Pickled Cabbage

Take the outside leaves off a red cabbage, cut in thin slices, place in a jar, pour boiling spiced vinegar over it; when cold, cover tightly; in ten days it will be fit for use.

Tomato Chow Chow

One-half bushel of green tomatoes, one dozen onions, one-half dozen green peppers, all chopped fine; sprinkle over the mess one pint of salt; let it stand over night, then drain off the brine; cover it with good vinegar, let cook one hour slowly, then drain, and pack in jars; take two pounds of sugar, two tablespoonfuls of cinnamon, one of allspice, one of cloves, one of pepper, one-half cup of ground mastard, one pint of grated horse radish, and vinegar enough to mis: them; when boiling hot, pour over the mess packed in a jar, and cover tight; then it is ready for use, and will keep for years.

Chopped Tomatoes

To one gallon of tomatoes, chopped fine, take one teacup of salt, sprinkle, and let stand over night; drain through a colander, then add one tablespoonful of ground cloves, one of allspice, two of cinnamon, three of ground mustard, two of black pepper, four of green pepper, chopped fine, one head of cabbage; cover with cold vinegar; three or four onions, if liked.

Stuffed Peppers

Put the peppers in salt and water a few days; then remove the seeds; chop cabbage, and sprinkle with salt; in a few hours, drain the water from the cabbage, and season with mustard or celery seed, or a mixture of each; fill the peppers with the cabbage and seed, and sew them up; cover with hot vinegar.

Hayes Pickles

One peck green tomatoes, sliced, six large onions, sliced; mix these, and throw over them a teacup of salt, and let them stand twelve hours; then drain thoroughly, and boil in one quart of vinegar mixed with two quarts of water, for twenty minutes; then take two pounds of brown sugar, half pound white mustard seed, two tablespoonfuls ground cloves, cinnamon, ginger, mustard, and allspice, with four quarts of vinegar; put all together, and boil twenty minutes.

Higdom

One-half bushel of green tomatoes, two large heads of cabbage, one-half dozen green cucumbers, one dozen onions, one dozen green peppers, chopped fine, and prepared as piccalilli, all except the chopped pepper, which is put in after the scalding; use ground cinnamon, allspice, and cloves, a little black mustard seed, and celery seed, one gallon of vinegar, and four pounds of granulated sugar, scalded in the vinegar.

Mixed Pickles

One peck of green tomatoes, half a peck of onions, one pint of grated horse radish, half a pound of white mustard seed, one pound of ground mustard, half a pound of unground black pepper, three or four green peppers, one ounce each of cinnamon, cloves, and turmeric, and two or three heads of cauliflower; tie the pepper, cinnamon, and cloves in a muslin bag, place in a tin or earthen-ware dish, and boil until tender; can while hot, in glass fruit jars.