CUCUMBER PICKLE Florence Trainer
Two dozen large cucumbers, chopped fine and salted over night; one cup salt; four large onions; two stalks celery; one red pepper; chop all fine. Heat three cups cider vinegar; one cup water; two cups brown sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne pepper. When hot, pour over chopped mixture and cook ten minutes. Then bottle.
PICKLED ONIONS Mrs. W. L. Gregson
Peel and drop in hot brine. The third day heat the brine again and pour over them; the sixth day make a new strong brine; the tenth day drain and pour scalding vinegar containing a very little ginger root over them. Let stand on the stove until thoroughly heated through, but do not cook; pour into jars and seal hot. A little alum in the brine makes them firmer, and white wine vinegar aids in keeping them white, but malt vinegar adds to the flavor.
TOMATO RELISH Mrs. A. Donald Campbell
One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag over night; in the morning add two cups chopped celery, six large onions chopped fine; two large green peppers (without seeds), chopped fine; two cups sugar; half cup salt; two ounces white mustard seed; one quart cider vinegar. Mix well and bottle; it does not require heating and will keep for years.
OIL PICKLES Mrs. A. C. Allen
One-half peck small cucumbers; one pint silver skin onions, slice thin and place in stone jar alternately, sprinkling salt between. Let stand over night; pour off brine and wash thoroughly; add the following: one teacup olive oil, two tablespoonfuls white mustard seed, two tablespoonfuls celery seed, four pepper corns and vinegar to cover.
OIL CUCUMBER PICKLES Mrs. E. D. Gotchy
Cut one hundred small cucumbers into thin slices; put in earthen crock in layers with salt for four hours; drain off liquor and mix with three pints of sliced onions, three ounces white mustard seed, three ounces celery seed, three ounces of ground white pepper. Dissolve small lump alum in vinegar; add to it two cups olive oil; add white vinegar enough to cover.