Put in jars for immediate use; in sealed cans to keep. Be
fore putting away, add one gallon of good cider vinegar, cold.
GREEN TOMATO PICKLE. MRS. F. R. SAITER.
Slice one peck of green tomatoes, and four green peppers; place in a
stone jar in layers, sprinkling each layer thickly with salt; cover
with boiling water; let stand over night; drain in the morning through
a colander, and add four large onions sliced, with an ounce of whole
cloves, one ounce of cinnamon, two pounds of brown sugar. Place all
together in a preserving kettle; nearly cover with vinegar; boil slow
until tender. Set away in a jar. Next day, if the syrup seems thin,
drain off, and boil down. Cover top of jar with a cloth before
setting away.
CUCUMBER PICKLES. KITTIE M. SMITH.
Wash your cucumbers; then pour boiling water on them, and let them
stand eighteen hours. Take them out, and make a brine of one pint of
salt to one gallon of water; pour on boiling hot; let stand
twenty-four hours. Then wipe them dry, and pack them in your jar.
Put in slips of horseradish, and what spices you like. Cover with
cold cider vinegar. Put grape leaves on the top. They are ready to
use in twenty-four hours, and if the vinegar is pure cider vinegar,
will keep indefinitely.
CHOPPED PICKLE. MRS. S. A. POWERS.
One peck green tomatoes, one dozen red sweet peppers, chopped fine;
cover with salt water; let stand twenty-four hours; drain dry; add one
head cabbage, one bunch celery chopped fine, one pint grated
horseradish, one teacupful cloves, one teacupful black mustard seed,
salt to taste, one pint or more very small cucumbers, or one-half
dozen ordinary cucumbers cut into small strips; cover with cold cider
vinegar.
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