Ingredients: One peck of green tomatoes, half a peck of ripe tomatoes, half a dozen onions, three heads of cabbage, one dozen green peppers, and three red peppers.
Chop them any size you choose, then sprinkle half a pint of salt over them. Put them into a coarse cotton bag. Let them drain twenty-four hours. Put them into a kettle, with three pounds of brown sugar, half a tea-cupful of grated horse-radish, one table-spoonful each of ground black pepper, ground mustard, white mustard, mace, and celery seed. Cover all with vinegar, and boil till clear.
To Pickle Cauliflowers.
Cut the cauliflowers into little flowerets of equal size. Throw them into boiling salted water. Place them at the back of the range, and when they are just about to boil take them off and drain them. Put them into jars. Boil (about fifteen minutes) enough vinegar to well cover them, seasoning it with one ounce of nutmeg, one ounce of mustard-seed, and half an ounce of mace to three quarts of vinegar. Pour this hot over the cauliflowers, adding a little sweet-oil the last thing, to cover the top. Cover them, while warm, with a bladder or fine leather over their corks.
Pickled Walnuts.
Ingredients: One hundred walnuts, salt and water, one gallon of vinegar, two ounces of whole black pepper, half an ounce of cloves, one ounce of allspice, one ounce of root ginger sliced, one ounce of mace.
Gather the walnuts in July, when they are full grown. They should be soft enough to be pierced all through with a needle. Prick them all well through. Let them remain nine days in brine (four pounds of salt to each gallon of water), changing the brine every third day. Drain them, and let them remain in the sun two or three days until they become black. Put them into jars, not quite filling them. Boil the vinegar and spices together ten minutes, and pour the liquid over the walnuts. They will be fit for use in a month, and will keep for years.
Pickled Green Tomatoes and Onions (Mrs. Monks).
Chop one peck of green tomatoes, and half a peck of onions. Let them stand two days in layers of salt. Bring vinegar (enough just to cover them) to the boiling-point. Put in the vegetables, mixed with cloves (one ounce), allspice (one ounce), white mustard-seed (two ounces), and red peppers (five large ones shredded). When well scalded, they are ready to be put in jars.