1 Peck of Green Tomatoes 1 Cupful of Salt 6 Onions 6 Peppers 1 Cupful of Sugar Vinegar enough to cover 1 Tablespoonful of Cinnamon 1 Tablespoonful of Cloves 1 Tablespoonful of Allspice 1 Even Spoonful of Ginger
Cut the tomatoes, onions and peppers into small pieces. Put the salt over them and let stand over night. Drain off the liquor the next day and throw it away. Mix all together, cover with vinegar and simmer until tender. Seal in glass jars.
=Cold Catsup=
1 Peck of Ripe Tomatoes 2 Tablespoonfuls of Salt 1 Teacupful of White Mustard Seed 2 Teacupfuls of Chopped or Ground Onions 1 Teacupful of Sugar 2 Tablespoonfuls of Pepper 4 Red Peppers 8 Celery Stalks, or 2 Ounces of Celery Seed 2 Teaspoonfuls of Ground Cloves 3 Pints of Vinegar
Drain the tomatoes well before mixing. Mix together, let stand a few hours and it is ready for use.
=Corn Relish=
18 Ears of Corn 1 Onion 1 Cabbage 1/4 Pound of Mustard 1 Pint of Vinegar 4 Cupfuls of Sugar 1/2 Cupful of Salt 2 Peppers
Cut the corn from the cob, chop onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars.
=Home-Made Cucumber Pickles=
Take enough small cucumbers to fill four one-quart jars; wash and sprinkle over them one cupful of table salt; let them remain over night; in the morning, wash and pack in the jars. Add one teaspoonful of whole cloves, one teaspoonful of whole allspice, one teaspoonful of white mustard seed, and two pieces of alum, as large as a pea, to each jar. Fill the jars with boiling vinegar, and seal.