Pickled Cucumbers No. 2
- 100 cucumbers sliced
30 small onions sliced
salt
olive oil
vinegar
mustard seed
Arrange cucumbers and salt in layers and let stand over night. Arrange onions and salt in layers and let stand over night. In the morning drain; put a layer of cucumbers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar; let stand covered closely for two months, when it is ready for use.
Pickled Tomatoes
- 2 quarts chopped tomato
2 cups chopped horse-radish
2 cups chopped celery
½ cup salt
1 tablespoon clove
1 cup chopped onion
½ cup chopped peppers
½ cup mustard seed
½ cup brown sugar
1 tablespoon cinnamon
4 cups vinegar
Mix all ingredients; stir every morning for a week. Keep in a cool, dark place.
Mustard Pickle
- 4 cups vinegar
¼ pound mustard seed
¼ pound horse-radish
½ pound mustard
1 cup brown sugar
1 cup chopped green pepper
2 tablespoons turmeric
1 pint button onions
4 cups sliced cucumbers
4 cups sliced green tomatoes
4 cups cauliflower flowerets
2 tablespoons celery seed
Boil vinegar, spices, and sugar five minutes, add remaining ingredients, and simmer until thick. Keep in crock in cool place.