TO PICKLE TOMATOES.
Have ripe tomatoes; the small ones are the best; put them in a jar, with salt over each layer; next day take them out, and wipe them off; wash the jar; wipe it perfectly dry; put them in again in the same manner; let them stand another day; then drain and wipe them; put them in a clean jar with mustard seed, cloves, and whole grains of pepper; and if preferred some onions sliced; pour cold vinegar over them, and put them away.
TO PICKLE PEPPERS.
Get some good green peppers; cut a hole at the top, and take out the seed; lay them in salt and water for two days; then wash them; fill them with cabbage, horse-radish, mustard seed, and onions, all chopped fine with pepper and cloves. Boil the vinegar and pour over them.
TO PICKLE BUTTER NUTS.
Gather the nuts in the beginning of July; put them in strong salt and water for a week; take them out, wash and drain them; lay them in a stone jar; boil some good vinegar with pepper grains, mustard seed, mace, and cloves; pour this boiling hot over the nuts, and let them stand a week; then take them and put on fresh vinegar with the spices which were in the first vinegar; in a month look at them; if the vinegar has lost its strength, boil fresh and pour over: this will be fit to use in six months.
TO PICKLE MUSHROOMS.
Gather the small mushrooms; peel and mash them; put them in a jar; add a little mace and white mustard; cold vinegar sufficient to cover them.
TO PICKLE GREEN TOMATOES.
Wash them and cut them in slices, with an equal number of white onions; put in a jar with a layer of tomatoes, then a layer of onions and salt; let them remain twenty-four hours; take them out; have some good vinegar and pepper, white mustard seed, and cloves; mix some mustard, flour, and turmeric, with the vinegar; and when boiling hot, put in the tomatoes and onions; let them boil ten minutes; then take them up, and put them away; in two weeks they will be fit for use; at the end of that time boil the vinegar again, and pour over them.