French Pickles - Delicious

One colander of sliced green tomatoes, one quart of sliced onions, one colander of cucumbers, pared and sliced, two good handfuls of salt; let all stand twenty-four hours, then drain through a sieve; onehalf ounce of celery seed, one-half ounce of allspice, one teacupful of black pepper, one tablespoonful turmeric, one pound of brown sugar, two tablespoonfuls of mustard, one gallon of vinegar.

Pickled Onions

Select small white onions, put them over the fire in cold water, with a handful of salt; when the water becomes scalding hot, take them out and peel off the skins; lay them in a cloth to dry, then put them in a jar; boil half an ounce of allspice and half an ounce of cloves in a quart of vinegar; take out the spice, and pour the vinegar over the onions while it is hot; tie up the jar when the vinegar is cold, and keep it in a dry place.

Spanish Pickled Onions

Cut onions into slices; put a layer of them in a jar, sprinkle with salt and cayenne pepper, then add a layer of onions, and season as before; proceed in this way until the jar is full, and pour cold vinegar over all till covered. Will be fit to use in a month.

Chow Chow

Take six cucumbers just before they ripen, peel them, cut in strips, and remove the seed; four white onions, six good-sized green tomatoes, and half a head of cabbage; chop all fine, let them stand in salt water over night, then pour off the water, and add vinegar and spices to suit the taste.

English Chow Chow

One-quarter of a peck of green beans, one quart of small onions, one quart of green sliced tomatoes, two dozen small cucumbers, one dozen small green peppers, one dozen chopped red peppers, one cauliflower, two ounces of white mustard seed, the same quantity of black mustard seed, one-half pound of yellow ground mustard, one-fourth of a teacupful of sweet oil, one tablespoonful of turmeric powder, one tea-spoonful of celery seed; scald the beans, onions, peppers, cauliflower, tomatoes, and cucumbers in vinegar, and drain through a colander; then place in a jar; put on the fire fresh vinegar sufficient to cover the pickle, and put into it all the seed and two-thirds of the ground mustard; let it boil some minutes, then mix the remainder of the mustard, the turmeric, and oil together; stir in, and let it boil up once, and pour over the pickle.

Red Cabbage And Cauliflower

Pull the loose leaves, quarter the cabbage, put them in a large jar with alternate layers of salt and cabbage, and let them stand for several days; then scald some vinegar, with pepper-corns, mace and cinnamon in proportion of an ounce each to a gallon of vinegar; add a small piece of alum, and turn this over the cabbage in the brine, which should remain with it; cloves and allspice are good, but turn the cabbage darker; the vinegar should be scalded three or four times, and poured over the cabbage, to make it tender. Cauliflower is pickled in the same way.