CHOW-CHOW PICKLE
Take a quarter of a peck each, of green tomatoes, pickling-beans, and white onions (scald the onions separately), add one dozen cucumbers, green peppers, and a head of cabbage chopped. Season with ground mustard, celery seed, and salt to taste. Pour over these the best cider vinegar to cover them, and let all boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar. Bottle and seal up carefully in wide-mouthed glass jars.
PICKLED CAULIFLOWER
Take large, ripe, full-blown cauliflowers; divide the pieces equally and throw them into a kettle of boiling water; boil them until a little soft, but not as much as if for the table. Take the pieces out and let them cool, then scald an ounce of mace, to each quart of good cider vinegar, and pour it hot on the cauliflower. Spices such as are usually used in pickling, improve this recipe, and should be tied in a bag and thrown in with the pickle at the last, remembering not to use dark spices, as they discolor the cauliflower. White pepper, white mustard seed and ginger are the spices suitable for this pickle.
PICKLED LEMONS
They should be small and have a thick rind. Rub them hard with a piece of flannel, then slit them through the rind in four quarters, but not through the pulp; fill the slits with salt hard pressed in, set them upright in a crock four or five days, until the salt melts. Turn them each day in their own liquid until they get tender. Make the pickle to cover them of vinegar, some of the brine of the lemons, pepper and ginger; boil this pickle and skim it well, and when cold put it over the lemons with two ounces of mustard seed and two cloves of garlic, to six lemons. This is fine for fish when the lemons are all used.
TO PICKLE ONIONS
Peel the onions, boil some strong salt and water and put it over them, cover, and let them stand twenty-four hours, then take them up with a skimmer; make some vinegar boiling hot, put to it whole pepper and mustard seed, and pour it over the onions to cover them; when cold cover close.
PREMIUM MUSTARD PICKLE
Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong salt water for three days; then put them into fresh cold water for a day or two, then scald them in plain vinegar and set them by in a place to cool. Take a gallon of vinegar, add to it one ounce of white mustard seed, two ounces of turmeric, three of sliced ginger, two of shredded horseradish, one-half pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, cloves, mace, and one teaspoonful of cayenne pepper. Boil all these ingredients for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded vegetable you may wish to pickle.