Ripe Tomato Pickles

Take round plum tomatoes. The yellow and red mixed make a pretty contrast. Do not prick them. Put them in a strong brine for four days, rinse and put down in layers, mixing with button onions and pieces of horse-radish. Spice the vinegar to suit the taste (See Spiced Vinegar.) Tie the spices in cloth, boil in the vinegar, let this become cold; throw one of the bags of spice in each jar and turn the cold vinegar over all. They may be packed in cans and the vinegar turned over scalding hot. Seal at once. Some prefer to omit the onions. If large tomatoes are used, slice in inch-thick slices; soak in brine; 4 large onions to 1 peck of tomatoes.

Pickled Cherries

Fill cans or bottles with ripe cherries on the stem. Turn over them spiced vinegar. Mace, nutmeg and coriander seed may be used; tie them up in a thin cloth and boil together. Let cool before using. Paste egg-paper over the bottles. Keep close six weeks before opening.

Pickled Onions

Peel, and boil them in milk and water ten minutes. To 2 quarts of vinegar put ½ ounce each of cinnamon, mace and pepper-corns, ¼ ounce of cloves, 1 teaspoonful of salt. Tie the spices in cloth and boil in the vinegar. Pour this scalding hot over the onions, leaving the spiee-bag in thejar. Drain the onions thoroughly from the milk and water. Use the button variety on account of size; in peeling, leave the root in, only trimming slightly. This will keep the onions whole.

Pickled Onions (II)

Choose small ones, as near the same size as possible. Peel, and pour over them strong, boiling hot brine; cover closely, and the next day drain them from the brine; wipe and put into cold vinegar, with whole pepper, blades of mace and sliced horse-radish. Keep them covered with vinegar, air-tight, and in a cool, dry place.

Pickled Artichokes

Soak the artichokes in salt and water four or five days, then drain and rub off all the skin; turn boiling vinegar over them, spice to taste with pepper-corns, mace, a little salt and nutmeg. Let stand a week, turn off the vinegar, scald again and pour over the artichokes. Cover the jar closely. Egg-paper is good.

Mushroom Pickles

Peel, and stew them with just water enough to prevent burning. Shake occasionally. When tender, take up, season slightly with salt, and cover with scalding hot vinegar, spiced with mace and pepper to taste. A very few cloves may be added. Bottle while hot, and seal with egg-paper if they are to be kept long.

Pickled Cabbage

Cut firm heads of white cabbage; slice them and pack in layers in a jar, sprinkling salt between each layer. Let stand over night. In the morning drain thoroughly, pack in a jar, sprinkling each layer thickly with celery seed (this can be bought by the ounce) and grated horse-radish; press down hard and cover with scalding hot spiced vinegar. Let remain in this six days, then pour off and seal over again. Pour back hot. Press down the cabbage, if necessary, to keep it under the liquid.