1 gal. vinegar
1 cup salt, 2 of sugar
3/4 cup mustard (dry)

For 300 small pickles double recipe. Wash cucumbers and dry. Fill cans and pour in liquid. No cooking.

5 large ripe tomatoes
5 bunches celery
5 onions
1 sweet red pepper

Chop all fine and add

10 tablespoons brown sugar
3 cups vinegar
3 tablespoons salt

Heat thoroughly and can.

1 doz. green peppers,
1 of red peppers
2 qts. onions, 1 of vinegar
2 cups granulated sugar
3 tablespoons salt

Seed peppers, chop fine, and pour boiling water over them. Let stand while chopping onions. Drain peppers, rinse with cold water. Add onions, bring to boil. Boil vinegar, sugar, and salt and pour over mixture. Seal hot.

7 lbs. pineapple
3 lbs. sugar
1 pt. vinegar
1/2 oz. each stick cinnamon and stick
cloves

Slice pineapple 1/2 inch thick and cut in pieces. Put in crock sprinkling spices between layers, pouring on hot vinegar. Scald sugar and vinegar three days in succession and pour onto fruit hot. The fourth day boil liquid with fruitand can.

7 lbs. pared and quartered apples
3 lbs. sugar
1 qt. vinegar simmered with 1 teaspoon cloves and
1 1/2 sticks cinnamon

Put apples in liquid and cook slowly until tender. Fill cans. If syrup is not thick enough simmer to proper consistency. Keep cans covered.

3 lbs. peaches
5 lbs. chopped apples
1 lb. each raisins and currants
1 onion, 1 red pepper
2 lbs. sugar
1 qt. malt vinegar
2 teaspoons each cinnamon, ginger,
salt, 1 of cloves

Dissolve sugar in a little water and cook 1 hour slowly. Seal while hot. Fine for cold meats.

Spiced Currants, Cherries, and Similar Fruits

5 lbs. currants
4 lbs. sugar
1 qt. vinegar
Spice to taste and boil until thick. Seal.

Put rind in weak salt water over night. Wash in cold
water in the morning. Cover with cold water and add alum
the size of a nutmeg, boil until tender. Drain and cover
with cold vinegar. Add sugar, cloves and cinnamon
and boil until preserved. One quart vinegar, 3 pints sugar,
2 teaspoons cloves and 4 tablespoons cinnamon.

Put rind in weak salt water over night. Wash in cold water in the morning. Cover with cold water and add alum the size of a nutmeg, boil until tender. Drain and cover with cold vinegar. Add sugar, cloves and cinnamon and boil until preserved. One quart vinegar, 3 pints sugar, 2 teaspoons cloves and 4 tablespoons cinnamon.

12 large cucumbers, peeled and sliced
12 onions, peeled and sliced

Let above stand in salt water over night. Drain and add
1 pt. vinegar
3 teaspoons flour
1/2 teaspoon each salt and mustard
1/4 teaspoon tumeric
2 cups sugar, granulated

Let come to boil and add 1/2 can pimentoes, then onions
and cucumbers. Boil 10 minutes and seal while hot.