Two qts. of small onions, 2 qts. of small tomatoes, or large ones sliced, 2 qts. small cucumbers, 1/4 lb. mustard, 2 cups sugar, 2 cts. worth turmeric, 1 large head cauliflower cut fine. Salt all and let stand over night, then scald in weak vinegar, then scald in strong vinegar with the mustard, turmeric, sugar and 1/4 lb. of mixed spices, 1 cup of flour to thicken. Let scald well in this and can. Excellent.

One pk. small onions, 1 pk. green tomatoes, 1/2 pk. small cucumbers, 3 heads cauliflower cut in small pieces. Put in weak brine over night, drain thoroughly. Use pure cider vinegar 1 gal., add 4 ozs. white mustard seed, 1 oz. celery seed, some stick cinammon, 2 lbs. brown sugar, 6 large green peppers cut in pieces. Simmer on stove 1/2 hour.

This never fails to be pronounced the finest pickle eaten. Take 6 large cucumbers, 1/2 peck of green tomatoes, 1 head of cabbage, 4 large onions, 3 large bunches of celery, 4 small peppers, 2 lbs. of brown sugar, 5 cents worth of mixed white mustard and celery seed, 1 gallon of vinegar, 1/2 teacupful of grated horseradish; chop all fine, and sprinkle 1 cupful of fine table salt through it, pack in a jar and let stand 24 hours; heat up in weak vinegar at first, drain and boil 20 minutes in clear strong vinegar, pack in a jar with horseradish leaves over the top.

One qt. green tomatoes, 1 qt. of onions, 1 good sized cabbage, 15 medium sized peppers, chop very fine and mix all together, salt well and leave till morning; then press out all the brine, pack in jars and pour over a nice cider vinegar. This is an excellent appetizer.

Eight pounds of green tomatoes chopped fine, 4 lbs. brown sugar, boil 3 hours, add 1 qt. vinegar, 1 teaspoonful of cloves ground, 2 teaspoonfuls of cinnamon ground, 1 teaspoonful of mace ground. Boil 20 minutes and bottle.

One hundred cucumbers sliced as for the table, 1 qt. onions sliced; soak over night in brine; 2 cups of olive oil, 1 oz. white mustard seed, 3 ozs. ground black pepper, 1 oz. celery seed. Mix spices well with oil, then with cucumbers and onions. Put in jars with a small piece of alum and cover with cold vinegar.

Four qts. of green tomatoes, 6 large peppers, 3 onions; chop them all very fine. Put a layer of this mixture in an earthen jar, and then a layer of salt alternately, and let it remain over night, then drain off the water and add 1 tablespoonful each of peppercorns, mustard seed and whole cloves. Simmer the whole for a few minutes in 3 pts. of vinegar, then set away in a cool place, and after 2 or 3 weeks pour off the vinegar and add fresh. In a week after this has been done the pickles will be ready for use.

One peck of green tomatoes chopped fine, 6 large onions chopped fine, sprinkle over them 1 cup of salt and let them stand over night. In the morning drain and boil for 15 minutes in 2 parts water and 1 part vinegar; drain again; take 2 qts. of vinegar, 2 lbs. of sugar, 1 tablespoonful each of cloves, cinnamon, allspice and mustard seeds; boil together for 15 minutes.

Two beaten eggs, 3 even teaspoons sugar, 1 teaspoon salt, 1-2 teaspoon mustard, 1-2 cup vinegar. Boil until it thickens.

1 doz. large ripe cucumbers - peel and slice thin
2 quarts thin sliced onions
Let stand over night in salt and water (1 cup salt to 1 gallon water).

6 Tbsp. flour
1 Tbsp. salt
1 Tbsp. tumeric
1 Tbsp. mustard
1 qt. vinegar
4 lbs. sugar

Mix well. Add 1 can chopped pimento and add all to drained vegetables. Boil 15 minutes and seal hot.