Tiny Cucumbers Or Gherkin Pickles

Select one hundred very small prickly cucumbers or gherkins, of uniform size, and cover them with cold water. In an hour drain and turn them into a large crock. Add one cupful of salt to sufficient boiling water to cover the cucumbers and pour this over them. Cover the crock closely and let it stand for two days. After this, drain, rejecting those that may be imperfect or soft, and pack them in a clean crock. Heat one quart of cider vinegar with half a cupful of brown sugar until it boils, skim, and add half a cupful of fresh horseradish slivers, one red pepper, and two small shredded green peppers, half a cupful of nasturtium seeds, half an ounce of celery seed, a quarter of an ounce of stick cinnamon, two ounces of white and brown mustard seed, one teaspoonful of alum broken into small bits, half of a small onion sliced, one dozen cloves, and a small blade of mace. When this is boiling, strain and pour it into the crock, stirring the cucumbers from the bottom. Cover closely and let it stand for a week, then reheat the liquid, pack the pickles in glass jars, fill with hot vinegar, and seal the jars; or replace the pickles in crocks and cover closely. They will be ready for use in six weeks. If the flavor of Tarragon vinegar is preferred, use half Tarragon and half cider vinegar.

East Indian Pickles

Slice two quarts of green tomatoes, six small onions, five medium-sized green cucumbers, and a small head of red cabbage. Place them in a crock in separate layers with a sprinkling of salt between each layer. After twenty-four hours cover with the following boiling mixture (which should be drained off and reheated each day for three days) : Three pints of cider vinegar, a fourth of a pound of white mustard seed, half an ounce of celery seed, two small green peppers, shredded, one and a half pounds of brown sugar, two tablespoonfuls of black pepper, and one-fourth of a cupful of turmeric. On the third morning add two cupfuls of Tarragon vinegar, one tablespoonful of mustard, half a cupful of salad oil, and one teaspoonful of curry powder. Seal in glass jars and use after six weeks.

Green Tomatoes And Pepper Relish

Chop finely one peck of green tomatoes, three large onions, six green peppers with the seeds removed, boil them three minutes in two quarts of very weak vinegar, drain, and turn into glass jars. Scald three quarts of vinegar with two cupfuls of brown sugar, one cupful of white mustard seed, one tablespoonful each of cinnamon, cloves, and allspice, three tablespoonfuls of salt, and one teaspoonful of celery seed. When this is boiling, pour it over the chopped ingredients and seal the jars.

Green Tomato Sweet Pickles

Slice thinly one peck of green tomatoes and cover them with one gallon of water mixed with one cupful of salt. The next day drain this thoroughly. Heat two quarts of vinegar with three cupfuls of brown sugar and two table-spoonfuls of mixed spices in a bag. With a skimmer plunge a few of the tomatoes at a time into this boiling vinegar. Cook for a few moments, and put them immediately into hot glass jars. Fill them with the boiling liquid and seal.