Sweet Cucumber Pickles

12 Green Cucumbers 1 Coffee Cup Granulated Sugar.

1 Cup Vinegar.

2 Teaspoons each Cloves and Cinnamon.

Soak cucumbers in weak salt water about an hour. Make a thick syrup of sugar and vinegar. Tie up cloves and cinnamon in a muslin cloth and boil in syrup until it thickens. Drain cucumbers, rinse well in clear water and add to the syrup; set them back on the range and let them simmer gently for three hours.

Ripe Cucumber Pickles - Sour

12 Large, Ripe Yellow Cucumbers 1/2 Dozen Red Peppers.

1 Fresh Horseradish.

1 Pound Mustard Seed.

Cut cucumbers in halves, removing seeds and pulp, cut in oblongs and stand over night in salt water; next morning rinse in clear water, drain and wipe as dry as possible, placing them in a jar. Remove seeds from peppers and cut in small narrow pieces; cut horseradish in small pieces. Sprinkle peppers, horseradish and mustard seed between the slices of cucumber; have enough boiling vinegar to cover all and pour over. On the third morning scald vinegar again, adding extra vinegar if too weak; they are ready for use when cold. May be put away in glass jars on third morning.

Mixed Pickles

1 Peck Green Tomatoes.

6 Large Onions.

1 Cup Salt.

1 Quart Cider Vinegar.

3 Pounds Brown Sugar.

1/8 Pound White Mustard Seed.

1 Teaspoon each Ground Cloves and.

Ginger.

2 Teaspoons of Mustard.

1 Teaspoon of Cayenne Pepper.

Slice tomatoes into earthen jar with the onions and pour salt over them. Let stand twenty-four hours and drain. Add other ingredients and cook slowly for fifteen minutes.

Sweet Tomato Pickles

8 Pounds Peeled Tomatoes.

4 Pounds Powdered Sugar.

1 Ounce each Cinnamon, Cloves and Allspice.

Boil one hour and then add a quart of boiling vinegar.

Green Pickles For Daily Use

1 Gallon of Vinegar 3/4 Pound of Salt 1/4 Pound of Ginger.

1 Ounce of Mace.

1 Ounce of Mustard Seed.

1 Teaspoon Cayenne Pepper.

Simmer all in the vinegar and when cold put in jar. You may throw in fresh vegetables when you choose.

Mock Capers

Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun; put in jars and cover with boiling vinegar, spiced, and when cool cork closely. Fit for use in six weeks.

Mustard Pickles

1 Peck Cauliflower, Little Onions, and Small Cucumbers.

1 Cup of Salt 1/2 Gallon Cider Vinegar 1/2 Pound Mustard.

1 Tablespoon Turmeric.

2 1/2 Tablespoons of Curry Powder.

2 Tablespoons of Ginger.

1 Teaspoon Cayenne Pepper.

Look over vegetables carefully and sprinkle with the salt between layers; cover with boiling water and let stand all night; drain and wipe dry; stir other ingredients in a little cold vinegar until the lumps are out, then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. Pour over the pickles, stir it once or twice for a day or two and then put in glass jars.