One pk. green tomatoes, 1 doz. large onions, 1/2 pt. salt; slice
tomatoes and onions. To layer of these add layer of salt; let stand
24 hours, then drain. Add 1/4 pound mustard seed, 3 dessertspoons
sweet oil, 1 ounce allspice, 1 ounce cloves, 1 ounce ground
mustard, 1 ounce ground ginger, 2 tablespoonfuls black pepper,
2 teaspoonfuls celery seed, 1/4 pound brown sugar. Put all in
preserving pan, cover with vinegar, and boil 2 hours.

One qt. of small green cucumbers, 1 qt. of large green
cucumbers, sliced, 1 qt. of green tomatoes cut in bits, 1 qt. of fine
white button onions, 1 large cauliflower divided into flowerets,
4 green peppers cut into bits. Put in a weak brine made of 1 cup
of salt to 1 gal. of water and let soak 24 hours, then scald up
in the brine, drain thoroughly. While they are draining put
2 qts. best vinegar on stove. Mix together dry 3 tablespoonfuls
mustard. 1 tablesponful sugar, 1 tablespoonful turmeric, 1 small
cup of flour. Dissolve in a little cold vinegar; add to the boiling
vinegar and cook until thick, stirring continually or it will stick
or burn; add pickles and stir together. Will keep indefinitely.

Two medium-sized cabbages, 30 medium-sized cucumbers,
1/2 pk. green tomatoes, 6 onions, 6 large green peppers,
1/2 lb. white mustard seed, 1 oz. celery seed, 1/4 teacup ground black
pepper, 1 oz. turmeric, 1 lb. sugar. Cut finely or chop the
vegetables, slicing the cucumbers 1/8 inch thick. Pack over night
in salt. Strain in the morning and cover with equal parts of
vinegar and water. Strain again in 24 or 48 hours. Boil the
spices in a bag with the sugar in 1 l/2 gallons of vinegar and pour
hot over the drained vegetables. Let it stand a day or two. Then
drain off the vinegar and scald again---generally twice is sufficient.
After scalding the last time add a little mustard seed and if liked,
a little salad oil. Let bag of spices remain in jar.

(Southern Recipe.)
One peck green tomatoes, 6 large onions, 6 large green peppers,
2 bunches celery, 2 lbs. seeded raisins, 1 lb. minced citron.
Sugar and spices to make quite a rich syrup with vinegar to
cover. Also ginger root, minced fine, if flavor is liked. Chop all
the vegetables very fine, add a teacup salt and let stand over night.
Strain very carefully and pour over vinegar and water (about
half and half) sufficient to cover and cook till tender. Strain
this off and pour over sweetened and spiced vinegar and let cook
slowly about 2 hours. Add raisins and citron half an hour before
pickle is done.

One hundred cucumbers (large and small), 1 peck green tomatoes,
1/2 peck onions, 4 cauliflowers, 4 red peppers (without seeds),
4 heads celery, 1 pint bottle horse-radish. Slice all, stand
in salt 24 hours; then drain, pour over weak vinegar, stand on
stove until it comes to a boil, then drain again. One ounce of
ground cinnamon, 1 ounce ground turmeric, pound mustard, 1/4
lb. brown sugar; wet these with cold vinegar; add sufficient
vinegar to moisten all the pickles. Cook all together 10 minutes.
Seal in bottles while hot.

Eight pounds of green tomatoes chopped fine, 4 lbs. brown
sugar, boil 3 hours, add 1 qt. vinegar, 1 teaspoonful of cloves
ground, 2 teaspoonfuls of cinnamon ground, 1 teaspoonful of
mace ground. Boil 20 minutes and bottle.

One hundred cucumbers sliced as for the table, 1 qt. onions
sliced; soak over night in brine; 2 cups of olive oil, 1 oz. white
mustard seed, 3 ozs. ground black pepper, 1 oz. celery seed. Mix
spices well with oil, then with cucumbers and onions. Put in jars
with a small piece of alum and cover with cold vinegar.

Four qts. of green tomatoes, 6 large peppers, 3 onions; chop them all very fine. Put a layer of this mixture in an earthen jar, and then a layer of salt alternately, and let it remain over night, then drain off the water and add 1 tablespoonful each of peppercorns, mustard seed and whole cloves. Simmer the whole for a few minutes in 3 pts. of vinegar, then set away in a cool place, and after two or three weeks pour off the vinegar and add fresh. In a week after this has been done the pickles will be ready for use.

One peck of green tomatoes chopped fine, 6 large onions
chopped fine, sprinkle over them 1 cup of salt and let them stand
over night. In the morning drain and boil for 15 minutes in
2 parts water and 1 part vinegar; drain again; take 2 qts. of
vinegar, 2 lbs. of sugar, 1 tablespoonful each of cloves, cinnamon,
allspice and mustard seeds; boil together for 15 minutes.

Chop 18 tomatoes, 6 green peppers and 3 onions fine. Add
1/4 cup of salt, 1 qt. of good vinegar, 1 cup of brown sugar, 1 level
tablespoon each of ground ginger, cloves and allspice, 1 grated
nutmeg and 2 level tablespoons of ground cinnamon. Simmer
together for 2 hours, bottle and seal. Or put in small jars and seal.