WALNUT PICKLE
Pick the walnuts about the Fourth of July. They should be so soft that a pin can be run through them. Lay them in salt and water ten days, change the water two or three times during the ten days. Rub off the outside with a coarse cloth and proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace, cloves, nutmegs and mustard seed. Put these spices in a bag, lay it in the vinegar and boil all together a few minutes; then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickles.
PICKLED OYSTERS
Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are plump and white; take them from their liquor with a skimmer and spread them on a thickly folded cloth. When they are firm and cold take half as much of their own liquor and half of good vinegar, make this hot, and take a stone crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspice, and whole pepper alternately. If to be kept, put them in glass jars with a little sweet oil on top. Stop them and seal tight, and they will, if kept in a cool place, be good for months.
COUNTRY GREEN PICKLE
One peck of tomatoes, eight green peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in weak brine; drain off the brine, and add to the green tomatoes a head of finely chopped cabbage; scald all in boiling vinegar twenty minutes. Skim it out from the vinegar, and place in a large jar, and add three pints of grated horseradish and such other spices as you please. Fill the jars with strong cold vinegar and tie up for use.
TOMATO SAUCE PICKLE
One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes (green ones are firmest), and sprinkle salt between each layer. Let them remain thus for twelve hours, then rinse them, and put them to drain on a sieve. Put your vinegar to boil with a dozen onions cut up in it, season high with cloves, pepper and ginger, and when this boils throw in your tomatoes and let them boil five minutes. Finish by stirring in one-quarter of a pound of mustard and a pound of sugar; then add a quart of vinegar and bottle it.
PLAIN PEACH PICKLE
Take eight or ten fine, nearly ripe peaches; free-stone are preferred by some, but experience teaches that clings make the firmest pickle. Wipe off the down with a flannel rag, and put them into brine strong enough to bear up an egg. In two days drain them from this brine, and scald them in boiling vinegar, and let them stay in all night. Next day boil in a quart of vinegar, one ounce of whole pepper, one of broken-up ginger, eight blades of mace, and two ounces of mustard-seed; pour this boiling on the peaches, and when cool, put them in jars, and pack away carefully in a cool place.