the best. Put a quart of vinegar over the fire. Tie in a piece of cheesecloth three pepper-corns, half an ounce of whole cloves, and a two-inch piece of ginger root. Weigh the tomatoes, and add to the vinegar with the bag of spices half as many pounds of sugar as there are of tomatoes. Prick the tomatoes, and when the vinegar boils again, put them in and cook until they look clear. Take the tomatoes out, boil the liquid half an hour longer, pour over the tomatoes in the jar, put the spice bag on top, tie cheesecloth over, and set away with a thick covering of paper on top.
Make same as spiced grapes, except cook the plums whole and leave the pits in.
Five pounds of grapes, one pint vinegar, one tablespoon-ful of allspice, four pounds of sugar, one tablespoonful of cloves, one tablespoonful of cinnamon, one-half table-spoonful of mace. Pulp grapes and heat slowly about five minutes. Turn into a coarse sieve and press pulps through. Place skins with this pulp and weigh the whole. Make a syrup of the sugar, vinegar, and spice. Boil the fruit in this syrup one-half hour, or until very thick.
Select crisp, white cabbage, and chop fine. To each quart of chopped cabbage add a tablespoonful each of salt, white mustard seed, and sugar, with pepper to taste. Put the mixture in a jar, and cover with cold cider vinegar. Scatter half a dozen cloves over the top of the cabbage, cover the jar, and in a few days the pickle will be ready for use. May let come to a boil before putting into jar.
To one cup of vinegar add three-fourths of a cup of sugar, or, if wanted very sweet, one cup. Three inches of stick cinnamon, one teaspoonful of whole cloves, one teaspoonful of mustard seed, one-half teaspoonful of allspice whole, one-half teaspoonful of pepper whole, one inch of ginger root. Put the spices in a bag, and heat with the vinegar, and pour over the fruit as directed for cucumbers. Grapes on the stem are very nice treated in the same manner.
Seven pounds of berries, three pounds of sugar, one and one-half pints of vinegar, two two-inch sticks of cinnamon, one and one-half tablespoonfuls of allspice, three-fourths of a tablespoonful of cloves. Boil up sugar, vinegar, and spices together. Add the berries, and let come to a boil.
One-half peck of green tomatoes, one-half cup of salt, three small onions, one-half of a large head of celery, two quarts of chopped cauliflower, one-fourth of a medium head of cabbage, one cup sugar, one-half teaspoonful of white pepper, two teaspoonfuls of ground cinnamon, two teaspoonfuls of ground allspice, two teaspoonfuls of ground mustard, two pints of good vinegar. Chop the tomatoes fine, and let stand over night. Drain the liquid off, chop the other ingredients. Mix the sugar, salt, and spices. Use a porcelain lined or granite ware kettle for cooking. Put in a layer of tomatoes, then a layer of the other ingredients mixed, alternating thus until all are used. Put the mixture of salt, etc., into the vinegar, heat boiling hot, pour over the contents of the kettle, and cook until the tomatoes are tender, skim into a jar, and cook more in the same liquid.