1 pk. tomatoes, 4 red peppers, 4 large onions, 4 cups vinegar, 4 tsps. each: salt, ginger, allspice, cloves, cinnamon, nutmeg, 2 cups sugar.

Put onions and peppers through grinder. Put spices in cheesecloth bag. Boil, simmering 3 hours. If thickens sooner, remove from fire. Delicious 1000 Island Dressing: 1 spoonful relish, 1 spoonful mayonnaise, 1 spoonful milk.

7 large cucumbers (sliced), 4 large onions (sliced).

Sprinkle with salt and stand over night and then drain.

For dressing: 3 tbsps. dry mustard, 2 cups sugar, 2 1/2 cups vinegar, 3/4 cup flour, 3/4 cup water, 1 tsp. ginger, 3/4 tsp. tumeric, 1/4 tsp. cayenne pepper.

Boil this for five minutes. Add cucumbers and onions and boil five minutes longer.

18 tomatoes, 8 onions, 8 red peppers, 1 hot pepper, 2 cups sugar (or less), 3 cups vinegar, 2 tbsps. salt.

Chop onions and peppers. Cut tomatoes in chunks, or chop slightly. Mix all together and boil one hour.

1 gal. vinegar, 1 cup horseradish, 1 cup mustard (powdered), 1 cup salt, 1 tsp. powdered alum, 1 tsp. saccharin.

Mix well. Let this stand about an hour. Wash cucumbers. Pack in cans and pour liquor over cucumbers. Seal.

Small cucumbers. Soak for 2 days in strong brine. Drain well. Put in kettle. Cover with vinegar. Let come to boil, remove from fire. Pack in jars. To each quart of vinegar add: 1 cup sugar, piece of alum (size of bean), 1 tbsp. black pepper, 2 tbsps. cinnamon, 2 tbsps. cloves.

12 green peppers, 12 red peppers, 12 green tomatoes, 2 medium onions.

Grind together. Drain few hrs. 3 tbsps. sugar, 1 tbsp. flour; salt, 1 qt. prepared mustard.

Mix and cook all together ten minutes. Remove from stove, add 1 quart mayonnaise. Mix thoroughly and seal in jars.

6 green peppers
12 sweet red peppers
12 onions
1 c. sugar
vinegar

Grind peppers and onions and let stand in boiling water to cover for 5 minutes. Drain off all the water and add enough vinegar to cover ingredients. Add sugar and cook for 15 minutes. Place while hot in sterilized jars. Seal tightly. Can be used as soon as desired, and will keep all season if the jars are air-tight.

7 c. cucumbers, unpeeled, (3-4) sliced paper-thin
1 1/2 green peppers, cut in strips
1 c. cider vinegar
1 c. onions, sliced thin
2 T. salt
2 T. celery seed
2 c. sugar

Mix all ingredients. Pack tightly into 2 large glass jars. Cover and refrigerate. Make at least 3 days in advance of use.

Note: will appear not to have enough liquid but that is how it should be.

Yield: 10 cups

9-10 quart jars for canning
1 peck very fresh cucumbers, not too large
30 cloves of garlic
fresh dill, enough to yield 30 flowers
pickling spices
coarse salt

In bottom of each jar (I run mine through dishwasher), put a clove garlic and a dill flower. Fit in tightly one upright row of cucumbers. Add a garlic and dill. Fill jar with cukes. Add a garlic and dill plus a scant teaspoon mixed pickling spices and a heaping tablespoon coarse salt. Fill jars with cold water from the tap. Close but not tightly. Allow to stand out overnight. Adjust water if necessary, seal tightly and store in a cool place. New dills will be ready to eat in about 8 to 10 days. For well done, wait 3 weeks.

Yes, they will keep-unless you eat them all!

Get 300 small cucumbers, wash and dry them clean. Wipe dry and place on large dish. Take 2 1/3 cups of salt and sprinkle well thru the pickles. Turn boiling water thru the pickles covering well. Allow to stand overnite. In the morning remove the brine, wipe each pickle dry and lay in a crock.
Then take half a gallon cold vinegar and mix it with 4 tbls. of mustard, heaping, the same of salt and granulated sugar and cover pickles. Add
1/2 cup of mixed spices and lay in a root of ginger. Pour this mixture over
the pickles and stir so each pickle is covered. Set in cool place. Weigh out three pounds of sugar and each morning add a handful to pickles till all is gone. Stir well. Follow this recipe strictly, especially the sugar.