Black Walnut Pickles

Take them in the spring when you can run a needle easily through them. First wash and wipe them, then stick them all over with a large needle. Take three large onions and stick them full of cloves. Put your walnuts in a stone jar, arranging them with one of the onions at the bottom, one in the middle, and one at the top, then cover the whole with cold vinegar, and tie the jar over closely to exclude the air. The longer you can keep them before using, the better you will find them, as age improves them.

Chow-Chow Pickle

Eight heads cabbage, six large onions, cut and salt over night. Press the water from this, then add two pounds sugar, one ounce mace, two ounces cinnamon, one-quarter ounce cloves, two ounces celery seed, one ounce ginger, two ounces turmeric, six green and six red peppers (having removed the seed); add enough cold vinegar to cover the whole.

Chow- Chow

Two colanders cut tomatoes, six large peppers, one colander sliced onions, one colander or thirty-six cucumbers (sliced), two ounces of mace, two tablespoonsful ground black pepper, half pound of mustard seed, two tablespoonsful ginger, two tablespoonsful of mustard, one ounce of celery seed, one pint of salt, one pound of sugar, half gallon of vinegar, two ounces of black mustard seed, two tablespoonsful of allspice. Boil hard one hour; stir well to prevent burning; when done add two tablespoonsful of turmeric.

East India Pickle

Cut fine one white cabbage, four or five onions, a root of horseradish. With this take radish pods, beans, cauliflowers, small onions, large and small cucumbers, green peppers, and anything else you like. Soak all in salt and water twenty-four hours. When drained, boil your vinegar with red peppers, white and brown mustard seed, one quarter pound of each. When boiling hot, pour it over the pickle. Mix one pint bowl of mustard as for the table, and mix it into the pickle, also one teaspoon of cayenne pepper and one of mace.

French Pickle

One peck green tomatoes, one quarter peck onions, slice them and sprinkle thickly with salt, and let them stand twenty-four hours. One quarter pound mustard seed, one ounce cloves, one ounce allspice, one quarter pound mixed mustard, two tablespoons of ground black pepper, one of red pepper, one ounce celery seed, one pound brown sugar, three quarts vinegar. Cook slowly for three or four hours. Mix the mustard with vinegar, and pour over the pickle when cold.

Mangoes (Sweet Pickle)

Fill a three-gallon jar with mangoes and cucumbers and cover them with strong brine.

After letting them stand several days pour off the brine, and boil it and pour it hot over the pickles again. Do this every third morning until you have scalded them three times. You are then to mix equal quantities of vinegar and water and scald them three times as before. Keep them covered with cabbage leaves to keep in the steam. To prepare the stuffing for the mangoes, take one teacup of black pepper, one of allspice, one and a half of ginger, one ounce of cloves, and one-of mace; beat them, but not fine. Take half of the spices after they are beaten, reserving the other half for the cucumbers. Add one small cabbage chopped, one pint black mustard seed, one of white, two cups scraped horseradish, two pounds and a half of brown sugar. Mix all well, and fill the mangoes, adding to the stuffing half teacup celery seed. Take the other half of the spices, with two pounds and a half more sugar, and boil them with as much vinegar as will cover the three gallons of pickles. Pour it on hot.

Spanish Pickle

Three dozen large cucumbers, four large green peppers, half peck onions, half peck green tomatoes cut in pieces. Sprinkle with one pint of salt, and let it stand all night. Drain the next morning, and add one ounce of mace, one ounce of white pepper, one ounce white mustard seed, half ounce of cloves, one pound and a half of brown sugar, and one piece of horseradish. Cover with vinegar and boil half hour.

Tomato Catsup

Choose those that are round, halve them, take out the green core, put on the fire in a bell-metal kettle; when bursted, pass through a sieve; let stand until the water settles on the top, pour off one-third of the water; and to every gallon of tomatoes add not quite one-fourth pound of whole allspice, a stick of horseradish, a scant tablespoon cayenne pepper, a little whole mace, and six onions, salt to taste, one-half pint strong vinegar. Boil until it thickens in the spoon, pass through a colander; to each bottle add one clove of garlic; bottle it when cool, cork tight, and dip the corked bottle into a cement composed of equal parts of rosin and beeswax. Shake before using. Keep in a dark place.

Tomato Soy

One and a half pecks of green tomatoes, half a peck of onions, one large pint of salt; slice the tomatoes and onions, sprinkle the salt over, and let them stand twenty-four hours; drain off all the water, and boil twenty minutes in weak vinegar and water, then drain; boil three pints of vinegar and four pounds and a half of brown sugar; spices, one tablespoonful of ginger, two tablespoonsful of cinnamon, one tablespoonful of cloves, two of mace, two of black pepper, and four of celery seed, also three of mustard; mix the mustard as for table use, and stir it into the vinegar; put in the tomatoes and onions, and let them get hot through.