Eighteen good sized tomatoes, 6 medium sized onions, 3 red peppers,
2 1/2 cups of vinegar, 1 cup of sugar, and 1/3 cup of salt.
Chop onions and peppers fine, peel the tomatoes and squeeze out
the juice, take the juice with all except tomatoes and boil together
a few minutes, then add tomatoes chopped fine, and boil about
20 minutes, when it is ready to seal.

Two heads of cauliflower cut in pieces, 1 qt. small onions, 1 qt. of small green tomatoes, 2 qts. of small green cucumbers, 4 green peppers sliced, 2 bunches of celery cut up fine. Soak cauliflower, cucumbers and tomatoes over night in weak brine; in the morning drain and cook all the above in weak vinegar, when tender drain well, then take 1 gal. of good vinegar, 1/2 lb. ground mustard, 1 cup of cornstarch, 3 cups of sugar, 1 oz. of turmeric, 1/2 teaspoonful of black pepper, 1/2 teaspoonful of cayenne pepper; boil until it thickens, then add above.

One qt. cucumbers, 1 qt. cauliflower, 1 qt. green tomatoes,
2 green peppers. Cut in pieces and soak in brine over night.
One qt. small onions put in salt over night. In the morning
drain and pour boiling water over them. Drain the vegetables,
put in a jar and make the following liquor and pour over hot:
One qt. vinegar, 1/2 cup mustard, 1 tablespoon oil, 1 tablespoon
turmeric. Let it stand one week, then drain off the liquor, heat,
add 1/2 cup sugar, 1/4 cup corn starch, boil and pour over.

Two qts. small cucumbers, 2 qts. of large cucumbers, 4 qts.
of small onions, 1 oz, of turmeric powder, 3 or 4 cauliflowers,
6 green peppers cut in strips, 1 1/2 lbs. of ground English mustard,
6 cups of granulated sugar, 2 cups of flour. Make paste of
flour with 1 gal. of vinegar. Soak vegetables in salt water over
night, put into scalding vinegar and cook, then thicken liquor
with paste and pour on the pickles.

Two qts. of small onions, 2 qts. of small tomatoes, or large
ones sliced, 2 qts. small cucumbers, 1/4 lb. mustard, 2 cups sugar,
2 cts. worth turmeric, 1 large head cauliflower cut fine. Salt all
and let stand over night, then scald in weak vinegar, then scald
in strong vinegar with the mustard, turmeric, sugar and 1/4 lb. of
mixed spices, 1 cup of flour to thicken. Let scald well in this
and can. Excellent.

One pk. small onions, 1 pk. green tomatoes, 1/2 pk. small cucumbers,
3 heads cauliflower cut in small pieces. Put in weak brine over night, drain thoroughly. Use pure cider vinegar 1 gal., add 4 ozs. white mustard seed, 1 oz. celery seed, some stick cinnamon, 2 lbs. brown sugar, 6 large green peppers cut in pieces. Simmer on stove 1/2 hour.

This never fails to be pronounced the finest pickle eaten. Take 6 large cucumbers, 1/2 peck of green tomatoes, 1 head of cabbage, 4 large onions, 3 large bunches of celery, 4 small peppers, 2 lbs. of brown sugar, 5 cents worth of mixed white mustard and celery seed, 1 gallong of vinegar, 1/2 teacupful of grated horse-radish; chop all fine, and sprinkle 1 cupful of fine table salt through it, pack in a jar and let stand 24 hours; heat up in weak vinegar, pack in a jar with horse-radish leaves over the top.

One qt. green tomatoes, 1 qt. of onions, 1 good sized cabbage, 15 medium sized peppers, chop very fine and mix all together, salt well and leave till morning; then press out all the brine, pack in jars and pour over a
nice cider vinegar. This is an excellent appetizer.

Take whitest and closest cauliflowers in bunches; spread
on earthen dish, cover them with salt, and let stand 3 days to draw
out all the water. Then put in jars, pour boiling salt and water
over them, let stand over night; then drain with a hair sieve,
and put in glass jars; fill up jars with vinegar; cover tight.

Remove the seeds and wash thoroughly. Attach the lids to
the peppers to which they belong by taking a stitch to join them
and tying the thread and cutting. Make a brine that will bear up
an egg. Put the peppers in this, weighting them down so they
will be well covered with the brine. They will keep indefinitely
and are almost as good for stuffing as the fresh ones. Before
using them take what you wish from the brine and soak in water
for an hour.