=Quickly Made Cucumber Pickle=
Take small cucumbers, wipe clean and lay them in a small jar or stone crock. Allow one quart of coarse salt to a pail of water. Boil the salt and water until the salt is dissolved, skim and pour boiling hot on the cucumbers. Cover them tight, and let them stand twenty-four hours, then turn out and drain. Boil as much vinegar as will cover the cucumbers, skimming thoroughly. Put the cucumbers into clean glass jars and pour the vinegar on boiling hot. Put in a piece of alum the size of a bean, and seal. They will be ready for use in forty-eight hours. Add peppers and spice if desired.
=Mixed Pickles=
2 Quarts of Green Tomatoes 2 Quarts of Cucumbers 2 Quarts of Small Onions 2 Heads of Cauliflower 2 Green Peppers 1 Gallon of Vinegar 1/2 Pound of Ground Mustard 3 Cupfuls of Sugar 1 Ounce of Tumeric Powder 1 Cupful of Flour 1 Cupful of Salt
Cut the tomatoes, cucumbers, onions, cauliflower and peppers into small pieces. Pour over them boiling brine, made of three quarts of water and one cupful of salt. Let this stand twenty-four hours, then pour off the brine. Stir the flour, mustard, sugar and tumeric powder together, and wet with a little of the vinegar, then stir it into the boiling vinegar, as you would make gravy. Put the other ingredients in, and simmer together until all are tender. Seal in glass jars.
=Piccalilli, No. 1=
1 Peck of Green Tomatoes 1 1/2 Cupfuls of Sugar 1/2 Cupful of Salt 3 Pints of Vinegar 2 Large Spoonfuls of Ground Cloves 1/2 Pint of Green Peppers
Chop all together and simmer three hours.
=Piccalilli, No. 2=
1 Peck of Green Tomatoes 1 Ounce of Whole Cloves, Allspice, and Mustard Seed 4 Onions 2 Green Peppers Vinegar to cover 1 Cupful of Salt