Slice the tomatoes and onions very thin; sprinkle a little salt through them and let them stand over night. Drain them through a colander and put them on to boil with enough vinegar to cover them and boil slowly until they are clear and tender, then drain them from the vinegar. Put into some fresh vinegar the sugar, mustard seed, mace, celery seed, and cloves, and let them boil for a few minutes; then pour it over the drained tomatoes, which have been mixed with the cayenne pepper, ground mustard, and turmeric. Mix them well together; add a half bottle of salad oil, and when cold put it in jars.
CHOW-CHOW
- Cut into pieces,
- ½ peck of green tomatoes.
- 2 large cabbages.
- 15 onions.
- 25 cucumbers.
Mix them together and pack them in layers with salt; let them stand for twelve hours, then drain off the brine and cover them with vinegar and water, and let them stand another twelve hours.
Drain off the vinegar and cover them with one and one half gallons of scalding hot vinegar which has been boiled a few minutes with one pint of grated horseradish, one half pound of mustard seed, one ounce of celery seed, one half cupful of ground pepper, one half cupful of turmeric, one half cupful of cinnamon, and four pounds of sugar.
Let them stand until perfectly cold, then add one cupful of salad oil and one half pound of ground mustard. Mix them all thoroughly together and place in jars.
NASTURTIUM PICKLE
Pick the nasturtium seeds green; leave a short stem on them and place them in a weak brine for two days; then soak them in fresh water for a day. Pack them in jars and turn over them boiling vinegar; seal and let them stand a month before using.