When Adelaide had washed and wiped the tomatoes she cut them into quarters.
The small button onions she peeled under running water. The tiny cucumbers were washed and wiped, then cut in halves. The cauliflower was placed in a pan of cold water. She added one tablespoon of salt (this drew out any insects or small worms that might be there), then she broke off twelve small pieces. The two white stalks of celery she washed and cut into inch pieces. The string beans were washed, wiped, the strings removed and each bean cut into small pieces.
All these Adelaide placed in a large earthenware bowl and sprinkled a tablespoon of salt over the vegetables, letting them stand over night, then draining them.
The one-half ounce of mustard seed, the one-fourth ounce of turmeric powder, the teaspoon each of allspice, pepper, and clove and the two cups of vinegar Adelaide put in the saucepan and brought to the boiling point. After which, she added the vegetables and cooked until tender.
The sterilized pint jars were filled to overflowing, the silver knife inserted to let all air bubbles rise to the top and break, the new rubbers were fitted on smoothly, and the jars sealed quickly. Then Adelaide stood them upside down out of the way of any draft.
In the morning Adelaide examined the jars to be sure that they did not leak, wiped off the outsides with a damp cloth, pasted on the labels and stored her work away in the preserve closet.
Pickled Red Cabbage
| Red cabbage, | One-half |
| Salt, | ½ teaspoon |
| Pepper, | ¼ teaspoon |
| Red pepper, | One-half |
| Celery seed, | ½ tablespoon |
| Mustard seed, | 1 tablespoon |
| Vinegar, | 1 cup |