Pickled Cucumbers No. 1
- 100 small cucumbers
2 pints salt
1 quart small peppers
8 quarts water
Boil water and salt together; pour over cucumbers and peppers. Let stand over night; in the morning drain. Make a new brine, using same proportion; repeat this process twice, then drain and wash cucumbers and peppers in cold water. Place cucumbers and peppers in crock; cover with boiling vinegar.
Twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar.
Pickled Cabbage
- 4 quarts chopped cabbage
2 cups chopped onion
1 cup chopped peppers
salt
Arrange cabbage, onion, and peppers in layers in an earthen crock; cover each layer with salt. Let stand over night; in the morning drain; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar; let stand twenty-four hours.
Pickled Cabbage and Celery
- 2 quarts chopped cabbage
1 cup sugar
¼ cup celery seed
2 quarts chopped celery
¼ cup salt
¼ cup mustard seed
3 quarts vinegar
Cook all ingredients until cabbage is tender. Keep in stone crock.