Martinoes

Pick from the vines before they get tough; put them in weak brine for three days, then let them drain, and pour over them boiling vinegar, spiced with cloves and cinnamon.

Yellow Pickle

One-half pound of white mustard seed, one-quarter pound of black mustard seed, one ounce of turmeric, one-quarter ounce of cayenne; the above quantity for a six-gallon jar of pickle; white cauliflower cut, white cabbage sliced fine and long, one-half dozen large onions sliced fine, one-half dozen small onions whole, one-half dozen small cucumbers whole, one-half dozen large cucumbers, cut; if they can be procured, nasturtium, radish pods, string beans, and green grapes; put all in brine for twenty hours, then strain, and pour on boiling vinegar sufficient to just cover the pickle, into which has been put the above spices and turmeric; mix a pint bowl of mustard as for the table, and add after the pickle has cooled; to get the required quantity of vinegar, measure the brine when turned off; the vinegar should only just cover the pickle.

Nasturtiums

Take those that are small and green, put them in salt and water, changing it twice in the course of a week; when you have done collecting them, turn off the brine, and turn on scalding vinegar, with a little alum in it.

Pickled Cherries

Take nice, large, ripe cherries, remove the stones, take a large glass jar, and fill two-thirds full of cherries, and fill up with best vinegar; keep it well covered; no boiling or spice is necessary, as the cherry flavor will be retained, and the cherries will not shrivel.

Pickled Peaches

One gallon of vinegar, four pounds of brown sugar; take clingstone peaches, rub them with a flannel, stick two or three cloves in each; put them into a glass or earthen vessel, and pour the liquor on them boiling hot; cover them, and let them stand a week or ten days; then pour off the liquor and boil it as before, after which return it boiling to the peaches, which should be covered closely. Let the vinegar and sugar, in the first place, just come to a boil.

Sweet Pickled Peaches

Select ripe, but firm fruit, free from blemishes; peel them carefully; allow a pound of sugar to a pint of good cider vinegar; place cloves and cinnamon in a bag, and boil in the vinegar; when the vinegar has come to a boil, drop in the peaches (a few at a time), and let them remain till done through, but not soft or broken; then remove them carefully with a skimmer, and place them in jars; repeat this process till all are done, then fill up the jars with the remaining vinegar, and seal while warm. In the same manner may be made sweet pickled pears, plums, crab-apples, and cherries.

Pickled Plums

Wash the plums clean and put into jars, and for two quarts of plums make a rich syrup of two pounds of sugar, one pint of vinegar, with spice; put the plums in jars, and pour over them the hot syrup.